On the Hunt for the Elusive Paw Paw

This year, our Paw Paw haul was considerably smaller than that of the last.  Normally, there are several of us that partake in the 'hunt', at least two people, to watch each other's back, especially along the highway.  There are some super secret locations from which we harvest these fragrant and most delightful gems.  The Paw Paw is known by many names, but its scientific name is Asimina Triloba and its been around for quite some time. The Paw Paw, also known by many other monikers like Poor Man's Banana, Kentucky Banana and more recently, Hipster Banana to name a few.  I highlight many more of its most amazing benefits in a previous article I posted, Paw Paw Poundcake.  This is the only tropical like fruit that grows indigenous in the Americas, most along the Eastern Side of the United and Southern States.  The Paw Paw has a very volatile shelf life, so it is not available in the Mass Market.  The Farmer's Market is the best place to find them potentially during late August to early October, but for my area of Central Virginia, its definitively late August thru the first couple weeks of September.  

I was so excited to finally find a few this season, I ate one in the car, on the short drive home. I wiped it with my shirt and peeled it with my teeth.  I asked the Paw Paw where its buddies were, of course it did not answer.  I knew there were more to be located, because the intoxicating, majestic and sweet aroma fills the air, you can literally follow your nose.  They flourish in partially shaded and well drained, but moist soil.

Most of the fruits pictured below were a tad too hard yet, the less appealing the skin gets, the better it becomes. The tropical and fragrant notes are more pronounced and the taste is exotic and familiar at the same time.  It possesses the mouthfeel almost like that of an avocado and it has good fats too!! 

 It is important to take advantage as soon as the Paw Paw start to ripen, the animals love them as much as we do and when they are ready, they will fall right from the tree, under its own weight.  They can literally litter the forest floor.  That is in part why they grow in natural groves, but it takes several years for a tree to produce fruit.  I finally have some of the seeds that I've thrown in my compost bed, start to grow on the back side and I can see many tiny trees, on their way to greatness.  I've also thrown them around the perimeter of our property over the years, to hopefully gain a few more followers, wish them luck!  

Paw Paw fruit, tropical and American at the same time.

The fruit of the Paw Paw are protected and almost hidden by its broad leaves.  They are much like the Morel in the spring, in that they are hard to spot, until you get accustomed to seeing them, then the magic happens.  Did I tell you that they smell Ahmazing!  I collected the Paw Paws pictured above from the roadside.  I didn't have the luxury at that moment, to go down the embankment, deeper into the woods, at the time or by myself.  I didn't get to go back, forfeiting my total haul for recipe development.  I am quite salty about that. The day was rainy and  I was in between rain showers when I made it to the area and with prior engagements looming, I could not steal any more moments, but I was glad that I at least harvested the few I did.  In the voice of Dr Claw, "Next time, Gadget!"  Now, I have to again wait until late August of next year.  Never miss a moment to tell a Paw Paw you care, they are gone in a flash!

Paw Paws trees have broad, flat leaves.

The fruits grow on the underside of the leaves, almost hidden.

 
 

Giving Your Cells a Hug!

Every time you consume natural fruits and vegetables, you impart remarkable benefits into your system and well being.  Even frozen ones are great choices, because they are typically harvested and frozen at maximum freshness and peak ripeness, sealing in the love of the precious sunlight and season, ready for whatever you have planned.  I usually get most of my frozen fruits from the Dollar Tree, that's right I said it.  They have a good supply of frozen fruits and veggies, plus coconut water, which are essential to the smoothie mixes we know and love.  I have some fantastic add ins from other places like protein powders, flax and chia seeds, but they aren't necessary to have a good for you and satisfying blend to drink and literally almost immediately, feel better, plus know you're doing your body a service that it appreciates.  I have Spirulina, Matcha, Ashwaghanda, Maca, Beet and other powders that I blend in with smoothies as well as baked items, imparting precious phytochemicals and other antioxidants into your daily regimen with just a couple of scoops.  

I prep our smoothie blends by pouring them into a large vessel and mixing them as evenly as possible and them transferring to quart sized or gallon sized bags for enough to make four with refills. Almost perfect nutrition is just a blend and pour away, a very affordable and phenomenal one at that!
 

American Buffet Blues and Covidity

My mother and me at a buffet before Covid-19.

Once upon a time, there was the American Buffet. The Americas bloom with hubs, casinos and family friendly spots, where one could have a run of the gamut of copious amounts of food choices.  Some specialize in the Comfort Food Style or Country Buffet settings, while others, though a bit more expensive, could provide more extensive and charming foods like prime rib, lobsters, crab legs, custom made sushi displays, chocolate fountains and American versions of Chinese Food.  

The sign that hung over the gates of Hell in Dante's Inferno,"Abandon All Hope, Ye Who Enter Here" is certainly the theme of the waist bands and waist lines of its patrons, at least for the night, because as much as we would like to think we aren't gluttonous in our ways, not limited to food alone, we are in fact liable to over indulge.  

I myself, am guilty of such, though not even close to the 21 year old me, with a gang of friends, fresh from taking a ride in the car, on the desolate back roads near our Alma Mater, with the herbal remedies consuming the vehicle, making it a practical dutch oven of Marley's Muse.  We  then headed to the Golden Corral for dinner, a proverbial orgy of mastication, from soups, salads, entree after entree, desserts, more entrees and topping it off with ice cream, refills of soft drinks, coffee and waters with lemon...We were inundated with food, no one there to tell us "You've had enough"  like we were too intoxicated to drive from the bar or had too much to drink, no safe words, emergency stop buttons or elder to reprimand us for putting too much on our plates, just full on satisfaction/misery for college work money well spent and participation overload, filled to the gills and as the moments ticked by, sick.

 We weren't sickened by food borne illnesses, like E Coli, Listeria or Staph, but rather overindulgence to a fault.  Back then, we possibly took for granted the assumption that everyone washed their hands, stayed home when they were not feeling well and were careful not to sneeze on or near other people or foods, remembered to cough or expel air into the curve of their elbows. 

Reflecting, we had only one instance of such food debauchery at an "all you can eat buffet," of which we never took part in again, at least not like that.  Those were the days...

With this  new 'normal', the American Buffet has been all but decimated, definitely compromised and even more of a risky endeavor than before.  We were already faced with the veritable lottery of illnesses and bacteria, susceptible to the preexisting conditions.  With Covid 19, the gamble is such that the slightest carelessness, even on the part of other consumers, can prove fatal, or at least regrettable.  From listening to the experiences of  people I know personally who have contracted, fought and recovered from Covid 19, I think I'll take the 'mild food poisoning for 1000 Alex', the lesser of two evils. 

With the Covidity of this situation reaching fever pitch, I feel that in order to save the American Buffet, many more safeguards must be implemented. I actually brainstormed some ideas of how to preserve its integrity, like requiring the patrons to wear disposable gloves when visiting the food stations, as not to transmit bacteria from handle to handle, no individual will be touching the actual handle, employees included.  Children under 16 must be accompanied by a parent or guardian.  Temperature checks at the door is not out of the question.  Some walk-thru  ultraviolet light systems at the entrance would be nice.  The sneeze guards would need to completely cover/separate the diners from the food items, with only the opening for the utensil, a small circle if you will, just large enough to get portions from the desired dish.  I also think there would have to be a station that immediately washes/disinfects the soiled trays, eating utensils, drinking vessels and discarded napkins, with proper sanitation methods applied.  It seems like a lot, but in fact a lot is at stake. 

 Consumers want to feel safe and a measure of comfort when venturing out to recapture some normalcy.  Alas, this is indeed only a phase and I have full confidence in our scientists and doctors to arrive at a cure we can all stand behind, soon.  Earlier, I mentioned the word (Covid)ity, I think I'll be the first to say, I coined this word to mean "1.) of dire importance, 2.) something that denotes the severeness of a situation or 3.) at the precipice of one's attention".  The suffix ity, is defined as "the state of being something".  This word is derived from the words and virus (Co)rona (Vi)rus (D)isease of the year 2019 or Covid 19 for short, (Covid is being presented as a noun per my definition ) which in reality is all of those definitions, and more. 

(Covid)ity may be used outside of the context of the virus, to communicate a certain importance of any thing or event.  This assigned definition of the scientific abbreviation gives us a takeaway that may be used interchangeably.  One day, this pandemic will be no more, but embossed on our brains, in history and medical books, its Covidity, never forgotten.

 

Thai Style Green Coconut Curried Cabbage w/ Red Bell Pepper and Amabito no Moshio

Taste the magic and depth a good Thai curry can bring to your dinner table in this simple recipe, low on effort, but big on return.  I bought this massive head of cabbage from a fellow at the local Farmer's Market, weighing in at whopping 8 pounds. I believe strongly in helping to support small businesses where I can, I too belong to this growing population.  It was a beautiful specimen.  I also bought a bushel of fresh corn, which I trim and rinse well with water, then microwave, for a no fuss side dish or snack in a flash.  I was also able to procure a 1960's, vintage tool chest designed for young boys, made by American Toy Company.  It is in amazing condition.  Collecting vintage things is kinda my thing, but we will touch back on that later!  

 The corn comes out bursting with natural sweetness and flavor, as good as any method, anywhere.  I learned this trick from a dear friend of mine, an older gentleman, widowed, that would come into the restaurant I worked in when I was a freshman and sophomore in college.  He told me about how he prepared his corn and I then tried it at home and was surprised at the delicious flavor profile and how the husks left on, serve as the perfect protection and steaming vessel for each individual ear.  The only thing left to do after that is pull down the husks and remove the silk.  Add your desired condiments or serve as is for a refreshing course in corn.  

The humongous head of cabbage gave way to many ideas, but I settled for presenting it two ways with our Sunday dinner, traditional and curried.   I quartered the large cabbage and cut away the core.   In a large heavy bottomed pot drizzled with olive oil and smoked pork fat seared the quarters on all of its flat sides.  The smoked pork fat of course is optional, I rendered it from some jowl we had for Sunday breakfast.  The pork fat is in keeping with the traditional Soul Food version, full of flavor and smoky presence.  I seared the sides of the cabbage quarters, until a nice golden color was reached, about 20 minutes over medium heat.  

I really wanted to develop the flavors, before adding salt or any spice that could render the water before it could be properly browned.  This is where I divided the cabbage into 2 recipes.  From there, I added enough stock/water to cover the cabbage and sparsely separated the chunks with a fork.  You may use vegetable stock for a vegan version or chicken stock, water also.  Dashi stock will be fabulous if you have it. I brought them up to a boil and then set at at gentle rolling boil for about 25 minutes.  After about 25 minutes and reducing the liquid by 1/3, I added 4 oz. coconut milk, 1 tbs. Thai Coconut Green Curry Powder (by Manitou Trading Company and a small pinch of Amabito no Moshio (Seaweed Salt) reduced cooking temperature to medium to medium low. 

 The coconut green curry by Manitou is rich with lemongrass, tamarind, coconut milk, onion, garlic, lime leaves, shallots and other spices, even better simmered in a bit of oil before adding to the cabbage, to bloom the flavors.  Simmer the cabbage until desired texture is reached and add the sliced pepper towards the end as not to cook the slices apart.  Drizzle the finished dish and subsequent portions with COCAVO*oil.  Serve each serving with some of the delicious infused juice.

Cocavo oil is a fantastic blend of unrefined extra virgin coconut and avocado oils, with a hint of turmeric and lemon, just amazing!

Nice browning and caramelization adds depth and flavor.  Season afterwards, not before.

This pot is quite large, 12 qt. capacity and makes the cabbage look small!

The lone Red Bell Pepper growing beside my herb garden with my Begonias.

The Big Green Cabbage.