[Sca-cooks] philosophical salad question

[Jadwiga Zajaczkowa / Jenne Heise]

Thanks to everyone who responded about salads. I'm thinking doing more 
boiled sallats and green sops, but I appreciate the feedback a lot!

> I have a general message file on salads. I would welcome an article  
> on specific salads or types of salads.

Well, if anyone has the time/energy to go look at it and give me 
feedback, I've got my Sallats handout on the web, and I should revise it 
soon. 

http://gallowglass.org/jadwiga/SCA/cooking/greens.html

In particular, any corrections on the identifications would be helpful. 
I know I have to reletter the recipes in order, or my readers will go 
mad.

I've taught the class before at Pennsic, but not having access to 
my usual sources of greens supply makes teaching it there awkward. (I 
usually buy/pick all the greens listed here that I can get my hands on, 
to show to the class, and cook a) chopped spinach from de Nola, b) 
buttered worts, and c) some greens (usually turnip) in beef broth. 
During the class, we rinse and cut up the greens, put them in a bowl, 
dress them with oil, vinegar and salt, and taste them.) This last time I 
taught the class, I think I spent $50 on greens but most of them went 
home with us or were part of a salad we donated to the dayboard. We eat 
boiling greens a lot in our house.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey