Thistle Salad Days©

The title of this post came from “Blackwood’s Magazine” Feb. 1895.  “…the French public was browsing the thistles of the Vicomte d’Arlincourt, or of ‘Lord R’Hoone’ (otherwise Honoré de Balzac himself in his thistle-salad days)…”.  Yes, gentle reader, salads are made from peeled thistle stalks and they can be cooked as well.

This caught my eye as I’ve been slowly compiling an encyclopedia of the history of salads (cooked, raw, and everything in between) over the past few years and because there are thistles growing in our field.  To eradicate them, or to eat them, that is the question.

One needn’t worry about identifying a species of thistle before consuming it as all are said to be edible.  Although it may be too hot for them to flourish, I’ve purchased seed to add cardoon to my perennial garden and cardoon is simply a cultivated thistle grown for its celery-like stems rather than its flower head.  The plant is usually covered with hay to render the stems white and tender, and they are eaten just as wild thistles are in the references below.  Depending on what is available, either will work in the same manner and cardoon can be found in cans or jars in specialty food stores for those who prefer to skip the thorns and go straight to the dining room.

Historians date the cultivation of cardoon to the days of Pliny and some think modern artichokes then evolved from cardoon about the 15^th century.

One might assume the eating of thistle stalks was learned from Native Americans, but given the accounts of them being eaten in England, Italy, Spain, Turkey, and other countries from at least the Middle Ages, proves the thistle is one of those basic resources that evolved simultaneously throughout much of the world.  “Nothing to eat, starving and weak; we followed the example of the squaw, in eating the inner portion of large thistle-stalks”.  – “Travels in the Far Northwest, 1839-1846”.

English cooks and 19^th century cookbook writers point out that applying fresh lemon juice to the peeled stalks will prevent them from turning dark.  Acidulated water, the term often used, is water with lemon juice into which the pieces can be placed for this purpose.

“Both the milk thistle and the blessed thistle were used by our ancestors, the former as a vegetable and the latter as a tonic, and Evelyn, in his ‘Acetaria’ [1699], says that to a salad of thistle leaves ‘the late Morocco Ambassador and his retinue were very partial.’  The leaves of the milk thistle shorn of their prickles were not only an ordinary ingredient in a salad, but they were also boiled’, and Tryon says of them, ‘they are very wholesome and exceed all other greens in taste’.  They were added to pottages, baked in pies, like artichoke bottoms, and fried.  Culpepper advises one to ‘cut off the prickles, unless you have a mind to choke yourself’, but in olden days both the scales and the roots were eaten.  The young stalks, peeled, were eaten both fresh and boiled.”  Rohde, Eleanor.  “A Garden of Herbs”.  1922.

In 1828, John Loudon included thistle-stalks in a list of culinary vegetables from the open garden.  Were these the common thistle, or were they the more refined garden cardoon?  “An Encyclopaedia of Gardening”.

John Young was definitely eating wild thistles when he wrote in his memoirs in 1847, “For several months we had no bread, Beef, milk, pig-weeds, segoes [sego lilies], and thistles formed our diet.  I was the herd boy, and while out watching the stock, I used to eat thistle stalks until my stomach would be as full as a cow’s”.  – Young, John R.  “Memoirs of John R. Young, Utah Pioneer”.  1847.

“Good Housekeeping”, Oct. 1891, contained an article called Cajun Housekeeping”, in which the author said, “Tender thistle stalks she cooks as one would asparagus, and they are just as good-then no adverse fate ever cuts short the thistle crop”.  I suppose if my asparagus bed fails to thrive, I may depend upon its wild substitute to supply us with this favorite.

MILK THISTLE STALKS.  The young stalks about May being peeled and soaked in water to extract the bitterness, boiled or raw are a very wholesome sallet eaten with oyl, salt and pepper.  Boil them in water with a little salt till they are very soft and so let them dry to drain.  They are eaten with fresh butter melted not too thin and this a delicate and wholesome dish.  Other stalks of the same kind may be so treated as the Bur being tender and disarmed of its prickles.  – Evelyn, John.  “Acetaria”.  1699.

CARDOON SALAD.  1885.  Jules Harder removed the leaves from the stalks, cooked them, and then peeled them.  “Then cut them in scallops an inch long and drain them on a napkin.  Put them in a salad bowl and season them with salt and pepper.  Then chop two cloves of garlic very fine and put them in a frying pan with a little sweet oil.  Fry them [garlic] lightly (not letting them get brown), and add immediately some bell peppers chopped fine, and some vinegar.  Then let them boil up for two minutes and pour the dressing over the Cardoons, mixing them well together, and then serve.”  – “The Physiology of Taste”.

CARDOON SALAD.  Jeanette Norton.  “Mrs. Norton’s Cookbook”.  1917.

The salad made of cardoons is rather unusual.  These French thistles should be drained from the can and allowed to marinate for half hour in French dressing to which a little onion juice has been added.  Drain, add good mayonnaise, and lay on white lettuce leaves garnished with the sweet pickled cucumber rings that come in bottles for the purpose.  Toasted whole wheat crackers with melted cheese on them go nicely with this salad.  This will serve four people.

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A Quick Discourse on Elderberries©

Elderberries have been planted around farms and harvested for home use and for taking to market since the 18^th century and probably much earlier.  They are found wild throughout much of the country and have been used for generations to make various things, wine and cordial perhaps being the most common.  Having planted elderberries recently and expecting a harvest in a couple of years I took a quick look at other ways to use them.  Elderberry bushes reproduce easily so I hope as time goes by I get larger and larger harvests.

For those who want an alcoholic beverage but are hesitant to try their hand at wine making, I suggest starting with a cordial which is a very simple process.

While some 19^th century cookbook authors were prejudiced against elderberries in favor of more refined fruits, others like Thomas De Voe preached their benefits.  “These small, black berries are pleasant-tasted when ripe, and are brought to our markets to be used for various purposes.  They make the Elder-paste, for the sick, which is considered excellent, Elderberry wine, a wholesome and agreeable beverage, sometimes used for making pies, etc., and when gathered while in flower make the Elder Flower Tea, etc.  The bark makes an excellent ointment; in fact, the whole plant is much used in medicine.  The berries are in season in the months of August and September.”  1867.

“The elderberry is one of the least known and appreciated of the berry family.  In fact it is usually neglected for many less palatable and far less dietetic fruits…

Elderberries when properly prepared are very palatable and delicious, either in pies, jelly, as a spiced conserve or a household wine…If housewives will try any one of the following tried and tested recipes I think they will begin to appreciate this friend of the hedges…”.  “Table Talk.”  1903.

A quick way to pick the small berries from the stem clusters is to place a half inch wire mesh over a large pan or bucket and gently pass the clusters back and forth along the wire.  The berries will fall through the mesh into the container.

ELDERBERRY PIE.

Line a pie dish with paste, upon which sprinkle a scant tablespoonful of flour; to this add a half cupful of sugar and a half teaspoonful each of cloves and cinnamon, rubbing all together evenly.  Upon this pour the berries, a pint more or less according to the size of your pie dish; pour over another half cupful of sugar, dot generously with butter, adding last one large tablespoonful of good vinegar.  Apply top crust quickly and bake.  “Table Talk”.  Vol. 18.  1903.

ELDERBERRY JELLY.

Take equal parts of elderberries and wild grapes, and cook to extract juice, strain, and sugar in proportion of one pound to each pint of liquid, and cook as other jelly…

Elderberries are also combined with gooseberries, crab-apples, and green grapes, equal parts of either, making a piquant table sauce, while pies made from them might please the individual who does not care for the flavor of the single fruit.

For winter use elderberries may be preserved in either of the above combinations and treated as other fruit, or canned plain without sugar for use in pies only.  When making pies from the plain canned fruit, it is wise to cook the berries with the same proportion of sugar, flour, etc., as given for fresh berries, filling the pie paste when cold.  This insures a jelly-like consistency of the finished product without those unpalatable doughy lumps too often seen…”  – “Table Talk”.  Vol. 18.  1903.

ELDERBERRY SHORTCAKE.

Make the cake or biscuit dough rich and flaky, proportioning it with cream, egg and soda the same as for a strawberry shortcake…When baked, divide the upper from the lower crust and place upon each a layer of ripe stewed elderberries.  It is known that elderberries have a somewhat rank taste when eaten from the bush.  Pick them, look them over and wash them; next, put them in a granite or porcelain stew dish, add a very little hot water and cook them a few minutes or until stewed.  Have as little juice as possible.  Add a half teacupful of thick sweet cream to enough of the stewed berries for two layers.  When the berries and cream are placed upon the cake, sprinkle over each layer plenty of granulated sugar, and the shortcake is then ready to be eaten.  Do not add the cream to the berries until it is about time to have the cake brought to the table.  Cream and sugar added to the berries destroy the disagreeable elderberry flavor and makes them rich and palatable.  – “Table Talk”.  1903.

ELDERBERRY CONSERVE.

9 lb. elderberries, 3 lb. sugar, 1 pt. vinegar; cook until thick and seal.  – “The Warren Cook Book”.  1920.

ELDERBERRY PIE.

Dilute Elderberry Conserve with water; add corn starch to thicken and put dots of butter on top (a little vinegar may be added if desired”.  Very delicious.  “The Warren Cook Book”.

DRIED ELDER FRUIT.

This fruit is very easily dried by spreading in pans under the stove or in the oven, and will make as good pies as though fresh, if they are soaked a few minutes in hot water before using.  Some of our neighbors dry them by the bushel, for winter use”.  – “The Ohio Cultivator”.  Vol. 9.  1853.

ELDERBERRY DUMPLINGS.

Make the crust as usual and put in the berries as you would other fruit [like apple dumpling].  Boil them fast till the crust is done, then take them up and eat with a dip of white sugar and sour cream, and you will confess they are delicious.  [Fruit dumplings can be baked as well].

Elderberries were made into a sauce similar to cranberry sauce.  The Iowa State Horticultural Society recommended combining elderberries and rhubarb for a sauce [1910].  An article in “Everyday Housekeeping” said, “twenty years ago many families, by no means poor, during every year consumed gallons of this unsavory sauce, made by boiling elderberries in sorghum molasses.  Jelly, too, made from elderberries and flavored with lemon, was accounted a delicacy.”  1900.

EDLERBERRY SOY.  [Anchovies are used to flavor various sauces and once cooked and strained, there are no fishy pieces remaining in the product.  The flavor blends with the other ingredients, and if made well, leaves no fishy taste.   Modern tastes usually dictate using far less than older recipes call for.  I suggest 1 small can, chopped, for this or the next recipe.]

One quart of elderberries; one quart of vinegar; a quarter of a pound of anchovies; a blade of mace; a little ginger, salt, and whole peppers.  Pour a quart of boiling vinegar over a quart of elderberries, picked from the stalks and set it in a cool oven all night; then strain the liquor from the berries, and boil it up with the mace, ginger, salt, whole peppers, and the anchovies, until they are dissolved.  When cold, put it into bottles after it has been strained, and cork it down.  Some prefer the spice put into the bottles; but either way it is a good and not expensive soy.  This was appreciated as a sauce for fish.  – “Warne’s Model Cookery”.  1879.

ELDERBERRY CATSUP.  [Note this recipe is similar to the one called soy.]

1 quart of elderberries; 1 quart of vinegar; 6 anchovies, soaked and pulled to pieces; half a teaspoonful mace; a pinch of ginger; 2 tablespoonfuls white sugar; 1 teaspoon salt; 1 tablespoonful whole peppers.  Scald the vinegar and pour over the berries, which must be picked from the stalks and put into a large stone jar.  Cover with…glass, and set in the hot sun two days.  Strain off the liquor, and boil up with the other ingredients, stirring often, one hour, keeping covered unless while stirring.  Let it cool; strain and bottle.  This is used for flavoring brown gravies, soups, and ragouts, and stirred into browned butter, makes a good piquant sauce for broiled or baked fish.

FRUIT SAUCE.

Melt a small lump of butter, stir in half as much flour, or a quarter as much of corn-starch, arrowroot, or soaked tapioca, a pinch of salt, if the butter is not salted, a glass of acid wine or lemon juice, or a tablespoonful of vinegar; sugar to taste; any fruit juice you have, as raspberry, strawberry, blackberry, elderberry, or jam will do; thin to the right consistence; bring it to the boil and serve.  Raspberry, and other fruit vinegars make excellent sauces”.  [There is no right and wrong with this recipe – it is thickened as much or as little as the cook desires, and made as sweet or not as is wanted].  “How to Cook”.  1872.

ELDERBERRY PUDDING.

1 cup sugar, 1 cup sweet milk, 2 teaspoons baking powder, butter size of an egg, enough flour to make stiffer than cake dough.  Put in baking dish, then mix the following:  1 ½ cups elderberries (any fruit may be used) 1 cup sugar, 2 cups boiling water, small piece of butter.  Pour this over batter in pudding dish and place in oven.  Bake ¾ hour.  [This could be called cobbler].

ELDER-FLOWER PANCAKES AND JUNKET.  “Fruit Recipes”.

The finest flowers of the elder blossoms, stripped, may be whipped lightly into pancakes or muffins just before baking, a half-cupful to each “batch” of ordinary quantity.  This gives both lightness and flavor.  A plain junket should have added one-fourth part flowers to quantity of cream or milk used.  [Ripe berries may be added to muffins or cakes as one would raisins.]

ELDERBERRY SYRUP TO FLAVOR DRINKS.

Use strained elderberry juice and sugar in a ratio of 1 to 1 (half and half).  Flavor as desired with lemon juice, or cinnamon stick.  Bring to a boil and then simmer five minutes.  This may be canned for keeping, or small quantities may be kept in the refrigerator.  To serve, mix syrup to taste in cold club soda or lemon-lime soda and serve over ice.

Note:  While the images may look like poke, elderberry grows on a bush much different in appearance.  Know what you’re picking before consuming any wild plant.  I leave you with my favorite parting, Blissful Meals Yall©.  Enjoy your wild and garden bounty.  – Vickie Brady, The Historic Foodie.

Elinore Stewart, Lady Homesteader©

Elinore Pruitt Stewart is known as the Woman Homesteader and was the subject in the previous post.  After posting the piece on the Homestead Act and a letter written by Mrs. Stewart, I did a little research on her and found she is worthy of attention.

She was born June 3, 1876, probably in the Chickasaw Nation, Indian Territory.  Her father died while in the military during the late 1870’s, somewhere on the Mexican border.  Her mother was Josephine Courtney Pruitt.  Josephine married her brother-in-law, Thomas Isaac Pruitt, after Elinore’s father died.

Elinore received a basic education at the Pierce Institute.  The school closed in 1889.  Elinore was orphaned when Thomas died in a work accident and her mother died of complications following childbirth in 1893.  Elinore, age 18, was the sole care-giver for her five youngest siblings.

Elinore married Harry Rupert who was 22 years older and the couple filed for a homestead in 1902.  The marriage did not last and Elinore began work a cook and domestic.  While working for Mrs. Juliet Coney, Elinore began work in March, 1909 for Mr. Clyde Stewart of Burntfork, Wyoming.

In May she filed homestead on 160 acres adjoining her employer.  One of the requirements was that the homesteader build a home on the property and live on it for five years after which they owned it.  Because the line between Mr. Stewart’s claim and Elinore’s came within a couple of feet of Mr. Stewart’s home, they were able to add on an addition to his home that sat on Elinore’s claim giving them room to raise a family while fulfilling the requirements of keeping Elinore’s claim.

The law for married couples filing for homestead said that the husband and wife must live in separate residences so Elinore gave her claim over to her mother-in-law in 1912.  By that time she and Mr. Stewart had begun their family as well as raising Elinore’s daughter from her first marriage.

The long, sometimes rambling, letters Elinore wrote to her old employer, Mrs. Coney, were published in “The Atlantic Monthly” and later were published in book form.  When “Atlantic Monthly” asked more more letters, Elinore went on an elk hunt, both for writing material and meat for the homestead, and wrote several letters over about two months.  Those were published under the name “Letters on an Elk Hunt”.

In 1979, the movie “Heartland” was released and was loosely based on Elinore’s life.  It portrays very little of her work on her homestead and concentrates almost wholly on her life as Clyde Stewart’s wife.

Elinore Stewart died of a blood clot to the brain following gallbladder surgery on Oct. 8, 1933.  She and Clyde are buried at the Burntfork Pioneer Cemetery.  Clyde and their sons operated the ranch until 1940, leased it for a while, and finally sold it in 1945.

What is a homestead?©

Homesteading means different things to different people and sometimes the word is bandied about, perhaps out of context by those who haven’t taken a notion to adopt the old ways.  Where did the word originate and what did it mean?  Let’s take a brief look.

In 1862, Congress passed the first of several Homestead Acts to encourage settlement of America’s prairies.  It was effective on January 1, 1863.  Other laws were later passed with “Homestead” in the title, but none were ever quite as sensational as the one from ‘62.  It is notable that this took place during the first half of the Civil War which explains why Southerners weren’t initially able to file claims.

The East had long since been densely populated and gold seekers and adventurers had crossed the plains to settle on the West Coast, but few had stopped to carve out a life for themselves in the Heartland.  The Homestead Act of 1862 offered up to 160 acres for settlers of land with only a small filing fee required.  The settlers had to live on and improve the property for a period of five years in order to take ownership of it.

Any adult who had never taken up arms against the government could apply including women and immigrants who applied for U.S. citizenship.

Not all homesteads were in the mid-west although a larger number were.  Southerners were not allowed to take up homesteads under the 1862 law, but in 1867 they could file for homestead land if their loyalty to the Union was not questioned during the war.  Through the Southern Homestead Act lands were made available in five Southern states.  The Southern Homestead Act was repealed in 1876. An Act in 1866 made it possible for Blacks to homestead land as well.

People from all walks of life filed claims and made the trek west.  The land was often isolated and far from stores and transportation hubs so, like today, homesteading often meant making the most from a few materials on hand and a lot of grit and determination.  Anyone who did not possess common logic and basic skills soon realized they’d better learn fast how to dig a well, plant and harvest crops, care for poultry and farm animals, keep bees, make candles, preserve food, sew  clothing, and a hundred other tasks.  Bartering goods or services was more common purchasing outright.

The following is part of a letter found in a book written by Elinore Pruitt Stewart, titled “Letters of a Woman Homesteader”.  Note that Mrs. Stewart and her daughter had filed a claim for their own acreage under the Homestead Act while her husband, Mr. Stewart, had claimed his own.  After the five year homesteading period the Stewarts owned twice as much land as they would have had with Mr. Stewart alone making a claim.  The letter began with Mrs. Stewart explaining she hadn’t written for a while because Mr. Stewart had suffered an attack of la grippe which had required much tending on her part and thanking the recipient for some magazines she had sent out to her.

“…When I read of the hard times among the Denver poor, I feel like urging them every one to get out and file on land.  I am very enthusiastic about women homesteading.  It really requires less strength and labor to raise plenty to satisfy a large family than it does to go out to wash, with the added satisfaction of knowing that their job will not be lost to them if they care to keep it.  Even if improving the place does go slowly, it is that much done to stay done.  Whatever is raised is the homesteader’s own, and there is no house-rent to pay.  This year Jerrine cut and dropped enough potatoes to raise a ton of fine potatoes.  She wanted to try, so we let her, and you will remember that she is but six years old.  We had a man to break the ground and cover the potatoes for her and the man irrigated them once.  That was all that was done until digging time, when they were ploughed out and Jerrine picked them up.  Any woman strong enough to go out by the day could have done every bit of the work and put in two or three times that much, and it would have been so much more pleasant than to work so hard in the city and then be on starvation rations in the winter.

To me, homesteading is the solution of all poverty’s problems, but I realize that temperament has much to do with success in any undertaking, and persons afraid of coyotes and work and loneliness had better let ranching alone.  At the same time, any woman who can stand her own company, can see the beauty of the sunset, loves growing things, and is willing to put in as much time at careful labor as she does over the washtub, will certainly succeed; will have independence, plenty to eat all the time, and a home of her own in the end.

Experimenting need cost the homesteader no more than the work, because by applying to the Department of Agriculture at Washington he can get enough of any seed and as many kinds as he wants to make a thorough trial, and it doesn’t even cost postage.  Also one can always get bulletins from there and from the Experiment Station of one’s own State concerning any problem or as many problems as may come up.  I would not, for anything, allow Mr. Stewart to do anything toward improving my place, for I want the fun and experience myself.  And I want to be able to speak from experience when I tell others what they can do.  Theories are very beautiful, but facts are what must be had, and what I intend to give some time.

Here I am boring you to death with things that cannot interest you!  You’d think I wanted you to homestead, wouldn’t you?  But I am only thinking of the troops of tired, worried women, sometimes even cold and hungry, scared to death of losing their places to work, who could have plenty to eat, who could have good fires by gathering the wood and comfortable homes of their own if they but had the courage and determination to get them.

I must stop right now before you get so tired you will not answer.  With much love to you from Jerrine and myself, I am

Yours affectionately, Elinore Rupert Stewart.  January 23, 1913.”

So, my friends, perhaps we see that the biggest difference in homesteading now and homesteading in 1863 is that land isn’t free for the asking anymore and we work more for the self-satisfaction of producing more of what we need ourselves rather than heading for Mr. Walton’s Mercantile.

See:  https://www.archives.gov/education/lessons/homestead-act