Salads for the Season Part 2

Still Life Strawberries, Nuts & etc., Raphaelle Peale, 1822

I did a Salad post way back 2013- you can find it here. With the weather warming up here in NC, it reminded me how much I hate to cook over a flame in the heat and humidity- enter in the salads & sandwiches menu! I have dug around to find even more great salad offerings that can be made easily without cooking. These would also be a wonder addition to a picnic!

The Neighborhood Cookbook, 1914

Food and Cookery for the Sick and Convalescent

The House Servants Directory, 1827

White House Cookbook, 1887

How does your garden grow?

So, this is the first year DH and I have had a place that we can have a real garden!  So, we set out with excitement at our garden center, within reason. I wanted all the plants, he wanted ones that were aesthetically pleasing-we met in the middle with a good mix.
Vegetables and herbs, I really only wanted a tomato plant, until I go there.
We have a great little plot on the side of our house, where the fence offers 2 sides that will help support beans & tomato plants.

The plot beside the house. Allows for lots of sun & but also evening shade. 

We planted corn, 2 types of beans, cucumbers, squash, radishes, tomatoes, 2 types of onions, garlic, mint, cilantro, and rosemary.

DH putting mint in the ground. 

Everything will start from seeds except the herbs and the tomatoes- I have 6 plants! I really am excited to see how this will turn out. The rosemary and cilantro are in pots, I prefer my rosemary in a pot so I can move it around. Don't ask me why.

Cilantro, mint, rosemary, and tomato plants! 

This summer will be full of adventure in this little garden! I hope to at least get one vegetable out of it. If I get only one I will still count it as a success! I hope to get many more off of it, but even one will make me happy.

Geraldine observes from the window. 

A fall day- and a lot of soup!

The 10 gallon soup pot

Is there a better way to spend a crisp fall day than with friends? Yes, with friends in funny clothes! This past Saturday I had the great pleasure of hosting some of the best people I know at my site (Bentonville Battlefield) for our annual Fall Festival & Living History. This year there was an added night tour component as well, which meant I was set to cooking for the 100ish people that were coming for that.
So what goes into a pot that big? A lot of soup! I used a combination of beef stew recipes from Elisa Leslies Cooking in its Various Branches. It has become a go-to for me, and when feeding a big crowd- stay with what people like.  So into the pot went 25 pounds of beef, 20 pounds of potatoes, 10 pounds of carrots, 5 pounds of onions, and bit of celery. Whew! That was a lot of cutting!

Veggies ready to be cut up

However, I was lucky to have plenty of help during the day! I am so grateful for their help!

Helping cut the never-ending veggies

The day was not all full of cutting and stewing. We did have a great picnic lunch. What a spread it was too! There was ham, bread, pickles, cake, sausages, cheese, corn fritters, biscuits, slaw, nuts, pickled cauliflower, and lemonade- I am sure that I have forgotten part of what was included- but it made for a great midday meal with friends.

Part of the picnic spread

Morning prep for the big pot of soup!

Some of the guys resting

 It was such a great day to spend with such great friends! These small events are where I really get a chance to see how much the public enjoys period demonstrations.

After hours of cooking a pig pot o' soup it was time to serve everyone! While I am still not sure how many people were served, I do know that there was almost nothing left when were done.

Serving Begins

Out of 10 loaves of bread and 10 loaves of pound cake there was only one left! It was a long day, but worth it!

Of coarse, we also have fun with the hospital props! 

What's In Season?

Trying to get people to bring period food to events can be difficult. There are many reasons that I have heard why people do not eat appropriate foods at events, "It's too hard" "It's too expensive" "This tastes better"...well.... no.  I have had many meals that require less effort than a sandwich, cost less than a funnel cake, and tastes better than a hot dog. But everyone has their own opinion. 

One easy way to ease someone into period appropriate foods is to take a trip to the farmers market. This can take the fear out of anyone when they are wondering "What on earth can we eat?"

In the Kitchen ,Johannes Engel Masurel, 1866

Summer

The great thing about summer is that there is an abundance of fruits & veggies that are in season. Being from NC there's an almost endless list

• Tomatoes
• Squash
• Cucumbers
• Watermelon
• Corn
• Peaches
• Blueberries
• Strawberries
• Beans
• Peas
• Okra
• Radishes
• Peppers
• Pears
• Grapes

The great thing about this list is that most of it needs little or no cooking at all! Add some bread & cheese and make a spread of any of the above- a great filling, hydrating lunch or dinner for any setting! 

Fall

Fall brings another season of bounty! Some summer items are being carried over. 

• Grapes
• Apples
• Sweet Potatoes
• Pumpkins
• Cabbage
• Turnips

Usually the butchering of fresh meat (beef, pork, etc) would happen late in the fall. The meat would then be salted, smoked & cured for use through the winter. 

Winter

• Collards
• Turnips
• Sweet potatoes
• Winter Squash

This is a great time for soups & stews that require little meat. Load up on the veggies! 

Making a great soup on a chilly day! 

Spring

• Peas
• Strawberries

You will want to use up what is left from the root cellar and what was put away for winter use- lots of root veggies, mixed with new spring produce. 

This is also when hens start laying again, so eggs can be added back to the menu! 

All Year

• Potatoes
• Onions
• Carrots
• Apples
• Lettuce
• Peanuts
• Poultry (Chicken, Turkey, Goose)
• Game meat

Many seasonal items are preserved for use all year. Read more about preservation techniques in V. Mescher's In a Pickle! Types of Food Preservation in the 19th Century.  

Every season will depend based on your geographic location check your local farmers market or produce stands to see what is available just before an event.  If you are able to keep a garden with fresh veggies & herbs keep the 19th century in mind. Period garden guides, such as, The Field and Garden Vegetables of America published in 1865 offers insight into what varieties were available to our 19th century ancestors. 

Salads for the Season

Since I am in the middle of packing & moving,  I will offer a sampling of recipes  rather that my attempt at them. I promise, I will get back to cooking soon!  Below is a sampling of salads from the 19th Century.  With the weather warming up and the farmer's markets opening, it is a great way to use up all of those fresh  veggies that will be on our plates soon.

From : The Practical Cook Book, 1850.

 From: La Cuisine Française, 1893

From: Miss. Corson's Practical American Cookery, 1886

*I may actually make this sometime soon! So easy!!* 

These are a few salads to bring you some spring cheer! Stay tuned for more posts on spring foods!