Tag Archives: pawpaw

Fall P.E.M.U. Recipes…


Food, fire, medicine, and cordage. We found it all during a beautiful fall day forage.

Hickory Nut Milk – 1 to 3 nuts to water. Bust them up, throw them in, simmer for a while, strain, and drink.

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.

Sauteed puffballs..


Tribal nut cracking..


Groundnut harvest…


Dogbane cordage..


Gather Ye Rose Hips..


We had planned a “Goonies” trip, with the intention of finding an old cave that according to redneck lore had Civil War crates in it. So we set out with the canoe on a beautiful fall day. My wife asked that I didn’t shoot any squirrels on the trip, but I justified taking my new .22 pistol just in case we ran into the Fratellis. The cave was silted in, so we turned our attention to scouting for campsites and foraging, all the while being taunted by the barking squirrels.

Nevertheless, we did find a new pawpaw grove, some large cattail beds, more beautyberry, a loaded persimmon tree, and a couple quarts of rose hips. We have been drinking rose hip tea, known for it’s high Vitamin C content, but wanted to branch out tonight and try something new.

Rose Hip Syrup – I had read about it on the internet being heavily promoted by the British during World War II, due to diffulculties of importing citrus fruits. One of my mother’s British friends survived those times and the Blitz, so I called her up today and she confirmed Wikipedia’s tales. How about that?

To one cup of boiling water, we added 2 cups of chopped up Rose Hips and let is simmer for 20 minutes. We then strained it through a jelly bag, put it back on the stove to simmer, and added 1/2 cup of sugar until it dissolved. That recipe made 8 fluid ounces.

The taste is unique and hard to describe, but on top of waffles and ice cream my wife described it as “quite decadent”. That word is pretty fancy for me, but my hillbilly buddy that stopped in said “Damn, that’s good”.

Supposedly, Rose Hips contain 20 times the Vitamin C of oranges, so it is a perfect time to make some up as the weather turns cool.

Swamp Rose (Rosa palustris) – curved thorns, wet soil


Pawpaw (Asimina triloba) patch for next season – yellow leaves in background


Beautyberry (Callicarpa americana)


Persimmon (Diospyros virginiana)


A beautiful fall day looking across the lake to the school location.


And my favorite part of the day. A nap in the fall leaves…