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rasng-fd-fsts-msg – 9/5/05


Raising food for SCA feasts as a money-saving effort or as a source for plants and animals not easily found in the modern grocery store.


NOTE: See also the files: meat-carving-bib, serving-soups-msg, Handwashing-art, bread-for-fsts-msg, exotic-meats-msg, pig-to-sausag-art, butch-goat-art, butchering-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Mon, 18 Apr 2005 15:23:23 EDT

From: KristiWhyKelly at aol.com

Subject: Re: [Sca-cooks] Growing for Feast

To: sca-cooks at ansteorra.org


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 substantial portion of the

vegetables for a  feast? Or the fruit, herbs, eggs, grains, or  meat?



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.





Date: Mon, 18 Apr 2005 16:48:08 -0400

From: "Glenn A. Crawford" <tavernkeeper at phoenixroost.com>

Subject: RE: [Sca-cooks] Growing for Feast

To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>


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 a 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.



Vegetables are amazing, one company (East coast US) "Sid Wainer & Son"


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.


Terrain Silverwolf.


If you want to check out some of the food I have served:


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




Date: Tue, 19 Apr 2005 05:30:43 -0700 (PDT)

From: Marcus Loidolt <mjloidolt at yahoo.com>

Subject: [Sca-cooks] Re: Sca-cooks Digest, Vol 23, Issue 69

To: sca-cooks at ansteorra.org


Here in Sternfeld in the middle of the Middle, we have

raised our own chickens, sheep, geese, etc. for feast,

and quite a few of our own vegetables and fruits. Not

on a regular basis, and it depends on the feastocrat

and his/her relationship to the farmers and gardeners

of the group, but yes it's been done here, especially for

specialty vegetables, and meat such as lamb or goose.


Abot Johann von Metten OL

medieval poultrier



Date: Tue, 19 Apr 2005 09:16:43 -0700

From: Susan Fox-Davis <selene at earthlink.net>

Subject: Re: [Sca-cooks] Growing for Feast

To: Cooks within the SCA <sca-cooks at ansteorra.org>


>> How hard was it to time the ripening of the vegetables for the feast?  In

>> thinking about this it seems as though it would be easiest to do a northern

>> European oriented feast in late spring-early summer or the fall when cole

>> crops, greens,  and root vegetables would be at their peak. Though if you

>> wanted a feast with a lot of fresh stone fruits, July might be best.  For

>> feasts where grapes, freshly dried raisins, olives, or apples would be

>> featured, fall would be the ideal time.


>> Sharon

>> gordonse at one.net


This is the part that will make you crazy.  Our ancient ancestors didn't

have to deal with kingdom calendar scheduling a year in advance.  They

could hold a harvest festival whenever the harvest actually happened. I

timed a cooking contest, whose theme ingredient was "plums" to the usual

date when my parents' trees were usually at their peak harvest.  Then we

had a hot snap in the late spring and the damn things ripened a month

early.  Aieeeee!


I wound up buying most of the plums for the contest.  Poop.


On The Proverbial Other Hand:  Maybe our ancient ancestors didn't have

bureaucratic scheduling problems, but neither did they have freezers.

  I'm going to go pick grape leaves in a couple of weeks, blanch and

freeze the li'l darlings.  Will check the unripe grapes at that time.

  The plums should hit in July, except for the few that I pick whilst

yellow for umeboshi pickling experiments.


Regarding hunted meats:  the SCA population in the Los Angeles are all

notorious city kids and would freak out entirely if we hunted our own

game.  Fortunately, NZ farmed venison is available from friendly

specialty butchers.


Selene Colfox


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org