Cattails. Delicious….yes. Exciting 3 consecutive meals in a row…not so much. We thought this past week’s meal was, once again, going to rest in the verdant hands of Typha latifolia (the Common Cattail). Thank the Lord we were wrong.
Last week, Alex and I foraged three times in different places around the area for something new to consume, but to no avail. Neither did we find the species of fiddleheads we were searching for nor the early season Morels and wild Asparagus that are said to be sprouting around Michigan. It’s sufficient to say our spirits were low. As of Friday, we had NOTHING to prepare for our meal that night. Postponing the meal until Monday we felt less pressure and decided to try foraging once more in Seedman Park (Ada, MI).
Right away we were happy to see the largest Dandelion’s we’d seen yet this spring and snatched those babies up. Praise the Lord and…pass the Dandelions I suppose? The rest of that trip turned up little else other than a couple fiddleheads that unfortunately, we not of the Ostrich fern specie. We’ve read that technically, there aren’t any poisonous fiddleheads, but we heard some are definitely more tasty than others. We’ll have to try the ones we found this past trip in our meal this Friday. Oddly enough, we also came across a Ribbon Snake that we were able to catch, clean and refrigerate to add to our meal Monday. I’m still not so sure about that one. Hm.
As all of you know, Sunday (yesterday) was Mother’s Day. So as I’m sure all of you were, Alex and I were spending our days separately with our Mom’s. Thank goodness we did. After spending time with my own Mom at the Tulip Festival in Holland, MI, my parents and I went out to my Dad’s parents home in Nunica. My Grandparents live on a large amount of land and have a field and adjacent woods comprising most of the acreage. After coincidentally discussing Alex’s and my blog, Grandma Joan kicked me out of her house. I didn’t need too much convincing to go forage the woods I had explored most of my childhood, but I did need some encouraging after all the snacks we had eaten. I needed boots so Grandpa Otto provided, with dead mouse included. How nice.
My Aunt Paula and Uncle Greg were nice enough to let me tag along and boy did we hit the mother load….of Wild Leeks! Up until this point, Alex and I had only found wild onions with deeply rooted, not to mention tiny, bulbs. The wild Leeks we found were large and ripe for the picking. Not only were they in huge, easily accessible clumps, but their bulbs were so close to the surface my family and I were able to use our hands to dig them out (a not so easily done task with wild onions). In 10 minutes or so, we easily collected 50 plants.
FINALLY! Alex and I would have a foraged resource to make our meal with. Right off the bat, I decided we were going to make Leek Soup the next day and boyyyyy did we! Our meal we prepared for lunch and follows below.
Sauteed Ribbon Snake
- 1 ribbon snake, gutted, cleaned and sliced
- Fry up the snake meat, tiny bones included, with butter in a pan until golden brown and crispy.
- Dish and serve.
OUR OPINION: Alex: loved. Myself: Tasty, but I hated the bones. Worth trying once though.
Dandelion and Leek Leaf Salad
- the leaves from 20 dandelion plants
- 2 Tbsp of sliced leek leaves
- preferred dressing
- Thoroughly clean the dandelion/leek leaves and prepare as one would a typical salad.
- Slice a few leek leaves long wise and add to the dandelion leaves.
- Add preferred dressing and serve.
OUR OPINION: Alex and I both found incredibly tasty, but a little on the bitter side. Dandelion leaves would really compliment a Romain leaf salad as well we decided.
Potato Leek Soup (3-4 Servings)
- 1-2 Tbsp butter or olive oil
- 2 leeks, in our case we approximated with our small leeks what we thought would be the equivalent, washed and sliced
- 1/2 – 1 tsp chopped fresh thyme, optional
- 3 – 4 cups water
- 3 potatoes, peeled and cubed
- 4 Asparagus (we got ours from the garden), we added for fun
- 1 bay leaf
- 1/4 tsp freshly-ground white pepper
- In a large pot heat the butter or olive oil over medium heat.
- Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
- Add the thyme, if using, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
- Pour in the water, and add the potatoes and bay leaf.
- Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
THE LAST STEP BELOW (we didn’t do this step due to time shortage, but we will try it next time for sure)
- Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.If the soup is too thick, add a bit more water, until it’s the desired consistency.
OUR OPINION: Alex and I both loved it! We can’t wait to make it again and maybe this time around, we’ll puree it like the recipe’s last step suggests. The one thing that truly amazed me was how tasty the 3 cups of water became after combining all the other ingredients. There really weren’t that many, yet the liquid in the soup tasted like some bouillon or chicken stock were added. So healthy AND delicious.