HarvestFood

Food made at harvest time, as people described it to us. Add your own; say where it is from.

Southern Poland (Podhale) -- Oscypek, the smoked sheep cheese, pressed in carved wooden moulds. Made only in summer on the mountain pastures; the moulds are family property. (Dorota, from her grandmother)

Devon, England -- Harvest supper: roast, then "junket", a set milk pudding with nutmeg. The church hall version replaced the farmhouse one sometime in the 1960s. (JimW)

Kerala -- Onam sadhya, served on a banana leaf, over twenty dishes, all vegetarian, eaten with the right hand. The order of serving is fixed and argued about. (RaviK)

Ohio, USA -- Apple butter in a copper kettle over a wood fire, stirred for most of a day with a wooden paddle. The stirring is the social part. (MarenL, 2007)

Georgia (country) -- Churchkhela: walnuts on a string dipped repeatedly in thickened grape must, hung to dry. Made at the wine harvest. (added anonymously, 2009)

See also FolkFestivals.