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Combine the pollen and flour. Add the egg, milk, and sugar and beat
until smooth. Drop onto a griddle, using « cup of batter for each
cake. When the first side is brown and bubbly, turn and brown the
other side. Makes 8 griddle cakes.
If you try these recipes let us know, so we can share your experience
with our Tri-Lakes residents.
Yield: 4 servings
Cattail Flour: A great many of the botanicals natural to any area may
Page 2
Yield: 4 servings
Page 3
*Cattail Flour: During June the male blossoms, which are located
above the female cattail bloom spike, produce quantities of bright
yellow pollen. This nutritious, corn-flavoured food substance in
easily gathered by wading through cattail marshes and gently bending
each bloom spike over a deep bowl or bucket and "dusting" the golden
pollen in (thereby pollinating the plant at the same time). This
gathering is best accomplished on a still, dry afternoon. Gather as
much fresh pollen as you can use soon or put by. It is an important
flour extender and makes a good addition to biscuit, bread, and cake
batters. It should be added in an equal amount to replace an equal
portion of flour deleted from a recipe. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 5
*Cattail Flour: During June the male blossoms, which are located
above the female cattail bloom spike, produce quantities of bright
yellow pollen. This nutritious, corn-flavoured food substance in
easily gathered by wading through cattail marshes and gently bending
each bloom spike over a deep bowl or bucket and "dusting" the golden
Page 6
Yield: 4 servings
cattail stalks
1 c flour
1 egg
salt
pepper
baking powder
milk
water
When it is a little too late to harvest the shoots but the stalks
still have a lot of tenderness to the bottom, cut of the last 4 or 5
inches of the bottom of the stalk, peel and slice them in about one
inch slices.
Then make a batter, dip them and deep fry them until golden brown.
They tasted somewhat like fried okra.
Yield: 4 servings
Page 7
By: EdibleWild@onelist.com
cattail stalks
black locust flowers
1 c flour
1 egg
salt
pepper
baking powder
milk
water
nutmeg
cinnamon
Just wanted to say what we did with the cattails. It was a little too
late to harvest the shoots but the stalks still had a lot of
tenderness to the bottom. We cut of the last 4 or 5 inches of the
bottom of the stalk, peeled and sliced them in about one inch slices.
Then we made a batter, dipped them and deep fried them until golden
brown. They tasted somewhat like fried okra.
Well now, I don't measure much of anything, but I used whole a wheat
flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd
say maybe a cup. An egg, a little salt, pepper, and baking powder.
Then I added just a slurp of milk, and then added water till I had a
little-thinner-than- pancake-batter consistency.
We used this for all the cattails and then made a second batch and
added a little nutmeg and cinnamon for the black locust flowers. The
first one had a crunchy-light texture but the second batch wasn't as
crunchy. Maybe it was the cinnamon.???
1 cattail stalks
1 black locust flowers
1 cup flour
1 egg
1 salt
1 pepper
1 baking powder
1 milk
1 water
1 nutmeg
1 cinnamon
Just wanted to say what we did with the cattails. It was a little
too late to harvest the shoots but the stalks still had a lot of
tenderness to the bottom. We cut of the last 4 or 5 inches of the
bottom of the stalk, peeled and sliced them in about one inch slices.
Then we made a batter, dipped them and deep fryed them untill golden
brown. They tasted somewhat like fried okra.
Well now, I don't measure much of anything, but I used whole a wheat
flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd
say maybe a cup. An egg, a little salt, pepper, and baking powder.
Then I added just a slurp of milk, and then added water till I had a
little-thinner-than- pancake-batter consistency.
We used this for all the cattails and then made a second batch and
added a little nutmeg and cinnamon for the black locust flowers. The
first one had a crunchy-light texture but the second batch wasn't as
crunchy. Maybe it was the cinnamon.???
Yield: 4 servings
Page 9
CAT-O'-NINE-TAILS PANCAKES
Mix cattail pollen, flour, baking soda, and salt. Stir in egg, milk,
and oil. Set aside until batter thickens, about 10 minutes. Pour
daubs onto buttered skillet and fry until golden brown. Serve with
maple syrup or wild jam.
Yield: 4 servings
Page 10
text file
cattail
typha latifolia
Cattail leaves are used for weaving rush chairseats, mats, and
baskets. The young shoots and partly developed pollen spike may be
cooked and eaten, and the starchy roots cooked as a vegetable or
ground into a flour.
This plant has s surprising number of uses. Bruised and boiled fresh,
the roots yield a syrupy gluten that is good with cornmeal; dried and
pulverized, they make a sweet flour for bread or pudding. Dried, the
mature reeds can be bundled together, soaked in pine pitch, and lit as
torches for night traveling or fishing. The fur of their spikes is
used to line moccasins in winter and diapers on demand.
SOURCE:* The Conservationist Feb. 95, The New York State Department of
Environmental Conservation Magazine POSTED BY: Jim Bodle 11/98
Guess what I found today? Cattails are just sending up their stalks!
So I collected several to cook tonight like you would corn on the cob.
I love these. Will go out again over the weekend and collect more for
a cattail casserole. This also means that several of the people here
that live in the northern regions will have cattails in the pollen
stage. If you are not collecting the pollen and using it in pancakes
you are missing a real treat. My kids would kill me if they didn't
get their yearly quota of yellow flap-jacks.
Page 11
1 egg
salt and pepper to taste
3 cups steamed cattail buds, scrape from; stalks
1/4 t. nutmeg
1 cup freshly grated cheddar cheese; or your favorite
1/2 cup milk
1 cup soft bread crumb
If you like cattail 'sweet corn,' try this recipe; it’s filling and tasty
and could double as an entree. Beat egg; add cattail buds, milk, bread
crumbs, salt, pepper and nutmeg. Put a layer of this mixture into a well
greased shallow casserole; sprinkle with cheese, add another layer of
cattail mixture, then one of cheese and so forth until you run out. Top
with grated cheese and bake at 350 degrees for 35-45 minutes or until set
and browned lightly on top. This is a hearty dish.
CATTAIL CASSEROLE
Scrape off two cups cattail flowers and place in a bowl with 2 beaten
eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2
teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or
fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to
the mixture. This is then poured into a greased casserole dish
garnish with 1/2 cup shredded cheddar cheese and cooked at 275
degrees for 30 minutes.
Page 12
Melana EdibleWild@onelist.com
Yield: 4 servings
CATTAIL CASSEROLE
By: EdibleWild@onelist.com
2 c cattail flowers
2 beaten eggs
1/2 c melted butter
1 md finely diced onion
1/2 ts sugar
1/2 ts black pepper
1/2 ts dried or fresh chopped
parsley
1 c scalded milk
1/2 c shredded cheddar cheese
Scrape off two cups cattail flowers and place in a bowl with 2 beaten
eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2
teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or
fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to
the mixture. This is then poured into a greased casserole dish garnish
with 1/2 cup shredded cheddar cheese and cooked at 275 degrees for 30
minutes.
By: zhinka
mix and let rest for half hour for the dough to relax, pull in to desired
size and put on hot rock which has been pulled from the firepit (fire safe
rock such as granate) if the rock is hot enough to have a layer of fine
stone embers on it the bread wont stick, Dont use oil on the rock, if you
worry about sticking use a dusting of cornmeal,but usually if the rock is
hot enought nothing will stick to it,bake until desired brown color is
reached drizzle with wild honey ,eat while hot
there ya go , yummy stuff! We call it mandan bread but I think its pretty
much a plains staple bread as I know a few lakota friends that make it too.
I make it alot for the urban peeps we take out riding on our ranch in the
badlands of North Dakota and everyone always comes back for seconds, if
wild ducks are done with the laying season, substitute one chicken egg plus
one extra yolk for a duck egg,or use a tame duck egg I usually use eggs
from my tame mallards (aka rouens)that lay all year round because im too
lazy to search out duck nests lol
CATTAIL FLOUR
text
Dry the
Page 14
CATTAIL FLOUR
info
Dry the peeled roots (peel roots while they are wet--they are
difficult to peel if allowed to dry). chop roots into small pieces,
and then grind or pulverize them. when the long fibers are removed,
The resultant powder can be used as flour.
CATTAIL FLOUR
info
Dry the peeled roots (peel roots while they are wet--they are
difficult to peel if allowed to dry). Chop roots into small pieces,
and then grind or pulverize them. When the long fibers are removed,
the resultant powder can be used as flour.
Yield: es 8 griddle ca
Page 16
CATTAIL HOMINY
*I call it thus because the taste and texture are very similar. It
tastes vaguely like popcorn. Use the mature cattail heads, no longer
brown and smooth, but after they have flowered and the tops are
covered with white, cottony stuff. Scrape this off , rinse and dry on
a paper towel, and use.
Melt butter in skillet or saute pan set on medium heat. Add chopped
onion and cook a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before
dishing up.
Yield: 4 servings
Page 17
CATTAIL HOMINY
By: http://home.naxs.com/melaniet/Food.htm#Wild
1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste
I call it thus because the taste and texture are very similar. It
tastes vaguely like popcorn. Use the mature cattail heads, no longer
brown and smooth, but after they have flowered and the tops are
covered with white, cottony stuff. Scrape this off , rinse and dry on
a paper towel, and use.
Melt butter in skillet or saute pan set on medium heat. Add chopped
onion and cook a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before
dishing up.
Yield: 4 servings
CATTAIL HOMINY
1 x no ingredients
*I call it thus because the taste and texture are very similar. It tastes
vaguely like popcorn. Use the mature cattail heads, no longer brown and
smooth, but after they have flowered and the tops are covered with white,
cottony stuff. Scrape this off , rinse and dry on a paper towel, and use.
How To:
--Melt butter in skillet or saute pan set on medium heat. Add chopped onion
and cook a couple of minutes, just to soften.
--Add cattail buds, and cook until soft, about 5 to 7 minutes. Add
seasonings before dishing up.
*variation: Add equivalent amounts of chopped green and/or red pepper plus
a
bit of minced garlic to the onion when sauteing. Add a dash of chili powder
or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or
jack cheese over the top. Yum!
CATTAIL HOMINY
By: http://home.naxs.com/melaniet/Food.htm#Wild
1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste
*I call it thus because the taste and texture are very similar. It
tastes vaguely like popcorn. Use the mature cattail heads, no longer
brown and smooth, but after they have flowered and the tops are
covered with white, cottony stuff. Scrape this off , rinse and dry on
a paper towel, and use.
Melt butter in skillet or saute pan set on medium heat. Add chopped
onion and cook a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before
dishing up.
Scrub spike and peel to uncover the crisp white-green core, 1 foot to
18 inches long. Slice core raw into salads or boil in salt water
about 15 minutes and serve as a vegetable with butter and salt.
from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean
Craighead George Illunstrated by Paul Mirocha
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 24 Feb 2003 23:56:40
~0500
Yield: 4 servings
By: Mignonne
recipe
CATTAIL PASTRIES
a saucepan, bring salted water to a boil. Remove from heat and fold
in flour. Beat until mixture forms a thick paste. Cool to room
temperature. In a deep fryer, heat about 3 inches of oil to a
temperature of 400F. or until oil smokes. Spoon out dough onto a
floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2
inch wide and about 5 inches long. Carefully lift ribbons into the
hot oil. Deep fry for 5 minutes or until golden brown, turning at
least once. Lift out and set on a paper towel to drain off grease.
Serve hot with honey spread on top.
The Native Indian Wild Game,
Fish and Wild Foods Cookbook
Fox Chapel Publishing Company
1992
Yield: 1 batch
CATTAIL PASTRIES
By: he Native Indian Wild Game, Fish and Wild Foods Cookboo
2 c cattail flour
1 ts salt
2 c water
vegetable oil
honey
Cattail Pollen gathers on a long spike that extends from the bulbous
brownish fruit. To gather it, bend the stalk over a pan or box and
shake the fruit or brush the pollen off the spike. Combine the
pollen, flour, baking powder and salt. Beat eggs lightly, combine
with milk, water and honey. Beat dry and wet ingredients together
very gently. Pour into well greased baking pans, bake in a preheated
400-degree oven 15 to 20 minutes.
Yield: 1 cake
2 c cattail pollen
2 c all-purpose flour
4 ts baking powder
1 ts salt
2 eggs
1/2 c evaporated milk
1 1/2 c water
1 tb honey
Cattail Pollen
gathers on a long spike that extends from the bulbous
brownish fruit. To gather it, bend the stalk over a pan or
box and shake
Page 23
Mix dry ingredients, then add milk and oil. Mix only until moistened.
Heat griddle or pan until water drops sizzle. Pour batter on the hot
griddle. Turn pancakes when they are full of bubbles, just before
they break. Serve hot. Makes 10 four inch pancakes. Cattail roots are
gathered during any time of the year but they are best when gathered
from late fall through early spring when the starch is concentrated
in the roots. After spring, the roots slowly shrink, harden and
become almost ropelike. Be careful not to use roots out of chemically
polluted water. Cattail roots are excellent for providing starch in
the diet. Some claim that cattails roots equal the potatoes in
carbohydrates and rice or corn in protein. To process the starch out
of the roots, the roots can be peeled of left alone and crushed in
cold water. Pour the liquid through a sieve to help separate the
fiber from the liquid. Allow to set for a while to allow the white
starch to settle to the bottom. Next pour the clear surface liquid
off. Add new water, stir and repeat the process several times until
all the fibre and particles are removed. After the final pouring off
Page 24
of the liquid, the starch can be used wet as flour thickener or dried
in the sun and stored. Most like to mix cattail starch/flour with an
equal mixture of wheat flour when baking. From: Jakers6135@cs.Com
Date: Thu, 20 Feb 2003 20:02:19 Est
Yield: 4 servings
Melt butter in skillet and add cattail buds, onions, green pepper, and
salt. Saute for 5 minutes or until tender. Pour into greased baking
dish. Sprinkle with chees and chili powder. Bake until cheese melts.
Spoon onto plate while hot.
from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean
Craighead George Illunstrated by Paul Mirocha
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 25 Feb 2003 00:02:18
~0500
Yield: 4 servings
Page 25
CATTAIL USES
1 cattails
SHOOTS: Cattail shoots are gathered during the spring. They can easily
spotted as the green shoots begin to grow out of last years dead
stubble. Cattail shoots are easy to collect when they are about two
feet tall. Reach down to the base of the leaves and pull while
twisting the shoot. The top of the plant above the roots will break
off leaving the green leaves and the white inner shoot. Peal off the
outer layers until you reach the white tender core. Boil or steam for
ten minutes if you like them crispy or boil longer to make them
softer. Add butter and salt for flavoring. Gather the shoots until
they reach two feet tall.
FLOWER SPIKES: Cattail flower spikes are gathered during late spring.
The immature green flower spikes or flower buds are gathered before
they begin to pollen. They are husked and cooked like corn. When
done, eat like corn on the cob or you can cut the flower buds of the
inner core like cut corn.
SEEDS: Cattail seeds are gathered during the summer. The lower female
section of the cattail pod produces the cattail seeds. The seeds can
be mashed into flour that is rich in protein. If the silky part of
the seed mass is bothersome, it can be ignited and burned off which
will also parch the seeds. POLLEN: Cattail pollen is gathered during
early spring. The seed head is divided into two parts with the male
portion located above the female. The yellow male pollen can be
rubbed, shaken or stripped off into to bag. The yellow powder is very
high in protein. Sift the fine powder and use with wheat four in
breads or pancakes or alone as a thickener in soups. The pollen can
be eaten raw or cooked as a hot cereal. The pollen has a some what
musty flavor. It can be kept in the freezer of many months or it can
be dried for future use.
Page 26
Yield: 4 servings
.. who learned this from years of being single and putting stuff together
Pull cattails straight up and leaves roots in place, peel back to pure
white flesh, cut up in about 1-2 inches sections
Wash poke salad stems and leaves well, blanche in boiling water then cold
water then drain and set aside
Chop wild onion stems up about 1/4-1/2 in long
Shell and leave pine nuts whole
Tear up dill weed into small but recognizable pieces
Chunk up meat into bite size pies
Put about 3 tbs. Oil in hot skillet and add ginger and crushed red chili,
then stir fry everything together (if you are using fish, leave until rest
is nearly done so it doesn't fall apart)
Salt/pepper to taste, some soy sauce is nice if you like it
Serve with rice
CATTAILS
text
Finally someting i know alot about lol the whole thing is edible, the
'tails' are great when green, just boil them and butter them like corn and
eat them, later on the fluff makes great insulation if you make your own
coats. the roots can be dug year around,peel, boil, pound into mash and eat
like taters or can be gathered, dried and ground and made into a couarse
flour that gets real pasty,thats great for coating deer steaks. the stems
are good when young and tender., just cook like asparagus, or slice real
thin and dip into a dill dip or ranch dip like celery. My son likes to
slice them in rounds and fry them in butter LOL If there is any drainage
from cities or field run off be careful because cattails are a cleaner
plant and suck up lots of pollution so make sure its from clean, unpolluted
waters just remember the whole thing is edible and feel free to go wild
and experiment, its food so there can be no mistakes:)
The bottom of the green shoots are edible. Look for young shoots grab then
firmly by the base and pull. If the water is clean you can eat them as is.
Other wise you need to rinse in good clean water and steam. If you group
around in the muck there are tubers that you can scrub up, peel and add to
soup. Depending on your climate these parts can be gathered most anytime.
Except when the pond is dry or frozen. The immature pods that latter make
the cat tails can be boiled and eaten like corn on the cob. You have to
watch the plants closely and kind of get a feel for when these are ready.
Way before they split out of the sheath that covers them. Later the pollen
can be shaken into a bag, dried and I usually freeze it, cause it does grow
bugs. That can be added to baked goods or smoothies. It is very
nutrisious. The round stick that the cat tail grows on is dried and used
for fire starting and the green leaves are used as roofing material and in
basket weaving.
This is simple.
Gather green cattail spikes of early spring. Clean off in cold water.
Place in a pot and cover with water, boil for 10 to 15 minutes. When
done, drain and serve with butter. Eat like corn on the cob.
Yield: 1 batch
By: The Native Indian Wild Game, Fish and Wild foods Cookbo
Gather green cattail spikes of early spring. Clean off in cold water.
Place in a pot and cover with water, boil for 10 to 15 minutes. When
done, drain and serve with butter. Eat like corn on the cob.
Tastes squash-like.
Gather green cattail spikes of early spring. Clean off in cold water. Place
in a pot and cover with water, boil for 10 to 15 minutes. When done, drain
and serve with butter. Eat like corn on the cob.
Page 29
By: The Native Indian Wild Game, Fish and Wild foods Cookbo
This is simple.
Gather green cattail spikes of early spring. Clean off in cold water.
Place in a pot and cover with water, boil for 10 to 15 minutes. When
done,
drain and serve with butter. Eat like corn on the cob.
Tastes squash-like.
1 text file
3. Harvest young flowerheads, boil and eat like corn on the cob; or
pickle.
5. Winter rootstocks: pick mash rinse, dry, and grind into flour.
11. Drink root flour in a cup of hot water or eat the young
flowerheads to bind diarrhea and dysentrery.
12. Use the fuzz from mature female flowerheads for scalds, burns,
diaper rash & place in diaper to soak up urine.
14. Dry stalks use for hand drill, arrow shafts with added hardwood
nock and foreshaft.
16. Dip brown head of a dry stalk in animal fat for a torch.
Yield: 1 servings
Page 31
1 text file
3. Harvest young flowerheads, boil and eat like corn on the cob; or
pickle.
5. Winter rootstocks: pick mash rinse, dry, and grind into flour.
11. Drink root flour in a cup of hot water or eat the young
flowerheads to bind diarrhea and dysentery.
12. Use the fuzz from mature female flowerheads for scalds, burns,
diaper rash & place in diaper to soak up urine.
14. Dry stalks use for hand drill, arrow shafts with added hardwood
nock and foreshaft.
Page 32
16. Dip brown head of a dry stalk in animal fat for a torch.
By: NativeTech
text file
3. Harvest young flowerheads, boil and eat like corn on the cob; or
pickle.
5. Winter rootstocks: pick mash rinse, dry, and grind into flour.
11. Drink root flour in a cup of hot water or eat the young
flowerheads to bind diarrhea and dysentery.
12. Use the fuzz from mature female flowerheads for scalds, burns,
diaper rash & place in diaper to soak up urine.
14. Dry stalks use for hand drill, arrow shafts with added hardwood
nock and foreshaft.
16. Dip brown head of a dry stalk in animal fat for a torch.
info
1 cattail pollen
I collect it by using a gallon size plastic baggie over the head and
gently bending the plant down and shaking. As cattail stands are
limited where I am, I never bothered attempting to store it. I
imagine that drying it would be the first step or freezing it as is
would probably work too.
Page 35
Yield: 4 servings
By: Kailariwoifeyes
cattail pollen
I collect it by using a gallon size plastic baggie over the head and
gently bending the plant down and shaking. As cattail stands are
limited where I am, I never bothered attempting to store it. I imagine
that drying it would be the first step or freezing it as is would
probably work too.
elderberry blooms
fritter batter, made with
cattail pollen
squirt of fresh orange
juice
dusting of powdered sugar
maple syrup.
For dessert, how about yummy elderberry bloom fritters, made with
cattail pollen. My daddy makes it with a squirt of fresh orange (they
have those in South Texas) followed by a dusting of powdered sugar.
But if you want to keep it wild, try adding blueberries (gooseberries,
huckleberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it
with maple syrup.
Yield: 4 servings
Page 37
1 elderberry blooms
1 fritter batter, made with
1 cattail pollen
1 squirt of fresh orange
1 juice
1 dusting of powdered sugar
1 maple syrup.
For dessert, how about yummy elderberry bloom fritters, made with
cattail pollen. My daddy makes it with a squirt of fresh orange
(they have those in South Texas) followed by a dusting of powdered
sugar. But if you want to keep it wild, try adding blueberries
(gooseberries, huckelberries, etc.) and pecans, walnuts, hazelnuts,
etc. and top it with maple syrup. YUM!!
Hapi
From: "Mound Builders" <moundbuilders@c
Yield: 4 servings
3 cups fiddle head ferns be sure they are; not unrolled (open)
1 cup or leeks
1 cup of cattail shoots young
2 cups of lettucesunflower seeds
1/2 cup oil
wild garlic
on cooking. The later Fiddleheads are sweeter tasting with a light anise
character. The ends tend to dry and blacken, so snip these off.
Pick the fiddle head fern in the spring when they are young, up to 6 inches
in height and unopened wash these and then drain. Chop leeks add to the
fiddle head. Pick cattails early in the spring also and peel first layer to
get to the tender shoots. The roots are also used as well. Wash and chop
and then drain. Add to other ingredients. Cut up some lettuce and add to
the others. Add sunflower seeds. Then add some oil and salt and pepper, a
little wild garlic is the best or regular garlic.
Note: Most ingredients are found in the Spring and in marshy areas in the
woods. Be sure to wash wild foods. You will get soaked on your search so
wear boots.
Melt butter in skillet and add cattail buds, onions, green pepper, and
salt. Saute for 5 minutes or until tender. Pour into greased baking
dish. Sprinkle with cheese and chili powder. Bake until cheese
melts. Spoon onto plate while hot. From: "Mignonne-Al"
<mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt
Yield: 4 servings
Page 39
Pick the fiddle head fern in the spring when they are young, up to 6
inches in height and unopened wash these and then drain. Chop leeks
add to the fiddle head. Pick cattails early in the spring also and
peel first layer to get to the tender shoots. the roots are also used
as well Wash and chop and then drain. Add to other ingredients. Cut
up some lettuce and add to the others. Add sunflower seeds. Then add
some oil and salt and pepper, a little wild garlic is the best or
regular garlic.
Note: Most ingredients are found in the Spring and in marshy areas in
the woods. Be sure to wash wild foods. You will get soaked on your
search so wear boots.
Yield: 4 servings
Page 40
wild crabapples
cattails
wild chokecheries
acorns
pine nuts
wild blueberries (huckleberries)
raccoon
beaver
wild bird's eggs
juniper berries
pussywillow bark and roots
rose hips
wild mushrooms
sassafrass
maple syrup
bear's fat
fish oil
fish
cattail flour
cat tail flour is an old old way of breading bullhead and perch and
bluegills, a bullhead is a type of catfish for those who dont have
that type, its really common in prairie potholes up in the Dakotas.
you have the cattail flour on hand,gut and filet the bullhead or
not , depends on if you have the time, filets cook faster.
dust the filet with the flour, put some wild onions between the 2
sides add some salt if desired then wrap the cattail flour dusted
Page 41
filet in some cattail leaves that you have loosely woven and set the
filet on the side of the fireon some clean rocks or if you have
tightly woven the weaves you can set them in hot ashes, You can also
fry the fish directly on the hot cooking stones, for doing it that
way dont skin or scale the fish just gut it , just dust the eggs of
the fish with cattail flour put them inside the fishs body cavity and
add some wild onions and wild mushrooms if desired and toss on the
hot rock and let sizzle on both sides till desired doneness.I like
mine barely cooked for fish from our land but if its from other
places I cook it the heck out of it lol
1 cattails
Scrape off 2 cups cattail flowers and put them into a bowl with 2
beaten eggs, 1/2 cup melted butter, 1/2 t sugar and nutmeg, a 1/2 t
also of black pepper. Blend well and scald 1 cup milk which is added
slowly to the cattail mixture and blended. Pour the mixture into a
greased casserole and top with 1/2 cup grated Swiss cheese and add a
dab of butter. Bake 275 degrees for 30 minutes.
From: Benao <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:06:05
+0100
Yield: 4 servings
Page 42
SQUIRREL PIE
Put the squirrel pieces into a large enamel pot, add water to cover
and one teaspoon salt. Let stand overnight in a cool place. Transfer
to a large soup kettle, cover with water and let come to a fast boil.
Lower heat and cook for 5 minutes. Drain off the water.
Cover with clean hot water and add the rest of the salt, pepper, bay
leaves, carrots, wild onions and cattail stalks. Bring to a boil,
lower heat and simmer for one hour or until squirrel meat is tender.
Melt the butter in a three-quart saucepan, add the flour and stir.
Add the squirrel stock a little at a time and blend in the cram. Cook
for half an hour over low heat. Add the salt pork, boiled onions,
boiled potatoes and Worcestershire sauce. Cook for 10 minutes or
Page 43
until the onions and potatoes are heated through. Place the squirrel
meat in a three-quart casserole and pour the velout* sauce over the
meat. Cover the casserole with pie paste and bake for 20 minutes in a
moderate oven (325 degrees F.)
Yield: 1 servings
STEAMED CATTAILS
Strip away the outer leaf on either side of cattail Cut the tender
white base away from leaves Chop some garlic mustard leaves Steam the
white base of the cattails garnished with the garlic mustard
Strip away the outer leaf on either side of cattail Cut the tender
white base away from leaves Chop some garlic mustard leaves Steam the
white base of the cattails garnished with the garlic mustard
www.williams.edu/Biology/studentprojects/Biol015/edibleplants
Yield: 4 servings
Page 44
SUBJECT: CATTAILS
By: Mignonne
cattails
Scrub spikes and peel to uncover the crisp whitish-green core, usually
1
foot to 18 inches long. Slice core raw into salads or boil in salt
water
about 15 minutes and serve as a vegetable with butter and salt.
SUBJECT: CATTAILS
1 cattails
Yield: 4 servings