[PIC]
Juliana
_____Scribe of the City of Lydius_____
Apprentice Storyteller/The Storytellers' Guild
-=DEEP CENTRAL FOREST LOCATIONS=-
is in among ancient, huge tur trees
says to ALL: *Generally, food crops are harvested in the fall. But there are many spring-harvest crops that grow wild, or at some point were planted to grow wild, in the Forest.* I had spent the early part of the day harvesting such crops, to use them in a vulo stew, as that rooster-meat is too tough to roast.*
(17:47:39 )
[PIC]
Juliana
_____Scribe of the City of Lydius_____
Apprentice Storyteller/The Storytellers' Guild
-=DEEP CENTRAL FOREST LOCATIONS=-
is in among ancient, huge tur trees
says to ALL: *There is actually much more to eat in the spring than in the fall. Strawberries and Morel mushrooms are the most commonly known spring-harvest foods, and I had picked several of each along the way. But I was mostly looking for ramps to spice up the stew, and fiddleheads to give it flavor. I had taken the stems of several ramps, leaving the bulbs and roots in the ground, to sustain growth. I had been carefull to get the freshest stalks of the right kind of fiddlehead, making sure that all the stalks have the distinctive U-shaped groove on each stem I had plucked and put into my basket. I had also been pleasantly surprised to find a few handfulls of early peas, and a few stalks of wild aspargus, that were ready to use, even still a bit early of peak.*
(17:57:19 )
[PIC]
Juliana
_____Scribe of the City of Lydius_____
Apprentice Storyteller/The Storytellers' Guild
-=DEEP CENTRAL FOREST LOCATIONS=-
is in among ancient, huge tur trees
says to ALL: *The fiddleheads, you want to boil them a little and then toss the water, and then cook with them. So I had started with that. I have a grill that I can put across the circle of large stones around the fire-pit. I also have a 1/2 talu pot, which had been an easy choice to bring, since I had filled it with smaller items, so the actual pot had taken up little of the volume of my duffle. I had boiled the fiddleheads for 20 ehn, then started again with fresh water, adding the salted rooster-meat, cut into finger-size chunks, the ramps, and the remains of the musrooms from yesterday. I had let that simmer for about an hour, and then added the chopped morels, the peas, and chopped asparagus stalks. The stew has been simmering for an hour now.*
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