Ferns--Fiddleheads

Fiddleheads Cinnamon Fern (Osmundastrum cinnamomeum)  or Ostrich Fern (Pteretis pensylvanica)

The term "fiddleheads" refers to the unfurling young sprouts of ferns.  Although many species of ferns are edible as fiddleheads, Ostrich Ferns are the best. They are edible only in their early growth phase first thing in the spring. PLEASE NOTE: Most or all other fern species are either unpalatable  (too tough or not very tasty) or contain high levels or carcinogens.  Cinnamon or Ostrich Ferns are the safest in that they contain the least amount of these.  However, do not eat large quantities of even Ostrich ferns,  as the carcinogens do accumulate over the short term.

A nice stand of Ostrich ferns.  They can grow up to 6 or more feet tall! This is not the stage at which you can eat them, however.

These are what you eat. They're known as "fiddleheads" because of their resemblance to the neck of a violin (fiddle). Simply steam them until they're tender.  Good with butter and salt, if you like.

A couple of these fiddleheads are too big to eat (the two tallest ones). Note how all the fronds grow up from a single point.

And all of these are too tall to eat. This photo is included to show how they unfurl as they grow upwards.

The stub of an Ostrich Fern plant. This is what overwinters,  and the new fronds sprout from this in the spring.

The classic leaf shape of the Ostrich Fern

Cinnamon Fern
(Osmundastrum cinnamomeum) Cinnamon ferns occur naturally in moist, boggy areas near streams and on shaded ledges. Cinnamon ferns generally grow in clumps two to three feet tall, but have been known to reach heights of five feet if given constant moisture. The cinnamon fern receives its name from the small, younger fronds, which start out bright green before turning cinnamon in colour. These smaller fronds give striking contrast to the larger, deep green fronds.
Cinnamon ferns, like most ferns, prefer areas that are shady, but will also grow in full sun if sufficient moisture is provided. Cinnamon ferns should be planted in loamy woodland soil under the shade of a tree to mimic the natural environment of this plant. Unlike some other ferns, the cinnamon fern will tolerate flooding, and is capable of growing in wet, submerged soil.White-tailed deer and other animals commonly eat the small fiddleheads of the cinnamon fern. When boiled, these small fronds are also edible to humans, though few people actually eat them. Like other ferns, cinnamon ferns have rhizomes, which are a type of underground stem that spreads and grows new plants. This is one of the ways that the cinnamon fern propagates.
Cinnamon ferns are very valuable to the ecosystem. They provide cover and shelter to many small animals, such as squirrels, birds, snakes and insects. Cinnamon ferns are also known to grow and thrive alongside certain other types of plants. These include red maple and white oak trees, high bush blueberry, wild strawberry and greenbrier.

Fresh Rose Hips

Fresh Rose Hips

            ROSE HIPS HAVE BEEN FOUND TO BE VERY RICH IN VITAMINS A, B,E, and K and are one of our best native sources of vitamin C. Three hips can contain as much as a whole orange(something to remember when the price of oranges and orange juice goes up for the winter). Remove the seeds and fluff from centre of rose hips. Cut into halves and combine with an assortment of other fresh fruits.

During World War 2, when oranges could not be imported, British and Scandinavian people collected hundreds of tons of rose hips to make a nutritional soup.

           Rose Hip Puree

1. Clean 1 pound of rose hips as described, simmer in water for about 30 minutes, or until soft; low bush cranberries can be added the last 15 minutes

            2. Press through a sieve or use a blender

            3. Sweeten to taste

         

           Rose Hips are also dried as tea.               

Preserving Wild Berries

Wild berries will keep well in the ground. Dig a hole, deep enough for a wooden barrel, place barrel in the hole and fill with berries. Cover with a weighted lid, and year- round you can scoop out berries as you need them. Glass jars or crocks can also be used.

            Berries to be frozen in a home freezer may be put in plastic bags, wrapped securely, and frozen. Thaw in a cold place preferably, and use for puddings, sauces, compotes or baked dishes. A simple way to dry wild berries is to spread them out on a white sheet in the sun. Shake the sheet to turn berries.

            When dry, hang them up in porous sacks to keep. When you wish to use them, soak berries in water for about an hour.

Baked Apple Berry or Cloud Berry (Rubus Chamaemorus)-

          Is a sweet, golden- amber coloured berry, found in peat bogs and muskeg. It grows 2-6 inches high, and the flower is white

            Black Bearberry (Arctostaphylos alpina)

            Is a trailing shrub, and usually found growing in the mountains. The leaves are wrinkled with veins, and the flowers are pinkish-white. The berries when ripe are purple-black and juicy but insipid. The taste is improved by cooking

Wild Rose-Floral emblem of Alberta

About a dozen species of rose occur in Western Canada; but, mainly you'll find the Prickly wild rose (Rosa acicularis)and Prairie rose (Rosa woodsii). 

Edibility: Excellent. Use the hips dried or fresh. For sweeter hips, harvest them soon after the first frost of the year. Rose hips are high in vitamin C. And, it is  claimed by some, the seeds are high in vitamin E. 

DO NOT USE; SEEDS ALSO CONTAIN CYANIDE).

Use dried, ground hips in soups and stews, or make jams from the fresh fruit. Use the petals to liven up a salad or gelatin. The petals also make a delicate jelly and have been used to make a powerful wine.Dried, finely ground rose hips add a mildly sweet flavour to hot beverages made from fireweed, pineapple weed, strawberry leaves, or mint They can also be combined with the potent leaves of dried stinging nettle with good results.

                  

 Wild Rose(Rosa acicularis)

http://en.wikipedia.org/wiki/File:Rosa_rubiginosa_1.jpg

http://en.wikipedia.org/wiki/File:Knockout_Rose_Buds.jpg

http://en.wikipedia.org/wiki/File:Rose_hip_02_ies.jpg

-floral emblem of Alberta the wild rose is one of the most important foods for Canadian survival; it grows on prickly bushes 2-5 feet high. The flowers are a delicate pink, sometimes a deep, dark rose. In September or after the seed pods have been nipped by frost, they are red and soft, and ready to be picked

Three or four rose hips contain as much vitamin C as one orange. They'll keep well in the freezer, or they can be dried; or eaten right off the bushes all during the winter (be careful doing this- the Ruff Grouse gets it's nick name "fool hen" from eating fermented rose hips and other berries).

1. Most parts of all rose shrubs are edible;whats more,the fruit(hips which remain on the branches throughout winter are available when many other species have finished for the season. These hips can be eaten fresh or dried and are most commonly used in tea, jam, jelly syrup and wine.
2. Rose petals are edible Buds are edible
3. Young shoots are edible
4. Young leaves are edible
5. Hips  can be eaten fresh or dried for storage
6. Warning: The dry inner seeds of the hips are NOT palatable and their fibreglass like hairs can irritate the digestive tract.At one time "naughty" school boys used to make an itching powder(great to use on the girl sitting in front of them) by slicing a rose hip in half and scraping out the seeds with these attached hairs. Spread this material to dry, then swirl it in a bowl. The seeds will drop to the bottom. Skim of the fine, dry hairs--there you have it--this itching powder is guaranteed to work.
7. As do many other berry and fruit seeds; all members of the Rose family have cyanide-like compounds in their seeds, but in rose seeds drying or cooking destroys the compounds.Only the outer shell of the rose hip is edible, discard the mass of hard hairy seeds
8. Dried hips are used to make a very nourishing tea and are sold in all health-food stores
9. Plants grow in plains, foot-hills,mountain and sub-alpine regions

Bear Root, Inuit Potato or Pea Vine (Hedysaariun alpinium)-

Species, such as Hedysarum alpinum also known as Alpine Sweetvetch, were eaten by the Inuit to help ward off the effects of scurvy    

The above Image/work is unconditionally in the public domain because any existing copyright has expired.

Inuit Potato or Pea Vine (Hedysaariun alpinium)-

            Bear root rose-pink to purple flowers. The plant grows up to 2-1/2 feet high, often in loose soil, near creek beds, on rocky slopes or in spruce forests; the leaves are a rich green.

            The creamy coloured tap root is 3- 6 inches long. It is eaten raw or cooked. Do not confuse the edible bear root with the Hedysarum Mackenzie, which is reported to be slightly poisonous.

            The leaves and stems of the Mackenzie species are covered with fine hairs, most noticeable underneath the leaves, which are grayish green and the plant is stouter.

            Raw Bear Root

            Bear root when picked in the early stage of growth, is tender, and can be eaten like a carrot.

            1. Cut into strips and serve as a finger food.

2. Grate, and toss with mayonnaise, French, or ranch dressing for a slaw

            Cooked Bear Root

            As the bear root matures, it becomes stringy. Cut into slices or strips and cook with a minimum amount of water over low heat for 15-25 minutes, or until tender.

©Al  (Alex-Alexander) D. Girvan. All rights reserved.

Wild Game (birds, fish, small or large, The Cooking of

Because it contains less fat, with the exception of fish, wild game is very seldom baked or roasted. I have posted recipes and preferable cooking  methods for each type of game elsewhere in this blog. In order to find what you are looking for, just refer to the labels.

North American Venison

OUTSIDE OF NORTH AMERICA, THIS ANIMAL IS AN ELK
http://en.wikipedia.org/wiki/File:Moose_superior.jpg

AN ELK COW
http://en.wikipedia.org/wiki/File:Elch_3_db.jpg

THIS ANIMAL,

WHICH DOES NOT EXIST OUT SIDE OF NORTH AMERICA,

IS NOT AN ELK, 

IT IS A WAPITI 

SOURCE OF IMAGE: http://en.wikipedia.org/wiki/File:Rocky_Mountain_Bull_Elk.jpg

http://en.wikipedia.org/wiki/File:Mule-deer.jpg

NOTE: Mule deer antlers"fork" as they grow rather than branching from a single main beam (as with white-tails).

http://en.wikipedia.org/wiki/File:Whitetail_doe.jpg

North American Venison

 1.The animal North Americans refer to as a Moose is actually THE European Elk; the largest animal in Norway, and the National Animal of that country 2.The WAPITI or animal we refer to as an elk is found only in North America. 3.Mule Deer 4.Whitetail Deer

The moose (North America) or elk (Europe), Alces alces, is the largest extant species in the deer family. Elk are distinguished by the palmate antlers of the males; other members of the family have antlers with a “twig-like” configuration.

The animal bearing the scientific name Alces alces is known in Europe as elk and in North America as moose. The name elk is connected with several European variants—Latin: alces, Old Norse: elgr, Scandinavian: elg, and German Elch—all of which refer to this animal

Confusingly, but true to the compulsion demonstrated by the United States to change everything and everyone to “their way” and “their liking”, the word elk in North America refers to the second largest deer species, Cervus canadensis, also known as the wapiti (Northern Cree)

Surprisingly (or not so much so: the “Moose” is primarily a Canadian animal), the word moose is Canadian and derived from the Algonquian name moz, which translates to “twig eater”

In North America, the moose range includes almost all of Canada, most of western Alaska and Isle Royal in Lake Superior.

In Europe moose (Elk) are fond in large numbers throughout Norway, Sweden, Estonia, Finland, and the Baltic States .They are also widespread through Russia. Small populations remain in Poland and Belarus.

Behind only the bisons, the Moose is the second largest land animal in both North America and Europe.

European rock drawings and cave paintings reveal that elk (the North American moose) have been hunted since the Stone Age. Excavations in Sweden have yielded elk antlers in wooden hut remains from 6,000 BC.

Elk (Moose) meat tastes “like tender beef, with perhaps more flavour; sometimes like veal”.

While the flesh has similar protein levels to other comparable red meats (e.g. beef, deer, and elk) it has a low fat content and the fat that is found is made up of a higher proportion of polyunsaturated fats (rather than saturated fats)—perhaps another reason that moose were much more of a food staple to the indigenous people than bison.

Elk (Moose), Caribou, Mule, and White- tail deer, are all members of the deer family and technically the meat of all is venison. Usually however, when we speak of venison, we are referring to the last two. Since most venison, like other wild meat, is very lean; it should be larded through with strips of fat pork and cooked with a generous amount of fat. Only the flesh of the White-tail deer (because it is more a grazer and often feeds on grain) can truly be roasted as is.

Venison differs little from beef or veal except that it is less fat and usually contains no marbling. The flavour is gamey, but not strong, and the texture of the meat is fine. The most desirable cut is the round, which may be used for steaks, but which is most satisfactory for braising. Other braising pieces are the saddle and the leg.

In modern day, deer are raised on farms- the venison is shipped frozen and must be handled with the same care as any other frozen or commercial meat. It can be allowed to thaw slowly at a low temperature and then cooked at once, or preferably cooked frozen, allowing the same additional time as for frozen beef. Most people prefer venison served rare, with a tart jelly.

Although moose meat is also covered separately; in the following recipes, venison, in the immediately following recipes refers to any antlered animal.

Elk (Moose), Braised

Parboiling leaves you meat that tastes very much like beef.

1. Boil moose, for 20 minutes, in water to cover with 1/2 cup vinegar added. This will take away most of the "wild" taste.

Cattails Should not be Confused with Bulrushes-Cat-Tails, and Cat-Tail Recipes.

Cattails= A bog or Wetland Supermarket

No green plant produces more edible starch per acre than the Cat Tail; not potatoes, rice, taros or yams. It is claimed that plans were underway to feed Allied soldiers with that starch when WWII stopped. Lichen, (as eaten by Canada’s native caribou) not a green plant, might actually produce more carbs per acre. One acre of cattails can produce 6,475 pounds of flour per year on average (Harrington 1972, no mention is made of whether or not this includes the whole plant or just the spike).

Two Cattail Recipes,  Copied From Another Site: I have left the two recipes exactly as were. Except for spelling, grammar, and terminology, there is, basically, only four things wrong with them:

1. The original author does not explain what leaves; or where to find cattail "shoots"
2. Or, what part of the plant he or she considers to be the "cattail".
3. The deep taproot of burdock, if, dug early in the life of this biennial plant is very edible and Japanese cuisine makes extensive use of it. However,the Japanese use only roots from plants less than one-year-old, since the roots tend to be very woody, if gathered after the fall of the first year and in the second year of growth. The young leaves of burdock are palatable only after two or three changes of boiling water; any less than that, and one is better off throwing away the greens and eating the pot. 
4. In an emergency/survival situation, It is very unlikely that you will have, or be able to find; most of the ingredients-at least not all at the same time.

"Cattails can be use for food, when grown in clean water and soil.

Cattail Stir-fry

Gather your cattail leaves/shoots and pull off the tough/fibrous outer leaves until you reach the tender white inner core of the cattail heart. Wash them thoroughly and cut into roughly 4” pieces. Put a healthy amount of high-heat cooking oil in the bottom of your skillet. Put in your burdock root slices into the hot oil, which are cut diagonally about 1/8” thick, and cook for about 5 minutes. Then add chopped spring onion, carrots that have been cut into long strips (julienned), and the chopped burdock petioles. Cook about 3-5 minutes and then add cattail shoots, minced garlic, and minced ginger (you could use a small amount of wild ginger). Cook for about 3 minutes. Then add a few splashes of sesame seed oil, some black sesame seeds, chopped red cabbage, some finely chopped wild greens (we used sow thistle greens) and a lot of Bragg’s Liquid Aminos/soy sauce/tamari/shoyu. Cover and let cook for about a minute. Serve with Nettle/Sesame Powder sprinkled on top.

Cattail-Wild Rice Pilaf

This recipe can be made with brown rice, but the wild rice adds a special dimension to it.

1 cup dry wild rice (4 cups cooked)

2 Tbsp sesame oil

½ cup chopped green onion

2 cups cattail shoots, sliced (about 30 cattails)

2 tsp salt

½ cup slivered almonds

1. Cook the wild rice until tender.

2. Sautee onion and cattail shoots in sesame oil until tender and translucent.

3. Mix the rice and the sautéd cattail shoots and onion together.

4. Add salt and slivered almonds.

5. Serve hot."

******

******

CAT-TAILS ARE NOT also known(correctly, that is) as bulrushes, in any part of the world; which is just another example of very common American fictation, or, if you prefer, misconception; or misinformation; in any case, a prime example of the FACT that many "American experts"do not have  the "first clue" about what they think they are talking about: 
"Everybody knows what a CAT-TAIL looks like. There is hardly a marsh wetland, or body of water, brackish or fresh, that does not play host to this hot-dog-on a stick-looking plant."

Whoops, problem; while it is commonly harvested and can even be used in some similar ways,"the hot- dog on a stick" shown above is not a Cat-tail.

Cat-tails-pictured below are regarded by many of these experts(again, very incorrectly I might add) as one of the 4 indigenous, native plants, that could save your life. Grass (No known grass is poisonous), Oak, Pine, and Cat-tail; many misinformed, or unknowing, would be, survivors, will claim that knowing just these four plants can make the difference between life and death, if stranded in the wilds–for each one is an excellent food source which can sustain you until help arrives.

This part is true, but, as always, there is a but; oak is not found in all parts of Canada or the Americas. So, there are only a fantastic three; or so these same people might now believe.

Fact is, most deciduous (aspen poplar, birch, willow) and coniferous trees (pine spruce)offer nutritional benefits and can save your life; if you know about-and how-to use them.

DON'T FORGET ABOUT  THE BULRUSHES-PICTURED BELOW.

Although; as this posting clearly shows, and as you can now plainly see; they do not look the same, the main method of propagation is not the same, and they obviously,are not the same; Cat Tails (pictured above) are sometimes ,very, very, very, incorrectly, called Bulrushes (pictured below); even by THOSE WHO KNOW, or SHOULD KNOW BETTER, including dictionaries and encyclopaedias.   

     The bulrushes, pictured above, are not cat-tails.

However, they can be used; for food, in much the same ways as cat-tails. They are also used to weave hats, mats[the roots are source of black dye], and even to build boats--they are an essential part of the Bible.

SEE BULRUSHES: http://cookingforsurvival--yourdownbutnotout.blogspot.ca/2011/07/bulrushes-should-not-be-confused-with.html

Cat-tails

             Cat-tails are known to invade a wetland much faster than bulrushes, taking over large expanses in a single growing season because of their mass quantities of water and wind-borne seeds. In growing season, cat-tails are more water dependent than bulrushes.
This is another plant of which basically every part can be eaten and which will ensure your survival if you are ever lost in the North Country.            
           Known to most cultures; they have been used as a food source for thousands of years. Young plant shoots are eaten like celery and taste very similar to asparagus. The young "cat-tail" is boiled and tastes like corn, while later the yellow pollen is used as flour. The roots, and root shouts are boiled and are very good eating. Below the shoots are the cat-tail potatoes, not as good as the shoots, but are still passable fair; and flour may be made from the roots.

            Depending on location, elevation, and so forth, cat-tails grow almost everywhere that there is shallow, muddy water. They are easy to get to, usually, and early cultures world wide knew long ago that they were very good to eat. Until around June, the part of the plant that is most looked for is the green flower spike (which later turns brown as it matures.) Cut these off with a sharp knife and peel off any leaves that surround the spike. 

To those who have been wandering: the little squares appearing before the following recipes replace my initials in the original book (from recipes and  manuscripts I wrote or developed while working in Canada's Arctic.-published 1995.

 Recipe 1 (veggie): To prepare, place the spikes in a pot of lightly salted water and bring to a boil, cooking for about 1/2 to 1 hour the more spikes there are the longer they need to cook.) Serve hot, with butter, and eat like corn on the cob. This recipe was very popular with both kids and the adults, when I was cooking at Camp Gardner (a Boy Scout Camp) in Bragg Creek Alberta. The taste is delightful.

Recipe 2 (veggie) Dig several of the tuberous potatoes, which are usually fairly shallow, just under the mud. Wash well, then peel like you would real potatoes. Boil in lightly salted water, just as with potatoes, or bake in an oven until tender. Serve with butter. This is a good potato substitute with a very good flavour.

Recipe 3 (flour): Gather a number of the potatoes and roots, wash well. Boil in water until very tender (1-1/2 hours), then crush in the pot. Strain through a fine strainer or cheesecloth, transferring the liquid back to the pot or into another one. Heat slowly until the water is evaporated. This should leave powdery starches that can be used with or instead of flour. The flour is very similar to potato or corn starch and used alone it produces a sort of unleavened flat bread.

Pancakes

Method

            Use either the pollen or flour above, and your favourite pancake recipe. For every cup of regular flour that the recipe calls for, cut that in half and add an equal amount of cat-tail pollen flour. So if the recipe calls for 1 cup of flour, use 1/2 cup flour, 1/2 cup cat-tail flour, or pollen.

© Al (Alex-Alexander) D. Girvan. All rights reserved.