Tuesday, February 14, 2017
Mother made some of the best sauerkraut ever.
Don't know if it was the love and hard work she put into it, that made it taste so good.
Or if it was maybe because the cabbage were home grown.
Either way it was good; much better than the store bought kind, we buy today.
As a youngster I remember helping her make the kraut.
There were a few things you needed to know, for it to be good .
First and foremost the cabbage needed to be fully matured.
We'd pick the cabbage starting to burst open from the stress of growing... (first)... and bring them in from the garden, to start the process .
Mother always liked to sit in her favorite chair, that dad made for her when they got married.
Sitting in her comfortable chair,she would start slicing the cabbage into half's, then quarters, and finally removing any cores the cabbage might have .
After that; using her homemade cabbage cutter she chop the cabbage until, it was bite size pieces.
Adding some salt to the cabbage using about 1 tablespoon per pound of cabbage.
Then she'd press the chopped cabbage into quart size Mason jars.
Leaving a little space on top of the jar, to fill it later... with brine water, she made, from salt mixed in hot water.
Finally she placed lids on the jars loosely and let them sit for a few days to start the fermentation process .
When the jars stopped bubbling usually after bout 7-10 days.
The lids got tightened ... and we'd store the jars... in the cellar for future use.
Don't know if you like sauerkraut or not, but if you do, and you don't have a recipe.
You might want to try Mamma's, it worked well for her, and I'm sure it will work for you.
Until next time, God Bless.
My Meditations by, Coleman Schell
Tuesday, February 7, 2017
One of the more unusual things I did, while growing up in Southeastern Kentucky, was Pawpaw hunting .
We'd go, in the fall, usually during September when Pawpaw's were at their early stage of ripening .
The bottomlands near home, provided a good place to look for them .
What in the world is a Pawpaw, and what does a pawpaw tree and Pawpaw fruit look like you may ask?
The tree is a small, tropical~looking tree, seldom taller than 25 feet. Grows well in Kentucky and other southern states and does its best in full sunlight, or it can do pretty well In the shade.
Some Pawpaw patches never fruit, because all the trees are actually root sprouts from off the original tree,This is why Pawpaw trees dug up in the wild, rarely survive.
The delicious and nutritious Pawpaw fruit, looks a lot like a short fat banana.
They have a fragrant aroma, a custardy texture, with kind of a tropical taste, and they contain seeds .
The best ones are rich creamy and sweet ,reminding you of banana cream pie
Pawpaw's are very nutritional and offer a zesty taste... like nothing else you've ever tasted of.
Making them a treasured find.
Some people, kept Pawpaw locations a secret .
Thinking, the less other people knew about the zesty fruit and its where abouts, the better chance they had of reaping a good harvest for themselves.
Perhaps we may never know the real reason, for their secrecy .
I can only attest to how good they were to eat when you found some of them.
Until Next Time. God Bless.
My Meditations by, Coleman