CHINOOK Digest - 10 Feb 2003 to 11 Feb 2003 (#2003-10)

[Nadja Adolf]

Well, my first husband was an ethnobotany type and he
found some camas and cooked them up in a pressure
canner.

Cooked that way they were bland and had kind of a
strange texture.


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<LISTSERV at LISTSERV.LINGUISTLIST.ORG> wrote:
> There is one message totalling 32 lines in this
> issue.
>
> Topics of the day:
>
>   1. Camas
>
>
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>
> Date:    Tue, 11 Feb 2003 07:49:53 -0800
> From:    Theresa Kishkan <tkishkan at UNISERVE.COM>
> Subject: Camas
>
> Someone said a year or two ago that blue camas stems
> would be tied with
> twine or something to distinguish them from death
> camas because once the the
> flowers of both have gone to seed, it's very hard to
> tell them apart. One
> solution would be to dig the bulbs when the plant is
> flowering.
>
> My understanding is that they can be cooked with
> black lichen and made into
> cakes, flavoured with wild onions. The bulbs are
> also dipped in eulachon
> grease. Coastal people steam them in seaweed and
> that would certainly impart
> flavour!
>
>
> Theresa Kishkan
> RR1 Site 20 C11
> Madeira Park, B.C.
> V0N 2H0
> (604)883-2377
> Red Laredo Boots (1996); Sisters of Grass (2000);
> Inishbream (2001); Phantom
> Limb (forthcoming)
>
> "On my desk, a paperweight containing a perfect sea
> anemone, created from
> molten glass, pink and blue, its tentacles open and
> ready. I take it in my
> palm and gaze into its depths, looking for
> something. It is the world made
> perfect, suspended in clear glass."
>
> ------------------------------
>
> End of CHINOOK Digest - 10 Feb 2003 to 11 Feb 2003
> (#2003-10)
>
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