[Sca-cooks] Growing for Feast

[Glenn A. Crawford]

Well met,

I have raise Chicken, Turkey, Rabbit, Lamb, Pork and Beef. The latter three
we send out to the butcher. We have found that chicken are not cost
effective unless you are looking of hormone free.
Most of the vegetation we grow is new world. Our friend grows a lot of our
herbs. 15 miles from us is a farm that raise Red Deer and we get it at a
great price. 
If I am luckily my Father will get a Black Bear again this year.

Also being a caterer I have vendor for fresh fish, 24-48hrs after being
caught it is in my frig/freezer or they have flash frozen it.
I also have vendors for meat from Alligator to Zebra.
www.adventureinfood.com

Vegetables are amazing, one company (East coast US) "Sid Wainer & Son"
www.sidwainer.com 
You name it and they either grow it or can get it.

Best way to find vendor in your areas is to go to a Food & Restaurant Show
New England just had the large one for the year in Boston At the BCEC

If you have the space and time it is great to raise your own, but most of us
just don't have one or the other.

Thanks again for letting me put my 2 cents in.

Terrain Silverwolf.

If you want to check out some of the food I have served:
http://www.phoenixroost.com/gallery/gallery.php
Mixed in the galley are pics of some of my dishes. Remember I do tradional
feasts and fantasy feasts too. (Homemade Chocolate Strawberry Ice cream
Bombs)

-----Original Message-----
From: sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org
[mailto:sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org] On
Behalf Of KristiWhyKelly at aol.com
Sent: Monday, April 18, 2005 3:23 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Growing for Feast

 
Greetings!
 
I myself have grown fava beans, cucumbers, flowers, berries  (elderberries 
and currants) and ducks for various feasts.
 
We butchered geese for 12th night at a local farmers place.
 
The birds, flowers and cucumbers were easy.  Flowers and cucumbers  were
used 
fresh.  Ducks and geese where slaughtered and frozen.
 
Frankly the ducks were not cost effective, between feed and loss of
animals. 
 If you can get them at the local Asian markets it's about  the same price.

The geese on the other hand were $5 per bird, usually at  the stores they
run 
close to $50 per bird.
 
The favas where difficult as I mistimed the sowing and it was a really
rainy 
year and I had fungus problems.  Also, with the new Asian and  Hispanic 
markets opening up it's not as hard to find them.
 
Harvesting at a local farm is a lot cheaper if you are willing to go out
and 
pick yourself.  I got asparagus for 50 cents per pound at a friends  farm.  
Same goes for apples 50 cents p/pound for organic heirlooms.   What's best 
about this option is that you can almost guarantee a harvest.
 
Hope this helped.
 
Grace
 
In a message dated 4/18/2005 1:44:52 PM Eastern Standard Time,  
gordonse at one.net writes:

Has  anyone worked on a feast where the group (the event group, not
necessarily  the actual cooking crew) grew a substancial portion of the
vegetables for a  feast?
Or the fruit, herbs, eggs, grains, or  meat?




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