(Foraging) Kay Young. Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains Sausage The Language of Food by

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(Foraging) Kay Young. Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains Sausage The Language of Food byIllus. with drawings. Pictorial wrappers. Lincoln: Univ. of Nebraska Press, 2000. For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide cum cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persimmons and Jerusalem artichokes), Kay Young offers full, easy to follow directions for identifying,