Many of Nebraska’s wild edibles are now out of season, but here are a few recipes for two fairly easy-to-identify ingredients that you can still find in the fall.
Sumacade/Sumac tea
Sumac berry clusters, washed and separated
Water (1 to 1 1/2 cups per original cluster)
Honey or sugar to taste
Using a heavy spoon, press berries against the side of a large pan or bowl. Add water and allow to steep 5 minutes. Pour through a strainer lined with cheesecloth into a pitcher (if serving cold) or a teapot (if serving hot).
Add honey or sugar and stir until dissolved.
Served cold, it’s more like lemonade. Served hot, it’s a little like a Red Zinger tea.
Nettle bruschetta
2 cups of stinging nettle leaves (from young plants or the tender tops of more mature plants)
Olive oil to taste
Minced garlic to taste
1/4 cup or more of feta cheese
Half a loaf of French bread, thinly sliced and toasted
Steam nettles for a few minutes (which deactivates the acid that gives the nettles their sting). They will look a little like wilted spinach. Chop coarsely. Add oil, garlic and feta. Nettles have an earthy taste and require little or no added salt.
Serve on toasted French bread.
— Adapted from Kay Young and Rose Bernstein
Other plants still viable in fall: autumn olive, Jerusalem artichoke
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