1 of 12

GROWING A MEDIEVAL FEAST

By Mistress Lorelei Greenleafe

Pennsic University 2023

2 of 12

HOW DO I GET

From here?

To here…

3 of 12

FIRST STEPS

  • Work with head feast chef to select menu & budget

​

  • Research & select seed varieties

​

  • Start the seeds (indoors) & prepare planting area

​

  • Plant at right time or plan to store/prepare

3

4 of 12

The Menu

4

On the Table -

    • Cumber pickles, Spain 15th century: Sweet pickles & fermented pickles

First Remove:

    • Root salad, Germany 16th century: Mix of heirloom carrots in citrus & ginger

​

    • Fried eggs, Austria 15th century: The precursor to deviled eggs, fresh from my chickens!

Second Remove:

    • Greens, England 16th century: A staple throughout history, sauteed with onions & garlic

​

    • Chicken, England 15th century: Raised and processed locally, fresh and delicious

​

    • Fried beans, England 14th century: Lima beans (since some people are allergic to Fava beans)

Third Remove:

    • Scallops, Italy, 15th century: Gathered from the waters of Atlantia

​

    • Couscous, Turkey 16th century: Mixed with herbs from the garden

​

    • Cabbage salad, England 16th century: Red cabbage

Fourth Remove:

    • Bread, Everywhere since the beginning of time: locally made

​

    • Sweet cheese, Italy 16th century: Made locally and naturally, by Mistress Annora Hall

​

      • Blackberries and fruit compote, Portugal 16th century: Made with blackberries and honey

5 of 12

This is what I grew….

  • Blackberries (established)
  • Red cabbage
  • Parsley – flat Italian style
  • Sweet Marjoram
  • Terragon
  • English Thyme
  • Lima Beans
  • Garlic
  • Onion
  • Cucumber
  • Dill
  • Grapes leaves for pickles (established)
  • Swiss Chard
  • Collard Greens
  • Dandelion Leaves
  • Savory
  • Carrots
  • Parsnips
  • Beets
  • Eggs (from my chickens)
  • Honey (from my bees)

​

6 of 12

THE MONOTONOUS PART

GARDEN MAINTENANCE

  • Tend the plants (thin, weed, stake up, water, weed, fret)

​

  • Harvest (dig, pick, cut, pull, clean, and store/process)

6

7 of 12

Harvest….

8 of 12

Preservation….

  • Fermented pickles took 10 days
  • Sweet pickles took 8 days to process 30 days to cure
  • Peas were canned
  • Blackberries were made into a jam
  • Garlic & onion picked when ripe and “cured”
  • Carrots, herbs, cabbage, and greens used fresh

​

9 of 12

The transformation…

9

10 of 12

From seedlings to supper…

11 of 12

Had some helpers…..

12 of 12

Contact me�LadyGreenleafe@gmail.com��

Add a footer

12

7/27/2023