Edible Mountain Story Archives - Page 4 of 5 - West Virginia Public Broadcasting

Edible Mountain – What Is A Paw Paw?

You may have heard of the Paw Paw, but how much do you really know about this mysterious Appalachian fruit? Learn about the Paw Paw from WVU Core Arboretum Director Zack Fowler!

Edible Mountain – What Is A Paw Paw?

Paw Paws are the only member of the Asimina family that do not grow in the tropics—instead they grow here in Appalachia. But they certainly taste tropical. They’ve never been commercialized because they only last about three days on the shelf.

How did this tropical fruit tree with a big, heavy seed get to Appalachia? The theory is that extinct megafauna like woolly mammoths and ground sloths moved the Paw Paw into this region thousands of years ago.

The banana-mango-like Paw Paw starts to ripen in early September; which makes it the perfect time to get out in woods, find one and enjoy!

If you want to try and grow a Paw Paw, save the seeds and plant in March or April. Water well, and expect to wait until July or August before you see it start to sprout.

Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.

Disclaimer: Folks, we hope that you take caution when entering the forest. Please always be aware of your surroundings, while treading lightly, so as to not disturb the natural joy and wonder that our wilderness provides.

Although most of the flora or fauna described in Edible Mountain has been identified by experts in the field, it is critical to your health and safety that you properly identify any item in the forest before eating or touching it. If you are uncertain about anything, please leave it alone and ask for an expert’s advice. Many dangerous plants and fungi share similar properties, which make them easily confused with their nonlethal relatives.

West Virginia Public Broadcasting (WVPB) wants you to discover, protect and enjoy your natural surroundings. We do not want to see you harmed. Please harvest sustainably so that the bounty can be enjoyed by future generations.

The information contained within Edible Mountain is for general information purposes only. WVPB assumes no responsibility for errors or omissions in the contents on this service. WVPB make no guarantees as to the accuracy of the information presented, and any action you take upon the information in this program is strictly at your own risk.

In no event shall WVPB or contributors be liable for any special, direct, indirect, consequential or incidental damages or any damages whatsoever, whether in an action of contract, negligence or other tort, arising out of or in connection with the use of the service or the contents of the service. WVPB reserves the right to make additions, deletions, or modification to the contents on the service at any time without prior notice.

Edible Mountain – How To Make Sumac Lemonade

Staghorn Sumac has been used used to treat colds since ancient times. Learn how to make Sumac Lemonade with nature photographer Buddy Dempsey!

Edible Mountain – How To Make Sumac Lemonade

Used as a spice throughout the Middle East, Sumac berries makes a pleasent, lemon-flavored tea that’s rich in Tannic Acid. Be sure to filter the tea to remove the tiny hairs, which can irritate the throat.

Warning – Staghorn sumac is a member of the cashew family, so be careful if you have nut allergies. Also, do not pick white Sumac berries; these belong to Poison Sumac.

Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.

Edible Mountain — How To Make Chanterelle Ice Cream

Time for that classic summer treat, ice cream flavored with …mushrooms? Trust us, it’s delicious. Learn how to make Chanterelle Ice Cream with mushroom expert William Padilla-Brown.

Chanterelle mushrooms became a delicacy of French cuisine in the 18th century. They have a sweet, fruity aroma that makes them popular in cooking, and a wonderful complement to homemade ice cream. Be careful and use a field guide if you’re picking your own Chanterelles. They have a look-alike called Jack-o’-lantern that will make you sick.

Chanterelle Ice Cream Recipe From William Padilla-Brown

1 Quart of Milk

13.5 oz Full Fat Coconut Milk

2 to 3 oz of Maple Syrup

Vanilla Extract to taste

A ‘mess’ of Chanterelle mushrooms, rinsed

Put milk in a pot on medium low heat and bring to a simmer.
Add the Chanterelles and simmer for 5 minutes, then remove from heat.
Add coconut milk, maple syrup, and vanilla to the blender, and blend.
Add the strained milk to the blender, along with a large spoonful of Chanterelles.
Blend until smooth, then let cool.
Add to your ice cream maker, or transfer to a pan and freeze.
Garnish with more Chanterelles if you like, and enjoy!

Edible Mountain – Cordyceps: The Zombie Mushroom

Cordyceps, often called the zombie mushroom, is an elusive target for any mushroom hunter. Learn how to find this strange and valuable fungus with mushroom expert William Padilla-Brown!

-s

A parasitic mushroom that attacks the host insect, the cordyceps replaces its tissue with fungus and spores. It even takes over its host’s nervous system, controlling the insect and positioning it to distribute the spores. That’s how it gets its spooky nickname.

There are thousands of species of cordyceps associated with almost every insect. One commonly found in West Virginia is cordyceps militaris; it’s so successful because it can live on 32 different species of insects, including the sphinx moth seen in our video.

Padilla-Brown is mushroom grower, forager, and educator and entrepreneur.

“Cordyceps is like an energy tonic,” he said. “It’s also a powerful aphrodisiac, it’s great for respiratory health, it can help get more oxygen into your body, so it’s really good at fighting the effects of hypoxia”.

A self-taught mycologist, a biologist who studies fungi, Padilla-Brown will make thousands of clones in his laboratory of every cordycep he finds.

“There’s a lot more research coming out that shows that it has compounds effective against retroviruses like HIV, AIDS, and malaria, which has incredible potential,” Padilla-Brown said. “So there’s a lot more research that needs to be done”.

Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.

Disclaimer: Folks, we hope that you take caution when entering the forest. Please always be aware of your surroundings, while treading lightly, so as to not disturb the natural joy and wonder that our wilderness provides.

Edible Mountain – How To Make Dandelion Jelly

Don’t weed those dandelions out of your yard, make them into a tasty treat instead!

Melissa Rebholz from Public Market in Wheeling shows us how to make dandelion jelly, and shares her recipe with us.

Dandelion jelly only uses the blooms, but every part of the dandelion is edible and a rich source of vitamins A, C and K. It also contains high levels of iron, calcium and potassium.

Dandelions are also an important part of the food chain for bees and other pollinators. It’s another great reason to let them grow instead of mowing them down or treating your lawn.

The flavor of the dandelion starts slightly bitter, but the sweetness in jelly balances it out wonderfully. Try making a batch and soon you’ll spreading it on your toast thick in no time!

Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.

Dandelion Jelly Recipe From Melissa Rebholz

3 cups dandelion blooms (yellow petals only)
4 cups water
1 Box Pomona’s Low Sugar Pectin
2 cups sugar
Juice of 1 lemon
1 tsp vanilla
1/2 or 1/4 pint canning jars

Bring 4 cups water to a gentle boil. Pour the water over the dandelion blooms in a heat resistant container (a half gallon Ball jar works great). Steep the blooms as you would a tea for 24 hours at room temperature or 48 hours in the fridge.
Drain the tea removing the blossoms into a small stock pot.
Follow the directions in the Pomona’s pouch to make calcium water and set aside.
Combine sugar and 4 tablespoons of pectin in a small bowl and whisk to combine well. Set aside.
Add the juice of 1 lemon and 4 tablespoons of calcium water to the dandelion tea. Bring to gentle boil over heat. Slowly whisk in the pectin/sugar while the tea is boiling. Boil the tea with sugar/pectin for 1 minute. Remove from heat and add vanilla.
<li “=””>Immediately pour into a pitcher to begin filling jars while liquid is very hot. As you fill each jar to about ¼ inch from the top, put the lid on and invert the jar. When all the jars are full and inverted, wait 5 minutes and turn them right side up.
Let the jars cool and remain in the same place for 12 hours to properly seal. If a jar doesn’t seal it can be stored in the fridge and used within 30 days.

Edible Mountain – How To Create A Yard Salad

One person’s weeds are another one’s lunch. Your own yard may have a bounty of wild plants that are both edible and tasty. Learn how to make a yard salad with Barbara Volk!

The wise woman tradition of Appalachia has been passing down the knowledge of native plants for many generations, identifying which ones can be used as food and medicine. Here’s just a small taste of what might be growing in your neighborhood. You may be inspired to step outside and create your own salad.

Caution: Some plants can be dangerous if eaten. Consult a field guide or an expert’s advice before picking and eating any plant that can not be completely identified and confirmed.

Edible Mountain is a bite-sized, digital series from WVPB that showcases some of Appalachia’s overlooked and underappreciated products of the forest while highlighting their mostly forgotten uses.