Discussion in 'Camp Cooking' started by zimmerstutzen, Jan 6, 2018.
Long lost, I am... :haha:
lamb's quarter is a tasty green. cress and 'creasy greens' are also good vitamin source.
Can't get past the fuzziness....
Now you done it. I got a hankerin fer kohlrabi. Mom always had 2 rows of that in her garden.
In season, fresh from the garden...sliced thin and salted with a beer for a chaser......Pure heaven on a hot summer afternoon.....
I'm surprised no one has mentioned Goober Peas (boiled peanuts).
Anything that has had a whole song written about it can't be all bad.
I haven't tried them but I did do some reading about the best way to fix them. :hmm:
Boiled peanuts aren't
}"old timey"' I can buy them in small grocery stores way up here.... :haha:
Though I admit I haven't tried them.....
How about JUST A BOWL OF BUTTERBEANS by Little Jimmy Dickens??
(My mother hated that song as it uses the tune to JUST A CLOSER WALK WITH THEE.)
Boiled peanuts must be an acquired taste. I have tried them and they are not good.
Salsify. Also called oyster plant, it tastes nothing like oysters or anything else for that matter. Not bad, just different. Earthy? An old world biennial, it is a carrot-shaped root vegetable sown in the spring and dug in the fall of it's first year. I've grown it occasionally and had a really nice crop two years ago. Steamed and buttered enough for a good sized platter for the household members but their lukewarm response allowed me to have most of it for myself. Folks, within a couple of hours I began a farting session like never before and it went on for most of the night. Most fun I'd had in years. We now call it "fartroot." Your mileage may vary...
Salsify, salsify, the magical root, the more you eat the more you toot.
Agreed. I bought some on a whim. One taste was enough.
Jerusalem Artichoke. I planted a few roots in the garden several years ago and they became an invasive species. Rumor has it the early settlers ate a lot of it and complained of flatulence. They don't taste too bad but I prefer them raw or in a stir fry similar to water chestnuts. Supposed to be an alternative to potatoes but I didn't care for them roasted.
Cattail spikes - Like tiny ears of corn.
Hominy made by boiling dried corn in wood ashes.
Beech and hickory nuts
White oak acorn meal
persimmons from old trees on land in a state park (was once a farm)
Gete-Okosomin Native American squash.
Kohlrabi is pretty good sliced in about 1/4” thick steaks and fried in bacon grease. Mom always took advantage of lambs quarters or iron weed. A wilted dandelion salad is pretty good also.
Wild onions, Morels, puffballs, Hen of the Woods, dandelion, Poke, possum grapes, persimmons, Musk melon, muskidine, elderberry, and a buncha other stuff that tasted nasty.
Parsnips, rutabaga, mallow (button weed) seeds, and 150 year old apple varieties from abandoned orchards to name a few
Cattail root, Skunk Cabbage, Dewberries, Wild Plums, Dandelion Greens, Beet Greens (boiled with salt pork), Gooseberries, Pine Nuts, Tree nuts of several varieties,
Camas Root, Prickly Pears.
"Edible": It won't kill you but does not necessarily taste good.
"Eatable": Won't kill you and tastes good.
I suppose the strangest "old timey" veggie I've had is multi-colored "indian corn".
I'll presume that things like (gag) beets (gag) and turnups, the various greens, love aplles, shelf mushrooms, rhubarb, etc. don't count as a "strangest".
Separate names with a comma.