Pawpaw

   We went to the woods looking for paw-paw.  Not grandpa, but pawpaw.

And we found them.  This is the season for them to ripen; some had fallen on the ground and others were still hanging on the tree.
   The pawpaw tree is the largest edible fruit tree native to North America.
The tree has dark green foliage and a tropical appearance. You’ll know the fruit is ripe if some have fallen on the ground.  They should be soft  and may be light green to a shade of brown.  Similar to a banana.

 
   Pawpaws provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals.  They have a tropical flavor and are best eaten out of hand.  The flesh should be soft and the fruit should have a strong, pleasant aroma.
   Fully ripe they will last only a few days; They may be stored in the frig, or the pulp may be frozen.  We made a delicious smoothie by adding frozen strawberries and apple cider to the pawpaw pulp.
   They compare favorable with bananas and apples nutrition wise.
   Young trees are available from nurseries, but you need to plant 2 varieties for cross pollination.
   Do not confuse pawpaw with papaya; two different species.
   Now is the time to take your trip to the woods.

Chrysanthemums and Dried Flowers

              Chrysanthemums and Dried Flowers
   Every dog has its day is an old time saying.  It goes for flowers, too.  Daffodils in April, Tulips in May, Roses in June,  All sorts of things in July and August.
   September is definitely the “day” for mums.   Or rather the month, because, if well cared for, with different varieties, your mum bloom will extend  for longer than a month.
   The mum display at Shademakers is outstanding and the price is very reasonable.

Should hold color for a month

   On a recent trip there, Kevin gave me the low-down on caring for those huge, outstanding plants. Many of us want them for accent pieces, the front porch, the back step, in front of the garage.
   Different varieties bloom at different times, so choose accordingly.  Some are in full bloom, others are in half bloom.  Kevin tells me that if some buds are not open, the mum should show good color for a month, if well cared for.  That means proper watering.  And that’s a trick.  You must water till it runs out the bottom holes, let it rest 1 minute, repeat, rest 1 minute and then water again.  I would suggest that you set the pot in a dishpan so the water can really soak up;.
   We would like to plant them in our flower garden and have them re-appear in the spring.  That’s another trick.  Those huge plants have been force--fed with fertilizer and have lots of roots.  They need at least 6 hours of sun and the soil must be well drained.  Most of them are not bred to be perennials, but annuals.  If you mulch them well, you may get new shoots in the spring.  That is the time to cut back last year’s growth.
   In most cases, enjoy them for a month, and look forward to something else.
   Such as the flowers for drying.  If you have been growing statice, cockscomb, gomphrena, strawflowers, collecting them, you are now in the happy period of putting bouquets together. I have been doing this for years and find new things to dry all the time.  The hydrangeas are gorgeous and can be dried in different stages.  When they have matured to their most fullest, put them in a vase with a small amount of water, When the water is gone, the flower will be just right.  Pale green on one side of the bloom and a shade of pink on the other side, lovely.  There are all kinds of hydrangeas and you may buy several before you get the one that really suits your needs.
   Cockscomb comes in two varieties. Crested and plume.  Both are good for drying.  You accept the fact that their color deepens and changes.

Crested Cockscomb

   Statice retains color and seems to be more plump after drying.  It’s not much to look at in the
cutting row, but give it a drink and it puffs out a bit.  I bunch about 5 or 6 stems together, put a rubber band around them.  Slip a bent paper clip through the rubber band and hang them up.  They are soon dry, move them to a dark spot, and dry more.  I am down to 3 hooks in the utility room, and it is sufficient.  At one time I had bunches hanging in the attic, the garage, the closets.  Those were the days; I had bushel baskets to bring in to strip the lower leaves, bunch and hang.    
   For now, I am satisfied to work with less.

Plume cockscomb, sea oats and artemesia

   What fun it is to share when a friend stops by.  A bouquet of dried flowers for the kitchen table will bring smiles when the mums have long been forgotten.

Summer's Last Hurrah

   Recipe For Summer’s Last Hurrah!

      There are recipes for all sorts of things, but this one is special.
If you try it, yours will turn out quite differently, I’m sure.  Taste means more than the touch on the tongue.
     Ingredients
1 Visiting celeb, best if you have not seen her in years.

Cousins

2. Well tended grounds, meaning someone has worked all summer in preparation for this event.
3. Lots of food and (there were drinks).
4.  Three handsome, hard working young men to cook and prepare roast chicken and pulled pork. (This is not easily found and may require some substitutes). One of these young men got up before daylight to get the pork buttes in the smoker.  Watching them work I knew this was not the first time they had done this.

Man In Charge

5. Lots of children, What’s a good time without children?  And there must be a baby with a big bow on her head.

6. Perfect weather, with tables under tents. Don’t forget table decorations..  7. Old friends to recall incidents you would rather forget.

8.  The chickens must have been raised on the farm with special organic feed.
9;. Secret recipe pork rub.
10;. And lots of laughter.
      Equipment needed
Large, stainless steel pans for the meat. Some kind of electric thing to keep the pork hot.

Rubber gloves for the fellows to wear preparing the meat.
Bearclaws (purchased from Amazon)  to pull that succulent pork apart.
White table cloths, (not plastic).
   My small part in this was pies, strawberry-rhubarb pie and apple pie.

Pies, cookies, Rice Krispie Bars, Brownies

It is tricky , baking pies for a carry-out.  So this is what I did.
Prepared the pie dough the day before, putting it in the pans and putting the tops between sheets of wax paper, then the frig.  My method for fruit pies is cooking the filling and baking at 400.  Others have success differently, but here is my method.
    Ten pound boxes of frozen fruit are available at my local grocery every August.  It is great having them in the freezer.  I cook about 1 cup of sliced, frozen apples, a little water, scant half cup of flour, 1 cup sugar, some butter and cinnamon or pumpkin pie spice until thick. Refrigerate.  The next day it is easy to add more apple slices to this filling, I thawed the frozen apple slices in the microwave briefly., fill the pie crust, apply the top, sprinkle a bit of sugar on  and bake at 400.  Bake until the top crust puffs up a bit.  It may be a bit juicy, so put some aluminum foil under the pie pan.  Perfect and freshly made.
   Strawberry-rhubarb pie is a great treat.  My skill in raising rhubarb is non-existent, so the frozen comes in handy.  In a large, heavy duty skillet I combine about 2 cups of frozen rhubarb, heat on low to get a little juice.  Take off the burner and add 2 TBSP. minute tapioca and let stand for about 10 minutes.  This will soften the tapioca.
   Then add 2 cups of frozen strawberries, heat until they thaw.
Combine 2 TBSP corn starch, 1 cup sugar, some butter and a bit of nutmeg.
Cook until thick.  Fill prepared crust, add the top crust  and bake until top is puffed up.   Enjoy, pie lovers.
   May your summer provide memories to last a life-time.