Pawpaw season is here again! Our kitchen is once again overrun by this delicious and short-lived fruit.
(At some point, I should probably give a little rundown of what pawpaws are since most people aren’t familiar with it. Add that to the list of things to do…)
When we first moved in, I made a large batch of pawpaw butter, which I then handed out to family and friends. Last year, we were not particularly prepared, so we just processed a lot of the fruit and froze the puree. This year… This year, I have PLANS.
I gave a whole mess of fruit to a friend last year and he made a delicious pawpaw liqueur with it. It was sweet with some ripe fruity notes, but finished like buttery caramel. I want to try my hand at making it. I started an infusion today using frozen puree, and I’ll do another one with fresh. I’m curious how they’ll compare and how the puree holds up with storage.
But since it looks like we’ll have a lot of fruit again this year, there’s still room for experiments. So today, I made a pawpaw pepper sauce.
Peppers for days.
For various reasons, outside of a little weeding here or there, A and I haven’t done much with the garden for the past couple of weeks. We went out there today to weed in earnest (it never ends) and were confronted by a verdant explosion.
Cue a busy morning of making pesto, making sikil pak, drying herbs, and making kale chips. I infused the lemon verbena into some simple syrup for cocktails later.
Top: dill, lemon verbena, tarragon, marjoram. Bottom: oregano, basil, parsley.
This wasn’t even a full harvest. This was just trimming stuff back. An abundance of kale is not pictured, though you can see it peeking into frame in the upper right.
Little pawpaws were coming in too, which is very exciting.
I’m slightly worried that they’re going to ripen right when we’re going on (or during) our Europe trip. Pawpaws have a distinctly short shelf life and go quickly from perfectly ripe to way too overripe. So timing the picking and processing of fruit is very important. I’ll have to come up with some contingency plans (I can think of at least one person who would be ecstatic to help me out…).
I’m super excited for the cucumbers and beans to come in. Thus far, the garden experiment this year has been working quite well.