Hello Everyone!! We are getting such wonderful harvests on our farm, we feel blessed everyday. We are still chomping through the jackfruit and we now it is bamboo shoot season, so I have made a dish with all these goodies.
Sausage with Exotic Fruits and Fresh Bamboo Shoots.
This recipe incorporates pork sausage, fresh pineapple, ripe jackfruit and fresh bamboo shoots.
I was harvesting bird chilli peppers today to dry out in the sun. It is hot and dry again. These come up as voluntary plants everywhere because the birds eat them and poop the seeds out. I like these chilli peppers so I usually let these plants come up opportunistically; these plants can grow into considerable bushes and I have at least a dozen of them scattered around the yard.
Bird Chilli Pepper.
Well, the running joke, on the farm, is that the birds get them all because I never actually get round to harvesting any of them. Gnome says that one day when we finally have our 4 and 20 blackbird pie, they will be very hot and spicy!
In order to put an end to the joke (it is after all at my expense) I took the time to pick some of the peppers; I probably picked close to 1000 and that wasn’t even half of them!
Whilst I was picking them, I realised that all the Munchkin jobs involved food in some way or another. On the farm, I am in charge of food harvesting, preservation, preparation and cooking. It is quite a job because it is ongoing and if you slack off, fruit and vegetables get wasted and fall to the ground.
Yesterday, I prepared another jackfruit “baby”…believe me, this is no mean feat when you have to wrestle with such a heavy fruit with all the latex and goo sticking onto the knife and hands! The jackfruit dried beautifully into very sweet, aromatic chips.
Jackfruit Baby.
More Munchkin jobs coming up:
Picking of Chinese Jujube; these are green fruit about the size of small plums. When they turn yellow-green, they are ready to pick and at this point, have the consistency and crispness of Granny Smith apples. When they are fully mature, they actually turn red and shrivel up like prunes. This is a version of the Chinese red date, which can be purchased at Chinese supermarkets. This year I will have my own to cook in savoury and sweet soups.
Bamboo Shoot Starting.
Oh, and yes we have bamboo shoots coming up. These will be ready in about a week. It sounds like fun when you are reading it off my blog but in actual fact, it is a whole sweaty morning of cutting, slicing and boiling. You really have to be dedicated to food to do all of this!
Munchkin and Grapes.
It is all indeed a labour of love. If I didn’t love cooking and eating so much, I honestly would not do all of this. For any people out there who dream of a self-sustainable farming existence, they need to first of all, ask themselves if they are prepared to spend at least 50% of their day planting, weeding, harvesting, preserving and preparing food. Because that is all it is about. When I first moved to Belize, there were a number of couples who also bought farms and wanted to grow their own food to some extent. One couple, who had more resources than us, even got a digger to mound up 5 feet high garden rows to grow vegetables. Their idea worked wonders and they had tonnes of vegetables…the only problem was that neither of them were willing to pick or cook any of them. At the time, one of them had remarked,
“…do you know what this place (Punta Gorda) really needs? Yes, we need a “Drive Through” so that we can just pick up our meals…in and out…without having to wait around…”
This was a serious comment but nevertheless, I found it hilarious and I still to this very day, it makes me chuckle. For me, the fact that there was no “Drive Through” was one of the reasons why I came to Belize!
In the end, they gave up on the garden idea and now mostly buy all the food in, despite having all the space and resources to plant their own food.
The lesson to be learned here is to realise your own real motivations and predilections because that is your real push to do things. Also, subsistence farming does not make you rich so if you are chasing the bucks, don’t even consider this type of living. If you are looking for food security and independence, then you might think about this as a worthwhile option.
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.
Hierba Mora.
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).
Hierba Mora Bought at the Market.
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!
Cooked Jackfruit Seeds.
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.
Wild Oyster Mushrooms.Wild Oyster Mushrooms Cooked in Butter.
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!
Russula sp.
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:
Fresh Bamboo Pith Mushrooms.
Cooked bamboo pith has the texture of bubbly honeycomb with the firmness of agar. There is no distinct taste. We like them!
Bamboo Pith Soup.
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!
Remember a couple of weeks ago we had the big baby?
Jackfruit Baby.
And I had explicitly mentioned that all parts could be eaten…even the unformed arils:
Jackfruit Shavings.
Well, here is a recipe for this part of the jackfruit, which is usually discarded. I recommend that you do not eat this part raw because it still has some sticky latex attached to it. The best thing to do is to cook it and so this is a yummy recipe for Curried Ripe Jackfruit.
Curried Jackfruit with Lentils.
The ripe jackfruit caramelises nicely to compliment the mustard seeds, cumin, tumeric and paprika. Fresh curry leaves are used to enhance the flavour of the whole “sweet and savoury dish.”
We both enjoyed the curried jackfruit with lentils and agreed that NO part of the jackfruit should be thrown away!!
We have our first big baby weighing in at a formidable 28lbs (14 kgs).
Jackfruit Baby.
We have had our eyes on this little one for quite a few months and have affectionately called them our jackfruit “babies” because they resemble giant pods that look like they will burst open at any moment and something alive will pop out of them!
This is the first year that our jackfruit (Artocarpus heterophyllus) trees have produced so we are very pleased. Jackfruit can weigh up to about 40 kgs so they give you a lot to eat. We picked this one when it started emitting its characteristic musky fragrance and when the outer shell was pressed, the flesh behind it felt softer.
A word of warning…if you ever get a hold one of these babies, be prepared to spend at least one hour preparing it. Use plenty of newspaper and coat your knives in oil to stop the latex from sticking onto the utensils. Also, wearing rubber gloves (and goggles!) helps so that you are not too immersed in goo and latex. Don’t let any of this worry you…it is definitely worth it!
To prepare, cut the jackfruit into quarters lengthwise. Then cut out the mid-line pith, like so:
Opened Jackfruit.
The jackfruit is mostly eaten for its delectable arils. Take these out and pop out the seeds. All parts of the jackfruit are edible so do not throw anything out except for the shell. So this is what you get:
The Fruit:
Jackfruit Arils.
The fruit can be eaten fresh. Our variety is a firm type which we prefer. There are softer varieties which tend to be moist and sweet and have the consistency of snot (still good, though). You can freeze the fruit and eat in the frozen form. They can be used to make desserts such as ice-cream or fruit pie. I really like my fruit savoury, so I am going to stuff some of these with minced pork. Yum! There are plenty of recipes to be found on the Internet; just look up Malaysian, Indian, Ethiopian and Cambodian cuisine to name but a few.
The Seeds:
Jackfruit Seeds.
These can be boiled and eaten as a snack or used as a carbohydrate accompaniment to a meal. They taste like breadnut (also Artocarpus sp.) or chestnuts (if you are from the temperate region). The seeds just need to be boiled for about 20 to 30 minutes until tender and the shell comes off easily.
The Rest:
Jackfruit Shavings.
Don’t throw out the rest of the fruit! A great deal of it is composed of unformed arils which are edible. They tend to be less mature and may have more latex on them. I use this part for cooking in stews, stir-frys and curries. You can also dip them in batter and fry them in oil (like onion rings). Again, this part of the fruit can be stored in the freezer.
The whole house smells of bean juice with trays of hatcho miso and buckets of beans soaking in water. At this point, all windows have to be opened or else one can get over-whelmed by the fart smell of bean. What better reason to take a look outside and tell you what interesting things are happening on the farm.
First of all, one jackfruit tree has started bearing this year:
Jackfruit on Tree.
We were not sure how to check for ripe fruit so we had to look up information on it; apparently, you can harvest them when they are green and to speed up maturity you can place it in the sun. When ripe, the outer shell is suppose to crack with firm pressure placed on it. Well, we have one of these babies getting a nice sun-tan outside and we can’t wait to eat it! Jackfruit can get to a massive size (20kgs or 50lbs)…our are a modest 15lb (7kgs) in weight.
The kenep has just been flowering. It has a lovely smell of vanilla which attracts honey bees. Kenep fruit are similar to lychee in that there is an outer shell which you crack into with your teeth and then you bite into a thin soft flesh around a seed. The great thing about this is that the seeds can be boiled and eaten. So far, still no sign of fruit this year..
Kenep Flowers.
This is a grub that we found whilst digging around for sweet potatoes. In Australia, they call them “Witchety Grubs” and traditionally they are eaten raw. Gnome has eaten one before and said that it wasn’t that good…a bit over-rated!
Witchety Grub.
We tried to throw this at a duckie and she looked at us in a “duckie” way…a sideways neophobic and partially horrified look…
Duckie Look.
Looks like she doesn’t know what to do with the Witchety Grub!
Hello Everyone!! We are getting such wonderful harvests on our farm, we feel blessed everyday. We are still chomping through the jackfruit and we now it is bamboo shoot season, so I have made a dish with all these goodies.
