**FOOD ON THE TABLE **

 The Northern Russian Peasant cuisine is not explained solely by climatic conditions, not by the environment, but also by the structure of everyday life. Therefore the concept of "national cuisine" certainly has an artistic side.
  Russian peasants, depending on Lents, divided meals on Lenten meals (which means abstaining from foods that contain animals with red blood (meats, poultry, game) and products from animals with red blood (milk, cheese, eggs, etc.), and fish and seafood with backbones. Vegetable oil and wine are also restricted. The number of meals each day is also limited. Supported by the long people's experience, this diet alternation was limited, not only by religious duty. Change of seasons, local tradition and personal preferences were reasons to diversify the table. The hostess has never baked for two consecutive days, for example, the same dish. If today were cooked peas, she tried to cook mushrooms or something else the next day. The festive calendar cycle has also influenced the nature of the food. During the holidays, brewed wort (primarily for beer) and waste from cooking (Rye pellet) were used to prepare kvas. The peasant table entirely "grew up" on the mowing and tillage field strip. So, what grew on the field strip?