Kapuukat ~ Pallas Buttercups

These are early springtime favorites in our parts. It is like they cannot wait for the ice to be gone, so they just bust right through it. We gather them up just as they pop out from under. Pick them early before they get too peppery, they say, and cook them plain and dip in seal oil with dried seal or fish. Oftentimes they are added to bird soup at the end of cooking. Mild earthly flavor and succulent moist!