A Forager

"[Euell Giboons] creates the impression that he is a millionaire by purchasing a dinner jacket from the Salvation Army and inviting professors and potentates to black-tie banquets at tables laden with sunfish caviar, cattail wafers, pickled top bulbs of wild garlic, wild-cherry olives, wild-grape juice, blueberry juice, dandelion wine, sautéed blue-eyed scallops, crappies cooked in tempura batter and served with mint and sassafras jellies, day-lily buds with pasture mushrooms, sautéed oyster mushrooms, buttered dandelion hearts, buttered cattail bloom spikes, wild asparagus, scalded milkweed buds, wild salads (made from Jerusalem artichokes, ground-cherries, wild mustard, watercress, wood sorrel, perslane, and greenbriar under wild-leek dressing), hot biscuits of cattail-root flour, May-apple marmalade, chokeberry jelly, dandelion-chicory coffee, candied mint leaves, candied candied wild ginger, wild cranberry glacés, candied calamus roots, hickory-maple chiffon pie, and sweet blackberry wine.”

From "A Forager", John McPhee, 1968