I have a plethora of photographs, taken at opportune moments which are used for the purposes of writing posts for this Blog.  I try to use up most of the photos but sometimes some are “left-over.”  So, here are some pictures that can hopefully tie up some loose ends.

I still have not had the chance to add on to the Belcampo Foraging Tour (eco-lodge in Toledo, Belize) which was conducted a couple of months ago.  There will be more of this coming soon.  Anyway, this is a picture of hierba mora found growing wild on Belcampo grounds.  This is a tasty green leafy spinach-like vegetable which is similar in taste and texture to the local callaloo.

You can also buy a bunch of the cultivated variety of hierba mora at the market in Punta Gorda.  The vendors use the name “callaloo” interchangeably between this and the Amaranth sp.(true callaloo).

This is another jackfruit off-shoot.  I had mentioned in my main article on this fruit that the seeds were also edible.  The seeds just need to be boiled for about 20 to 30 minutes until they are tender.  In this instance, I boiled the seeds and then stir fried the seeds with sliced garlic and garnished the dish with spring onion (I threw in some left over cassava).  Needless to say, the meal was tasty!

And, of course, I can write ceaselessly about mushrooms!  We can’t get enough of fungus and we love eating them!  Last week, we had spotted a whole load of lovely oyster mushrooms in somebody’s yard in Punta Gorda.  We sliced and slow cooked them in butter.  We have found that this is the best way to enjoy the delicate tastes of a wild mushroom.

A couple of weeks ago, we stumbled across these mushrooms in our coconut plantation.  We identified them as of the Russula sp.; many of the mushrooms of this family can cause gastric upset but none are known to be lethal.  We decided to eat a test batch of these wild mushrooms…they turned out to be very good…and no stomach upset!

One more mushroom picture!  I raved on about the bamboo pith (stinkhorn) a while back because it was a revelation to me that the Chinese cultivated this particular fungus to eat.  Here are some fresh specimens ready for chopping in our soup:

Cooked bamboo pith has the texture of bubbly honeycomb with the firmness of agar.  There is no distinct taste.  We like them!

And last but not least.  Matilda’s little piggies are doing fine.  They are still in the maternity ward and they have started eating grass already.  Everything on Paradise Pastures seems to be pretty hunky-dory at the moment.  More on the Mayor Elections over the next few weeks!