Indentured sharecroppers, servants, and servants, got those things and they similarly got a part of food they cultivated for a landowner, in addition to whatever food that the landowner quit working to use for earnings or was thought about improper at his table. They learnt to tidy up, cut, season, and slow simmer wild veggies and meats, disregarded parts of domestic veggies and meats gotten at the grocery store, and they discovered to make use of aromatic wood smoke (like pecan, mesquite, and hickory )to taste food while cooking it.From the forests in the southern United States, the colonials, backwoodsmen, and field hands got mushrooms, chestnuts, black walnuts, bulbs( roots), seeds, wild( muscadine) grapes, freshwater crayfish and bluegills, dandelion greens, black cherries, wild blueberries, wild strawberries, and wild honey. Indentured servants, sharecroppers, and servants, got those things and they similarly got a part of food they cultivated for a landowner, along with whatever food that the landowner quit working to use for earnings or was thought about unsuitable at his table.
