2019 SCA St. Eligius Competition

So I did complete at the St. Eligius event in Connecticut on November 19, 2019.

I expounded on what I did last year and tried to narrow my focus on types of food preservation methods - including showing some of my storing failures. They show that certain materials did not keep the food as fresh as others. Most of this had to do with the retention of moisture.

The other thing that did not work well for me had to do with temperature. For most of history foods stored in any type of Root Cellar all had one thing in common - consistent cool temps. However I do not have a completely unheated space so my produce got much warmer than it would in a traditional cellaring scenario.

Apples and Carrots in various mediums

Ready for Judging

Demonstrating freshness of this carrot

Additional informaiton about the rare orange produce

Overview

Must remember what I learned ....

Sample of wet and dry preservation techniques

Mid Presentation

I won the Food Category and received this golden amulet as a prize

2019 SCA Falling Leaves A&S Competition

So my forays into Medieval Foods continue. For this event I decided to narrow my focus to just one fruit and the various ways it could be preserved, cooked and used.

Peaches in Medieval Britain

Background:   In the modern produce section of many supermarkets consumers are accustomed to seeing a wide range of colors represented. Yet orange is still a minority color, seen in oranges, peaches, apricots and kumquats. As early as occupation of Britain by the Romans, peaches and apricots were available in the markets – many of them were most likely dried for transport.

Despite the availability of fruits there was still an opinion amongst doctors that they were bad for people, especially those that grew too close to the ground. However as the populace would not stop eating the fruit they could obtain some rules came into place to mitigate the “danger” of fruits.

Yet the peach has had the reputation for centuries of being an aphrodisiac, and the shape of fruit was said to suggest the female anatomy. These beliefs survived from Ancient Greece, China and then into Europe.

  Fruit Beliefs at the time:

•Fruits classified as “cold” in Hippocratic medicine must be eaten at the beginning of the meal – Peaches fall into this category

•Fruits that grew on trees were considered better than those growing lower as they were closer to Heaven

•Fruit eaten raw was considered more dangerous than cooking it first

•Most very early recipes were found in Apothecary documents and not cookbooks.

Candied fruits and fruit jams could be served at the end of the meals as they were believed to close up the stomach and make digestion easier. .

  Dried:

•Drying foods, either under the sun or in an oven, is one of the oldest methods of preserving foods for long term storage.

•When preparing dried fruits for cooking it typically requires more preparation steps than fresh produce. Specifically, soaking it in boiling water for 10 minutes to partially re-hydrate the fruit before cooking it into a confit, compote or stewed mixture.

Fresh:

•Fresh peaches were available in parts of the Persian Empire around the Mediterranean, by 100 BC. Cultivation was still confined to the warmer climates of the Middle East and Northern Africa.

•By 800 AD fresh peaches were more readily available along the Northern African coast.

•Some of the oldest recipes I found using fresh peaches in the British Isles dated back to the late 15th century, as this appears to be the time frame when the fresh fruit became more readily available, but still on a limited basis.

Differences:

  I wanted to do this comparison to challenge modern perceptions about what people ate and to experience the differences between the extant and modern textures and flavors. 

I started with two versions of the peaches .... fresh and sun dried. I wanted to see the difference in textures and taste

Diced dried peaches soaked in boiling water then drained.








These were then mixed with candied ginger root then steeped together with local honey before being canned. I used a modern water bath method to reduce the risk of bacterial growth

2019 SCA St. Eligius Competition Prep - part 1

Some pictures showing the pre-work in food preservation that I will be displaying in November at the competition in Connecticut.

 2019 St. Eligius Competition prep: Experiment in storing root vegetables. They are completely covered with the medium and located on the lower level of my townhouse where it is coolest as I do not have a root cellar. From Left to Right: Sand, Straw, Sawdust

2019 St. Eligius Competition prep: Storing Apples - base is sawdust, then straw, apples, more sawdust and completely covered with straw.

2019 St. Eligius Competition prep:Ongoing test of carrots in the back and apples in the front to test liquid preservation methods. All produce was canned raw with no seasonings, salt or spices. From left to right:

1. 1) Produce in vinegar, modern water bath canning method to form air-tight seal
2. 2) Produce in vinegar - sealed with wax
3. 3) Produce in vinegar - closed only with a lid/cover
4. 4) Produce in honey - closed only with a lid/cover

2019 St. Eligius Competition prep: I did experimental preservation of orange peels. Done with sugar on the left and honey on the right.

2018 St. Eligius Arts & Craft Competition

This was my first experience with this competition held annually in Connecticut. Here is some of the information I presented to the populace and the judges.

St. Eligius’ 12 Questions Contest Documentation

1.) What did you make or do? (Include name or description of entry with time period, location, info on its use & background.)

            My entry consists of two types of preserved produce: Pickled vegetables and some stewed fruits.

2.) What is the connection between your entry and a medieval item or practice?

          I have been preserving foods for over 20 years for my own use and gifts. As in medieval times I preserve produce when it is season for use and access during the times when fresh fruits and vegetables would not be available.

3.) How would your entry have been made/done in period?

          Large crocks of pottery or even wooden kegs would be used to hold pickled or salted vegetables for later use. The fruits would have been either dried or stored in honey and spices in jars and sealed with either a natural material or a bit of cloth. Fruits would be stewed in wine or honey with spices before placed into pots. But in period the fruits would have used more in a medicinal use and not as we do for our morning toast.

4.) How was yours made/done?

          I used a wine that had turned for my acidic vinegar base and experimented with available spices for the 12^th – 13^th century. Where as I typically use a processed dark or white sugar – or sugar substitute – for my modern jams I used only local honey for this entry. 

5.) What are some similarities and differences in materials, process, tools, approach?

          I chose to not make examples that were cured, or layered, in salt for personal taste and health reasons. The process itself is rather simple and most likely has not changed that much over the centuries. However, in order to ensure food safety I water bath canned my food in glass jars where that process was not available until the 1800s. I can during various times of the year – preferably when I am able to either pick my own produce or buy it in season from a local farm which is what would have been done in period as they would have had little chance in many places to purchase out of local season produce.

6.) What inspired you? (Try to have an image of period example or related item and description, webaddress, or citation for image source)

          As I have been doing this activity for myself for years it was an easy step to look at doing it in a more medieval manner once I became involved with the SCA. 

7.) What was your favorite part of preparing your entry?

          Experimenting with the different flavor combinations.

8.) What would you do differently next time? (imagine yourself advising someone beginning to do what you’ve done)?

          For the beets I would have simmered them in the vinegar and seasonings – some of the flavor of the veggies does not come through when raw. I also will crush some of the whole spices before adding them next time. Some of the flavors were too subtle overall.

9.) What references or sources would you recommend to someone interested in your work? (You can bring your book(s)&/or copies of articles so people can make notes about your sources.)

1. http://www.oldcook.com/en/medieval-fruit
2. http://www.bl.uk/learning/langlit/texts/cook/medieval/medieval2.html
3. http://www.theoldfoodie.com/2006/10/english-peach.html
4. http://www.lordsandladies.org/middle-ages-food-fruit.htm
5. http://www.medievalists.net/2015/06/medieval-beekeeping/
6. http://www.oldcook.com/en/medieval-spices
7. https://www.thoughtco.com/medieval-food-preservation-1788842
8. https://www.thoughtco.com/medieval-food-preservation-1788842
9. http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD/pickled-foods-msg.html
10. http://www.godecookery.com/allrec/allrec.htm#top

 10.) How did you find your sources of information?

          I started reading a couple of blogs from various SCAdians who reference some of the websites noted above. Those sources then led me to a couple of direct translations of a few “recipes”.

11.) Did you find a connection to a medieval artisan or owner while working on your entry?

          Not specifically. I have felt in touch with all the women who have gone before me though every year when I am canning. I feel that I am carrying on a tradition of all those who have prepared food to feed their families throughout the winter.

12.) Any last thoughts or amusing stories about your work?

          Not at this time. 

2017 SCA Falling Leaves A&S

This was my very first effort at any SCA Arts & Science display - and I actually did not realize it was a competition as well. However I have been canning and preserving for decades so I was fairly confident of that part of the project. It was getting my head around the various medieval aspects that opened up a new rabbit hole of research for me. 





I started with freshly picked peaches from a local farm's end of season - which meant they are not in perfect condition which does not bother me since the cooking and canning will collapse the fruit anyway. 

First batch started to be cooked down. I used honey for both batches since that would be much more readily available then processed sugar that we use today. For the peaches I used freshly grown cardamon seeds and ginger. 

I also did a batch of blackberries which were also available in the period I am looking at. These were flavored with honey, freshly ground nutmeg and cloves.

Fruits set to simmer and reduce some of the extra liquid - blackberries in the back, peaches in front. 













My exhibit set up for my first display/competition. I was pretty happy with the arrangement. And I had crackers and finished jams for tasting. 

Just because I wasn't hot enough .....

So, it has been uncomfortably hot and humid for the last week or so. Yesterday was icky hot and humid, to the point where you have rivulets of sweat running down the small of your back and all you want to do is take a long cool shower. Today was more of the same, and the coming week is supposed to be worse.

So - what does a Lioness do?

Find a lake or other body of water to hang out in? - Nah.

Hunker down in front of a fan and drink your volume in water and iced tea with a good book? - No.

Perhaps hang out in my first floor studio where it is cool and dark? - Nope.

No - What I decided is that heating up my kitchen with cooking corn relish and tomato sauce then canning them.

Yeah - I am fairly certain I have lost my mind.

Yesterday I ventured out to one of the few local farms where you can still pick your own raspberries. Most of the local farms have gone to selling them only - and of course the cost is almost double that of doing it yourself. But while I was at this farm I noticed one of the girls who work there culling overly soft or older heirloom tomatoes out of the for sale baskets into a discard bucket. She said they give the old and bruised produce to some local pig farmers. I wistfully mentioned how they would make good sauce .... hearing this her manager said "She can have them if she wants for 1/2 price"

BONUS! Great tomatoes and a sale price. Was there any way I would actually turn that down? I think not.

Then on the way home I stopped by my usual farm and bought freshly picked ears of corn, sweet onions, peppers and parsley. So on today's agenda was Corn Relish and Roasted Garlic Tomato Sauce.

Normally I don't do this kind of heat intensive canning until the Fall when I take an entire weekend to make my jams, compotes and applesauce using fruit I have prepped and frozen during the summer., or the apples I picked and stored for up to two weeks in the basement. However sweet summer corn has a short shelf life and the one time I tried freezing tomatoes and using them later for sauce yielded a weak and watery end product. So I have found you have to use these ingredients as you get them.

Sample of ingredients for Corn Relish

Ingredients for Tomato Sauce

Corn Relish in Process

Blending the tomatoes in bathces

One way to combat the heat is to turn down the AC then set a box fan in front of the floor vent in the kitchen to increase as much as possible the flow of cool air into the room. And it seemed to work as I did not pass out - and I actually finished the canning.

Ta Daaahhhhhhh!!!!

It is Blueberry Season once more

Yes, it is that time again. My favorite Pick-Your-Own farm is open for blueberry picking.

 Early season picking is much different than the conditions you find towards the end of July and early August. Berries which are ripe now usually make up only a part of the clusters formed - so the ripe ones need to be plucked off the branch carefully, one by one. Later in the year when the entire cluster is ripe you can cup your hands under the bunch and literally "roll" the berries off their stem with your thumbs,

Still - the first picking was good .... over 10 pounds in under and hour. And YES ... I am well recognized at the Farm as being one of their "serious" pickers. 






Of course for many people the question then is: "Once you have all those berries just what the heck do you DO with them?" .

Valid question in this day and age. After all many people seem to have forgotten or abandoned some of the basic skills our grandparents knew and practiced. That you preserve or can seasonal produce as it becomes available so that after it's season is past you still can enjoy them, and have food for your household.


Fortunately for me I have something earlier generations didn't - a reliable stand alone freezer. This lets me not only preserve foods by freezing them but it allows me to gather produce at it's best - but to postpone the hot work of canning until the weather has cooled in the Fall.



There are however some important tips you should keep in mind when preparing and freezing berries.


I do NOT pre-wash my berries. First because the farm I use is managed under a PMI system so there is rarely any pesticides used. And Secondly - because they would need to be carefully dried prior to freezing or you get "clumping".


Cover any kind of cookie sheet, or even pie plates, with waxed or parchment paper. Lay out the berries in a single layer - removing any stems as you find them. Put the pan into the freezer until each fruit is frozen solid.

Once all the berries are frozen you can place them into ziplock freezer bags for storage.


By freezing the berries individually you have made things easier on yourself down the road. Throughout the year you can toss a handful of berries into pancake or muffin batter, blend them with yogurt and milk for a quick breakfast smoothie or add them to a winter fruit salad.
 
This is what you do NOT want to happen ... A large "Clump" of berries and frost. Even if you are merely freezing the berries to make jam later, these sort of clumps cook unevenly and add a lot of unnecessary water as well.

Note: I did not create this clump on purpose - this happened last year when my old freezer died and many of my berries partially thawed and then were re-frozen.


Taking the time now to properly prepare your produce will save you a lot of effort and aggravation later on.

Strawberry Season 2012

Despite some of the really bizarre weather we had in March and April the strawberry crop was really good this year. So it was time to dust off my berry picking baskets and head off to Parlee Farms in Tyngsboro. 

Let me just stop here for a moment to confirm that Yes .. they do know me there by sight. For the last six years or so I have been going there regularly for various and sundry crops from strawberries in the Spring to pumpkins in the Fall.

One of the things I like about Parlee is the relaxed atmosphere of the farm and the calm friendly demeanor of the people they hire to work there. I have been to other PYO places where the "Field Police" watch you as though you were there to sabotage the fields ... and heaven forbid you  bring your own container /  basket. I would probably have had less negative reaction if I showed up topless.Oh well. Again that is why I prefer Parlee since none of that has ever happened to me.

But I do think I should make a confession. Strawberries are not among my favorite. In order to pick them you need to either bed over at an odd angle (sore back), crouch (thigh muscle spasms and creaky knees), kneel (forgot my pad again) or sit (getting straw stuck to odd places no straw should be at) in order to gather the berries.

And secondly ... it is not that I hate strawberries, it is just not one of my favorite fruits. If I had to choose I would go with raspberries no contest.

 However I do know a lot of people who really like strawberries and there are times I do want strawberry jam for yogurt parfaits and so off I went.








Once I got my 10 pounds of berries home I started prepping them. After lining a cookie sheet with waxed paper I remove the stem end and place the berries cut side down. It usually takes four hours or so for each berry to freeze completely. Once they are hard as rocks then I put them into ziplock bags and then into my chest freezer for later use.



There was a new recipe I wanted to try this year: Strawberry-Lemon Marmalade.  Now, if you are ever so inclined and have an hour to kill then you too can "easily" make marmalade. That's how long it took me to very carefully cut the rind off the lemons, scrape off ALL the white pith with a knife edge and then slice the cleaned peel into teeny tiny slivers.

In retrospect it occurs to me that a zester would have worked almost as well. Which reminds me, I need to see if I even own a zester ... hmmmm.

But an hour later I had mashed strawberries, prepared the lemon peel and was ready to get started.

Finished Marmalade

Finished Strawberry-Peach Jam

A couple of days after making the marmalade I still had a large amount of strawberries getting a bit lonely in the refrigerator along with some peaches which were also getting a bit past their prime. So after prepping the remaining strawberries and getting some more peaches from the store I whipped up a quick back of Peach-Strawberry Jam.

I still have a lot of berries prepped and ready for my big jam making weekend sometime this Fall once the weather is cooler - AND I have the Exchange Students here to "help".