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Home My WebLink AboutThe Huron Expositor, 1978-05-25, Page 9R. K. PECK - APPLIANCES. "In the heart o owntown Varpa" - • VACUUM CLEANERS ir sales and service of most makes. CB RADIOS AND ACCESSORIES SPEED QUEEN APPLIANCESc MOFFAT APPLIANCES SMOKE SENSORS INSECT LIGHTS AND FLY KILLING UNITS HAND CRAFTED GIFTS Varna, Ord. 482.7103 *. * C nature's cria parsley Cut the leeks into 1/2 inch slices . alnaiiWin butter. Cube the beef into hearty pieces. In a saucepan, combine the white sauce, beef, peas, leeks and Melted butter, Seasonlo-taste and•simmer for 10 minutes. Garnish with a sprig of parsley. Serves four to six. (from Why, Wild Edibles?) L y _ • not ' only meant spring was definably on its way, but :also* meant theyld have some fresh greens again after a winter of subsisting bn dried foods. . You -may read that marsh marigolds are poisonous. but if you cook the plant, this removes the plants poison, called , hel- leborin. Don't under any dram.' stances, sample, the plant when you're collecting it,, • Marsh marigold , leaves (coOked) can be substituted for cabbage leaves and , marsh marigold meat rolls make a tasty. and interesting dish. When pre 4,-, paring these rolls, cook them in a 400 degree overt for 45 minutes. 'But one of the more interesting 'dishes prepared with the leaves of the plant is Hot Marsh Marigold Salad., Hot Marsh Marigold Salad 10 large marsh marigold leaves' 1 clove garlic • 1 /3 a. salad • 2 hard-cooked eggs. chopped ' - 1/4 c, red wine vinegar • 1/4 t sp. .pepper 14:tsp. pepper 3 slices baton, crisply fried Place„ the marsh marigold leaves in a medium sited sauce.' • pan arid cover with water. Place over high Teat, and when boiling. lower the heat and simmer for Jack-in-the-p-ulpif Pulpit Roots 2 pounds Jack-in-the-pulpit roots • , 2 tbsp. butter 2 tbsp. flour 1/2 tsp. salt _ 'A tsp. pepper 1'A cups milk Wash and the peel the roots and cook until tender, for 15 to 20 minutes. Then drain the roots and keep warm. Melt the, b,atter in a double boiler, „mix , id) the flour and seasoning, and still stirring, slowly add the milk. Stir until the sauce -.is smooth and boiling. Reduce to simmer for about 15 minutes. Add the roots and heat thoroughly for another five minutes. (from. Edible Wild Irish Flag 6 small wild leeks butter A second wild edible once used byfoyagers is the familiar trillium or "wake robin'"', now protected under law as Ontario's provincial flower. Althought the trillium was never a popular plant to-be taken home for cooking, foragers and early settlers could and did cook the three upper leaves as a vegetable when travellingiS through wooded.areas. The' easily recognized Jack-in- the- pulpit, or Indian turnip which , doesn't taste unlike turnip when cooked, is another edible plant . found in our local wooded areas. s herb grows from a of eight to 20 inches in boggy spots in wooded areas, and the root is the part of the plant which was once used in the daily diet of many 'North American Indians. Here's one recipe you might like to ' try after collecting a number of the plants. Creamed Jack-In-The • 1 c. cooked corned-beef 1 c. white sauce 1/2 c. green peas 1 tbsp. butter salt and pepper (Continued from Page .1) Trillium • . , co leered before they re „ fully The only thing to learn if you're', developed.' . going .to be cooking with dande- ., Creative cooks can fashion a roots, lemon juice; and ,bread lions not to confuse the plant variety of interesting dishes from crumbs. Simmer for five Minutes. with tansy ragwort, another weed the pods neluding milkweed pod . and cool. Rub the 'salt inside the with curlier leaves, which some- ' soup and milkweed seahorses, fish. Fill the cavitywith th b d What resembles the dandelion ' which are 'pods —stuffed :With' grow on long hairy stalks. 7 alike, plagued with deride- clover,, chickory and plantain. Not Surpisingly, the herb is lions in their lawns or gardens. . highly aromatic and • was a r•-• Again, if any kind of weed'killer Milkweed recipe favorite ingredient to the In.: has been sprayed on the plants, The milkweed, which should dian's soups and stews and was they aren't safe to harvest. only • be eaten in reasonable dried as a cure for snake bites, However if your weed killing quantities, is another plant which Although the follow' i efforts are Simply -cligkin PP. OP '.-,vvirs -Used—by—the—Indians- for a - includes a pike, we suggest , large heart-shaped leaves which people, town or country dwellers milkweed, lanib's quarters, -1 tbsp. salt ' dealingwith the edible wild developed. .. usually includes a number of roots and slice thinly. Then clean dandehon recipes and local The young shoots and !eaves Wish and, scrape the ginger are the best part of the plant. and the fish, removing the backbone .- like dandelion leaves, should be Another plant which was popular with our native popula- tion, particularly the Chippewa bands, was the wild ginger plant, now becoming rarer and a bit your, table instead of the compost pods bepurchased rather than caught; saibed in case you don't have the time hea t). needed to catch that evening's ° The dandelioe has been used during , regularly since the days of. the would i supper. • a Baked Fish with WildoGinger Roman`Empire, and perhaps even, milk in Stuffing 1 pike, two to three poundS• 1 c. sliced ginger root„ 2 tbsp. butter 2 tbsp. lemon juice 1/2 cup b"read crumbs' More difficult to find, . • ,garnish of parsley sprigs. SeiNes Edible weeds 6.(Irom Why Wild Edibles?) substitute for vegetables: ' casionally. Serves (from” Edible Mixed with other greens, - -or c, chopped milkweed leaves and stems 1 1/2 c. white sauce c. pearl onions of Wild ginger with three red- This is where the common garden variety weeds which can brown lobes are found 'under the dandelion can prove a boon. 'Most be turned into tasty dishes are the shallow, greased baking dish i n a Dandelion leaves should be recipes is Creamw•eed. made with preheated oven. Bake for 30 picked whet) they're -young and, the leaves and stems of the plant. crumb and ginger mixture. Lace- . and is a menace to cattle and crabmeat and olives. up the fish with string". Place in a people alike. Bat one Of the more practical minutes, basting the fish oc- they can-'be eaten raw in a salad. Creamweed . n` as e met e u ter, an when it smells nutty, lower the heat and add the sliced ginger Wild Plants.) boiled•like spinach and used as a cooked green. can be fun, sometimes it can also prove to be a bit of a, challenge. Gathering tie brilliant yellow marsh marigolds found in most swampty areas this time of year can sometimes require that you don a'pair of rubber 'wading boots but leaving the head and tail on. suggests a whole cookbook could collected before the plant is fully stdostitutittg other fish which can ways the dandelion can appear on eating the shoots, flowers and Preheat 'Oven to 450, degree F. be compiled of dandelion recipes grown: The pods areolso.edible it • • t' *' k The marigolds. also known as ., • t. c cowslips, . are found all across„ , '1::' , , 0 qt North America , even down to the tip of Florida. Settlers knew the first sign of marsh marigolds ' The single, cup;shaped flowers • Among the other common While collecting wild edibles and a popular ,recipe for this • 'A c. chOpped parsley concoction can be .found in , Boil-the milkieparts, ed drain, Blanche Pownall Garrett's` . and add the white sauce im- Canadian Country Preserves and .. mediately.. Overlow heat, stir in Wines. the pearl onions and pepperoni is as the basis of dandelion wine, pepperoni sausage Maish :Marigolds One of their most famous uses Gi er ng. five minutes. Spread the leaves ' But one of the more interesting sausage ,pieces..Cover aria situ- on dottble paper towels to, dry and recipes 'using the wild vegetable mar until the onions are cool to room teniPerature, When cool, shred ,the leaves into is for OPandpa's Green Irish pseanrsillteryansspearrveenst.sixGa(rfnriosnhl Why Soup. bite-sized pieces and re- Grandpa's Green Irish soup Wild' Edibles?) . • • frigerate. Leave the garlic in the 1 quart chopped dandelion .,'oil for about one hour, then greens Just before serving, heat .t.t.re 2 tbsp. butter remove it. oil, 'vinegar, salt. and pepper in a 3 tbsp, . flour 2 C. an small" stainless- steel saucepan, 1/4 c. chopped onion - stirring occasionally. Toss the hot ', 1/2 c. cooked rice • dressing with the, chilled marsh salt and pepper to taste farmers' fields. marigold leaves until 'they are •,. .Par5JP1 - be prepared , in a variety of ways, eggs and crumbled' bacon over ChOP fhe'dandeliop greens into 'well coated.•Sprinkle t he chopped the salad and toss again lightly. Serves 4. , (from Edible Wild Plants.) Now while woodland plants can allow to come nearly to a boil/Into this stir the onion. rice, and ' longer, as everything• from a . The young ,shoots and leaves medicine td treat kidney ailments are the best part of the plant, and and jaundice to a coffee sub- like dandelion leaves, should be stitute, • made by roasting the roots of the plant. 'collected before the plant is fully grown.The pods are also edible if Anyone who writes a cookbook . • - collected before thy're fully can't take 'a drive or boiled greens. Simmer for about manvof us 15 minutes, until the soup takes walk out into the country whenever . we Want to- —.prepare something on a pastel green and the onion is out of the ordinary as a transparent. Season to taste and , . . serve with hard crackel.s 'and a author —1:itin'ehe Pownall Garretf offending plants, then there are variety of purposes. In 'addition to 1/2 •inch strips and boil in , fresh Water, In, a large saucepan. !lett the butter over low.neat and 'Stir in the flour. Add the milk and food, the Indians pre- the use of the plant regnancy in the belief it crease the flow of new he new mother. • • Cciffee substijute, , Another summer weed which is • • often admired for its brilliant blue cornflower-type flowers, but rarely used in the kitchen, is the 'col-ninon ehickory which can be ' found along roaaides or in many, 2 tbsp. flour 2 thsp, sugar jirrigeti---weed-;--- tansy ragwort, , 1 tsp. dry mustard which has already been men- 1 c. buttermilk firmed, and vetch plants. 1 tbsp. vinegar ' Some of the reliable guides to 1 tbsp. grated onion collecting and cooking-edible wild 1 tsp.' salt tants include Euell Gibbons' Melt the.bacon fat in the t o talking The Wild Asparagus; a 'double boiler; stir in flour,- The Edible Wild by Berndt sugar, and di)/ mustard. With a Berglund_ and Clare 'E. 'Bolsby;, wooden spoon. work the roux The' Complete OutdoorSman's„, until smooth. Gradually add •the Guide to Edible Wild Plants by ,buttermilk, stirring constantly. the same authors; Why Wild Cook and stir until thickened and Edibles? The Joys of Finding, . smooth; add salt.° Remove from Fi?drig and Tasting by Ross the heat and stir in the t'inegar Mehney and two books by Hirron and grated onion.' Chill throughly Corinty's Blanche Pownall aarrett before Serving ; (from Edible Wild - Canadian Colintrj, "Preserves Plants.) an icli".Wine, and A Taste of the Wild. NatUre's harvest • Nature'4s. harvest of, edible wild - plants • continues through the summer and into the fall., and wine and jam makers, can lind a variety of recipes and suggestions to preserve these tastes into the winter months. As long . as there are lawns, gardens, fields and woOdlots, Not surprisingly, as the price of coffee rises, a number of corn- panics have started advertising chickory as a highly publicized new ingredient in their product. even 'though it ahas traditionally been added in small amounts to 'give coffee a richness and depth of celor. " there will be edible wild plants to Although the history of add to our diet. Although most chickory's use is almost worth an *people only forage for wild plants article in itself, the French :had fOr fun, others haVe turned the one of the more interesting ways hobby into a fulltime pursuit:: of psing the plant. They dug up Reliable guide the roots, packed them in sand - arid t'stured—them in the cellar.' Seriotil', forage like" Mrs. Then, during the winter the roots Garrett-and Berndt Berglund and pushed up shoots which provided Clare Boisby warn that anyone a delicate ingredient to use in gathering wild plants should take salads during the season, when along a reliable guidebook until greens were mostexpensive and they are sure of the identification not readily- available. • If the of loc plants.' ' • French, reputed to 'be world'sThe al Department of best cooks bestoweri th is,-honor---rote through their leCif offices, On —the "hunible chickory, then .can supply a variety of pamphlets certainly' it's 'one wild plant to with pictures and descriptions of kitchen, consider bringing into the the common wild flowers aid weeds found in this part of the chickory salad is best prepared in province. the spring and early summer when the first rosette leaves. appear on the chickory plants.Dangerous plarits...,..---••• Chickory Salad , . There are three plants that are Cut off the' the first rosette' the most, dangerous-poison hem- leaves of the :plants close, to the lock, water parsnip and, water crown. Wash and clean the heMlock. Thc .simplest way to leave, place them 'in a sieve and avoid ever picking- these plants, is dip briefly, into boiling water. Lift 'to memorize their-distinctive leaf out the leaves and. let the ,water structure, in which the veins run, drain away. 'Tear the leaves into to the notches of the 'dentate small pieces, cover and .chill until leaflets. serving time. Buttermilk Dressing Aside from these three deadly . plants, foragers should avoid\ the, 2 tbsp. bacon fat buttercup, lily of the. vatic A • , Next time you shudder at the ." high cost of a head of lettuce er a packa,g/of spinach, remember. theres'always the weed patch! • Every week more and more people disCover what mighty jobs -are accomplished' by low cost' Huron Expositor, Want Ads...Dial • 527-0240. , 14. 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