RAMBLINGS OF A GATHERER

“a rambling – noun – a walking trip
gather – verb –collect, assemble.
gatherer – noun – one who or what that gathers. “

Welcome to my world, indeed the world.  Gatherers live throughout and all have a history in common. For food, medicine, and a viable commodity, gathering has kept people alive, gave a trade for something else they needed, and made some wealthy.  We won’t visit any of these – We are only going to enhance our lives, bring some quite, some soul healing, and gain a whole lot of fun.  Cheap.

I’ve been a gatherer since I was a small child.  Baby sitters were unknown, mothers took their toddlers with them and I think allot of things were obtained by osmosis.  My mother was not a teacher, if you watched and followed long enough things just were in your mind.  But it stayed a life time and as I grew I learned the value of a bountiful cellar, filled with hundreds of jars of wild foods and garden weeds. Later I found swamps and woods. My father was in charge there.  What a wonderful new world. And he never did mind the questions, nor dirty face and hands. Wet feet were great and digging leeks a lark.  We found tadpoles that would become lots of different critters.  One being the bull frog that we would hunt and eat later.  By now my prized possessions were my horse, fish pole and Shetland sheep dog.

Now you see why this is a ramble.  What I really wanted to share with you is one of the wonderful weeds in my garden. One I cultivate some. Remember, a weed is just a misplaced plant. I am very fond of potherbs... and right now my favorite is plentiful.  I try not to use the botanical classifications, those words don’t sound a friendly or as ordinary as I like to be, but in this case is has a different name just about everywhere, so I’ll tell you.  Chenopodium album. In my area it is called pigweed; about 100 miles away my friend calls it lambs quarters.  Pig weed belongs to the same family as regular garden beets and spinach.  When young the leaves are sort of egg shaped with the margins roughly toothed towards the point.  These leaves are a dull green with a white mealiness mostly on the underside.  Snap off the top 4-5 inches or more if tender.  Discard any insect damaged leaves and rinse off in cold water.  If you leave the plant it will produce side shoots for another meal.  I have two favorite ways to cook it. One healthier and one just dog-gone good.  The first is to put about a half inch of water in a pot and add greens. Cook until just tender (about 15 minutes) turning once or twice and make sure a little water is in the pot so it won’t burn. Drain and add your choice of butter product, salt and pepper or just a sprinkle of your favorite vinegar.  The second requires either bacon or ham.  Fry the meat, remove and set aside.  Pour off most of the grease and put any amount of thin sliced onion in the pan, cook until transparent and add the greens. Turn to coat and cook until well wilted. Crumble the meat and add to greens and onions.  Serve with glee!!!!!

This plant is too good for pigs!  Enjoy life it is the only one you have and don’t forget to give thanks…

Tommy Two Toes.