"This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish).
Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.
|Publisher:||UNP - Nebraska|
|Product dimensions:||6.00(w) x 9.00(h) x (d)|
About the Author
Trained in botany and folklore, Kay Young is a naturalist for the Chet Ager Nature Center in Lincoln, Nebraska. Mark E. Marcuson, who also lives in Lincoln, formerly worked as an illustrator for the Nebraska State Museum and is now a freelance artist.
Table of Contents
|Glossary of Botanical Terms||xvii|
|Glossary of Cooking Terms||xxiii|
|Yellow Wood Sorrel||58|
|Prickly-pear Cactus Pads||81|
|Milkweed Buds and Flowers||113|
|Chokecherries and Wild Blackcherries||175|
|Prickly-pear Cactus Fruits||211|
|Appendix A||Canning, Freezing, and Drying||289|
|Appendix B||Basic Recipes||299|
|Additional Sources of Information||303|
|List of Contributors||305|
|Index of Plants||307|
|Index of Recipes by Plant||310|
|Index of Recipes by Food Category||315|