[Sca-cooks] Non-SCA food passions?

Tue Jun 15 16:20:54 PDT 2010

The last 5 or 6 years, my husband and I have been cultivating herb and 
veggie gardens. It is amazing how much we have growing for as small of a 
space -1/2 acre - as we have. We have two perennial herb beds, annual 
herb pots, a 12 by 4 veggie bed. 3 5 by 4 terraces,  12 by 18 veggie 
bed, two 9 by 9 beds and just finished 3 50 by 8 ft beds for veggies.

I am learning how to preserve, dry, can, freeze and otherwise any 
veggies we get plus apples and peaches we buy from a local farmer. Have 
a cupboard full of preserves! It is alot of fun learning those processes 
that our ancestors knew and we took for granted.

We also have an old grape arbor plus planted last year some blueberry 
bushes and two apple trees.

It feels really good knowing how to grow my own food, preserve it, dry 
it and give it out as Christmas presents instead of storebought stuff.

Also like to make mustards :)

Gwyneth

sca-cooks-request at lists.ansteorra.org wrote:

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>Today's Topics:
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>   1. Non-SCA food passions? (Michael Gunter)
>   2. Re: Non-SCA food passions? (Euriol of Lothian)
>   3. Re: Non-SCA food passions? (Antonia Calvo)
>   4. Re: Non-SCA food passions? inspiration (Raphaella DiContini)
>   5. Re: Non-SCA food passions? (Laura C. Minnick)
>   6. Re: Vegetarian recipe (lilinah at earthlink.net)
>   7. Re: Non-SCA food passions? (charding at nwlink.com)
>   8. Re: Non-SCA food passions? (Honour Horne-Jaruk)
>
>
>----------------------------------------------------------------------
>
>Message: 1
>Date: Tue, 15 Jun 2010 16:14:35 -0500
>From: Michael Gunter <dookgunthar at hotmail.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: [Sca-cooks] Non-SCA food passions?
>Message-ID: <SNT108-W3160C36CC41E4B5E278BB5B3DD0 at phx.gbl>
>Content-Type: text/plain; charset="iso-8859-1"
>
>
>I have to admit that I haven't been too involved with pure
>
>historical food lately. I think I got a bit fried in my push to
>
>get my Laurel. But that doesn't mean I've given up on food.
>
> 
>
>After living in apartments for most of my life we finally have a
>
>house with a decent backyard. So I now have a garden that
>
>is my pride and joy. I never thought I'd have so much fun 
>
>puttering around in the garden, trimming, replanting, weeding,
>
>watering, etc... But it is great to watch the stuff I planted
>
>grow and produce edibles. So far the harvest has been a bit
>
>weak, just some tomatoes, cucumbers and Apache Peppers, 
>
>but the plants are growing and things are looking good for
>
>the future. It's amazing the stuff I have planted in a 4'x4'
>
>raised bed. 
>
> 
>
>My other big passion right now is charcuterie. The preservation
>
>of meat, mainly pork products. But I'm really into making my
>
>own bacon, sausages, confit, terrines and such. It will help 
>
>once I get the really groovy smoker I've been saving my 
>
>pennies for. But I just put 5 1/2 lbs of pork belly in the fridge
>
>to cure, most of it is a maple cure but I have about 2 lbs
>
>curing with garlic, black pepper and bay leaf for lardons and
>
>salt pork. 
>
> 
>
>I'm still advising in cookery and cooking for gatherings (this
>
>weekend I'll be doing homemade grilled pizzas and I'm planning
>
>the food for a Tiki party we plan for sometime in July) and
>
>even teaching. But right now my cooking passions are lying
>
>outside of period.
>
> 
>
>So, what is your current foodie passion? SCA or otherwise?
>
> 
>
>Gunthar
>
> 
>
> 
> 		 	   		  
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>------------------------------
>
>Message: 2
>Date: Tue, 15 Jun 2010 14:23:10 -0700 (PDT)
>From: Euriol of Lothian <euriol at yahoo.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Non-SCA food passions?
>Message-ID: <822928.35179.qm at web51705.mail.re2.yahoo.com>
>Content-Type: text/plain; charset=us-ascii
>
>I would have to say for SCA, it's a matter of just having the time to myself to get the thoughts behind a couple of classes/articles together. I'd actually like to expand my class handout on period sauces to be a Compleat Anachronist issue... but there is much work that needs to be done in order for that to happen. But I've also been trying to learn more about the humors of specific ingredients, which has led me to work on a translation of a 16th c. herbal.
>
>Non SCA, I've been trying to focus on healthy foods... need to get my body weight into a healthy range... 
>
>The nice thing is, sometimes the two (SCA and Healthy) do overlap. Yummm, Mountain Mushrooms...
>
> Euriol
>
>
>
>----- Original Message ----
>From: Michael Gunter <dookgunthar at hotmail.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Sent: Tue, June 15, 2010 5:14:35 PM
>Subject: [Sca-cooks] Non-SCA food passions?
>
>
><much snipped>
>
>So, what is your current foodie passion? SCA or otherwise?
>
>
>
>Gunthar
>
>
>
>
>                          
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>------------------------------
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>Message: 3
>Date: Wed, 16 Jun 2010 09:29:12 +1200
>From: Antonia Calvo <dama.antonia at gmail.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Non-SCA food passions?
>Message-ID: <4C17F0A8.8090702 at gmail.com>
>Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
>Michael Gunter wrote:
>  
>
>>So, what is your current foodie passion? SCA or otherwise?
>>    
>>
>
>Mostly, I'm working on my Libro Quarto blog.
>
>
>  
>