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DANDELIONS: A GOOD FRIEND TIME OF IN NEED
Dandelions are best-known because of their dazzling yellow blooms that are later replaced by a globular downy orb, dispatching seeds in the wind. Other people view this vegetation as being a persistent weed that may invade even an immaculate turf.
A healthy food item and a prized pick-me-up, Dandelions happen to be edible from the root, to the leaves as well as the blooms. Gather Dandelion in an area you are sure is free from pesticides & toxic chemical contaminants -- steer clear of areas near a road.
DANDELION LEAVES
The shape of the leaves inspired the name of this vegetable. The French phrase 'dent du lion' references the toothy shape of the leaves.
It is best to harvest leaves in the spring just before the plant blossoms because the plant's vitality is targeted in the brand new growth during that time. These are delightful additions to soups, salads, teas or tonics. Whether tried fresh or dehydrated for later use, Dandelion leaves are delectable.
Submerge the leaves in a container of water and swirl them gently. Allow the leaves to soak while the dirt settles to bottom. Carefully remove the leaves from the water in order that the dirt isn't stirred up into the water. Run the soaked leaves beneath running water. Put in a strainer bowl to dry.
BLOOMS
To collect the blooms, pull on the sepals (green leaves at foundation of flower) and the blooms will pop off the stem, saving you the trouble of removing stems afterwards. Soak and rinse these using the same technique as for the leaves.
DANDELION ROOTS
Dandelion roots are able to be consumed fresh or dried. The nicest quality roots mature in well-cultivated soil. They form a thin, carrot-shaped tap which is twisted and brittle, milky white in complexion and growing deeply in the earth. Broken remains of the root left in the ground when harvested will multiply and generate new plants.
Gather roots in midsummer since this is the season when they are thought to be the least bitter. These are best from free, moist dirt positioned in shady locations. Roots are not as vigorous during frosty weather and shouldn't be collected during that time. Nonetheless, it isn't a problem to harvest during rainy conditions. Lift gradually and with care utilizing a long trowel or fork. If the roots are cut or broken in the course of harvest they will bleed and you will relinquish the benefit of their valuable juice.
HABITAT ENRICHMENT
Bees, Butterflies and hoverflies are drawn to the nectar from the Dandelion flower. Finches also appreciate the seeds of this herb.
Take the time now to discover safe sources of Dandelion because it is a nourishing food resource and a helpful remedy in time of difficulty.
CRICKETS FOR SURVIVAL
Crickets live in shallow tunnels dug beneath stones or dirt or in clumps of plant matter. Males can often be heard calling females for mating at night when they are more active. Most species are found in grasslands and forest, but many others can also be found near seashores, in marches, trees and caves.
TELLING THE TEMPERATURE WITH A CRICKET
LIVE BAIT
Using crickets as live bait, you can catch fresh fish. Cricket fishing is well suited to shoreline fishing as it is most effective within 15 feet of the banks of small lakes.
A discarded can will serve well as a fishing reel. Anchor the free end of your fishing line and cast the baited hook into the water. Wrap your line around the can to bring the hook back. Continue to cast and reel in your line until you have a fish.
A SOURCE OF FOOD
Crickets reproduce twenty times faster than cattle raised for food. Over the span of three or four weeks, over 1,000 eggs can be laid by a female. Crickets require a fraction of the space and food needed to raise other forms of meat. These insects are twice as efficient at meat production as pigs or chickens. They can supply meat at a rate that is four times that of sheep and six times that of cattle, after deductions for trimming and dressing.
The meat from crickets provide protein and other nutrients. One hundred grams of cricket meat contains 3% carbohydrate, 6% fat and 21% protein in addition to 21 mgs calcium. For each gram dry weight of cricket meat there is 63 to 122 milligrams of fatty acid (linoleic acid & a0linolenic acid), copper, magnesium and iron. All of this is available for the cost of vegetable table scraps.
HERDING CRICKETS
A series of large trenches would be dug by the Paiute people as a means of catching crickets. Dry straw would be placed over this. Then the crickets would be driven into the trenches. Next, the straw was set ablaze and the crickets were roasted. Bushels of the roasted crickets were then gathered to be ground into flour used to bake protein-rich bread.
FARMING CRICKETS
PREPARING TO EAT
Place in a colander your selection of crickets. Use cheesecloth or wire screening to quickly cover this and keep the insects contained. Run water over the top to rinse them thoroughly. Shake the excess water from the container. Seal the crickets in a container and place this in the freezer for 15 minutes. While this length of time will be enough to kill the crickets, it will not be enough time to freeze them. Take them out of the freezer and rinse the crickets once more. Depending on your personal preference, the legs, wing cases and heads can be removed. The legs can be painful to swallow and will sometimes get stuck in the teeth. Crickets can be consumed raw, but they can also be dehydrated or roasted and incorporated into your recipes.
TAKE PRECAUTIONS
Be careful when selecting crickets for food. Avoid those found near or in residential areas as these might have been exposed to chemical insecticides or herbicides.
Below Ray Mears demonstrates using a can as a fishing reel.
It's towards the end of this short video:
COOKING WITH A DUTCH OVEN
STIR WITH A WOODEN SPOON
HOW TO PREHEAT
Use a clean cloth or paper towel to coat the inside of your pot and lid with olive oil. Set the lid onto the pot and set it near the fire to warm while you prepare your ingredients. This is pre-heating your Dutch oven just as you would a modern standard oven. The oil penetrates the iron as the pot is warmed, making the vessel ready to cook. Securing the lid will keep ash out of the interior of the pot. If onions or peppers are part of the recipe, add them to the oven while it warms so that they may simmer and create a barrier between the rest of the food when it is added and the bottom of the pot.
PLACING FOOD INTO YOUR OVEN
Assemble the ingredients for your recipe. Remember the seasonings. The pre-heated oven should be moved away from the heat of the fire. A curved metal rod is useful as a tool to carefully remove the hot lid.
The remaining ingredients should be layered into your oven at this point. If rice is part of your recipe, add it and the water or broth at this point. Vegetables are next to be added. The meat rests on top of any vegetables, rice or potatoes so that it may flavor them as it cooks. Take care that the pot is not overfilled so that the food touches the underside of the lid. If cooking a bread or desert, layer the ingredients in the same way you would if using a conventional oven. Place the lid back onto the pot.
PLACING THE OVEN TO THE COALS
Your cooking time should be similar to the time used in a modern kitchen oven or a little longer if your coals are cool. When finished, remove the live coals from the lid of your pot using a shovel. Use a fire-resistant brush to remove any remaining debris. Remove the pot from the hot coals and move it back from the fire. Raise the lid and set it aside using a heavy piece of curved metal. Examine your food for doneness. Serve with a wooden spoon if the food has finished cooking. If more time is needed, recover the pot with the lid and replace it onto the small bed of coals scooping more coals back onto the top. After a few minutes, check the food.
CLEANING AND STORING
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The following video is a demonstration of bread-making using a Dutch oven. While the footage shows use in a conventional oven, the technique is the same -- except for the fact that you'd be using fire as your heat source as described above:
