Tag Archives: dandelions

Keep your eyes open, but more importantly…take whatever you can get.

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, bulbsThe 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
  • Butter
  1. Fry up the snake meat, tiny bones included, with butter in a pan until golden brown and crispy.
  2. Dish and serve.

OUR OPINIONAlex: 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
  1. Thoroughly clean the dandelion/leek leaves and prepare as one would a typical salad.
  2. Slice a few leek leaves long wise and add to the dandelion leaves.
  3. 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
  1. In a large pot heat the butter or olive oil over medium heat.
  2. 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.
  3. Add the thyme, if using, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
  4. Pour in the water, and add the potatoes and bay leaf.
  5. 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)

  1. 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.

– Sam


Advertisements

Our First Foraging Experience

Sam and I awoke this morning with smiles toward the beautiful day! Bright sunny skies and 50 degree weather lightened our spirits as we gathered our supplies and set off on our first foraging experience. We took a basket, a shovel and a knife along so that we could be sure to gather all the wild edibles we came across.

Having done some preliminary scouting we knew for the most part what we needed and where we were headed. Our first stop was the Cattail bed near Sam’s house. Sam went into the water with her tall rubber boots and quickly discovered that though the day was warm the water was still very cold! So we traded boots and I stepped into the water and began pulling Cattails.

Cattails and numb hands

Picking Cattails is a trickier process than I had expected. It requires a strong grip and a slow but forceful pull. If you pull to quickly they tend to break off too high and you miss out on the soft white bottom where the Cattail is the best tasting. Needless to say Sam and I broke a few before we got the hang of it. On one of the last Cattails I pulled from the water I got the root and all. The roots are usually much better later in the season after they have had some time to grow  but we will still be able to enjoy this accidental treat.

After we had picked what we thought was enough for the two of us we moved on to the Wild Onions we had found on our earlier search. We dug the Onions up with a shovel and shook the dirt off as best we could all the while being careful not to hurt the young onions and picking the worm out of the root clumps. The best part about digging onions is the smell! Sam kept exclaiming how wonderful the smell was as we broke the onion clumps apart and breathed deep. With more Onions than we could count we headed back for home. Along the way we came across a few great big dandelions and gathered them up for a salad with our Earth Day meal. Once in Sam’s kitchen we cleaned our forage and laid them out to dry on the counter so we could see just how much we had gathered from Mother Nature.

Sam and I are so excited for our first meal tomorrow! We had a great time foraging for our food this morning and should have a great time preparing and eating our wild edibles tomorrow. We’ll be sure to share the experience.

– Alex