By Alma Hogan Snell
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Extra info for A taste of heritage : Crow Indian recipes & herbal medicines
He thickened the mixture with flour (I’d recommend 3 heaping tablespoons of flour for every quart of liquid), seasoned it with salt and pepper, and served it for a simple but filling meal. If you’d like, add about 1/2 cup of canned milk (I like a little cream). 26 a tast e o f h e r i tag e f o o d s Squash: Coogooehsa We’d dry the squash (Hubbard squash mostly), Grandma and I. We’d pick the huge vegetables off the vine in August and September, and later we’d cut them with sharp knives following a continuous circular pattern.
We’d go up to the mountains in early July and if we came home with a big galvanized washtub almost full, Pretty Shield was satisfied. (Even though the English name is “juneberry,” they are rarely ripe in June around here. ) We dried them and later on people froze them, but Pretty Shield was never much for freezing. She dried everything. Juneberries can be dried whole. I have some dried juneberries that I show at presentations that are more than thirty years old. If I soaked them and then cooked them, they would still taste like juneberries.
We never counted, but it usually worked out to be about a third of the plants. Then, if somebody else came to that patch, and they would see that most of it was gone, they wouldn’t touch what’s there, and they would go and dig somewhere else. Back then bitterroot was easy to find, but now you have to travel to get any. Botanists tell me that bitterroot is becoming scarce, so I don’t recommend that you dig it now. pl ant fo ods 11 n Brain Healthy Porridge: Wild Bitterroot Sauce This sauce is usually served on its own rather than poured over something, and it makes enough for 6 to 8 people—a small saucerful for each person.