On the menu September 7, 2018
On the menu this week
--- sesame
chicken over a bed
of spiralized
zucchini, with homegrown sweet peppers and Egyptian onion tops for
accents.
Dessert came from the
park --- wild pawpaws. The groves have been smelling so sweet all week
that I felt like I was walking through a perfume factory so I figured
I'd give one a try even though pawpaws are among my least favorite
fruit.
Mixed with homegrown red raspberries, the flesh was much more
appealing than I remembered. I'm looking forward to learning more
recipe ideas at the Pawpaw Festival, coming up this time next week.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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cooking with pawpaws
The pulp can make puddings, maybe even cakes. Can also be blended with OJ or milk, or both, for a cool drink--can also be watered down.Probably can also be a kind of fruit spread, esp if mixed with berries...Alone, it is sort of cloying:)
Comment by
adrianne
— Fri Sep 7 11:51:14 2018
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