Wild rice harvest opens

[Lee Borgersen]

    Wild rice harvesting season opens Aug. 15; most areas not yet ready
 
Minnesota’s wild rice harvesting season is open from Friday, Aug. 15, to Tuesday, Sept. 30. Despite the season dates, harvesters must first ensure the rice is ripe before launching their canoes, according to the Minnesota Department of Natural Resources.
Minnesota’s green rice law does not allow the harvesting of unripe rice, and the late spring means some rice stands may be slow to mature.
More than 1,200 lakes and rivers in 54 counties contain wild rice, with concentrations of rice being the highest in Aitkin, Cass, Crow Wing, Itasca and St. Louis counties.
Rice is ripening similarly to last year.  Peak harvesting dates are estimated to be in early to mid-September as long as weather remains mild.
“Some areas had exceptional rice harvests last year,” said David Kanz, Aitkin area assistant wildlife manager. “Early and sustained high water levels this year have hurt some rice beds, so as water levels continue to come down, we’ll have to watch how the rice responds and see if there is enough growing season left for it to recover.” 
Some beds that held rice last year may have no harvestable rice, Kanz added.  Scouting will be particularly important this year to find decent stands of harvestable rice.
Wild rice is the edible seed of an aquatic grass and is the only cereal grain native to North America. When properly processed and stored, the nutritious grain can be stored for extended periods.
In addition to being a traditional food source for Minnesota’s early inhabitants and an important part of Native American culture, wild rice is an important food staple for migrating waterfowl each fall and the growing plants provide important habitat for fish and invertebrates.
Because of the grain’s importance, harvesting wild rice is regulated in Minnesota. Some guidelines to consider before deciding to harvest wild rice include:
• Harvest takes place from a non-motorized canoe, 18 feet or less in length, utilizing only a push pole or paddles for power.
• Rice is collected by using two sticks, or flails, to knock mature seeds into the canoe. Flails can be no longer than 30 inches, and must weigh less than one pound each.
• Harvesting licenses cost $25 per season, or $15 per day, per person for Minnesota residents.
• There is no limit to the number of pounds people may harvest with a permit.
• Processing is necessary to finish the rice into its final food product.
• The gathering process is labor-intensive.
Like other forms of gathering, allowing ample scouting time will lead to greater success.  Accessing some lakes can be difficult and some lakes and rivers within tribal boundaries are not open to public harvest. Finding a mentor who is willing to share their skills and knowledge can greatly improve success.
More information about wild rice management, a list of wild rice buyers and processors, and a list of lakes and rivers containing wild rice is available on the DNR website at www.mndnr.gov/wildlife/shallowlakes/wildrice.html.
The 1854 Treaty Authority website also provides updates from ground and aerial surveys on some lakes within the 1854 ceded territory in northeastern Minnesota. The aerial surveys are tentatively scheduled for late August; the results will be posted soon after.


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[dew2]

    Wild rice harvesting season opens Aug. 15; most areas not yet ready
 
Minnesota’s wild rice harvesting season is open from Friday, Aug. 15, to Tuesday, Sept. 30. Despite the season dates, harvesters must first ensure the rice is ripe before launching their canoes, according to the Minnesota Department of Natural Resources.
Minnesota’s green rice law does not allow the harvesting of unripe rice, and the late spring means some rice stands may be slow to mature.
More than 1,200 lakes and rivers in 54 counties contain wild rice, with concentrations of rice being the highest in Aitkin, Cass, Crow Wing, Itasca and St. Louis counties.
Rice is ripening similarly to last year.  Peak harvesting dates are estimated to be in early to mid-September as long as weather remains mild.
“Some areas had exceptional rice harvests last year,” said David Kanz, Aitkin area assistant wildlife manager. “Early and sustained high water levels this year have hurt some rice beds, so as water levels continue to come down, we’ll have to watch how the rice responds and see if there is enough growing season left for it to recover.” 
Some beds that held rice last year may have no harvestable rice, Kanz added.  Scouting will be particularly important this year to find decent stands of harvestable rice.
Wild rice is the edible seed of an aquatic grass and is the only cereal grain native to North America. When properly processed and stored, the nutritious grain can be stored for extended periods.
In addition to being a traditional food source for Minnesota’s early inhabitants and an important part of Native American culture, wild rice is an important food staple for migrating waterfowl each fall and the growing plants provide important habitat for fish and invertebrates.
Because of the grain’s importance, harvesting wild rice is regulated in Minnesota. Some guidelines to consider before deciding to harvest wild rice include:
• Harvest takes place from a non-motorized canoe, 18 feet or less in length, utilizing only a push pole or paddles for power.
• Rice is collected by using two sticks, or flails, to knock mature seeds into the canoe. Flails can be no longer than 30 inches, and must weigh less than one pound each.
• Harvesting licenses cost $25 per season, or $15 per day, per person for Minnesota residents.
• There is no limit to the number of pounds people may harvest with a permit.
• Processing is necessary to finish the rice into its final food product.
• The gathering process is labor-intensive.
Like other forms of gathering, allowing ample scouting time will lead to greater success.  Accessing some lakes can be difficult and some lakes and rivers within tribal boundaries are not open to public harvest. Finding a mentor who is willing to share their skills and knowledge can greatly improve success.
More information about wild rice management, a list of wild rice buyers and processors, and a list of lakes and rivers containing wild rice is available on the DNR website at www.mndnr.gov/wildlife/shallowlakes/wildrice.html.
The 1854 Treaty Authority website also provides updates from ground and aerial surveys on some lakes within the 1854 ceded territory in northeastern Minnesota. The aerial surveys are tentatively scheduled for late August; the results will be posted soon after.

Got a Good sized rice bed 6 miles from the house,It wont be ready till Mid Sept the way it looks.I only take 4-6 lbs a year.Probably easier to buy it! Lots a work processing the old way!!

[corny13]

Dew2
How to you process the stuff after you knock in the the canoe??  Pics would be great this year!

[dew2]

Dew2
How to you process the stuff after you knock in the the canoe??  Pics would be great this year!

I do it old style way. Thats one reason I just take what we'll use for the year.I wont be doing it this year do to a major surgery BUT>>
 I spread it on fiberglass screening in the sun to dry it on racks I use for drying garden goods like peppers for  smoking,soon as I get it home before it molds!!!Turning it 2-3 times a day Night its covered so the evening moisture dont return
 Then I put it in a 30 gallon drum over a wood fire the drum is like a spit and turns by hand called parching it which makes the hull a little bit easier to seperate from the kernal and dries it for long term storage.The husks then need removed.Remember a dance caller the mashed potatos?After its roasted and cooled it goes on a cheap blue tarp and the mashed tatter dance is done on it to loosen and remove husks Then I willow it same way as it was done for ages.Over that same tarp on a breezy day throw it in the air and let the wind blow away the lighter than kernals husks. Thats it time consuming and labor intensive.I dont get GradeA whole kernals most are broken but in sausages it makes no difference and boiled it tastes the same as the purdy stuff.
 Dont burn it keep a close eye on the roastiog process! and keep the barrel turning.Thats the hardest part well not the hardest but most important.

[Lee Borgersen]

Dew2
How to you process the stuff after you knock in the the canoe??  Pics would be great this year!

I do it old style way. Thats one reason I just take what we'll use for the year.I wont be doing it this year do to a major surgery BUT>>
 I spread it on fiberglass screening in the sun to dry it on racks I use for drying garden goods like peppers for  smoking,soon as I get it home before it molds!!!Turning it 2-3 times a day Night its covered so the evening moisture dont return
 Then I put it in a 30 gallon drum over a wood fire the drum is like a spit and turns by hand called parching it which makes the hull a little bit easier to seperate from the kernal and dries it for long term storage.The husks then need removed.Remember a dance caller the mashed potatos?After its roasted and cooled it goes on a cheap blue tarp and the mashed tatter dance is done on it to loosen and remove husks Then I willow it same way as it was done for ages.Over that same tarp on a breezy day throw it in the air and let the wind blow away the lighter than kernals husks. Thats it time consuming and labor intensive.I dont get GradeA whole kernals most are broken but in sausages it makes no difference and boiled it tastes the same as the purdy stuff.
 Dont burn it keep a close eye on the roastiog process! and keep the barrel turning.Thats the hardest part well not the hardest but most important.

 
Good Question corn.
 
Nice job with the explanation there dew 2 and now we know the rest of the story. It must be a labor of love to do all a that work.