In many countries, eating bugs, grubs and worms as well as what we term weeds,is part of a normal daily diet. As the Earth changes start to take a hold and increased crop shortages become the norm, new food sources will be sought after and utilized in daily diets. For those who have back gardens or go to parks etc, they will notice that dandelions, goosefoot, and mushrooms along with other wild edibles are readily available.
For instance the whole of the dandelion plant can be eaten, providing a lot of nutrition. That creeping garden weed, chickweed is a lively peppery addition to salads. That pervasive variegated plant in the corner of the garden - groutwart - the leaves can be eaten just like spinach. There are many surprising plants and insects that provide the nutrition we need when food is scarse.
There are plenty of plants and insects that provide delicious meals and snacks. What has been included here is just a sample, showing how to prepare, cook and eat wild edibles and insects. As always safety comes first and safety tips for collecting wild edibles and insects has been included.
Dried and powdered worms/bug stores well and can thicken soup. Corn and Amaranth ground up together makes a corn cake equivalent to red meat in protein.
How will Arizona fare during and after the Pole Shift?
ZetaTalk: Arizona As old rock, not much will happen, even the Grand Canyon remaining unaffected in spite of temporary deluges in the area. During the hour of the shift and hours following, the Colorado River will drain the immense amount of water that will dump on the Rockies, during the clash of water soaked air that will push inland into the Mississippi Valley during sloshing of the Gulf, and similar water soaked air that will push inland into the Sierras during the compression of the Pacific. Existing drainage routes will serve as the route for this water to rush back to the sea. The Hoover Dam will not survive the Richter 9 quakes, in particular will not survive the heaving and jolting that will go on as the Pacific Plates subducts under the West Coast. Such subduction does not affect only the immediate area, but causes adjustments in neighboring rock strata, sometimes hours afterwards in aftershocks. We have stated that all rivers will flood beyond their known flood levels, and that riverbanks should be avoided, and the Colorado River is no exception. Arizona will be a crowded area going into the shift due to the mystique that many ascribe to this place, particularly Sedona, and thus the poor land and minimal water will be taxed during the Aftertime. Where Arizona rises into the mountains, the highlands offer a better potential for life in the Aftertime.
ZetaTalk ™
Note N America Deserts commentary.
N America Deserts The deserts of the American southwest will bloom, in time, as rainfall patterns will change after the pole shift. But as we have explained for the deserts of Mexico, for the Chihuahua desert, this will take time. It can take decades for humus and bacteria to accumulate to the extent that plant life flourishes. But in Arizona and New Mexico and southern California, the mountain or hill country will do well. These are not desert regions today but have soil and forests. Rainfall will increase, and the variety of plants that find and make these hills home will proliferate as it does so.
ZetaTalk ™ June 25, 2011
Note Arizona Lava Flows commentary.
Arizona Lava Flows We have warned that any volcano active within the last 10,000 years should be considered a candidate for eruption during the hour or the pole shift, but activity covers a wide range of actions. Hawaii's volcanoes will continue to erupt, as they have been doing for a long time, but this is more in the category of oozing rather than an explosion. The volcanic belt in Arizona is similar, as its recent history shows lava flows but no explosive eruptions. Karst rock formations are undercut by water flows underground, giving rise to sinkholes, which is well known. But what would cause the Sunset Crater to ooze, building the crater and laying down a lava flow, a mere 1,000 years ago?
Rock formations that have been eroded by water flows, both on the surface and deep within, are not entirely stable, and give signs of this by settling periodically. This includes sinkhole formation, but a deep sinkhole can create a pathway for a magma flow, temporarily. This should not be taken as a sign of a pending eruption, which requires a much larger path and greater force. On the side of caution, riding out the pole shift on a lava bed that showed this weakness within the last 10,000 years would not be the best choice if one had alternatives. The worry about life in the Aftertime in Arizona does not come from volcanic activity, however, but from soil that is inhospitable to gardening.
Maple trees produce a lot of sap when spring first starts - later on they produce abundant seeds. Here are some links to sites on how to harvest, prepare and eat the Maple seed. (see blow for separate videos on how to identify and prepare maples seeds)
When we were children one of the fond memories many of us share was playing with the maple tree “helicopters”. These helicopters were also known as “whirlees” or keys. No matter what you remember them as, they are actually called samaras. Maple seeds earned their name as being helicopters because they are amazing auto-rotating helicopters. They begin rotating almost from the precise moment they are released from the tree. Even poorly-shaped seeds rotate with ease.
Maple tree seeds are edible, contain protein, and can be used as survival food in winter months, however like many wild edibles the best flavours are enjoyed in spring. As the year progresses they tend to gain a hint of bitterness and by the time winter rolls in, what is left is shriveled and somewhat bitter; but make no mistake, they are still edible. (I havenotbeen able to get confirmation, however, all edible seeds contain essential fatty acids, therefore it isassumedthat these seeds have some levels of Omega-3, 6 and 9.)
To eat maple tree seeds you need to remove the wings. Some people will eat the seed pod as a trail snack however, many people like to roast or boil them. Maple tree seeds are similar to acorns; the taste can vary from tree-to-tree so trying some from several trees is an option. Better still, the ones that taste bitter, use these for cooking because adding spices can sure make them taste great.
Ok, so now you know they’re edible here are a few ideas to get you on your way to enjoying this culinary delight.
How to Eat Maple Tree Seeds
If you feel eating maple seeds raw just doesn’t do it for your taste buds then boil them for about 15 minutes or until soft. Drain and season with whatever you think you will enjoy (butter and spices).
Toss spring maple seeds into a salad.
Roast maple tree seeds and eat them as a snack or toss onto a salad or as a garnish on soup. You can roast them by placing the seeds on a baking sheet and sprinkle with spices you like. Bake at 350 degrees Fahrenheit for about 8 to 10 minutes.
Try drying out the seeds for something totally different. You can use a food dehydrator, drying in the sun on a hot, dry day, or in the oven at a very low temperature. Once they are dried grind them into powder and use them as a spice, as flour, or as a soup thickener.
If you want mashed potatoes like you’ve never had them before, mash your potatoes and add some fresh or roasted maple seeds into the mash!
This year give maple seeds a try, they’re free for the taking and in many areas in abundance!
Wild lettuce grows abundantly in many places and is used as a tincture and for pain relief. Cross between a thistle and dandelion it is often 'eradicated' from the garden as a weed. It is in fact a very useful plant. Here are some links to videos that show how to identify, harvest and prepare wild lettuce.
Spring is here and with it comes elm samaras: a tree seed you can eat that tastes like fresh green peas, and one of the most unique wild edibles available to foragers in the spring. Today I'll share with you what I've learned about these over the past few years of gathering. I'll go over how and when I harvest, as well as how I cook with them.
The seeds of elms are called samaras. All elms I've seen have seeds that are edible, but, for the purposes of this post, I'm going to focus on Siberian elm samaras (Ulmus pumila) as they're the best I've had.
Sam Thayer says Slippery elm (Ulmus Rubra) seeds are equally good as good as Siberian elm. I've been told other species like Chinese elm (U. parviflora) are good too, but they're not as widely available.
The only others species of elm samaras I've had are American (Ulmus americana), which aren't quite as good as Siberian elm. American elm samaras have more tiny hairs and are smaller than the rounded, winged fruit of Siberian elm.
Sam Thayer writes that some people have reported developing an allergic reaction to American elm samaras, so make sure to try small amounts if those are the only ones available to you.
SIBERIAN ELM: AN INVASIVE EDIBLE
Sustainability is a big topic in the foraging and wild food world. The good news about samaras is that arguably the best tasting ones come from an invasive tree. As Sam Thayer writes in the Forager's Harvest, Siberian elm trees were brought to the U.S. in the 1860's from Northeastern Asia. The tree is rugged, hardy, and, unlike American elms, resistant to Dutch Elm Disease. Now, if only those invasive trees could start producing morels!
HUNTING AND HARVESTING
The harvesting window is very short for these, so you need to work quickly. On a good year, I can easily harvest a couple grocery bags full of samaras in an hour from one or two trees, but timing is crucial.
Here's some quick tips I think are helpful.
QUICK TIPS
You're looking for trees right as the leaves begin to unfurl. For me this is usually Mid-April, depending on the year.
Walk on the edge of the woods, sunny fields or trails. The trees there will have lower branches you can reach. As these trees get more sun, they give the largest amounts of samaras, from my experience.
Choose light-green, tender samaras in bountiful clusters without too many elm leaves. Fruit with tough or papery wings are too old.
U. pumila is often planted as an ornamental or shade tree. Sometimes I'll harvest from trees on the street if it doesn't see much traffic (pollution).
When they're ready, hit all of your spots. My areas produce for one week.
I bring a metal coat hanger, uncurled, and use the hook part to gently lower hard to reach branches.
Bring a blickey or a container you can secure to a belt. Having two hands free will double your harvesting speed.
COOKING
Once you bring them home, you want to chill the samaras down by putting them in a zip-top bag in the fridge. Don't forget to channel your inner deer by stuffing your mouth full once or twice. They'll never be fresher than the moment you pick them.
DRIED SEEDS
Besides eating fresh, you can also collect the fruit to harvest the central seed. Some people have compared the nutty taste to sunflower seeds. I don't doubt they're good, but processing these is a lot of work for a little return, so I don't see myself trying that any time soon.
THE WAY TO EAT
The golden nugget of wisdom I have to share with you here is a mindset, not a harvesting hack. Samaras are small, and there's a difference between having a couple as a trail nibble or putting a few on a salad, and eating them like a vegetable.
To really appreciate them as more than a garnish or a cute sprinkle, you need a bunch. I recommend starting with at least a gallon bag. The real beauty of this fleeting, gourmet ingredient is hard to appreciate until you eat them in a portion similar to other foods. You can eat them in salads, and they're good, but cooking opens up a new world.
If I cook samaras, it's usually in soup or broth. Toss them in at the last minute and watch their color transform to a vibrant green. Lightly oiled and toasted on low heat they also make a fun garnish or snack (see above). They'd also be great tossed intosauteed asparagus and mushroomsat the end of cooking.
The tender, papery covering softens and reminds me a bit of tiny pasta I used to chase around my bowl as a kid. To me it's a bit like eating elf food, and the kind of eating spring is all about.
Lots of people sprout their own seeds for eating. Putting into salads, on sandwiches and various dishes. Here is a site that helps to show what seeds to sprout and some of their nutritional value.
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