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The main food staples were cereal grains such as wheat, rye, barely, and oats. Beans, peas, and other legumes were also an important food, as were dairy foods like butter and cheese. Because fresh milk is very perishable without refrigeration most milk was processed into products with a longer storage life. Almost all peasants would have had a large garden as well, with crops such as onions, carrots, cabbage, turnips, and garlic being common. Fruit such as apples and Pears would have been eaten in season or dried for later use.

Grains might be made into bread, or simply cooked as a porridge, or used to thicken soups and stews with other ingredients. Breakfast was usually a light, quick meal, perhaps just bread or other ready to eat foods on hand. The main meal of the day was a mid day dinner served between 10 A.M. and noon. Pottage, which is essentially thick soup made with legumes and whatever other vegetables were at hand was common. Meat was sporadically available in the peasant diet, as most peasants raised poultry and pigs, but amounts were limited, and there must have always been a tensions between eating animals for personal use and selling them to market for ready cash. Eggs were eaten. Fish was eaten as well, both caught wild, and stocked and farmed in ponds. A village miller might raise fish in his millpond for local consumption. A lighter supper would have been served in the evenings.

Gathered food had some importance. Tree nuts were gathered in the fall. Acorns were gathered as well. In good times acorns were for animal feed, but in times of crop shortages or severe economic hardship they would have ended up in the soup pot or the bread meal as well.

Ale was the most common drink in the middle ages. Barley was malted, a process in which it is sprouted, then roasted and ground, and then fermented in water. The resulting beverage had been cooked and was mildly alcoholic, making it less prone to disease issues, but was low enough in alcohol that it could be consumed in volume. Children drank ale as well as adults. Hops were not added to the brewing process until very late in the period, which resulted in true beer, which stores better. Medieval ale did not have a long shelf life and was consumed soon after brewing. Wine was also enjoyed, but was several times more expensive than ale, and thus would have been a less common drink for a village peasant.

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12y ago

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