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Event Details
Springe Gardyn Schola Event date: April 27th, 2019
Hosted by Barony of Concordia of the Snows - Scotia, NY
Event Last Modified: March 9th, 2019
 
Event details
Come join the Barony of Concordia of the Snows for a Springe Gardyn Schola to be held on April 27th at the Scotia United Methodist Church in Scotia, NY.  The day will feature classes on aspects of medieval and renaissance gardens, garden design, period plants, herbs and their uses.  We have space for up to 16 classes to be offered in four class periods throughout the day.  A seated dinner will take place between class periods in the afternoon.  The event will also include a resource library, a seed/seedling exchange (bring something to share) and a short set of dances.  The event will end at 6pm.  Additional information on classes will be posted in early April.

Classes for the Schola are being coordinated by Lady Finnguala ingen Néill meic Chuircc.  If you are interested in offering a class for the schola, please contact her at: 

finngualaingenneill@gmail.com

Site Opens: 9am
Site Closes: 6pm
 
Event Location
Scotia United Methodist Church
201 North Ten Broeck Street
Scotia, NY  12302
Google Map
 
Registration Fees
Registration: Adults age 18 and up:  $20 (Members discounted $5)
Youth ages 7-17:  $8
Children under 7:  free

Family group of 2 adults + 2 or more youths:  $50(Each adult member discounted $5)

Feast: All event fees include the mid-afternoon dinner.

Make Checks Payable to: SCA, Inc NY, Barony of Concordia of the Snows

 
Contact Information
Event Steward:
Thomas Justin
G.  Emerson True
518-810-8399
trjustin02@gmail.com

Send Reservations to:
Thomas Justin
1017 Parkwood Blvd
Schenectady, NY 12308

Other Contact Information:
Lady Judith le Alefondere sends greetings to the people who will attend the Spryng Gardin Schola

With the dark days of winter and the season of Lent behind us, we can celebrate the warmth of the season with an early afternoon meal prepared by the Cooks of Concordia.  Depending on what fresh foods are available, the menu will be

A vegetable soup using the last of the root vegetables to usher Winter out of our days.
A fresh soft cheese with herbs (made that morning)
Breads and Honey Butter
A Salat of Spring Greens and Baby Peas with a vinegar based herbed dressing
Some Roasted meats with sauces (the old laying hens that aren’t laying, and possibly some lamb if the shepherds allow it)
A rich Frumenty made with eggs, milk and spices
A Sweet Surprise to end the meal

For anyone with dietary requirements that our cooks need to know about, please contact me.  Thank you. 
Judith le Alefondere
lealefondere@yahoo.com
518-785-0331 before 10pm please

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