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Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Yesterday I use our Safeway discount and filled up my truck at $3.43/gallon, but today had to fill my wife's locally and paid $4.09,
which is pretty much average around here.
It depends upon location. Around these parts we'll be scurrying after anything with Vitamon C. That means undercooked red meat and plants. But we can stuff ourselves with fish, specifically lake trout. Here's a link to an accepted liberal source.
Once upon a time there were two ships standed in the Arctic for the winter. The ships were not together.
The first ship was well supplied with fuel and the crewmen were able to prepare the game which they could easily hunt. The crew was well-fed but in by spring they were suffering terribly from scurvy even though they had plenty of food.
The second ship was low on fuel and cooking facilities were poor. They were able to hunt, however, and had adequate supplies of meat which they were forced to eat almost raw. But come spring they were healthy and happy.
Today we know more about scurvy and Vitamin C but it will still be necessary to know how to obtain it. There will be neither health food store nor farmers' market (certainly not in winter) nor online shopping.
One cup of fresh raw lambs quarters (pigweed, grows everywhere—it's a green):
~ 80 mg of Vitamin C (almost full daily requirement)
~ 11,600 IU of Vitamin A
~ 72 mg of Phosphorus
~ 309 mg of Calcium
as well as good amounts of Thiamin, Riboflavin, Niacin, Iron and other minerals.
For the best flavor pick lambs quarter leaves while young and tender. Cooked (steamed) or raw, use as you would spinach.
Warning: Black nightshade (poisonous!) can somewhat resemble the pigweed plant although nightshade produces berries. Always now what you're doing when havesting wild edibles. Be sure to pick this plant only where no chemicals have been sprayed.
Plants in all habitats grow that are abundant in Vitamin C, other vitamins, and minerals. A good field guide is essential to any survivalist's gear.
In winter months, one has to know how to cultivate, find, and utilize root vegetables.
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and underappreciated foodstuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable – the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C.
(—Dr. Weil)
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