How To Create A Morel Mushroom Habitat and Plant Morel Spawn

Morel mushrooms are a rare delicacy.  Like truffles, they have their own unique flavor that is nothing like the usual mushrooms that can be grown in cave-like "farms". They only grow in nature, and have peculiar habits.   I've never lived where they grew naturally, but I've heard tales about people passing knowledge of their secret morel gathering place down through the family.  They are expensive, and I have only tasted them once, when a restaurant used a small dried one to flavor a sauce for pork chops.



Who knew? Someone has a strain of Morel mushroom spoor that can be semi cultivated, and now we can each try our hand at developing a morel plot of our own. Here is my video showing how I dug my habitat for them. The link to the company that I bought them from is on the video comment. :-)

Picking and Cooking Wild Greens From Our Yard

How I gathered, prepared, and cooked Shepherd's Purse and Henbit to have as mixed greens for New Year's!   Shepherd's Purse is a member of the Mustard family, and Henbit is a member of the Mint family.  I was interested to learn from Wikipedia that Shepherd's Purse is a regular part of cuisines in Japan, Korea, and parts of China.  Both are winter annuals that are readily available this year on New Year's Eve in Texas, as they will tolerate freezing temperatures for a while.  I think they are VERY tasty!

Home Remedies...It's Cold And Flu Season.

These are the home remedies I used while I was sick last week. They really work!



Thank you for watching. If you enjoy it, please click the "Thumbs up" button on You Tube, and please subscribe to my channel. No politics, just cooking, canning, stocking up, preparedness, foraging, nature lore, and How To! :-)  Maybe a little reenacting, cottage industry, and letterpress thrown in. :-)



Thanks so much and MERRY CHRISTMAS to all. May 2015 be a wonderful year full of happy adventures for all of us!

When a friend gives you Basil... make Pesto for the freezer!

My latest video gets you ready for one of the easiest, quickest, after-work home cooked meals there is: Pesto with  pecans! :-)  Enjoy!

Foraging Wild Foods In Our Yard

Putting Up Pear Preserves

The Odd and Wild "Texas Persimmons" Are Ripening Now

The Wild Texas Persimmons are ripe! These turn black when ripe, and unlike orange persimmons, they don't need a frost. The trees are small and look almost like an under-story live oak, except their bark and trunks remind me of crepe myrtles.  They would be a good landscape tree - but they are male and female so you need several trees for them to be fruitful. Here is an excellent page to help identify and learn more about them:  BackyardNature.net's Texas Persimmons Page

Our friend Herb gave me a bunch and I turned some of them into Persimmon Jam. The final product is very tasty, reminiscent of molasses - dark and thick and rich and full flavored. They are don't have much acid in them, so the rest of the pulp I canned in my pressure canner.  Our friends tell us it makes fantastic persimmon bread. They made a wonderful pie, using a recipe that is similar to a pumpkin pie, nicely spiced with evaporated milk. I'll post the recipe here when I get it.

These fruit are quite challenging to process, because they are so soft, and each contains multiple large seeds. Putting them through a collander or a jelly strainer leaves far too much waste. I tried several different methods of separating the pulp and finally settled on using a strong mesh bag with very small holes. The ones with diamond shaped netting are too large and allow seeds to escape into the pot, but the bags that grapefruit, oranges, lemons and other citrus come in, with small square shaped holes, seem to be perfect for it. I just scoop the whole fruit into the bag and squeeze it with my hands until all the juice and pulp is out. This method also cleans the seeds well  - they are surrounded by a tough membrane that is as edible as the rest of the pulp but otherwise difficult to remove.

The color is very off-putting for me. It looks and feels like working in crude oil or blackstrap molasses and gets everywhere.  On the plus side, while the unripe ones make an indelible stain, the ripe ones seem to stain at about the same level as plum peelings. One woman, Deb McClintock, has been using the green ones as yarn dye (and wow does she have some gorgeous colors), and also the green ones were used to make ink. But they seem to reach a point on the tree that they will go ahead and ripen even if picked - which is not the case with the wild orange ones in my experience.

 Overall, the reliable test of ripening speaks strongly for these fruits. The American Persimmon that I grew up with in Oklahoma is difficult to rely on because of the need to be certain every single fruit is ripe before using them. These black ones can be confidently used when they are fully black and soft - no astringency at all at that stage.

I was also excited to get these because I want to save the seeds. I have a little display of native wild flower seeds that I sell at our Farmers Market and other events, and I wanted to add this great Texas Native to them. Also, reenactors may know that persimmon seeds were used as buttons during the difficult times during and after the civil war when real pearl or metal buttons were unavailable. They are very hard and naturally smooth, as well as uniform in size, which makes for good buttons.

There are not many trees that offer such a wide range of potential products in such a small package!

January Update on My Winter Garden: Things Learned So Far

 I had a lot of fun planting my first "winter garden" this year. Then, Paul got sick. But God was so good that He watered my garden for me with nice regular rains for two months!  As a result, much of what I planted came up. I was able to harvest radishes and several messes of turnip greens!   With turnips, plant them thickly, then when you thin them, just snip the roots off and they are lovely tender turnip greens. All those little weeds you see around the turnips in the picture are just winter annual things like chickweed and henbit - they are edible too, if you want to fiddle with them.

I just scattered all my seeds down the rows in rather wide swaths.  But I learned that I can't cultivate the rows if I don't plant the seeds precisely. So come Spring, I'll use a seeder and put them down One At A Time. Then I can wheel the cultivator through the rows and take care of most weeds while they are tiny.

 I also learned that most things will not live through the winter, so I better limit plantings to those things I can harvest before the arctic air comes in and it gets down to 12 degrees!  Turnip greens I harvested. Turnips? Not so much. Unless they are still alive under their poor bedraggled and dehydrated dead tops - will report back on that in a couple of months!

 I used scallop shells I collected when we lived on the coast for row markers. Just punched a hole in them with a nail, wrote on them with a Sharpie, and wired them to a stick.  They look cute. People can't tell what they are from the street so they ask me about them LOL

Another almost-miracle was when I came home from the hospital and discovered my Saffron Crocus blooming! I planted those bulbs about 5 years ago, and they have never bloomed, not once. This year, three of them popped up their pretty little heads. Naturally, I quickly took my tweezers and collected the stamens. So now I have home-grown Saffron, nine whole threads of it! :-)

The deer always travel through my garden spot, even though we live in town. So I had planned to put up a barrier of plastic Deer Netting to keep them out.  But these are not deer tracks.  It is a tiny town, and most people let their dogs run around so we know most of the neighborhood pets. I thought at first there must be a new dog because there aren't any that large that come through. But then my neighbor looked at the tracks and told me it was a BOBCAT! The way to tell the difference in that cat tracks never have toenails showing, while dog (or coyote or wolf)  footprints always show toenails, since they cannot retract their claws like cats do.  That is one big bobcat!  They are common in this vicinity, but I never dreamed of them following the deer down Main Street!

My son Nick and grandson came a day early for Thanksgiving, and set T Posts around the perimeter of the garden. My grandson is 14, and is just beginning to get his muscles. He is going to have the same powerful arms that his dad and his uncles Nick and Ethan have. He made short work of pounding the posts into the ground. It made me proud to watch them work together so comfortably.

 The posts are spaced far enough apart that Daddy's tractor will still be able to fit between them. When spring comes, I'll attach the black plastic netting to them before the deer get used to finding tasty morsels inside. This is a very inexpensive solve. We can't afford to fence the whole area permanently, and these are nearly invisible from the street until we wrap them. The plastic netting can be replaced annually. And, if we want to enclose more area, these T posts are easy to remove. Well, they are if you are Nick. It was great fun watching him one-handedly pull up some that had been staking trees - posts I had not even been able to budge with all my weight behind it!

Onion plants are in at the local produce market, so I will buy them next time I am in town, and will go ahead and put them out in a portion of the garden I left for them. I LOVE growing onions. They are so rewarding, since we cook with onions every day: it feels good to raise somethng that is a real "staple" for the table.  We plant the little skinny plants, not the hard bulbs, and this far South we MUST have "Short Day Onions", because we do not get the length of daylight hours they have up North. Onions are very dependent on hours of daylight to make their bulbs. If we plant the regular onions listed in most seed catalogs, they might make good green scallions, but would never make bulbs.

Our winter is moving along pretty much as the Almanac predicted: cold and wet. So other than the onions, I probably won't put anything else out until March. Then I will plant more turnips, mustard, lettuces, etc. The seed catalogues are coming in and I'm having such fun reading them and plotting what to buy.  Right now is the pleasant winter day-dreaming time in the garden and I am enjoying every moment of it!

Happy Thanksgiving! The Immigrants Holiday Since 1540 AD

Happy Thanksgiving! It is 6:00 am and a beautiful morning. It will be just the three of us today: Paul, me and our granddaughter. I made the pies and cornbread last night, and Paul has the turkey marinating in brine. We added a ham to the menu, as Granddaughter doesn't care for turkey.

We have much to be grateful for.  We are Christians: assured of redemption, and secure in knowing we again will see our loved ones who have gone on before us.

We live in America, free to live, believe, work, think and speak; free to make for ourselves the best life we can on our own, not shackled into some hereditary "class" or trade, not under the thumb of hereditary governance.

We have great wealth, no matter our circumstances. Even the poorest among us have access to warm shelter, sufficient food, hope for a future better than our past.

I have never figured out how to "bump" posts without messing up the timeline, so here are links to Pecan Corner's most "classic" Thanksgiving Day posts. If you like them, please feel free to share. :-)

The Immigrants Holiday: Thanksgiving and The Original Melting Pot 

First Turkey Days! Thanksgiving Feasts in America 1540 - 1640 (or "The Real History of Thanksgiving")

God bless you, and God bless America!

(PS The Photo is of Wild Persimmon Trees on an Oklahoma byway. I took the picture when I went home for a visit last weekend. Mama and I had a lot of fun picking them - this was something she used to take us to do when we were growing up! They ripen in the fall, and are not edible until ripe - usually after the first heavy frost. But don't think just freezing them will work if they are not ripe yet. It won't! So you just have to stake out your tree and try to get there before the possums do! :-)  )

Healing the Burns: References For Wildfire & Drought Recovery Plantings

Every landscape contains some plants that will not grow unless they have gone through fire. These seed lay dormant, awaiting their call to action - awaiting the moment God created them for - and burst into life on burnt ground in due time.

But some locations, such as steep slopes that burned with a kiln-hot blaze, may need a little help. Especially, those prone to erosion may benefit from an extra supply of native grasses (pdf link here) mirroring those in place before the burn, so that the root systems can hold the soil in place.

One of Texas' native plant suppliers, "Native American Seed"aka SeedSource.com, has created a Wildfire Reference Guide that provides information, links to resources, tips and seed recommendations.  This company has loads of information about effective use of native grasses in landscaping and in prairie restoration.

Another excellent website is "Firewise", sponsored by the National Fire Protection Association. Lots and lots of information, not only for professionals, but also excellent resources for homeowners. One full page is dedicated to tips for wildfire readiness & evacuation. Another shares plant lists provided by various State Extension Services.

The NFPA's preparedness efforts include "Ready, Set, Go!" Most of these readiness habits are important for any emergency evacuation, so it's worth reading even if you don't live in a wildfire-prone area.
 
We're "not out of the woods yet", but the future calls. Time to get to work on a Texas landscape that's on the mend, that will overcome the continuing drought. Although this drought that affects the entire states of Texas & Oklahoma, much of New Mexico, and even part of Louisiana,  is not expected to end for another year, the Good Lord sends us rain to tide us over until the fullness of time in this natural cycle.

So now, in time for fall and winter moisture, is a good time for scattering locally-native wild seed.

We have not had major fires in our area this year. Our ecology suffers from the lack of moisture, heat and dehydration. As the rest of my St Augustine lawn dies under heavy water rationing, as have 2 mature apricot trees, a young apple tree, three young grapes, asparagus, herbs, and several perennials, I'm starting to think how to reconstruct our yard once the drought ends. And what I'm thinking is wild.

In addition to the resources mentioned above, the always-remarkable Texas Parks & Wildlife department has a great program for increasing our backyard & urban habitats called "Texas Wildscapes".

Last but not in any way least, the Lady Bird Johnson Wildflower Center has a Drought Resource Center that is especially inspiring and hope-filling right now.

The one nice thing about this summer has been not having to mow - normally a 3-hour-a-week job. What if, when I put out those new fruit trees on our extra lot,  instead of being blanketed with grass that has to be cut, they were surrounded by permanent paths and un-mown, non-irrigated patches of native meadow and lovely wildflowers, like these from our visit to the Lady Bird Johnston Wildflower Center in Austin:

That could be an unexpected blessing indeed!


P.S. Tuesday, Oct 4th, is when Texas hosts National Night Out, and in our town, with no police force, our local Volunteer Fire Department is having open house - yours probably is, too. Drive over to the fire station and visit, shake  hands with these uncommon young men in your community. Chances are they've spent many hours fighting or preventing fires this summer.

RAIN!!!!! HALLELUJAH!!!

"The LORD will open the heavens, the storehouse of his bounty, to send rain on your land in season and to bless all the work of your hands. You will lend to many nations but will borrow from none." Deuteronomy 28:12

Radar Map via WFAA.com 


We are receiving the loveliest rain today  through a large swath of Northern and Central Texas.
Thank you Father God for sending the rain to water the land! We are grateful for your bounty.

This follows on Thursday's (Aug 11) West Texas rain, when San Angelo received nearly 1/2" of rain, the first moisture they've had since June.

 The state of affairs in our drought is becoming dire. Texas lands, plant and animal life and wildlife, cities and towns suffer not only the catastrophic lack of rain, but also from record constant high temperatures that have been so extreme as to make the rare 98 degree day feel like a cool spell.


The Colorado River Municipal Water District, which provides water to most Permian Basin cities, including Midland, Odessa, Big Spring, Snyder, is implementing waste-water reclamation to enable sewage water to be purified for use as household and drinking water.

Robert Lee, Texas, is fast running out of any water at all, down to 1% of its normal water supply from nearly dry Lake E.V.Spence. Anxious to run new water pipelines to bring water from nearby Bronte, environmental and regulatory permitting is still up in the air.

 Kemp, Texas has no water at all temporarily, until the city can repair damaged pipes and refill its empty water towers.

Brown County, in Central Texas, has had water use restrictions since mid-June, and has anticipated moving to Stage 3 restrictions within the next couple of weeks (unless this lovely rain continues to spill out of the heavens).


Even Dallas, normally secure from water limitations thanks to its location in North Texas, has implemented  use restrictions, setting up watering schedules on an odd/even basis.

Please join with us in continuing grateful prayers for the rain we receive, and asking God's favor to speed the end of the drought.

8/13/11 PM UPDATE:  So far today we've received about 2 and 1/2 inches of rain in a nice slow steady downpour that lasted all morning and into the afternoon, and I hear that Brownwood received about the same.  What a lift it is to everyone's spirits! This is an optimistic part of the country, and people try to stay cheery, but the long weeks of heat and absence of rain was beginning to wear on everyone. This bit of rain today will give encouragement to tide us over even if the drought is not over yet (some predictions say it could last another year, since we seem to be moving into a second La Nina cycle).

8/14/11 PM UPDATE: We had another lovely rain late this afternoon. It began raining here before we left for a gathering in town and rained hard all the way through our 15 mile drive. I haven't heard how much total yet but it was certainly welcomed. God is Good, all the time.

Our Own Asaparagus: A Perennial Green Vegetable

I love perennials. I especially LUV perennials that provide food: fruit trees, pecan trees, berry canes, grape vines, hipping roses, herbs.... and now, at long last, asparagus.

We planted the "crowns" (or in layman's terms "roots") two years ago. I bought them at Womack Nursery in De Leon, Texas: a small nursery specializing in local varieties of nuts, fruits and a few other things. They made their name with pecan trees & grape vines, and have expanded somewhat in recent years. I understand that asparagus grows wild in some parts of the country, but not down here, so we have to plant our own. In Texas generally, and our area specifically, it's critical to buy as close to home as possible to be certain plants can adapt to our curious micro-climates and nuanced soils.

So, we planted these along the back fence in the alley, and "they say" to wait until the third year to begin harvesting. We put 70 crowns in the ground, hoping that half would survive, and about 40 did. Probably more would have established if we had looked after them more carefully. Due to a combination of factors, they went untended for long stretches, including being completely abandoned for months shortly after planting, and going unwatered most of last year. But they are little troopers, and kept on sending up shoots and making fronds.

The spears in the photo are the beginning of our second batch. Have to check for new shoots every day (or they turn into ferns like those in the previous post) and will add them to the green bag until the weekend. Then we will have grilled asparagus for dinner!

Redbud Blossoms on the Table

The Redbud trees are blooming now. Their shocking magenta blossoms cover the branches, visible from far away in their little spots tucked in among the oak and mesquite. Later, after the leaves come on, these little understory trees will melt into the background until their pretty leaves turn yellow in the fall.

Unlike the mesquite trees, redbuds are native here. It's Oklahoma's state tree, and is plentiful in Texas as well, roughly following the "blackjack belt" through the state from east to west. The "blackjack belt" is named for the Blackjack Oak tree - very similar to the Post Oak, with slight differences. Both are small (as the name indicates) deciduous oaks that grow near each other.

The ferns in the vase with the redbud branches are asparagus that got away from me! Less than a week since I checked on the asparagus bed and the first shoots went from invisible to 3 foot tall ferns. This is the first year we can gather shoots since we planted the crowns three years ago so we are looking forward to our own homegrown asparagus.

Redbud blossoms are edible too, in small amounts,and make a pretty addition to salads (well, salad for luncheons. Don't feed it to the kids or they will grow up and tell stories about the weird food you forced on them). My copy of "Texas Trees" also says the young seed pods are also edible sauted in butter for a bit but I have not tried them before. Maybe this year I'll remember to gather some before they have matured, and we'll see if I live to tell the tale. ;-) That is a joke, but it is wise to remember that many wild plants with pea-like leaves and pods are poisonous (some deadly so - see last paragraph of opening article here: Pea Family) , so be certain to verify edibility and confirm identification with experts (& I am not an expert outside my own family) before experimenting with these things.

At any rate, Redbuds make a lovely specimen tree in town too, and are recommended by the Native Plant Society of Texas. With their small size and glossy, heart-shaped leaves all summer, they fit nicely into an ordinary sized yard and require little care. And of course, make very nice bouquets in the Spring: which encourages me to leave the peach blossoms on the tree so they can turn into fruit I KNOW we will eat!

Helping the Gulf Coast: Ask Your Grocer For Wild American Shrimp!

This Mexican Shrimp Cocktail is my version of those served in various restaurants. Mine has a lot less ketchup and is very fresh.

My neighbor fills his yard with tomato plants each year and sells the fruit. These have tender skins so I didn't bother peeling them but if you need to, just put the whole uncut tomatoes into boiling water for 1 minute. Remove them and cut a shallow X in the skin - it will slip right off!

If you don't like seeds, cut them in half and squeeze the pulp and seeds out into a strainer over a bowl so you won't lose the juice. I don't mind tomato seeds so mine has seeds in it.

Chop two medium size tomatoes into small - half-a-bite or less - pieces, and put in a mixing bowl.


I used fresh Thyme, minced superfine, because the cilantro had already set seed and gone the way of all things. Thyme is also a great choice if you don't like cilantro. Fresh herb adds a nice touch with fresh veggies, but in a pinch, even "a pinch of oregano" would be great.

Mince, very finely, one stick of celery and 1/4 cup of sweet onion (we used Vidalias we bought as we passed through Georgia. Texas 1015s would be great) and add to bowl with tomatoes. Red onion would be very pretty in this too.


Put one large or two small cloves of garlic through the press. If you don't have a garlic press, add that to your Christmas Wish List and mince the garlic very very fine.

Add it to the bowl of chopped veggies.


Oh we love the vacuum wrapped fresh avocados - always just exactly ripe, never bruised, and, unopened, they keep a long long time. There's nothing added to them, the vaccuum packaging keeps the air away to keep them fresh. Chop 3 or 4 avocado halves into pieces about the same size as the tomatoes, and add to the bowl.



Squeeze the juice from half of a lime and pour over the veggies. These are large limes - maybe the juice of one lime if you are using small ones or key limes. You could also use fresh lemon or 3 tablespoons of bottled juice.

Add a couple of splashes of Worchestershire Sauce (about one Tablespoon), one Tablespoon of ketchup, 2 teaspoons of prepared Horseradish, salt to taste, and mix well.

Paul likes his with more liquid: if you wish, add one 16 ounce can (2 cups) of V8 juice.



The shrimp: there's more after the recipe on helping the Gulf by using only wild American shrimp. Being in Texas, I consider Gulf shrimp a "local" product, and it's in season right now.

Use your favorite size of pre-cooked, peeled, deveined, cocktail shrimp, with the tails removed. I prefer tiny shrimp, Paul likes large ones. We both decided that next time, I would cut large shrimp in half.

These in the pictures have their tails on. That is very nice for arranging around the side of the glass, but if you are going to toss them in the cocktail, remove the tails.


Chill, and serve in chilled glasses, with saltine crackers. Those that like heat can add Tabasco sauce at the table. Or finely mince a fresh jalapeno (with seeds removed before mincing) that people can sprinkle on to their own taste. A nice easy supper on a hot summer day!

Now then: what's so special about wild shrimp? Many believe that wild caught shrimp is best for the people, the customers, the shrimp themselves, and the environment. Not only is wild shrimp free of antibiotics and other - often banned - chemicals widely used in foreign shrimp farms, it is also shown to contain higher levels of nutrients than farm raised.

It is a healthier product that is easier on the environment and enables self reliance for small businesses on our Gulf coasts. Shrimping is an important part of the Gulf States' and South Atlantic economies (Texas, Louisiana, Mississippi, Alabama, Florida, Georgia, South & North Carolina).

Demand for wild-caught American Gulf shrimp increases habitat preservation in the United States: wild shrimp live and grow in coastal wetlands and marshes, and their economic value to those local economies means everyone has an interest in keeping those wetlands open, protected, and wild.

When we lived on Lavaca Bay, we had a neighbor who was a shrimper. He sold us fresh shrimp right off the boat. Paul would remove their heads and pack them raw in containers, cover with water and freeze 25 pounds at a time. By adding the water, they don't get freezer burn and they keep fine till next shrimping season.

If you live near enough, you can drive down to the Gulf and buy your own fresh shrimp to freeze, but you can get it inland too. Most cities of any size these days also have markets that receive shipments of fresh shrimp flown in. And many places will even ship it to you.

If your grocer doesn't carry it, ASK for American Shrimp.

You can buy Wild American Shrimp fresh, frozen or canned. Here are some brands to look or ask for (please post if you know of other brands of American wild shrimp and I'll add to the list):
FROZEN:
Arista Brand
Caught Fresh Brand
Dominick Brand Frozen Shrimp
Emeril's Louisiana Shrimp
Premier Shrimp
Sea Pearl Frozen Shrimp
SeaPak Shrimp Co.
Tony Chachere's Shrimp
CANNED:
BumbleBee Canned Shrimp
Orleans Canned Shrimp

And to wrap up, here are some links for more information and sources of sweet American wild shrimp:
Texas Shrimp
Louisiana Shrimp & Seafood
Mississippi Shrimp
Georgia Shrimp
Wild American Shrimp

The Naturalist's Vintage Calendar

This page for the week of January 10 through 16 from the 1926 John Burrough's Calendar reads

"The apples that cling to the trees, the pods that hang to the lowest branches, and the seeds that the various weeds and grasses hold above the deepest snows, alone make it possible for many birds to pass the winter among us." From "Signs and Seasons"

The Immigrants Holiday: Thanksgiving and The Original Melting Pot

The main historical storyline we celebrate is that of the pilgrims who came to Plymouth in search of religious liberty. Different factions of Christians were fighting each other in Europe at that time, and many people of new conservative beliefs sought refuge to live their faith in the ways their personal reading of the bible told them they should.

Many of these groups emigrated to the east coast of the United States, and formed one of several nuclei that would eventually lead to the founding of the first nation ever built from the ground up on Christian principles of liberty, equality, and faith.

We honor and remember those people, and why they came here - looking at the history as we have received it, rather than the new revisionist versions. To that, we can also expand our knowledge to learn about other thanksgiving feasts that were held during these early days.

Thanksgiving is called a secular holiday, but that does not mean God is not involved. The very word "Thanksgiving" means "Praying to God in Thanks". The very word "holiday" means " Holy Day". The reason it is called "secular" is because it was not a holiday mandated by a church or celebrating a specifically religious event. But it was and is no less a Holy Day of giving thanks to God.

The practice of offering a feasting day of Thanksgiving to God upon the arrival at a new land was a common practice of the Christians who explored and colonized America. These thanksgiving prayers and feasts were held by Catholics and Protestants alike, and where relationships had been established, all included the local native Indians as well as the travelers.

One of the earliest was held in what is now El Paso Texas. Don Juan de Onate led an expedition of soldiers and settlers along El Camino Real in a three month journey north through Mexico, crossing the Rio Grande and setting camp at El Paso. de Onate named the land "New Mexico" and claimed it in the name of Jesus Christ, and King Philip II of Spain. The feast of Thanksgiving was held on April 30 1598. It began with a Catholic Mass, and included ducks, geese and fish.

Other early feasts of thanksgiving to God for safe arrival include:

Captain John Woodlief's arrival in Virginia on December 4, 1619. This feast was planned before the group of settlers had left England, and was stated in their charter thusly: "Wee ordaine that the day of our ships arrivall at the place assigned for plantacon in the land of Virginia shall be yearly and perputually keept holy as a day of thanksgiving to Almighty God."

Pedro Menendez de Aviles celebrated a feast of Thanksgiving on arrival with 400 people to Florida, in September 1565. The Timucua Indians brought those native American foods we call "the three sisters": corn, beans, squash, as well as game and shellfish and joined the thanksgiving celebration. The Spanish cooked a big pot of stew with pork and beans cooked with onions.

And there are many others. All brought what they had, and tried new foods, together. The act of surviving an ocean voyage was a lot to be grateful for, and still is. The arrival upon a new continent, with the prospect of a hopeful, happy, prosperous future stretching out before you is a lot to be thankful for.

That this sense of thankfulness was celebrated by combining food offerings from all of the cultures gathered together laid the groundwork for the melting pot society that America became. America still is the great melting pot, despite the best efforts of elitists to try to impose various class systems and "cultural" schemes on the ordinary people. We The People invariably rise above that.


Because not just the pilgrims, but all of the immigrants to the New World were seeking relief from the settled ways of their old country that doomed them and their children to persistent persecution, poverty and servitude. This has continued to be true throughout our history.

In America, now as then, there is no peerage, no royalty, no caste system, no serfdom.
In America, now as then, it does not matter where you came from or who your parents were or where you got your education.
In America, now as then,you can choose where you live and how you make your living.
In America, now as then, you can convert from one religion to another without permission from the government.

That's a lot to be thankful for.

Cochineal Dye and Prickly Pear Cactus

What is white and cottony and lives on cactus and makes lipstick rosy, embroidery carmine, and fruit punch red?

There's a little bug that makes a beautiful red dye. It is the Cochineal bug, and it is still today the safest red food coloring there is. While other, artificial red dyes were found to be hazardous and carcinogenic, this ancient natural product of Mexico is something we can use without worry. Fruit punch is often colored with it (although I bet you won't find "little critter" in the list of ingredients)! If you are an artist, this is the basis for "carmine" in your paints.


These little bugs live on Prickly Pear plants. They make cotton to hide in, and you can spot the little tufts of cotton even from the road. They don't move about at all, once they are in their little cottony blankets. I think they must live whereever Prickly Pear cactus lives, because I have seen them everywhere.


They are grown commercially, raised on cactus plantations in South and Central America and the Canary Islands. They are harvested and dried, and that is pretty much it - they don't require much processing.

In fact if you mash them you will have water-soluble carmine dye suitable for use in anything you wish to turn red.




They may need a fixative when used for dyeing fabric or yarn, to reduce fading and running, although they will never be completely dye-fast. If you've ever taken socks out of the washer and found they had turned pink, you may have washed something with them that had been dyed with cochineal.


Cochineal is the main reason that we "wash reds separately"!

Hoping For A Pecan Crop Today - and 500 Years Ago

I think the earliest mention of Pecans was in The Journey of Alvar Nunez Cabeza de Vaca, published in Anno Domini 1542 (on pages 78 and 79 of my copy). He talks about a particularly poor tribe of Indians who go each year to a place where there are nuts on which they will live for two months: "Even of that they do not always have, since one year there may be some and the next year not."

This is a true account, written by a shipwrecked Spanish sailor who traversed what is now the Southern United States, including Texas and Mexico, living with many different Indian tribes, and survived to return home to Spain and write his story.

It is a book worth reading - and surprisingly accessible, even easy to read (skip the introduction until after you've read the actual book). Cabeza de Vaca is a sympathetic and likeable hero and his story is a simple and unvarnished telling of what happened. The various descriptions of differing tribes and their highly diverse ways and means of life is worth the 3 or 4 hours it will take to read the book.

It is a book that may change some of your assumptions about a number of things.

You can download it from archive.org or from Google for free, don't even need a special "reader". You could even print it out. My copy is a facsimile (true copy) of the 1905 translation by Fanny Bandelier, published by Rio grande Press in 1964.

He also talks extensively about prickly pears: "tuna", and how important they were to some of the tribes as the mainstay of their diet for much of the year.



I picked up pecans yesterday afternoon, getting up the ones that have fallen before mowing for, what I hope will be, the last time this year. We have a Saint Augustine lawn, so it is easy to see them and I can move about on my knees comfortably. Year before last, I gathered nearly 100 pounds from this one tree. Last year, there was no crop at all to speak of. This year looks promising, I picked up maybe five pounds yesterday. This earliest tree is a Native, and its nuts are small, but they are richer, sweeter, with a much higher oil content than cultivated varieties.

I've mentioned that my trees all drop at different times. It also takes a matter of weeks for all the nuts to fall from a single tree, because I do not flail or shake my trees. If you have ever driven in the South and seen signs that say "No Flailing", now you know what not to do! No hitting trees with sticks from the road!


When I was growing up, lots of people picked up pecans as part of their living, and kids all did it to earn spending money. Southern Oklahoma is Pecan country and they grow wild all over. They remain a major crop for the area.

I take my pecans home to get them cracked, since the machines up there are set for small natives. Here, pecans are also a major crop, but the orchards are mostly cultivated and so the machines are set for cracking larger ones. The machines that crack them have to be set just right so as to crack the shell without breaking the kernal.

Once they've been cracked, they need to be picked out and stored. They will keep for a while at room temperature but will eventually turn rancid. For long term storage, Pecans can be vaccuum packed and frozen, and they will keep indefinitely.

Hackberries and Hackberry Firewood

There was a small hackberry scrub tree next to the road where I gathered prickly pears, and I had to eat a couple of the ripe hackberries. Wow that sure took me back to my childhood. They were "the" street tree in my hometown when I was growing up. The boys may remember the trees in front of Amos house, and one in Mema and Nandy's front yard? There also used to be hackberry trees lining 5th Avenue alongside Amos' house and going for blocks. These were all removed when they widened the road when I was about 12 or so.


There are many varieties of Hackberry, ranging from those that get large enough to be stately lining streets, to scrubby wild ones that grow out in West Texas. They are a rather short lived tree, maybe 50 years or so, and their wood is soft.


Birds love the berries, and they are a wonderful source of food for them. For people...not so much. Yes they have a great flavor, but have you ever eaten one? Imagine a BB (like you shoot from a bb gun), coated with apple peeling. That's it. The little bit of skin is the only thing edible - the inside is an indigestible hard ball. But that little bit of skin tastes just as good and sweet as apple peeling.

Because the berries are small and have no juice, they are not messy, thus their use as street trees.

People here tell me they use hackberry wood in the early part of the winter or spring when they only need a quick warm up to the house. It burns fast and takes the chill off on those cool mornings when you won't need a fire later in the day. I haven't had any of it, so I can't speak from experience yet. If I get the chance to get some from tree trimmers this year, I will try it.

UPDATE Aug 8, 2013: Winter before last, we discovered that some of our firewood was hackberry. How did we find out? Our neighbor came to beg us not to burn that wood any more because it stinks! Our stove is enclosed so we don't smell the wood, but one low pressure day had driven the smoke a block over to their house. When we smelled it we agreed it smells horrible! I am so grateful that she was willing to tell us about it. We threw away the rest of that and changed our source of wood. So nope, I can't recommend hackberry as a source for heat if you live anywhere near humans. :-(

For The Life Of The World

Here is another antique Sunday School card, showing the Manna that God sent to feed the Hebrews during their exodus out of slavery in Egypt.


The associated Bible reading is Exodus 16:1-15. God sent them Manna in the mornings and Quail in the evenings that they could gather each day for their "daily bread and meat". Except on Fridays, when twice as much fell, so that they could gather enough for the Sabbath too and not have to work on the Sabbath.

The Golden Text of the day is the words of Our Lord Jesus as recorded in John 6:51:

“I am the living bread which came down from heaven: if any man eat of this bread, he shall live for ever: and the bread that I will give is my flesh, which I will give for the life of the world.“