Food

This page lists common food items. Where seasonal, the season is listed as well. If no season is listed, it is available year-round, either preserved or fresh.

Primary Crops

  • Barley (mostly used for ale)
  • Beans
  • Flax (for cloth)
  • Hemp (for cloth)
  • Lentils
  • Oats (primary grain crop)
  • Peas
  • Rye
  • Wheat

Garden Vegetables

  • Beets (summer)
  • Cabbage (winter)
  • Carrots (summer)
  • Garlic
  • Kale
  • Leeks (summer)
  • Onion
  • Parsnips (winter)
  • Turnips (winter)

Fruits and Berries

  • Apple (winter)
  • Bilberry (summer)
  • Cherry
  • Cranberry
  • Elderberry (summer)
  • Gooseberry (summer)
  • Pear (winter)
  • Plum
  • Quince (summer)
  • Strawberry (summer)

A popular halfling means of preserving fruit through the winter is the “mead pot”. A stone pot full of mead and honey is set in a cool, dark place and ripe berries, cherries, and plums are added to it as they come into season. The mixture is consumed in the winter, both fruit and the flavored liquor.

Nuts

  • Acorn
  • Chestnut
  • Hazelnut
  • Walnut

Fowl

  • Chicken
  • Duck
  • Geese
  • Grouse (game)
  • Quail (game)
  • Partridge (game)
  • Squab

Fish

  • Breem
  • Carp
  • Crayfish
  • Eel
  • Haddock (loch)
  • Herring (loch)
  • Mussels
  • Perch
  • Pike
  • Salmon
  • Trout

Meat

  • Beef/Veal
  • Boar (game)
  • Goat/Kid
  • Hare (game)
  • Mutton/Lamb
  • Pork
  • Rabbit
  • Venison (game)

Drinks

  • Ale (dwarven ale uses rye in addition to barley)
  • Cider
  • Mead (elf-mead has a strong flavor from forest honey and is an acquired taste)
  • Milk
  • Perry
  • Small Ale (weak, unfiltered)
  • Wine (maple, elderberry, rowan, gooseberry, dandelion, cranberry, bilberry, birch)

Herbs and Spices

  • Basil
  • Caraway
  • Chives
  • Dill
  • Fennel
  • Mint
  • Mustard
  • Parsley
  • Rosemary
  • Sage
  • Thyme

Other Staples

  • Cheese
  • Eggs
  • Honey
  • Mushrooms

Dishes

  • Blood Pudding – sausage made of pork fat or beef suet, pork blood, and oatmeal
  • Frumenty – thick wheat porridge boiled in meat broth
  • Haggis – sausage made of sheep offal, onion, suet, and oatmeal
  • Potage – thick soup, stew, or porridge
  • Scone – large, round unleavened oat quickbread cut into triangles
  • Sop – pieces of bread soaked in broth, soup, or wine
  • White Pudding – sausage made of suet, oatmeal, and onion

Food

Tales of the Northern March EricBerg EricBerg