Tag Archives: Missouri Department of Conservation

Rain, Mud, and Mushrooms

We are so muddy in north central Missouri, and perhaps all over the Midwest, but i only know about my little piece the world that i cannot even drive into the pasture with a Gator.  Back to walking and wearing my tall rubber boots to ford the running water.  The 19th of March is supposed to be spring, but the typical telltale signs are far from sight.

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Just shifting my cows from one paddock to another is just a disaster.  It will heal, but for now, our world is quite ugly.
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Nothing to do with mud or mushrooms, but walking back up through the timber, there are multiple signs of deer, including this rub which has killed the tree.
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The closest i can find to identify it is HEXAGONAL-PORED POLYPORE
Polyporus alveolaris (formerly Favolus alveolaris), but i’m not sure that’s it.
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Mushroom
Probably CINNABAR POLYPORE (Pycnoporus cinnabarinus)  Not edible

 

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Possibly WOOD EAR (TREE EAR)
Auricularia auricula (formerly A. auricula-judae).  Says it’s edible, but it sure doesn’t look appetizing.  Guess i’m not hungry enough.

 

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I had to ask around and the consensus is that it may be false turkey tail.

 

Persimmons are Sweet & Ripe!

Persimmon trees here in north Missouri are not loaded with fruit by any means, but the soft native fruits are falling and we are gathering them just as quickly due to their delicate nature.  Many people have never eaten persimmon fruit and i think i know why.  It’s a lot of work – not hard, just time-consuming – to process them.

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The golf ball sized soft fruits contain 4-7 seeds, which comprises half the weight and volume of the fruit.  Add in that the seeds are slimy and difficult to remove and the effort hardly seems worth it.  But their taste is so smooth and naturally sweet that they don’t need making them into sauce or jam –  the spread is just that tasty.  No sugar added.

Missouri Department of Conservation Field Guide – Persimmon Trees

Missouri Department of Conservation Discover Nature Notes

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Fruits picked up from the ground are very soft and need to be worked up and frozen immediately.
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Never waste anything – these seeds will go to compost.
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I put the ‘meat’ of the fruit into my Ninja thing and whip into this lovely sauce, then freeze it in 2 cup containers for use throughout the fall and winter.  This can be used as a sweet spread just right away.

Bill Smith’s Persimmon Pudding (8-10 servings)

INGREDIENTS:

  • ½ cup softened unsalted butter
  • 3 cups persimmons
  • 2 cups buttermilk
  • 1 ½ cups sugar
  • 3 large eggs
  • 1½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Whipped cream, optional

DIRECTIONS:

Preheat oven to 350°F.  Grease two 8 ½” diameter by 2” deep cake pans with butter.  Use a food mill, sieve, cone strainer, or by hand remove the seeds from the persimmons and puree the pulp; it will reduce them from 3 cups to 2 cups.  Combine the puree with the buttermilk.  Beat the remaining butter and sugar in the bowl of an electric mixer with the paddle attachment until fluffy.  Add the eggs one by one.  By hand, in a large mixing bowl, stir the persimmons into the butter.

Sift all the dry ingredients together and fold them into the persimmon mixture.  Pour the batter into the baking pans and place the pans in a larger pan filled halfway up with warm water.  Bake, uncovered, for 1 hour or until the pudding is firm at the center, has pulled away from the sides of its pan, and a paring knife inserted into the center of the pudding comes out clean.

Serve hot with fresh whipped cream.  This keeps well in the refrigerator for 4 to 5 days and reheats beautifully in the oven.

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This bark has a yellowish mold on it, but the shape and size of the bark is quite unique to a persimmon tree.