Pawpaw Chutney

The man behind us has a small grove of pawpaw trees, and has given me permission to pick a few off the ground so I can gather the seeds and try to start a few trees of my own.  This will be tricky.  Pawpaws are finicky trees.  The seed will have to be kept in refridgerator for at least 90, but not more than 120, days.  Each seedling will have to start out in a pot, and we don’t have a greenhouse.  But I am set on following through with the directions provided by The Calofornia Rare Fruit Growers.

Because all I need are the seeds, I have a lot of pawpaw flesh left over.  It has a taste somewhere between a banana and a mango, so I’m trying it in a mildly hot chutney made with vinegar, cloves, star anice, tumeric, Indian chilis, and jaggery.  It seems to have come out well, although it’s still cooling.  If it is good enough, I’ll make samosas.  If not, we’ll eat it with kofta curry.  Either way, there is something a little more magical about a meal made with wild foods.

Nasturtium Kimchi

I planted a huge barrel planter by the front walk full of nasturtiums this spring thinking that it would be nice if we could eat the flowers.  But, although I like their peppery flavor, I find that the texture of the flower becomes clingy when mixed in with salad, particularly after it’s dressed.

 

 

 

 

 

 

 

 

 

 

 

 

So I am taking a page from Maybelle’s Mom, who has inspired me to think of everything as potential kimchi, and I’ve made a batch of her Pea Shoot Kimchi with a few substitutions.  I have substituted nasturtium flowers and leaves for the pea shoots, replaced half the ground Korean Pepper with paprika (I was afraid the pepper would completely overpower the flavor of the flowers), turnip for daikon (only because I had it on hand) and lime juice for amchur powder (so we’ll have to have bitters in our gin and tonics tonight).  Oh, and I added some toasted sesame seeds.

I have to say, this experiment has not been a huge success.  It has worked, but not so well that I’m planning to plant a bigger crop of nasturtiums next year so that I can make this more often. 

The kimchi flavor itself is wonderful, but the flavor of the flower is completely overwhelmed by the other tastes, and the bright colors did not survive the process so it’s not a particularly pretty condiment. 

So, a lovely and whimsical idea… and I’m glad I tried it… but if you come for lunch next week, you’ll more likely get the flowers as a layer in a creamcheese and pumpernickle sandwich.  That has, so far, been the only really wonderful use I’ve found for them.

Petty Larceny Cobbler

I’m a thief.  There is a mulberry tree in a yard at the end of our block, and for the second time this week, I have helped myself to a good-sized basket full of the sweet purple berries.  The house is rented to college students who I haven’t been able to catch at home, and I only pick berries from the branches that hang over the sidewalk and street… so it’s a very petty larceny, but stealing is stealing.

If they come after me, I’m done for.  The purple has refused to completely come out from under my fingernails for four days, and three of my rice sack dishtowels bear permanent witness.  Over the weekend, there were muffins.  Tonight it is a cobbler for Scotti to take to his “Dinner and Skinner” psychology reading group.

This recipe works well with other berries, even ones that have been legally obtained.

Berry Cobbler

Berries:

1. 3 cups of mulberries
2. 1 tbsp ww pastry flour
3. 1 tbsp sugar

Cobbler Topping

1. 1 cup ww pastry flour
2. 1 cup sugar
3. 1/3 cup butter or shortening
4. 1 tsp baking powder
5. 1 egg, lightly beaten

For the Filling: Gently rinse mullberries in cold water. Combine ww pastry flour and sugar in medium bowl.  Toss.

For Topping: Combine flour, sugar and baking powder in bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten.

Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until just golden brown, 30 to 35 minutes.