Pennsic cooking

I spent the afternoon doing a bit of pre-cooking for Pennsic. There's always a tradeoff, when cooking medieval food, between precisely reproducing a recipe and cooking the way medieval people actually cooked, making substitutions based on season and availability. This time, I leaned fairly hard toward the latter approach. I made a beef "hodgepodge" or stew, a greens dish, and medieval hummus; I'll freeze them all for later use.

( hodgepodge )

( greens )

( medieval hummus )

I'm out of salted lemons, now, which makes me sad. I already got someone to bring me lemons from California once this year; this time, I think I'll have to make a batch with storebought lemons.