Edible Plants from the Landscape

September 19th (the third Thursday in September this year) is National Pawpaw day! Pawpaw fruit ripens in the US between the end of August and October, depending on your region, and while the fruit is commonly enjoyed raw, there are a great many dessert recipes to try at the link here: Kentucky State University | Recipes and Uses (kysu.edu)

Here’s an extremely easy “recipe” for a sorbet that just requires a little prep and patience:

Paw-Paw Sorbet | Sunberry Jam Blog

• Cut the paw-paw fruits into halves, remove the seeds and separate the flesh from the skins.
• Freeze the fruit flesh for about three hours.
• Put the frozen fruit into a high-speed blender or a food processor and process until smooth (not for too long to avoid heating it up).
• Put the sorbet into a container and leave it in the freezer for an additional hour to get the best consistency.
• Serve alone, or with some fruits, maple syrup or coconut cream.

2. Tropaeolum (Nasturtium)

A favorite of painters and staff member Chanelle Russ alike, nasturtiums flower in a variety of warm colors. Often used as companion plants in veggie beds, they attract pollinators and, in vining form, send their rounded leaves tumbling over edges or creeping up supports.

They have a peppery taste, and are frankly more decorative than delicious, but are nevertheless a lovely addition to particular dishes.

For this salad pictured, follow an approximation of the following recipe, to taste:

 Dressing: mix

• ½ cup olive oil
• ¼ cup red wine vinggar
• 1 Tbs Dijon mustard
• 1 Tbs maple syrup or honey
• 1¼ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• Mix and store in a jar in the fridge for up to 1 month
• Apply to a combination of:
  • 2 parts butter lettuce to 1 part arugula
  • Sun Sugar yellow cherry tomatoes, halved
  • Small beets, roasted (or steamed), skinned, and sliced or quartered
  • Goat or feta cheese
  • Nasturtium leaves to taste (no more than ¼ salad)
  • Nasturtium stems cut to season, a la chives
  • Nasturtium flowers to match or complement your cherry tomatoes

3. Amelanchier ssp. (Serviceberry)

The most flavorful berries are those of the Amelanchier alnifolia (according to the Illinois Extension), but Amelanchier laevis berries are also delicious. This is a beautiful ornamental tree that features frequently in Hoerr Schaudt gardens, and its berries are popular enough with birds that one will likely have to fight to harvest them.
 

The berries are ripe when their red has turned to a deeper purple, such that they almost resemble blueberries – and they can be used in a similar fashion. Below are links to multiple pie options, jams, chutneys, and more:

Five Things To Do With Serviceberries (including pie!) – Not Far From the Tree

Serviceberry Pie (Yes, you can eat them!) – Lost Recipes Found