about 6 jerusalem artichokes, cooked and mashed like potatoes

1/2 cup acorn flour

1 cup self rising flour

1/4 cup lard or shortening

1 egg, beaten

1 cup buttermilk

Cook artichokes and mash, you should have about a half a cup when done.  Preheat oven to 400F. Sift the flours together and add lard or shortening. Mix. Add jerusalem artichokes. Mix. Combine egg and milk and then add to other ingredients. Roll out (a little thinner than a regular biscuit) and cut. Bake on ungreased baking sheets for about 10 minutes, until brown.

1/2 cup milk

1 egg, beaten

1 cup acorn flour

salt and pepper to taste

10-12 puffball mushrooms, sliced

butter or olive oil for frying

Mix milk and egg together. Mix flour, salt, pepper together in seperate container. Put butter or olive oil in skillet and turn on medium heat. When butter is hot, dip mushroom in egg mixture, then in flour mixture and place in skillet. Fry until brown, turning once.

1 tablespoon butter

1/4 cup ramps (wild leeks)

1 cup cornmeal

1 cup acorn flour

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon flour

1 cup buttermilk

1 egg, beaten

1 teaspoon hot sauce

Melt butter in small skillet over low heat and cook ramps until wilted. Let them cool. Stir cornmeal, acorn flour, soda, salt, baking powder and flour together. Add buttermilk and leeks and stir well. Stir in egg and hot sauce. Drop by spoonfuls onto a hot griddle with oil and fry until browned on each side.