We left on Friday morning in time to spend the afternoon floating on a small lake in southeastern Ohio casting for bass. It's called belly boat fishing and requires nothing more than kicking your feet (with fins) to guide an inflatable "boat" to wherever you think the fish might be biting. I call it belly-laugh fishing as I found myself grinning the entire afternoon.
We spent Saturday morning wandering around the PawPaw festival, a gathering devoted to all things pawpaw: ice cream, beer, lectures, vendors, competitions, music, trivia, cooking demonstrations, and storytelling. It was Ed and me, and hundreds of other pawpaw aficionados.
We have a dozen or so pawpaw trees scattered around Farm Dover, but are always interested in learning more about this amazing native fruit that tastes like a custardy cross between a banana and mango. Only one of our trees has actually produced fruit, but we remain hopeful that most of the others are getting near fruit-bearing age (4 to 8 years). This year I found pawpaw fruit for sale at Rainbow Blossom and bought enough to make two batches of pawpaw ice cream.
If you haven't tasted a pawpaw, you are missing out on a delicious life experience. Keep your eyes peeled for pawpaw trees growing in the wild, plant some of your own (I've got seeds I can share), or head to the Ohio Pawpaw Festival next year, September 13-15.
Pawpaw ice cream
(from The Splendid Table)
2 cups pawpaw pulp (or more, if you have it)
1 cup sugar
2 cups cream
2 cups milk
Combine the pawpaw pulp and sugar. Stir in the cream and milk. Pour mixture into an ice cream maker and freeze according to the manufacturer's directions.
- 2 cups pawpaw pulp (or more, if you have it)
- 1 cup sugar
- 2 cups cream
- 2 cups milk
Combine the pawpaw and sugar. Stir in the cream and milk. Pour mixture into an ice cream maker and freeze according the manufacturer’s directions.