Tag Archives: hog peanut

Fall P.E.M.U. recipes…

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We had great weather for a great class this past Saturday. Some people are interested in foraging for survival purposes, some for medicinal, and some for culinary. At BigPig Outdoors we try to cater to all the crowds, so we forage and cook over the fire and also dine on stuff I bring from the house.

Among the many plants from the field, we harvested hackberries, groundnut beans and tubers, jerusalem artichokes, hog peanuts, muscadines, wild grapes, black walnuts, cattail, watercress, and hickory nuts. We soothed fire ant bites with plant medicine, made cordage in the cattail swamp, tasted ground cherries, played with pitch glue, and crushed an iPhone.

Hickory nut milk simmering on the fire…

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From the kitchen we ate autumn olive fruit leather, papaw bread, persimmon bread, autumn olive juice, and beautyberry jelly. You may have missed the class, but you don’t have to miss the recipes..

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Papaw (or persimmon) bread – adapted from https://www.hort.purdue.edu/newcrop/ksu-pawpaw/cooking.html#CAKES

Pawpaw Bread d
1 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp
1 Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c. pecan pieces plus 16 pecan halves
Preheat oven to 375°F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves, and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character.

Beautyberry jelly – https://bigpigblog.com/2013/10/02/beauty-is-in-the-eye-of-the-be-rry-holder/

1 ½ qts. of Beautyberries, washed and clean of green stems and leaves. Cover with 2 qts. water.Boil 20 minutes and strain to make infusion. Use 3 cups of the infusion, bring to boil, add 1 envelope Sure-Jell and 4 ½ cups sugar. Bring to second boil and boil 2 minutes. Remove from heat and let stand until foam forms. Skim off foam, pour into sterilized jars, cap.

Interested in learning more about the plants around us? Check here for upcoming class dates: http://www.bigpigoutdoors.net/poisonous–edible–medicinal—-useful-plants.html

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If a hackberry tree falls in the forest,

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It won’t make a sound.. as long as a big ‘ole grape vine is holding the top up.

Thanks to a windstorm earlier this year, these grapes were in reach, well almost in reach. Balancing on the trunk like a primitive tyrolean traverse, I could pull the vine down and hold it in reach to pluck the end of the season grapes.

If you want to make organic, anti-oxidant rich grape juice, read on:

1. Remove the stems from your correctly identified grapes (toothed margins, tendrils, and multiple seeds – Thayer)

2. Mash the berries and squeeze the juice out with a jelly bag. Wash your hands regularly as some people report that the tartrates can cause a painful reaction.

3. Let the juice sit overnight in the fridge to let the tartrates settle out

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4. Pour off the top layer and dilute with a little water if you like.

5. Scramble some eggs, mix in some sheep sorrel, and you will really have a breakfast fit for champions.

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If this hackberry had fruited, it would have been a trifecta of foraging, but I am happy with two food sources. Hog peanut has claimed some of the tree and has loads of bean pods that I will gather at a later date.

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