By Alma Hogan Snell
Drawing at the wisdom and knowledge of numerous generations of Crow Indian ladies, the well known speaker and instructor Alma Hogan Snell provides an imperative advisor to the conventional lore, culinary makes use of, and therapeutic houses of local foods. A flavor of historical past imparts the lore of a while besides the normal Crow philosophy of therapeutic and precise functional recommendation for locating and harvesting crops: from the foremost to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing crops to reinforce attractiveness and incite love. Snell describes the age-old perform of turning wildflowers and backyard crops into balms and treatments for such illnesses and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to endure not just her life of event but additionally the worthwhile classes of her grandmother, the mythical medication lady lovely Shield. With life-enhancing recipes for every little thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A flavor of history is mainly a desirable cultural rfile bound to enhance the reader’s dating with the common world. A partial checklist of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly (20070518)
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Additional resources for A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table)
Xavier tells me that asparagus grows up along Soap Creek not far from our home on the Crow Reservation. I’ve never much cared for wild asparagus, but those who do talk on and on about it. If you decide to go after wild asparagus, you need to pick them at just the right time or the spears will be tough and stringy. Grandmother had no use for this particular plant food. Camas Root: Basashbita upboop balusua Camassia quamash Growing up, we didn’t pick all of the wild plants that we ate. One of my favorite treats doesn’t even grow near here: camas roots, baked.
Spread pieces of butter over the sauce. Cover with a top crust. Bake at 350 degrees until the crust is nice and brown, about 35 minutes. n Basic Pie Crust for a Two-crust Pie 2 cups all-purpose flour 1 teaspoon salt 2 teaspoons sugar 1/3 cup vegetable oil, shortening, or butter 6 to 8 tablespoons cold water 1 egg yolk (optional; save the white to brush on top) Mix together the flour, salt, and sugar. Crumble the oil in with your fingers or cut in the shortening or butter with a pastry blender until the crumbs are the size of small peas.
Then he’d make a flour gravy and put it all together to make the best soup. He would always add herbs or spices. I learned more about spices from my father than I did from Pretty Shield. I think I learned to use nutmeg from my father. He loved dumplings. Chicken and dumplings was one of his favorite foods. He always put a touch of nutmeg in the dumplings. Much later I remember a woman telling me, “That’s very good. ” pl ant fo ods 25 n George Hogan’s Chicken and Dumplings 1 chicken Water 1 teaspoon salt 2 quarts chicken broth (see the recipe instructions) 1 onion, minced 2 cups all-purpose flour 1 egg, slightly beaten 2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon nutmeg Clean and quarter the chicken.