Читать книгу The Scout's Guide to Wild Edibles - Mike Krebill - Страница 7

TABLE OF CONTENTS

INTRODUCTION

WILD PLANTS

Amaranth

Asparagus

Autumn Olive

Black Raspberry

Black Walnut

Blueberry & Huckleberry

Burdock

Cattail

Chokecherry

Dandelion

Japanese Knotweed

Lambsquarters

Mayapple

Milkweed

Mulberry

Oak

Oxeye Daisy

Pawpaw

Persimmon

Plantain

Pokeweed

Purslane

Serviceberry

Shagbark Hickory

Sheep Sorrel

Siberian Elm

Silver Maple

Stinging Nettle

Sumac

Sunroot

Wild Grape

Wild Plum

Yellow Wood Sorrel

WILD MUSHROOMS

Chanterelle

Giant Puffball

Hen of the Woods

Morel

Oyster Mushroom

Scotch Bonnet

Sulfur Shelf

PROJECTS & ACTIVITIES

A Backpacking Make-Lunch Challenge

Cracking & Shelling Hickory Nuts

Fabulous Fruit Leather

How to Process Acorns

How to Process Black Walnuts

Mushroom Foray & Tasting

Persimmon Taste Test

Preparing Dandelions for Cooking & Baking

The Sumac Lemonade Challenge

Toasted Silver Maple Keys

RECIPES

BABWA Quick Bread

Burdock Kinpira

Cattail Mock Pulled-Pork BBQ

Cinnamon Black Walnut Ice Cream

Dandelion Donuts

Dandy Burgers

Double-Good Blueberry Pie

Garden Weed Quiche

Microwave Purslane Pickles

Mike’s Mayapple Marmalade

Mulberry Taffy

Puffball Pieces

Shagbark Snickerdoodles

ShagBARK Syrup

Sumac Lemonade – Two Ways

Wild Food Trail Bites

Wild Grape Popsicles at Home

Keokuk 7th graders crack & taste hickory nuts.

GLOSSARY

PROCESSING TIPS

RECOMMENDATIONS FOR LEARNING MORE

PHOTO CREDITS

INDEX

ACKNOWLEDGMENTS

ABOUT THE AUTHOR