Season 5, Episode 31, September 8, 2018
“Paw Paw Fruit” - "Mountain Nanner", an Appalachian wonder
Today, we are setting the table with Paw Paw fruit. Sometimes called the Mountain Banana - with a taste that is a sort of cross between a mango and a banana. This is an indigenous fruit to Appalachia - and is a real treat if you can find it. Amy's guest Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Fred Sauceman has a pot luck radio segment on Zarzour’s restaurant, Chattanooga, TN with the late Shirley Fuller. This restaurant is a Chattanooga, TN tradition for 100 years now.
And I’ve got news about some upcoming farm & food oriented events in our region including a new fall CSA offered by partners David Lay Farms and Bales Farms.
Links to Guests and PSA information:
Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/
Fred Sauceman: Fred Sauceman: https://www.facebook.com/fred.sauceman
Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/
David Lay Farm/Bales Farm CSA: https://www.facebook.com/DavidLayFarms/
Bales Farms: https://www.facebook.com/BalesFarmsTN/
Emi Sunshine: http://theemisunshine.com/
Nourish Knoxville Food Guide: https://www.nourishknoxville.org/local-food-guide/
Slow Food Tennessee Valley 11th Annual Pesto Pesto, September 15th, 2018:
Tickets: https://pestofesto11.brownpapertickets.com/
Pesto Contest rules and judging criteria: http://slowfoodtnvalley.com/upcoming-events/pesto-contest/.
Century Harvest Farm Foundation Harvest Festival, October 6, 12 - 6:00 P.M.: https://www.eventbrite.com/e/century-harvest-festival-tickets-49338620141
3rd Annual Seed Swap, October 27, 2018: https://www.facebook.com/events/2686095624749350/
A "mess" of Paw Paw fruit that I (Amy) picked September 4th. An Appalachian wonder.
A photo of Shirley Fuller, Charlie Zarzour’s granddaughter, a photo taken by Fred Sauceman back in 2007
Paw Paw Butter recipe from: Canning Homemade! Sustainable Living and Preserving the Future.
http://www.sbcanning.com/2013/10/paw-paw-butter-canning.html
Ingredients:
5 lbs pawpaws
2 cups water
1/2 c bottled lemon juice
3 c sugar
2 teaspoons vanilla extract
Directions:
Wash and peel pawpaws, put in stainless or enamel pot, with the 2 cups water and 1/2 cup lemon juice, without removing seeds. Cook until soft, run through sieve or food mill.
Add pulp back to pan, add sugar, and cook down on low until mixture thickens. (About an hour) Turn off heat, add vanilla and stir well.
Ladle into prepared pint or 1/2 pint jars to 1/4 inch headspace. Remove air bubbles, add more preserves if needed to reach correct headspace.
Water bath for 10 minutes.
******You must make sure each jar is sealed following your hot water process. Do not use old lids, use new lids every time you can.