When I first heard the name of this book "Stalking the Wild Asparagus" by Euell Gibbons, I thought how many ways can you cook asparagus, but okay, a new kind of cookbook. When I looked at this book further, I found that it's so much more. It is a book on recognition, gathering, preparation and use of the natural health foods that grow wild all around us. This book has detailed recipes for turning ordinary wild fruits and vegetables into tasty dishes that would grace any table. This book sells on my Amazon storefront www.amazon.com/stores/oneofakindcookbooks for $19.99.
Have you heard of the tropical fruit Papaw? The Papaw looks, tastes and smells like a tropical fruit, although it grows wild as far north as Michigan. It ranges from New York to Florida, and west to Nebraska and all the way down to Texas. Local names are False Banana, Michigan Banana and Custard Apple. The papaw is a small, slender tree, usually eight to twelve feet tall, but occasionally reaching twenty-five or thirty feet. It has large leaves, up to a foot long by five inches wide. The flowers, which appear with the leaves in late April or May are peculiar. They have six petals in two sets, the outer three larger and flattened out, and the inner ones standing more erect and forming a cup with three points. The mature fruit is three to five inches long and is kidney-shaped with a smooth, yellowish-green skin. The taste is described like mixed bananas and pears. Usually these are eaten as fresh fruit. However to make this as a dessert, just bake them in their skins or it can be be used as pie filling or served in parfait glasses.
Papaw Pie
1/2 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp
2/3 cup milk
3 slightly beaten eggs yolks
1 full cup of strained papaw pulp
3 egg whites
1/4 sugar
9-inch graham cracker crust
In a saucepan, mix together brown sugar, unflavored gelatin and salt. Stir the milk and 3 egg yolks into this. Cook and stir the mixture until it comes to a boil. Remove from the fire and stir in the papaw pulp. Chill until it mounds slightly when spooned. This will take 20 to 30 minutes in the refrigerator. Shortly before the mixture is set, beat the 3 egg whites until they form soft peaks, then gradually add the sugar, beating until stiff peaks form. Fold the partly set papaw mixture thoroughly into the egg whites. Pour into a 9-inch graham cracker crust, or into parfait glasses and chill until firm.
Happy Cooking!
Have you heard of the tropical fruit Papaw? The Papaw looks, tastes and smells like a tropical fruit, although it grows wild as far north as Michigan. It ranges from New York to Florida, and west to Nebraska and all the way down to Texas. Local names are False Banana, Michigan Banana and Custard Apple. The papaw is a small, slender tree, usually eight to twelve feet tall, but occasionally reaching twenty-five or thirty feet. It has large leaves, up to a foot long by five inches wide. The flowers, which appear with the leaves in late April or May are peculiar. They have six petals in two sets, the outer three larger and flattened out, and the inner ones standing more erect and forming a cup with three points. The mature fruit is three to five inches long and is kidney-shaped with a smooth, yellowish-green skin. The taste is described like mixed bananas and pears. Usually these are eaten as fresh fruit. However to make this as a dessert, just bake them in their skins or it can be be used as pie filling or served in parfait glasses.
Papaw Pie
1/2 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp
2/3 cup milk
3 slightly beaten eggs yolks
1 full cup of strained papaw pulp
3 egg whites
1/4 sugar
9-inch graham cracker crust
In a saucepan, mix together brown sugar, unflavored gelatin and salt. Stir the milk and 3 egg yolks into this. Cook and stir the mixture until it comes to a boil. Remove from the fire and stir in the papaw pulp. Chill until it mounds slightly when spooned. This will take 20 to 30 minutes in the refrigerator. Shortly before the mixture is set, beat the 3 egg whites until they form soft peaks, then gradually add the sugar, beating until stiff peaks form. Fold the partly set papaw mixture thoroughly into the egg whites. Pour into a 9-inch graham cracker crust, or into parfait glasses and chill until firm.
Happy Cooking!
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