Cunnan - User contributions [en]

Gourd

2008-10-10T04:21:55Z

Sigurd-tryvagson:

== '''Gourds''' ==
Botanical name: ''Lagenaria siceraria''

Gourds are an old world member of the CUCURBITACEAE family which also includes pumpkins. The plant grows as a vine and produces fruits which vary in shape, size, skin thickness, taste and use depending upon the variety. Gourds fall into two categories, Edible gourds and bottle gourds.
The use of gourds within the SCA time period can be traced back to at least to the [[Carolingian]] era where they are mentioned in Walahfrid Strabos poem the hortulus. They recieve a mention in the following collections of recipes, the[[Goodman of Paris.]],[[Forme of Cury ]],Libro di cucina and Libre del Coch.
The growing of Gourds is covered at length in [[The Gardeners Labyrinth]]by [[Thomas Hill]]who mentions that they grow in a similar manner to cucumbers and can be preserved for use over winter(1)

'''Uses'''
Gourds are used in the same way as squash zuchinni or courgettes, they have a semi clear flesh with a very mild flavour. Squash or [[zucchini]] could be easily substituted. The seeds for this vegetable are available through several seed merchants in Lochac.
'''References'''
(1)Walahfrid Strabo. Hortulus. Tr. by Raef Payne; commentary by Wilfrid Blunt 1966. Hunt facsimile series, no. 2. Pittsburgh: Hunt Botanical Library.
(2)Hill, Thomas, b. ca. 1528. "The gardener's labyrinth" / Thomas Hill ; edited with an introduction by Richard Mabey. Oxford University Press, 1987.
--[[User:Sigurd-tryvagson|Sigurd-tryvagson]] 14:21, 10 October 2008 (EST)

Gowrdes in potage (recipe)

2008-10-10T02:25:29Z

Sigurd-tryvagson: /* Notes */

== Period Recipe ==
From the [[Forme of Cury]]
:'''GOURDES IN POTAGE. VIII.'''

:Take young Gowrdes pare hem and ''kerue'' hem on pecys. cast hem in gode broth, and do �er to a gode ''pertye'' of Oynouns mynced. take Pork soden. grynd it and alye it �er with and wi� zolkes of ayrenn. do �er to safroun and salt, and messe it forth with powdour douce.

=== Notes ===
* ''kerve''. Cut.
* ''partye''. Party, i.e. quantity.

For information on the key ingredient see[[gourds]]

== External Links ==
Other modern redactions of this recipe are available:

* [http://cookalong.blogspot.com/2007_11_01_archive.html Cook-a-long November Recipe: Gourdes in Pottage ]
** 4 different redactions by 3 different cooks, including research on ingredients.

* [http://www.godecookery.com/goderec/grec25.htm Gourdes in Pottage]

* [http://www.celtnet.org.uk/recipes/mediaeval/fetch-recipe.php?rid=medi-gourdes-potage Pottage of Squash]

[[Category:Recipes]][[Category:Forme of Cury]]

Period vegetables

2008-10-10T02:15:48Z

Sigurd-tryvagson: /* Stalks and Vegetable Fruits */

==Greens ([[Wortes]])==
[[cabbage]], [[cauliflower]], [[broccoli]], [[chicory]], [[endive]], [[borage]], [[radicchio]], [[spinach]], [[sorrel]], [[watercress]], [[lamb's lettuce]], [[dandelion]], [[nettle]]s, [[rocket]], [[mustard greens]], [[turnip greens]], [[beet greens]], [[celery]].

==Roots==
[[turnips]], [[salsify]], [[radish]], [[celery root]], [[carrot]]s, [[parsnip]]s, skyrwates/skirrits ([[water parsnip]]), [[scallion]]s, [[onion]]s, [[garlic]], [[leek]]s.

==[[Legumes]]==
[[peas]], [[split peas]], [[white beans]], [[broad beans]], [[lentils]], [[chickpeas]], [[soybeans]] (in Japan)

==Stalks and Vegetable Fruits==
[[asparagus]], [[fennel]], [[mushrooms]], [[squash]], [[zucchini]], [[cucumber]], [[artichoke]], [[quince]].[[Gourds]]

== Brussels sprouts ==
[[Brussels sprouts]] originated in Europe, but reliable sources date their breeding to the 18th century.
[[category:food]]

Carrot

2008-10-06T03:47:25Z

Sigurd-tryvagson:

The '''carrot''' is a vegetable that grows as a [[conical]] root in the ground, from which grows a green, leafy stalk. Carrots should not be eaten when still green (unripe). Various [[alcohol]]ic beverages can also be made from carrots, but it isn't recommended.

"They (carrots) remain in the human bile gland awaiting a time to be thrown up. Not a nice vege at all."

===The Medieval Carrot===

While modern carrots are almost all orange, this is a relatively recent occurrence, with orange carrots first appearing in the Netherlands during the 16th century. Prior to this carrots ranged in colour from red, purple and yellow to white. Carrots originate from the region around Afghanistan and Pakistan, a region still considered to be a center for carrot diversity. By roman times carrots had arrived in the eastern Mediterranean and in Italy and Greece after moving through the Middle East. [[Dioscorides]] mentions two types of carrots in his Materia Medica, a wild white rooted type and a domesticated type. With the collapse of the Roman empire carrot movement west stalled however with advent of Islamic expansion carrots moved through North Africa into Spain and then into Northern Europe. In the 14th century carrots are mentioned in the "Le Ménagier de Paris" as being red roots sold at the markets. While orange varieties are currently the most common it is still possible to obtain older varieties which approximate medieval varieties. Some of these varieties are, Purple Dragon (or just Dragon), Cosmic purple,Lubyana, a Slovenian yellow heirloom variety and Flemish white. Try heirloom seed suppliers when looking for these varieties. Taste of old varieties is similar however yellow carrots appear to have a coarser texture making them very well suited to stewing. Various other medieval names exist for carrots, or that include carrots, eg [[pasternak]]es (carrots or parsnip). Carrots were eaten raw or cooked in medieval times.
[[Image:Example.jpg]]

===Carrots in the SCA===
While [[cloved]] carrots have been seen around the place, carrots are most often associated with [[St Ursula]], a tradition that dates back a few years to when the combined forces of St Ursula turned up to the [[Rowany Festival]] with (almost) nothing to eat but that noble root. Carrots have since featured in the mythology of that [[college]] - St Ursula's carrot [[wallop]] should probably be avoided, depending on your need for [[alcohol]].

===more details on varieties of root vegetables at:===
http://www.florilegium.org/files/FOOD-VEGETABLES/root-veg-msg.html

===recipes for carrots:===
*see [[pasternak]]es
*honey glazed carrots -- delicious hot or cold, with or without lemon

[[category:vegetable]]
[[category:food]]

Carrot

2008-10-06T03:45:01Z

Sigurd-tryvagson: /* The Medieval Carrot */

The '''carrot''' is a vegetable that grows as a [[conical]] root in the ground, from which grows a green, leafy stalk. Carrots should not be eaten when still green (unripe). Various [[alcohol]]ic beverages can also be made from carrots, but it isn't recommended.

"They (carrots) remain in the human bile gland awaiting a time to be thrown up. Not a nice vege at all."

===The Medieval Carrot===

While modern carrots are almost all orange, this is a relatively recent occurrence, with orange carrots first appearing in the Netherlands during the 16th century. Prior to this carrots ranged in colour from red, purple and yellow to white. Carrots originate from the region around Afghanistan and Pakistan, a region still considered to be a center for carrot diversity. By roman times carrots had arrived in the eastern Mediterranean and in Italy and Greece after moving through the Middle East. [[Dioscorides]] mentions two types of carrots in his Materia Medica, a wild white rooted type and a domesticated type. With the collapse of the Roman empire carrot movement west stalled however with advent of Islamic expansion carrots moved through North Africa into Spain and then into Northern Europe. In the 14th century carrots are mentioned in the "Le Ménagier de Paris" as being red roots sold at the markets.
While orange varieties are currently the most common it is still possible to obtain older varieties which approximate medieval varieties. Some of these varieties are, Purple Dragon (or just Dragon), Cosmic purple,Lubyana, a Slovenian yellow heirloom variety and Flemish white. Try heirloom seed suppliers when looking for these varieties. Taste of old varieties is similar however yellow carrots appear to have a coarser texture making them very well suited to stewing.
Various other medieval names exist for carrots, or that include carrots, eg
[[pasternak]]es (carrots or parsnip). Carrots were eaten raw or cooked in medieval times.
[[Image:Example.jpg]]

===Carrots in the SCA===
While [[cloved]] carrots have been seen around the place, carrots are most often associated with [[St Ursula]], a tradition that dates back a few years to when the combined forces of St Ursula turned up to the [[Rowany Festival]] with (almost) nothing to eat but that noble root. Carrots have since featured in the mythology of that [[college]] - St Ursula's carrot [[wallop]] should probably be avoided, depending on your need for [[alcohol]].

===more details on varieties of root vegetables at:===
http://www.florilegium.org/files/FOOD-VEGETABLES/root-veg-msg.html

===recipes for carrots:===
*see [[pasternak]]es
*honey glazed carrots -- delicious hot or cold, with or without lemon

[[category:vegetable]]
[[category:food]]

File:Example.jpg

2008-10-06T03:38:37Z

Sigurd-tryvagson: "Purple Dragon" carrots, an heirloom variety of carrot which gives a good indication of what many medieval varieties of carrot would have looked like

"Purple Dragon" carrots, an heirloom variety of carrot which gives a good indication of what many medieval varieties of carrot would have looked like