organic foods

Americans are wasteful even at the Farmers Market

Today was another eye-opening experience at the farmers market. I am lucky to live in a community where we have at least 4 farmers markets within about a 12 mile area. I live in a small town of a zip code population of about 4,000 people and the neighboring town may have a zip code population that is double that. So together we may have about 12,000 with 4 farmers markets. We live in an agriculturally diverse area and many families also grow large gardens to can or freeze their own healthy foods. So farm fresh food is not hard to find here but today I learned that we as Americans are still looking at food in a non-realistic, non-healthy way.

Cody, Christopher and Paige Powers picking tomatoes and peppers in the garden

Cody, Christopher and Paige Powers picking tomatoes and peppers in the garden

I am getting ready to put up about 7 quarts of home-made spaghetti sauce and spent the morning talking to an older woman who worked the farm market stand. We of course talked about what I was making and what was real fresh and what they were short on. So after several minutes she headed out to the cooler to box up my order, as I bagged up the rest of my items. When she returned and I payed for 23 pounds of tomatoes and 5 pounds of peppers. She asked me if I might be  interested in the of tomatoes sitting on the counter. The box was about 5 pounds of over ripe, soft or damaged tomatoes. She said “no one wants these, they are not perfect. If you take them they are free.” Well of course I wanted them, why wouldn’t I, an over ripe tomato is the best tomato of all. I went on to explain that they looked pretty good to me and that I would just juice them when I got home. She felt better and I was over joyed to have another 5 pounds of tomatoes to take home.

Harvest Basket in the garden 2014

Harvest Basket in the garden 2014

Then on my way home it hit me. Why in the world would she say that unless she had thrown out many items from their stand. Tossed away food that was totally edible but not PERFECT. Why in this day and age would some one throw away food that could feed a needy family or a homeless person? Why are Americans so trained to think that a blemish is not normal or common? I felt offended at the thought that we are so wasteful. That we are not able to think about real food in an honest way. Fresh from the garden food is not perfect if you are realistic. It is only a farmer who sprays his crops with pesticides that never gets bug damage. It is only the tomato that is half-ripe and processed with chlorine that looks red but is hard and perfect looking at the Big  Box Store. It is only on a store shelf where food color is added  to tomato juice to make it red. Why are we eating like this?

As I drove, I got madder and madder. I thought about the millions of children who only see their food on the shelf at Fred Myers, King Supers or the Piggly Wiggly.  They will never see  green beans and peas growing on a vine or carrots are dug up from underground. Some will never know that their french fries are under that bushy plant and are dug up before being fried to a crispy treat. We are raising food ignorant children. We are raising people who have no real idea what fresh from the garden food looks like or tastes like. What a shame that our country has the most money and is the most disconnected from our food.

So when I got home I washed the box full of  blemished tomatoes. I cut away a few spots and pulled out a stem or two and did this.

free tomatoes ready to be made into juice

free tomatoes ready for juicing

I juiced the tomatoes and made about 1 gallon of fresh juice that my family can make into chili, a soup stock, a V-8 drink  or a marinade for a tough deer stake. I am sure I will freeze some as soon as I get a couple of freezer containers. I will use most of it fresh with in a couple of days. I am thinking that a deer roast with peppers, onions, tomatoes in the slow cooker sounds good. I am proud that I have used what others would have thrown out. I have saved my family money with free food and I have saved my child from eating processed food once again.

1 gallon fresh tomato juice  for free.

1 gallon fresh tomato juice for free.

When will American’s learn to look at food and its usefulness in less wasteful way? Was my grandmother crazy when she said,” Waste Not, Want Not.” I hope that slowly I am teaching my children that food does not need to look perfect to taste wonderful. That we can still use a deformed carrot in stew and make jam out of over ripe fruit. That we are able to live closer to the land because we understand that nothing in this life is perfect, but what God provides for us is perfectly made for our use. Amen!

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Categories: Chili, cooking, country cooking, family health, gardening, health, Homestead, organic foods, regional food, soup, steak with peppers, Tomatoes, Uncategorized, venison | Tags: , , , , , , , , | 12 Comments

Pickle Relish the way to rid your kitchen of extra cucumbers

This summer has been bountiful. The cucumbers, the honey-dew melon, the pumpkins, sweet potatoes  and tomatoes are doing wonderfully due to our unusually warm and wet summer weather. So I am a little over whelmed with the amount of cucumbers that I am getting from the garden this last two weeks. I guess anyone who foolishly plants 9 pickling cucumber plants should plan to make pickles off and on all summer. Making pickles, brined and unbrined was one of my goals for the year.  I am lucky to have help and advice from Grandma Powers as she stays with us for a couple of months while recovering from some of her cancer treatments. So today we talked about the best relishes that she had made over the years and I attempted to reproduce this one today and I think the results will prove that just about any one can make sweet pickle relish.

draining pickle relish in strainer

draining pickle relish in strainer

You have two choices to make before really getting to this stage of the relishing making process. Do you want a fine relish like the commercial store-bought kind or do you like your relish on the chunky side. We like to taste our relish in potato salads and on our hot dogs and I love to have chunky relish on my burgers. The other question is how much relish can you and your family really eat over the course of a couple of months. Home made relish does not have the preservatives that you find in the store. To avoid any chance that the relish would mold,  I canned my mixture in 1/2 pint jars. This makes just enough for party food like one or two large batches of potato salad or 6 or 7 hot dogs.

So with 10 1/2 pint jars and about 10 cucumbers 5 inches long, I was ready to think about making the sweet hot dog style relish. In my mother in-laws” Ball Blue Book” ( 29th edition  published in 1974) I found this recipe on page 66.

          Cucumber Relish

3 quarts chopped cucumbers

1 large red pepper chopped

1 large green pepper chopped

1 med onion chopped….. I actually used 1 and 1/2 med onion

1 quart vinegar ….. I used 3 cups apple cider vinegar and 1 cup white vinegar

1 Tablespoon turmeric

1/2 cup table salt

1 Tablespoon pickle spice

2 teaspoon whole cloves

2 teaspoon whole allspice

2 cinnamon sticks or 1 and 1/2 teaspoons powered cinnamon

1 1/2 cups packed brown sugar.

Combine chopped cucumbers, peppers and onions in large bowl. I chopped my cucumbers by hand with the help of a mandolin slicer but many people chop up the vegetables in the food processor for a finer texture. Sprinkle turmeric over chopped vegetables. Dissolve salt in two quarts hot water and pour over mixed veg; let stand 3 or 4 hours. Drain relish and cover with 2 quarts of cold water let stand while preparing jars. Drain a second time when ready to add pickle syrup to veg. Place spices in a cheese cloth bag or a knee-high ladies hose, simmer in a pot of the vinegar and sugar mixture.

pickle syrup with spices

pickle syrup with spices

relish with pickle syrup before boiling

relish with pickle syrup before boiling

 

After the syrup is boiling hot strain or take out spice bag and pour over veg mixture. Pack boiling hot relish into hot ball jars, leaving 1/8 head space. Add lids and seals to cleaned tops of jars and process 10 minutes in boiling water bath. Makes about 5 quarts of relish. Let mixture rest 24 hours before eating so flavors have time to settle.

finishe jars of pickle relish

finished jars of pickle relish

I could not help tasting the bit that would not fit in the jars after packing. The result is sweet and tangy with a wonderful crunch and a zip of spice. I can’t wait to taste this in my next batch of Potato salad. I think it has a wonderful burst of flavor. Hope that this gives you ideas for how to use up some of those extra cucumbers from the summer garden. Next time I will be making my mother-in-laws bread and butter pickles and Onion slices. They are my favorite pickle of all time and I love eating them with a fork right out to the jar so keep reading for that one in two weeks or so. Happy eating JoLynn!

Categories: canning, cooking, cucumbers, fermentation, organic foods, pickle relish, pickles | Tags: , , , , , | 6 Comments

Slow Cooker Wild Turkey Breast, Wild Living, Wild Foods

One of the things that I love best about West Virginia is our lack of dependence on the commercial food chain. It takes time to learn how to make delicious meals with wild game, but I would not live any other way. We have been very fortunate over they years to have found some really wonderful hunting locations that supply my family with lots of wild turkey every spring. I even tried to hunt a couple of days this year, even in the cast. Tom and I never even saw a turkey those days, but he was lucky to fill his tags for the spring. Cody my oldest son was not able to go this spring as he was moving but this is a nice bird from last season. On average the birds weigh about 15 to 18 pound uncleaned and we get around 6 to 8 pounds of white breast meat per bird.

Cody with wild turkey

Toms spring gobbler The legs and thighs are for making poultry stock and any thing with a diced meat  like pot pie. The the dark meat from the legs and thighs is tougher than their domestic counter parts. They actually have to scratch, hunt and peck for their food so those legs have to work a lot harder than those white birds.

 

 

 

 

 

 

 

So after we clean and butcher the turkey we are left with two large breasts. Usually they are to large for just Tom, Christopher and I to eat all in one meal. We either invite friends over or some times when we are in a rush I just toss a whole breast in the slow cooker and use the left overs for another nights meal.slow cooker wild turkey with pan sauce

Once a person eats well cooked wild turkey there is rarely a person who goes back to domestic turkey. Wild turkey is not dry and is not so pumped up on steroids so the meat is not as thick so it cooks more evenly. This means that seasoning and marinades penetrate the meat more fully.

In my case we make a soup stock to cook the turkey in and then thicken the broth at the end for a pan sauce with all the flavors you cooked the turkey in. I like it over mashed potatoes just like gravy.

 

Slow Cooker Wild Turkey Breast

 

1.  5 to 6 pound wild turkey breast off the bone.

2.  1 large carrot.

3. 1/2 med sweet onion..

4. 2 teaspoons minced garlic.

5.  2 teaspoons celery flakes ( do not like eating celery so I opt for the flakes if you have fresh celery use about 1/2 cup).

6. 1 teaspoon poultry seasoning.

7.  3 teaspoons butte.r

8. 1 cup white wine.

9.  2 bullion cubes in two cups water or two cups chicken stock.

10. 1/4 cup corn starch and 1/2 cup water to make as a thickener for sauce.

 

 

Starting with the turkey breast, remove any pin feathers, fat or connective tissue that remains after butchering. Set a side as you prepare the broth that the breast simmer in.

turkey breast with pin feather showing

turkey breast with pin feather showing

When finished cleaning the breast, I make what will be a traditional chicken soup starter. I start with heating up the slow cooker adding my water and bouillon or stock to the cooker.

slow cooker with water and bouillon

slow cooker with water and bouillon

Next I saute’ the remaining items on the above list until the onions are translucent and the carrots and garlic are soft.

Slowly adding in the wine as the mixture softens. I let everything simmer together for couple of minutes and then add all of this to my warming stock.

Vegetables and spices added to stock

Vegetables and spices added to stock

At this point I taste the broth and adjust salt and pepper. I usually add a little salt at this point.Then add the  breast and cover with the cooker lid and simmer two hours adding wine or water if  the broth is boiling away to quickly to keep the breast moist. I like to have the broth reach up about half way up the side of the meat.

wild turkey breast in broth

wild turkey breast in broth

I let the breast cook another 3 hours and check for tenderness and doness. I try to pick the breast up with a serving fork and if it is ready is will not stay together well enough to use a fork alone. It will begin to fall apart.

I then turn off the slow cooker and let it sit a few minutes. As it cools and I begin to thicken the broth on the stove. I place a small pan on the stove with 2 teaspoons corn starch mixed with about 1/4 cup water. Then I ladle about 1 1/2 cups of broth out of the stock pot into the sauce pan and heat over  med-low  until the sauce begins to thicken. Making a sauce with a nice chicken noodle soup flavor.

Corn Starch and water mixture

Corn Starch and water mixture

 

I then remove the breast from the slow cooker, cut thin slices and drizzle with sauce. We served this with southern side dishes of mashed potatoes, seasoned green beans with bacon and fresh cantaloupe.

simple southern wild turkey dinner

simple southern wild turkey dinner

 

Just as a funny side note as I was cooking I needed to open another bottle of wine for this recipe and got the cork screw out as the veggies were cooking away and tried to open  the bottle. Well in all of my years of drinking and cooking with wine I have never ever had this happen.

Broken cork floating in wine bottle

Broken cork floating in wine bottle

cork chewed up by cork screw

cork chewed up by cork screw

No mattered what I did, the cork screw just slowly descended into the cork and would not grip the cork. I lowered the handles and nothing happened. The screw just popped out and the cork just sat there with chunks of cork falling all over the counter. What a mess, I tried again and the mess just got bigger. I then got desperate and just tried to pry the cork out with a knife. A mistake I know, but my dinner was going to burn and I needed to get the darn things open!

Any suggestion on what to do if I face this situation again?  Maybe I will just go with Wild Turkey in the bottle instead of wine and make a double wild turkey dinner in stead.

 

Categories: cooking, country cooking, organic foods, slow cooker Wild turkey, turkey breast, Wild turkey | Tags: , , , , , | 14 Comments

Wine Making part 2: Dandelion Wine the Fermentation.

As all of you should know by now my New Years Resolution  was to learn more about and try to make fermented foods and drinks.   So far, I have learned to make  sauerkraut ( Toms family has made it for years so I had a lot of help on that one)  and now wine. There are several others I want to do like brine pickles, pickled beets ( I love these and have made them before) and maybe if time allows yogurt and farmer cheese. The items I am making are in the order of availability. Dandelions are everywhere so this just made sence to use for my first wine project. I  Have already posted about the equipment needed for this project and you can find them at preparations for Dandelion wine making part 1. In this post I will cover the ingredients and steps to get you through fermentation and the next post will cover racking and bottling and ageing.

After gathering your equipment and washing everything  and sanitizing it (I use a store-bought cleaner that has a chlorine base but does not taste like it) your carboy, funnel and buckets are ready to collect the needed flowers of  Dandelions.

just opening dandelion flower

just opening dandelion flower

 

Christopher picking Dandelions with a plastic kife

Christopher picking Dandelions with a plastic knife

We collected about 4 quarts of flowers that day,enough for my recipe that calls for 1 quart of flower petals to every gallon of wine. I was hoping to make about 3 gallons of wine this time.

After picking you need to remove any of the green that is still attached to the petals. Things like the stem and base of the flower. If you do not remove them they will give the wine a bitter after taste. I sat on the back porch cleaned the flowers for about an hour. This is the hardest part of the process and the most time-consuming. When finished I had Three quarts of very nice petals with very few green leaves mixed in.

Dandelion Petals

Dandelion Petals

I rinsed the flowers and tossed them around to make sure I had no full flowers that Christopher had been playing with on the porch or any bugs or leaves in the batch. I then heated about two gallons of water on the stove until a slow boil. Then poured the hot water over the petals in a five gallon bucket. Letting this mixture sit covered  for 2 or 3 days. Making the tea we will need to make the wine.

3 quarts dandelion petals with 2 gallons hot water. to make the "tea"

3 quarts dandelion petals with 2 gallons hot water. to make the “tea”

After three days I strained the tea throw a fine sieve that you saw in the top post getting almost every petal out. This made a nice yellow tea that is the base for the wine.

Strained Dandelion tea

Strained Dandelion tea

To  this tea, I added my fruit, spices, water, Campden tablets and sugar.

The first thing I added was a half a gallon of water…. I will be adding more later and some apple juice.

The fruit I am using are for flavor more than anything. Citrus fruit does not ferment fast or easy but it does add the acidity that you need for good flavor. My recipe calls for 1 lemon and 3 oranges . I add them and 1 box ( 2  1/2 cups) of white raisins to the tea. The raisins provide a nice flavor and a nutrient base for the yeast to grown on. I Also add 2 cups of 100% apple juice for the same reason as the raisins. At this time I also add spices to the tea. I use cinnamon sticks and whole cloves. I love mulled wine so I just thought I would save myself a step an add the spices into the wine, just a personal preference here.

Lemon, Orange and white raisins for a golden wine

Lemon, Orange and white raisins for a golden wine

 

100% apple juice as a nutrient starter for yeast adding more gold color

100% apple juice as a nutrient starter for yeast adding more gold color

Campden tablets get crushed and added to wine mixture

Campden tablets get crushed and added to wine mixture

cinnamon stick for flavore in wine

cinnamon stick for flavor in wine

Now lets talk about the Campden tablets for a second, They stop wild yeast growth and lots of bacteria and sanitize your wine, they help to remove chlorine and other water additives. I used filtered bottled water for my wine but if you use tap water this will help remove the flavor. My easy to fallow rule is one tablet for 1 gallon of wine. I Crushed and added them to the tea and fruit mixture to kill any wild yeast that could be growing on the fruit.Wild yeast loves over ripe fruit so do not use it as it could turn the wine you are working so hard to make into a nice rotten batch of vinegar. Stopping the wild yeast also lets you introduce the type of yeast you want for wine making.  You can certainly use regular old bread yeast to make wine but if you want to make the best tasting wine it is better to use a yeast for your type of wine. Also Campen tablets let you control the length of fermentation better. You know when you add the yeast and how much yeast, rather than letting wild yeast control you.  So adding the tablets now stops any strange bacteria and yeast growth that you may have accidentally added to your brew and you start out with a nice clean fresh product to add the  Montrachet yeast to. You should add the Campden tablets at least 24 hours before adding the yeast.

The next and most messy is adding the sugar that the yeast will have to convert into alcohol. The general rule is 4 cups sugar  per gallon of wine. In my case I added twelve cups of sugar to the tea and then took a measurement with a tool for wine making called a hydrometer.This is a way to measure the sugar content in the wine and  project alcohol level of the wine after fermentation. They are a complex tool and you may want to learn more about how to use all the things they can do. The tool is also used in beer and liquor making.

Hydrometer flouting in the tea mixture

Hydrometer flouting in the tea mixture

Thermometer and Hydrometer

Thermometer and Hydrometer

After taking the reading off the hydrometer I went to the included chart and 1.09 specific gravity = dry wine and we wanted something a little sweeter so I needed a specific gravity around 1.11 to 1.14, sweet wine runs 1.15 to 1.17. I measured in at 1.10 so with 12 cups of sugar I was low for the sweetness I was looking for.My projected alcohol count was to low also  at about 8%. We need more sugar to make a product that was med-sweet and had an alcohol content of 12%. So I added 4 more cups of sugar, mixing them in two at a time and taking a measurement each time.My final product was 1.130 specific gravity and projected alcohol content a little high at 14%. I will adjust the alcohol content later at bottling by adding water to the mixture to reach the exact amount of alcohol in the batch if that is a concern. Since this is a home-made batch it will not matter too much as I am not selling this in the retail market.

Organges, Lemons, spices and raisins are added to the tea

Oranges, Lemons, spices and raisins added to the tea

Now that we have added all of our flavorings to the tea, the half gallon of water, the campden tablets, and almost ten pounds of sugar to the tea, we are ready to let this mixture sit for about 48 hours.This steeps the raisins and spices flavor into the tea/sugar mixture. This also gives the campden tablets time to kill any wild yeast  before adding in the my wine yeast.

So two to three days later I open up my bucket and see this.

soaked raisins oranges and lemons floating in tea

soaked raisins oranges and lemons floating in tea

The mixture is ready for yeast and getting the fermentation started.

To get the yeast ready I placed 2 cups warm water in a measuring cup with a thermometer and looked for a temperature between 100 degrees and 105 degrees. I opened the package of yeast and dumped it into the water, mixed and waited for the yeast to get frothy, around ten minutes. I then add it to my bucket of fruit and tea and mixed well. The tea will start to bubble very shortly after adding the yeast.  

warm water with thermometer and yeast

warm water with thermometer and yeast

I got my yeast off the internet from northernbrewer.com a nice med to dry wine yeast that can handle higher amounts of alcohol. Yeast will eventually die from too much alcohol.This one is good up to 13 % alcohol per volume, table wine is usually 12% and home-brew is usually about 14% if you like a sweeter wine higher if you like a dryer wine. We are hoping for an alcohol percent about 12%. I also bought my campen tablets, air lock, bottles and other supplies at this website.

This bubbly frothy mixture we now need to strain out of the “primary” ferment container into the “Secondary” or Carboy bottle. I just took a slotted spoon and pulled out the larger pieces of fruit and spices then strained the remaining tea mixture through a muslin fruit straining bag over my funnel. Get a large one if you hope to make other fruit wines or jelly this one is a med size and would have worked better if it was just a little bigger.

straining the fruit must from the new wine

straining the fruit must from the new wine

Now remove the funnel and add a universal bunghole with an hole and the air lock itself.

bunghole and airlock in place

bunghole and airlock in place

Fill the airlock half way with water to allow for the Co2 to escape and to prevent air from entering the bottle.  Again you do not want any wild yeast or germs or bugs into the wine.With in just minutes of moving this bottle to its hiding place it began to move the water in the air lock into one side of the tubes and was bubbling out Co2 out the top.Within hours our home was about 72 degrees and the bubbling was constant.

 

carboy with airlock hidden away under my kitchen counter

carboy with airlock hidden away under my kitchen counter

I placed the “secondary”  carboy under my kitchen counter. It is out of the families way and in the shade from the sun. Ten days from now I can taste a nip and do another check with my hydrometer to see if all the sugar is gone and to see what % of alcohol we have. If I hit 14% we know that we are at the end of fermentation.

The next post at the end of the ten days will be about racking the wine and bottling it. This is the final steps in the process and then ageing the wine about 6 months to a year in recommended.

 

 

Here is my recipe for Dandelion wine

 

16 cups of sugar ( about ten pounds)

2 1/2 gallons filtered water, two cups warm water for yeast

3 quarts dandelion petals. We picked about 4 to get this

3 oranges

1 lemon

2 1/2 cup golden raisins… or one box

2 cups apple juice

2 cinnamon sticks

20 whole cloves

1 packet powered wine yeast

3 campden tablets

and fallow the above directions…

Thank you for stopping by this  is my most exciting project of the year.Hope you enjoy it as much as I have making it!

 

Categories: Dandelions, fermentation, Foraging, home brewing, organic drinks, wild food, wine | Tags: , , , , , , | 12 Comments

Weekend Forage Feast, Chives and Watercress

my weekend collection of foraged foods, Ramps, Parsnips, Watercress, Chives, a land turtle shell and a shelf mushroom( not edible)

my weekend collection of foraged foods, Ramps, Parsnips, Watercress, Chives, a land turtle shell and a shelf mushroom  (not edible),but fun to look at.

The spring has finally arrived for a few days here in the mountains of West Virginia. I am so thankful for the warming sun. The weather was finally warm enough (even in my cast) we were able to spend the day with family friends foraging on and around their homestead. We are in the middle of Ramp season here and the whole state is out looking for the wonderful wild leek. The community dinners have started and the cooking has begun. I have written about Ramps the Wild leek  before for those of you who have not heard of them. Today’s Post is going to cover a couple of other wild greens that grow and ripen at the same time in the spring as Ramps. First, is another wild onion that all most everyone has heard of and that is Chives. Another aromatic member of the onion family.

wild chives

wild chives

This little guys packs a punch of wonderful hot peppery goodness in the greens although the bulbs are sweet. This is a very close photo of what they look like and makes them appear larger then they are. The tiny leaves are not round like a green onions but more a flat ribbon. They are a Kentucky blue grass-green rather than the blue /green/gray of wild onions. These also grow more like a grass in clumps rather than the single stem of wild onions. The field we were working in looked like this with thousands of chives clumps above the short growing grass of spring.

Photo of wild chives growing the back yard photo by Pamela Silvestri

Photo of wild chives growing the back yard photo by Pamela Silvestri

I gathered 5 or 6 clumps of these flavorful plants and took home enough for several meals. I also wanted to transplant a few so that I would have them ready next year. So now I have a pot full that I can grow right on the porch and I will get to see them bloom each summer. The other green that we collected  were Watercress and sadly they are at the end of the their season already. They are early bloomers and are most tasty before they get the hard stalks with blooms.They are primarily a March green one of the first that is found every year.

Watercress close up

Watercress close up

They are most often found around the edges of a creeks or streams but in our case here in West Virginia they will grow any where their is a damp place this includes under the eves of my house where the water runs off the roof. This is a photo of the full-grown plant just before blooming.

Watercress growing in the back yard about to bloom

Watercress growing in the back yard about to bloom

The flavor of watercress reminds me of spinach and the nutritional value is twice or three times that of iceberg lettuces . So it is an easy to use addition to any salad or cooked green. So with some of the freshly foraged foods that we found with our friends Kenny and Sylvia we were able to make  a couple of nice salads, a skillet full of fried Parsnips and a couple of dinners with fried Ramps. All free, All organic and with twice the nutritional value of store-bought foods.

My friends and the property that we foraged  on this weekend

My friends and the property that we foraged on this weekend

The salad that I made was the highlight of our dinner last evening. A ramp, watercress salad with pecans and blue cheese crumbles.

Ramp Watercress and Pecan salad

Ramp Watercress and Pecan salad

The this salads recipe adjusts  with any ingredients that you find that day but this is what we used for dinner that evening. Watercress, Ramp, Pecan salad. 1 cup iceberg lettuce torn into bite size pieces 1 cup baby spinach torn into bite size pieces. 1 cup Watercress torn into bite size piece. 4 ramps cleaned and diced small. 2 table spoons blue cheese crumbles. 1/3 cup pecans chopped. topped with 2 table spoons fresh chopped chives. Tom and I like this salad with a nice light vinaigrette or a sweet Russian or French dressing. I served this salad with broiled pineapple slices and Teriyaki pork chops. It was a wonderful light spring meal.

Teriyaki pork chops, Candied grilled Pineapple and wild greens salad

Teriyaki pork chops, Candied grilled Pineapple and wild greens salad

I encourage you to think out side of the “Produce Section” box. Finding and eating wild food is a skill that I am still building on every year. I try to add at least one new wild food to my foraging every year. I encourage you to look at your yard or property as a place to feed you family and grow better heath.Not only with in your garden but the wild weeds that grow near your home. I also encourage you to think about taking care of your own family in a time of trouble. Eating the weeds is just another way of preparing for an uncertain future. I know my family will eat well even when others may not.    “Just food for thought “.                                      Thanks again for stopping by and eating along with me.

Categories: Chives, cooking, Foraging, Hardwood forest, Homestead, organic foods, ramps, Watercress, West Virginia | Tags: , , , , , , , | 9 Comments

Organic Store Bought Juice makes Great Cherry Jelly

small jars of organic cherry jelly

small jars of organic cherry jelly cooling

The easiest way to make a jar of home-made jelly or jam is hiding on a store shelf and we just never think of using it.  For small batches of jellies and Jam there is no reason you can not use a store-bought juice.The only requirement   is that the juice must have NO sugar added. 

Our small town Kroger is closing, so I did what everyone does when a store closes. I hit the sale shelves for bargains. Well the one I found most interesting was that 100% organic, no sugar added juices were clearanced down to $1.00 for 32 oz.  So I bought a couple along with 10 pounds of organic sugar and a 50% off sale of pectin. I knew that a winter jelly mix up was in order on one of these cold snowy days

organic black cherry juice

organic black cherry juice

As with any jelly making that I do, I look up what I want to make in a Ball canning book and read up on what the recommendations are for this type of juice. Black Cherry is very sweet when compared to a choke cherry or sour cherry. The more sour the fruit the more acidic it is, so my juice will be low in acid. I chose to use two table spoons of lemon juice to correct this problem and  followed the advice of my cook book and used two full packets of Sure-Gell  liquid pectin.  So with just 3 cups of a nice flavored juice and 6 1/2 cups of sugar, a little lemon juice and some pectin I was able to put together about 7 half pints of organic jelly in about thirty mins for about 1 dollar a jar. Not a bad way to spend a morning if you ask me and my family.

As always I wash and sterilize my jars, lids, and rings in a boiling water bath. I always add at least on extra jar to what the directions say, I have many times had about a full extra jar of jelly after filling.

boiling water bath full of jars lids and rings

boiling water bath full of jars lids and rings

Then add the juice, sugar and lemon to a 7 quart stock pot and raise the temperature slowly to a rolling boil

boiling cherry juice, sugar and lemon juice

boiling cherry juice, sugar and lemon juice

Let this mixture boil one minute then add two packets of liquid Pectin. Slowly return mixture to full boil that will not beat down with stirring and cook one full minute. Remove from heat and remove any foam with spoon.

cleaning jelly jars

cleaning jelly jars

Ladle very hot syrup into prepared jars that are cooling on towels. I some times use rubber gloves for this as getting burned by hot sugar syrup is a terrible. I also use a canning funnel keep the jars as clean as possible. If all goes well a nice thin veil of jelly will form across the top of each jar as soon as it cools a bit. I then take a spoon and slide this film and all the bubbles off the top each jar, dispose of this thick foamy jell into a bowl or saucer. Wipe down every jar making sure the top lip is very clean to make a good seal on the lids. Seal jars  with clean rings and lids allow to cool and wait for the typical popping sound of a seal jar.

Black Cherry Juice jelly

3 cups black cherry juice (mine was organic)

6 1/2 cups of sugar ( mine was fair trade organic)

two table spoons  lemon juice

One full box, two pouches liquid Pectin

7 half pint jars lids and rings

With the remaining bottle of juice I plan to make an organic Black Cherry Jam adding in a blender full of thawed no sugar added black cherries to this basic recipe. I will still need the lemon and the two pouches of pectin but this will use up the other juice and add a little texture to the spread.  The family loves the idea and has already started eating the jelly.

toast with organic black cherry jelly

toast with organic black cherry jelly

Categories: canning, Jelly, organic Black Cherry, organic foods, Preserving | Tags: , , , , , , | 3 Comments

Dandelion Wine Making Preparation Begins part 1

I have several friends who over the years have made their own wine, schnapps , sherry’s and flavored liquors. I just never thought that I would be one of them. About a year ago I realized that I use a lot of wine to cook with. So I decided to make my own for half the cost. I do not regularly drink red wine as I am allergic to something in the tannin’s of the red grapes but love a lighter and sweater white wine with dinner or when out with friends. So why not make home-made wines to drink and cook with. My home-made wines would keep me from getting allergic headache  and would still be pleasant to cook with. West Virginia is also over run with natural wild ingredients  that cost very little to make into a favorable wines.

Bowl of fresh picked and cleaned Elderberries

Bowl of fresh picked and cleaned Elderberries

The idea for making home-made wine deepened this Christmas holiday when a friend shared some of her wonderful apple liquor with us.  When I asked where she bought it I was given a typical Hill Billy response… ” At the getten place”. Meaning that she was not telling me who or where the wonderful “hooch” coming from. Years of moon shining  and prohibition in these mountains still make folks around here suspicious of sharing this kind of information.When I asked if their was more for sale I just got a laugh and a ” Maybe”… meaning if I had enough money I might be able to get some but mostly I should just enjoy the evening and forget about getting my hands on this hand-made treasure.  This just sparked the fire and the thoughts began, “I can make this, I am sure I can do this”!

After talking with several people I have compiled at list of what a  beginner wine maker needs and what is just handy to have to make two simple wines over the course of the summer. I will include this list at the bottom of this post. The two wines I hope to make are Dandelion wine with out a grape base and Elderberry wine.  I see no reason to make myself sick so I will not use grapes in these two versions. I also will make about 5 gallons of Apple cider vinegar with the same ingredients and containers. I also find that using fresh and  free ingredients makes this project cost-effective. This project should only cost a dollar or two a bottle when done with an end result of 10 gallons of wine and 5 gallons of vinegar.

I also recommend reading about fermentation and what you can achieved just in your own kitchen. I have found vast amounts of help through reading and on the internet that will help me as I progress through this new adventure.

me with experimental wine bottle

me with experimental wine bottle

This is  a photo of all the basic equipment is all I need to start a small batch of home-made wine.

basic supplies for small batch home wine making

basic supplies for small batch home wine making

In this photo I have two five gallon buckets, a five gallon carboy with filtered water, 10 feet of 3/8 inside diameter vinyl  hose, One universal stopper for carboy with hole for air lock, air lock, 3 packages of yeast, 12 bottles with screw tops.  The three other items that you may want to add to your list that I still need to pick up sometime in a future shopping trip are.

potassium -sorbate to stop fermentation

potassium -sorbate to stop fermentation

This additive stops fermentation so you can add sweeteners if the wine is to dry.

these tablets are added to preserve the wine and prevent bacteria growth to keep wine from turning to vineger

Campden tablets

The Campden tablets prevent wild yeast and bacteria from growing in the wine. This will stop mold growth and wine from turning to vinegar. A must have if you are making hard apple cider and many grape wines with low acid content.

Hydrometer and tube

Hydrometer and tube

Then lastly a Hydrometer to measure the alcohol/ sugar content of the wine so you have enough sugar for fermentation and to track of the amount of finished alcohol per batch.

With all of this new never used equipment I would say I have about 100 dollars in everything inculding shipping. Some of these things we got local and some we ordered on-line. I am making one more trip to a local store in the next couple of weeks to get the campden tablets and hydrometer for the dandelion wine. The potassium-sorbate I will not need until I make the Elderberry wine later in the summer, it will needed when I add additional sweeteners and I hope to use organic honey for my sweetener.dandelionwine

I am still learning and with friends from a local winery maybe I can skip some of the most common made mistakes and share them here with all of you. So tomorrow I head over to Lambert’s vintage wines to get some first hand tips and recommendations from a family that started their vineyard in their kitchen a decade ago and now have a thriving business. I hope  to share some of the beautiful photos from their winery and interview one of the owners. Maybe by the fall I will have a well stocked shelf of home make wines like these and some custom labels to go one them.

Categories: apple cider vinger, Apples, Elderberry, fermentation, Foraging, home brewing, organic drinks, organic foods, wine, wine, winery tour | Tags: , , , , , , , , , , , | 10 Comments

Apple Cider Jelly and Apple Butter from One Batch of Apples

aplle cider jelly my best jelly so far

half pints of apple jelly

  This summer I was so fortunate to receive a gift of about 60 pounds of apples from a neighbors tree. I made several things from the free organic apples, pies, apple sauce,  jelly and apple butter. The nice thing was that with the raw apples I could make both apple jelly and apple butter out of the same apples. A two for one deal. I was happy when I realised that all I needed was apple pulp for the apple butter and just the juice for the jelly and they could be worked back to back. If I could just get a whole day to do it all.

fresh picked apples

fresh picked apples

  I though about what I needed to do to combine the recipes for both the apple jelly and apple butter. I needed to make a juice or cider then  I could make apple butter as soon as I was able to get the apple pulp through the food mill and into the slow cookers. I did use two slow cookers for this batch  of apple butter each holding about 2 1/2 quarts of apple pulp.

  The process is a simple and easy one. I cut up unpeeled small apples into quarters. The ones I used for the apple jelly/butter  were smaller than the ones for apple sauce and pies. I placed the apples on the stove with about a 3/4 full  pot full of water (about 4 quarts of water). Cooking the apples down to a sauce took about 20 minutes. This time I wanted the skins and peals still on as I cooked the apples down. The natural pectin in the apple skins would help the jelly set up later in the process.

small quartered apples in stock pot with water

small quartered apples in stock pot with water

   Once it appears that the apples had cooked down I strained the chunky sauce through two sheets of cheese cloth in a strainer to remove the majority of the juice. Once cooled, I pressed the juice out into a bowl.

Apple pulp, sauce in strainer with cheese cloth

Apple pulp, in strainer with cheese cloth

Pressing apple sauce to get remaining juice

Pressing apple sauce to get remaining juice

  I poured the juice into half-gallon jars to let the juice separate a little more so the jelly would be clear from using only a juice with no pulp. I let it rest over night to make the jelly in the morning. The remaining thick  pulp is slowly processed through the Foodmill when cool.

unfiltered apple juice

unfiltered apple juice

  Then I run the remaining plup through the food mill to remove the peals, seeds and lumps.

food mill over pot ready for apples

food mill over pot ready for apples

without the apple peals the sauce should look like this

very thick apple sauce ready to turn to apple butter

very thick apple sauce ready to turn to apple butter

   I then moved the thick sauce to two slow cookers added the sugar and some spices and  covered  the mixture and let cook on low for around 18 hours stirring every 4 or 5 hours.Near the end of the 12th hour I add more spices and sugar to gain a sweeter,stronger flavor. Taste testing and thickness testing is good at about 12 hours.

two slow cookers 1/2 full of apple butter ingredants

two slow cookers 1/2 full of apple butter ingredients

   While the apple butter cooked all night and some of the next morning, I had time to clarify the apple juice. I slowly poured the juice off the top of the jars and then restrained the pulp at the bottom with 4 sheets of cheese cloth. This really cleans the juice if done slowly to remove as much of the pulp as possible. I washed out my cheese cloth between jars of juice to clear away any clogging apple bits.When I was finish straining I poured the clear juice into a stock pot to make the jelly. Measuring out 5 cups of juice at a time.

1 gallon fresh apple juice on stove ready to turn to jelly

1 gallon fresh apple juice on stove ready to turn to jelly

    As with any jelly, jam or butter you need clean sterile jars, lids and rings. I was boiling them about the same time I was pouring the juice through the cheese cloth that way they were  freshly sterile and warm when the jelly was ready to ladle into the jars.

     The idea for this jelly came from my childhood. My aunt often invited my mother, brother and I over for at least one holiday dinner every year. Often it was Easter dinner and as I was so little she always offered me apple cider  to drink instead of the wine that the adults drank during Easter. I loved the warm drink , she would serve her cider in a white teacup with a slice of orange in the bottom and a Cinnamon stick tipping out the top of the cup. I drank more than my fair share of the cider and wanted to make something that tasted like what I remembered as a kid and this is what I came up with.

Following the basic instructions for an apple jelly recipe in the Sure Jell box you will need.

5 cups apple juice

2 table spoons strained orange juice or lemon juice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

7 1/2 cups sugar

1 teaspoon butter or margarine

1 pack liquid Pectin

1. measure correct amount of juice into sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming if desired.

2. stir sugar into fruit juice bring mixture to a full rolling boil( a boil that does not go down when stirred)  over high heat.

3. Add liquid pectin quickly. Return to full boil and boil for one minute exactly stirring constantly. Remove from heat and ladle  into prepared jars. leaving 1/8 inch head space. skimming tops of jars with wooden spoon to remove foam.

4. Wipe jars, add lids and rings place in a boiling water bath canner, adding enough water to cover jars with one to two inches of water. Bring to a gentil boil and process for five minutes. Remove to cool on clean towels and listen for the lids to pop and seal as cooling. Some jelly takes time to set up.. apple is not usually one of these as the natural pectin and the Sure Jell make this a firm fast setting jelly with a gold color and tiny spices mixed though out.

Apple jelly in jars

Apple jelly in jars

 Then as the jelly cooled I took time to look over the apple butter again. The  teaspoon test is the best way to see if you apple butter is thick enough to put in the jars. When you think the color and thickness is getting where you have reduced the apple sauce mixture about one inch inside the crock pot take a teaspoon and scoop out a small amount of the apple butter and turn the spoon side ways and see how much juice seeps out of the sauce. Ideally their will be almost no juice leaking out of the apple butter.It should be a dark almost chestnut-brown color and very thick much to thick for apple sauce. I adjust the spices and sugar about the time the juice is about gone  to make sure the flavors have time to blend together.Usually a couple of hours before I stop simmering the apple butter.

finished slow cooker apple butter

finished slow cooker apple butter

Slow Cooker Apple Butter made from Apple Sauce.

1. 4 quarts apple sauce in a 5 quart slow cooker or 2 slow cookers with apples split between them.

2. 4 cups sugar split, three cups at beginning of cooking the other added if needed at the end of cooking.

3. 1 tablespoon cinnamon

4. 1/4  teaspoon cloves

5. 1  teaspoon allspice

Mix together and cook on low for about 16 to 18 hours if using one slow cooker, about 9 in two slow cookers. Ladle into clean sterile jars leveling about 1/8 inch head space. Wipe jar lip and cover with lids and rings. Cover jars with two inches of water and process for 10 minutes in a boiling water bath canner. Remove jars to cool and check seals and enjoy.

finished jars of apple butter 2013

finished jars of apple butter 2013

  This project turned into one of the best ways I can think of to use up a large buckets of smaller apples. With a 8 quart stock pot full of cut apples I ended up with about 9 half pints of cider jelly and about 5 pints of apple butter. I repeated this process twice and had enough jelly and apple butter to give out as holiday gifts this year and still have a few for our family until the next crop of apples appears. 

  Thanks to my lovely Aunt Marjorie Snyder and her love of making jams, jellies and serving me the best apple cider ever!

Categories: apple butter, apple cider jelly, apple sauce, cooking, Jelly, organic foods, Preserving | Tags: , , , , , , , | 2 Comments

A New Passion… Mushroom Hunter.

    This has been an idea in my head for years…. Hunting Mushrooms. I find that my passion for foraging just grows year after year. I spend more and more of my free time in the woods looking for wild edible foods. This year my son bought me two mushroom hunter guide books for Christmas. He bought them after a conversation we had about how we should take up the hobby so that we can spend more time in the woods in the summer. Summer is our OFF season, trout fishing is over and deer hunting is not in season, so we really had no reason to go into the woods in July. That all changed a couple of weeks ago when we began Chanterelle mushroom hunting for ourselves.

   With help and encouragement from my husband’s friend Mark Metzger, Tom and I took off on a Saturday morning to a woods that my husband has hunted for years. We had photos and seen real examples of the mushroom we were looking for. We read where these tasty morsels grew but you never really know what you will find until you try. Our hopes were high that the mushroom hunt would fill our bags, we were not disappointed. We ended up with about two pounds if bright yellow flesh ready to eat.

Here is a photo of our friend Mark with a mushroom of a life time,a portion of a 100 pound “Chicken of the Woods” mushroom found in a drainage ditch while at work. Working for the DOT sometimes has its advantages… Mark Metzger with huge chicken of the woods

    It was this photo and story that pushed me into this new adventure. I wanted to see, find and eat something like this. I knew that edible mushrooms were just waiting for me to find and enjoy them. We started off looking for some of the easiest to identify wild mushrooms so that we were sure to stay safe and get an easy start on this new project.

  Our first steps were to pack up for the trip. I read and reread the ways to ID  the Chanterelle, the mushroom type we wanted to find. We packed several “green” grocery bags, a roll of paper towels, a couple of pocket knives and water bottles. We all dresses very comfortable yet in jeans. This time of year you tramp through wild roses and brier batches along every hill-side. We did not travel along pathways or trails, we brush busted through groves and thickets. I also took along our “for beginners” identification book just in case of confusion and of course my camera.

  It took Tom, Christopher and I  several minutes to get to the proper location for chanterelles. They only grown in the darkest part of the woods under mostly oak trees. To find an area with the correct environment took about an hour of hiking. GE DIGITAL CAMERA

We past thousands of mushrooms that morning of every color, style and size. One of the most interesting ones was this beauty, possibly a Morgan mushroom.

what we think was commonly known as a morgan ploypores mushroom

what we think was commonly known as a Morgan polypore mushroom

  Since we were not totally sure what this thing was we left it to grow and just took a photo of it. I at some time hope to use the photos in paintings and drawings. 

   The grove we found our mushrooms in is old and thick. The canopy was full,  making the ground dark and damp, very little vegetation lived on the ground. Only the wondering grape vines and the yellow of the chanterelle were visable.The chanterelle’s bright yellow trumps are hard to miss in the dark of the woods. We literally passed from one level to another on the hillside picking as we move down. Of course I was so excited to see the little guys I forgot to stop and take a picture of the hill-side covered with little yellow flower like mushrooms (live and learn). We ended up with about two pounds of mushrooms from this location. We also left some of the smaller ones for later and to make sure that the spores dropped on the ground for the next generation of chanterelle.

Tom passing fallen tree to area where we found the Wild Mushrooms

Tom passing fallen tree to area where we found the Wild Mushrooms

   Also while wondering in the woods, we found another type of edible mushroom in a random passing of dead trees called  boletes. I collected them also but made sure not to mix the mushrooms in the same bag and rapped each in a paper towel to remove some of the moister that was on all of the mushrooms. Some were still water-logged from the weeks of rain we had just gotten through.  This type of mushroom also has no gills but has the shape of any common mushroom, but it does have a more flattened cap and velvety appearance.

frist botele mushroom found that day

first Bolete mushroom found that day

  We brought home about 6 Bolete mushrooms and was able to identify them as Bragger’s Boletes and will look for them again when we head out next time.

     The most popular mushrooms that also grow in West Virginia are Morels. They are an easy to spot spring mushroom that also grows in the dark oak groves of the Appalachian mountains. Tom and I did not have time this year to pursue hunting them but our friend Mark was able to find some. We have added this to the list of things we hope to do next spring.

Mark Metzgar with Morels and a Lewis County, West Virginia widow sign

Mark Metzger with Morels and a Lewis County, West Virginia widow sign

    Edible mushrooms are fun to collect, spending a day off in the woods is refreshing, but it is even more enjoyable to eat what you have found. I have always been a fan of trying new things in the kitchen so cooking up a batch of wild mushrooms is not hard.  Tom, Bill(a family  friend) and I cleaned and fried up our treasure in flour and butter.I added a little salt and pepper for flavor cooked them over low heat. The taste was a rich and strong mushroom flavor… and they melted in you mouth. I really wonderful way to start a meal.

flouring the mushrooms

flouring the mushrooms

  I can’t really put into words what it is that I love so much about foraging for food. It is like treasure hunting for me. I get an idea about what I want to find and some how God and the earth provides me a place and time of year to find it. I enjoy my time in the wilderness it recharges and invigorates me. Foraging also allows us to see lots of wild life. On this trip to the woods we found a spotted fawn, several song birds, what Tom and I believe was a Bob Cat sleeping in a tree and lots of squirrels. What a wonderful way to spend time with those you love,sharing time in the woods, finding wonderful treasures, then taking them home to eat a fun meal together. Dose life really get any better than this?

Categories: Appalachian Mountains, Foraging, Hardwood forest, Mushrooms, organic foods, wild food | Tags: , , , , , , | 6 Comments

Wild Turkey, and our the dinner table

  Turkey season in West Virginia starts on the first week of May and runs through to the end of the month. My Husband started hunting the timid birds as  teen with some success, but  had taken many years off from hunting them recently. With more time to pursue hunting, Tom thought it would nice to see if turkeys were still in the area. Within  two trips to the woods he brough home this. A nice gobbler that was not to old to eat and enjoy.

Tom and Christopher with years first wild turkey

Tom and Christopher with years first wild turkey

Then  my husband teased our older son Cody  “you need to see if you could keep up with the old man” and get one for himself. Well in “show up  my dad style” my son also got his turkey the very next day. Two large gobblers in two days what a great weekend.GE DIGITAL CAMERA

 So early friday morning I got my first lesson on wild turkey cleaning, processing and cooking. With the help of family friends, we were able to get a quick lesson on cleaning a turkey.Ken suggested that we “NOT CLEAN” the whole bird. “You will only need to clean the whole bird if you are not going to roast it” he stated.Ken also suggested that we only “remove the breast and thighs of the bird to eat and leave the rest.” So by mid morning,working on the tail gate of our pick up, my husband and I removed the parts of the bird that we planed to eat. We also removed the tail fathers and wings for crafts with natural fathers. By skinning the bird instead of plucking it, the entire process took less than 20 minutes we had no feathers to remove and no entrails to clean up. The meat was fresh and clean and ready to eat or freeze quicker then I could drive to the local store to buy meat.

  With the meat removed, washed and frozen. I started the process of looking and asking friends about their favorite Wild Turkey recipes. Wild Turkey is extremely low in fat and moisture and can easily be over cooked. So, with this in mind I went to the National Wild Turkey Federations web site for help…at www.nwtf.org/tips_adventures/recipes.php. They have a nice collection of recipes and Tom and I chose one for Turkey cutlets.

 The process is very simple and the list of ingredients is short, almost everyone will have these items in their home. All of these items can switched out with store-bought organics… making a 100% organic main course

2 whole wild turkey breasts

2 cups flour

1 teaspoon salt

1 teaspoon pepper

1/3 bottle of zesty Italian salad dressing ( I use Wishbone)

1/4 of a pound real butter

First take the wild turkey breast and cut slices across the grain of the meat about 1/4 of an inch thick. The slices will vary in size, some  large and some small. I also cut the tender strip of meat that is on the back of the breast and removed the tough tissues  from its middle section before cooking.  

Place all the these pieces into a  gallon zip lock bag adding enough zesty italian salad dressing to cover the turkey and mix dressing  into the  meat to cover every piece.

Let sit in refrigerator for about 3 hours.

Turkey cutlets after  marinading for 3 hours

Turkey cutlets after 3 hours in marinade

heat 3 teaspoons butter in large skillet and roll cutlets in remaining ingredients of flour, salt and pepper mixture.

Fry cutlets over low heat until turkey is firm and is easily picked up with a fork. This may take more time for larger cutlets and short time for smaller ones.

Wild turkey rolled in coating mixture

Wild turkey rolled in coating mixture

Turkey cutlets cooking

Turkey cutlets cooking

 Brown them slowly on both sides( low to low-med heat) adding butter as needed. I remove the first batch to a paper towel covered plate, putting them in a 200 deg oven to keep warm, as I fry the next batch of turkey. Two breasts easily feeds 4 to 5 adults and we have found that the kids love these home-made turkey tenders also.When serving the cutlets if they are not cooked to long, we omit any sauces. But, if you like to dip chicken/ turkey in a  sauce we used honey mustard, and it was very good.

The flavor of the turkey is mild, yet more buttery then domestic turkey,  cooked this way it has become a family favorite. As of this weekend, we have eaten every bite of the 4 turkey breasts the boys brought home this spring. My family will have to wait until next year to have this dinner again, and that is a long time coming. Now I may just have to get my gun out and get my own next year.

Happy hunting and cooking, hope to have another Wild Turkey recipe posted soon.Wild Turkey Pot Pie… this one is our own family creation. I just have to redo the spices and type up some thing our family already loves.

Categories: Appalachian Mountains, back woods, country cooking, Hunting, organic foods, West Virginia, wild food, Wild turkey, wildlife | Tags: , , , , , , , | 2 Comments

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