Chadron Salad - Any insight into harvesting and preparing?

We used to forage for them in the Bonnet Carre' spillway when I was a kid. I always see them south of BR in those pastures along I-10 between Prairieville and G-Town.

We would always pick, peel them, par boil and then pickle with a little hot sauce.

If you're lucky, you might come upon some 'shrooms while out looking for the Chadron.

Never had a salad with them, but as a kid we'd just go cut them down in the field, cut off all the leaves, briars, and peel them like celery.

Here’s what I know, mostly gleaned from old folks:
—pick before the flower head starts to open, or the stems will taste bitter
—peel & slice, douse w/vinegar & eat fresh...or make a quick “refrigerator pickle” with vinegar, a little sugar, and some fresh dill or dill seed or green onions (rest sliced stems in this liquid for a day or two before eating)
—don’t pick all the plants growing in any one area; leave some to flower & go to seed, or you won’t have any to pick next year
—make sure there isn’t a bull in the pasture before you hop the fence to pick

Foraging them is easy—-look for untended/unmowed pastures, roadsides, vacant lots: it takes weeks for them to reach full size, so you won’t find any in areas that are mowed often.