Look to the history of your area. Many heirloom crops are still around because they grew well in your area for centuries and recipes evolved to use them. For instance where I live in Appalachia running beans, field peas, sweet potatoes, some form of pumpkin or squash and corn were extremely easy crops to grow and still are today. They all stored well without canning or electricity and thrive in the southern summer heat. Every small farm had a corn crib, leather britches (dried snap beans) hanging and dried beans. Hogs could be allowed to forage on acorns and such in the mountains back then and each farmer had a particular ear notch to identify theirs. Versatility is also a necessity. For instance corn has so many uses other than corn syrup and ethanol. Eaten not only fresh off the cob but easily dried for corn meal for tortillas and cornbread, hominy and grits, ground for animal feed and the stalks chopped and fermented for silage for animals as well and stored in large pits. And we can't forget the alcohol or moonshine that earned a little extra money on the side.
It is why here in the States you have Southern cooking (things like collard greens, grits and corn bread, Midwestern cooking (stews, soups, mashed potatoes)...
One of my favorite cookbooks is an old Cowboy cookbook. It uses old recipes that the "Cookies" used to serve out on the range. They were able to carry only so many extra supplies with them and then had to improvise. The meals had to be intense in calories, feed many people, be cost, resource and time efficient.
As you might guess it has many recipes using beef, corn (and other dried vegetables) and not many using turkey or flour. Things like sage and rosemary were herbs that could be found just growing (at least along the Chisholm trail). A recipe using Mexican Plums or blackberries might make a dessert since those were also found naturally and would provide some fresh food.
I have been wanting a cookie wagon for a while now to take on the 100 mile Red Stegall ride into Fort Worth. But, I digress.
One of the more obvious things we have growing naturally at BOL2 is wild dill...It grows 6' + tall and is all over the place like a weed.
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