I have a little cookbook, “Clara’s Kitchen” that has wisdom, memories, and recipes from the Great Depression.
It talks about dandelion salads, how to cook dandelion leaves, how to make ketchup to put on your eggplant burgers and how to make a roast chicken last for 4 days.
Might be time to get it out and dust it off.
That sounds like a great cook book. I’ve read that Kudzu could be eaten, the delicate leaves like lettuce and you could cook the bigger leaves like spinach. We might be doing that here in the south.
I was thumbing through my Ball canning book looking for how long to pressure can stocks. I noticed some recipes for squirrel in there.