As those of you who live in Michigan know, it has been raining all week. Due to this fact, neither Alex or I have gotten outside to forage for our second meal. So…we were so very thankful when we awoke to a cloudy, but RAIN FREE sky this morning!
Our recipe tomorrow will once again focus on the wonder plant, CATTAILS.
Cattail and Wild Rice Soup
- 1 cup dry wild rice (produces 4 cups of rice when cooked)
- 2 cups cattail shoots, sliced (about 30 cattails)
- 2 tbsp Sesame oil
- 1/2 cup chopped green onion
- 2 tsp salt
- Wild rice should be cooked until tender.
- Saute the onions and cattail shoots in sesame oil in a heavy-bottomed soup pot, until they become tender and translucent.
- Add to the pot, the cooked rice, 4 cups of chicken broth (or other soup stock of choice) and also add salt.
- Simmer the mixture in the pot for 15-20 minutes and serve!
Our foraging experience began where it did last time, at a Cattail swamp. We were soon forced to forage elsewhere for cattail shoots though due to a small harvest. Walking closer to the lake, Alex and I found the El Durado of Cattails! Furthermore, we met one of my super nice neighbors who showed us once of her paths right down to the shore of the lake. Lo’ and behold, we found the largest cattails as of yet! We concluded the most likely, the cattail swamp we found them in was more mature.
IMPORTANT OBSERVATION! We thought it necessary to mention that in their young stage, Lilies tend to look very similar to cattail shoots. Lilies are NOT edible. Example below.
Lilies: Slightly purple. Cattails: Not purple.
I can’t imagine how grateful, and not mention sick of, the Native Americans who utilized Cattails were at this time of the year. There really isn’t much other vegetation available for consumption right now. Fortunately, the sprouting flowers and plants are pregnant with edible possibilities for later this spring and summer!
Posted in Foraging, How to find, Photographs, Plants, Plants, Recipes, spring
Tagged cattails, food, foraging, Lilies, Recipe
Today is EARTH DAY 2011!!! Alex and I enjoyed a beautifully cloudy and chilly celebration of our mother earth cooking up our first officially foraged meal. It was so exciting watching the fruits of our labors meld into a delicious concoction. The scent of sesame and onion filled the kitchen and set our mouths a-watering.
For those who are interested in what we cooked, here is our menu below.
Wilted Dandelion Salad
- 2 Tbsp Olive Oil
- 2 cloves Minced Garlic
- 2 Tsp Balsamic Vinegar
- Dandelion leaves from 6 plants approx.
- Salt & Pepper to taste
- Brown the minced garlic in olive oil, add dandelion leaves, mixing thoroughly to make sure all the leaves are coated in oil, add vinegar, salt and pepper to taste, remove from heat once the leaves are just slightly wilted.
- 4 Tbsp Olive Oil
- 2 Tbsp crushed Sesame Seeds
- Wild onions
- Salt & Pepper to taste
- 1 cup uncooked brown rice
- Roast Sesame seeds in olive oil on low until you can smell their aroma, add the diced up stalk of the green onion and sautee on low for another 2 minutes. Add the onion bulbs, chopped to bitesize, and cattails (cut to about 1-inch long), sautee for approx. 3 minutes. Add a little water and cover pan, let simmer until the cattails become translucent. Add cooked rice, stir, salt & pepper to taste. Serve and enjoy!
- 1 egg white
- wild violets (icluding stems) washed!
- In bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, covering the entirety of the flower. Place on wax paper-lined baking sheets and snip off the stems. Using a toothpick, open petals to original shape. sprinkle sugar on any uncoated areas. Dry in a 200 degree oven for 30-40 minutes or until sugar crystallizes. Remove violets to wire rack, sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with wax paper between layers.
Nutrition Facts (1 Flower = 1 serving = 3 calories, 0 fat, 0 cholesterol, 9 mg sodium, 1g protein, trace carbohydrates, 0 fiber)
Our Meal Review
The meal as a whole was delicious! We especially enjoyed the cattails and onion, but they were a lot sweeter than we thought they would be. The flavors were subtle and pleasant, and they complimented each other extremely well. The candied violets were messy, but uber sweet and surprisingly, they tasted like a combination of berries and leafy greens (it might sound odd, but it tasted amazing!).
For all our praise and enjoyment, this is a learning experience and there are some changes we’ll make next time. For example, when adding vinegar to the dandelion salad, the rule of thumb should be LESS IS MORE! Also very important, make sure to not over-wilt the dandelion leaves. As with the aforementioned vinegar, less is also more when it comes to the amount of egg white and sugar coated on the violets. Our violets didn’t crystallize all the way through, even though we baked them for the allotted time, and proved to be a gooey mess. If you decide to use our recipe, we advise an application of non-stick spray to the wax paper prior to preparing the violets.
This meal was many things. It was fun to research, clean, prepare, cook, present, photograph, ingest, delight in and ruminate on. One thing it wasn’t? Hard, expensive, inedible (thank goodness) or gross! I honestly cannot believe all the produce that was right in our metaphorical backyard. Nor did we have to search for days to find it! The hardest thing about preparing for this meal was waiting for a day…in April…in Michigan, with good weather.
– Sam and Alex
P.S. For more photos check out our Facebook page
Posted in cooking, Environment, food, How to find, Photographs, Plants, Recipes, spring
Tagged cattails, cooking, earth day, food, recipes, violets, wild onions