[Sca-cooks] Thanksgiving SCA style

[Sue Clemenger]

I can't speak for other parts of the country, but it very well may be a
regional thing.  There are a couple of Mennonite colonies here in Montana,
and the one I'm most familiar with does a *huge* thing with fresh turkeys
(Thanksgiving and Christmas, only, I believe), and also, I think, with
chickens (I've seen them in the local organic foods/hippie store).  I get
the impression, although I could be wrong (or just not that well informed),
that it's their major source of income, actually.
--Maire
p.s.  We raised turkeys a few times when I was growing up, and one year,
they were so big we had to cut them in half to get them in the oven!
p.p.s.  Papa, I sure hope you post that recipe for Cinnamon Tart! (mmmmmmm)

----- Original Message -----
From: "Heather M" <margaretnorthwode at frontiernet.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, November 18, 2005 9:44 AM
Subject: Re: [Sca-cooks] Thanksgiving SCA style


> Michael Gunter wrote:
>
> >> and snag one of
> >> the Hutterite turkeys they'll be selling on Monday morning.
> >
> >
> > Ooooh. I want one of those! I wish Dallas had a good Amish/Shaker/
> > Hutterite etc....community where I could get decent meats.
>
> We have a local Mennonite community, and so does the town my mom and
> grandparents live in, but they're not know for their meats at all.
> Peanut brittle, yes, marvelous sourbread, yes, but not meats. Is this
> regional, perhaps? I know that few of the local community even raise
> turkeys. There's a CSA farm that raises them - and they're *huge*! I
> made one for the feast I did in October  and it was so large that with
> the rack set lowest I still had to cut off the legs (so I also cut off
> the wings) to get it in my normal-sized overn! Very, very tasty.