Tag Archives: persimmons

Fall P.E.M.U. Recipes…

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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..

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Tribal nut cracking..

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Groundnut harvest…

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Dogbane cordage..

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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

Wild About My Dinner…

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I love my wife for more reasons than I can count..

She puts up with me skinning and butchering critters on the front porch, even though she is a vegetarian/animal lover. She doesn’t mind the goldenrod and mint hanging from the curtain rods to dry out in the living room right now. Sometimes, she kindly reminds me that I need to hit the showers after a few days running around in the woods. This week, when I came home with a couple squirrels and some foraged edibles, she broke out her culinary prowess for a delicious wild meal.

I am probably butchering the description, but the above is honey and balsamic glazed squirrel on a bed of wilted chickweed and chicken of the woods mushrooms. The side is jerusalem artichoke and evening primrose “mashed potatoes”.

Truth be told, my foraging has picked up tenfold since I met her. My lack of kitchen skills had led me down the path of a meat and cereal diet for a few years until she rescued me. I still eat plenty of meat, but my diet is more varied now and it has opened up a new level for foraging.

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Desert… Two days ago, I had gathered forty pounds of pears from a “feral” tree growing wild by the lake and used my frog gig to knock down some persimmons that were out of reach. Freezing the pears and persimmons, she broke out the Vita-mix , some coconut sugar, and added some frozen pawpaws to make a sorbet topped with candied black walnuts for another home run. The walnuts by themselves would be a treat.

So thanks to my wife for a great “wild” meal and for everything she does for me.

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I ran out of bags to fill from this tree!!

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