Cob Oven

Video tutorial: How to make pizza in a wood-fired cob oven

Video tutorial: How to make pizza in a wood-fired cob oven thumbnail

Learn how to make pizza in a wood-fired cob oven (plus tri-tip steak) in this simple, step-by-step video tutorial.


Previously, we’ve written about:

Now we want to help you take things to the next level… 

New video tutorials: how to cook in a wood-fired cob oven 

Sometimes with new and more technically difficult skills, it’s helpful to go beyond words and photos to get a better sense of how to do something. Such is the case with cooking in a wood-fired oven, which can seem daunting and even a bit dangerous for the uninitiated. 

Our wood-fired cob oven is about 10 years old and weather beaten, but still works great.

Our wood-fired cob oven is about 10 years old and weather beaten, but still works great despite not being as efficient at storing heat as it once was.

Thus, we’re creating a video series in which we walk you step-by-step through the how-to’s of actual wood-fired oven meals we make in our cob oven. In the process, we hope you’ll learn exactly how to make your own unforgettable wood-fired meals — the ultimate “slow food” experience.  

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    Recipes

    Recipe: Guava butter

    Recipe: Guava butter thumbnail

    This guava butter recipe makes a tropical-flavored sweet and savory spread you can eat as-is or use to amp up other dishes. Put guava butter on yogurt, milk kefir, oatmeal, toast, grilled meats, or other well-paired dishes. 


    We previously wrote an in-depth guide about how to grow guavas in containers in non-tropical climate zones. We’re fruit addicts who love to push our growing zones and have accomplished our mission of being able to pick fresh fruit every month of the year in our 7b growing zone. (Guavas ripen in fall for us.)

    One [good] problem with fruit trees is they produce more and more fruit each year as they mature, eventually leading to more fruit than you can possibly eat fresh all at once. This year, our two potted guava trees have been producing fruit far faster than we can eat fresh. (We grow ‘Ruby Supreme’/’Homestead’ and ‘Peruvian White’.)

    That means we’ve had to figure out some good cooked guava recipes made from fresh guava fruit. As much as we love eating fresh guavas, cooked guavas are arguably even more delicious than the raw fruit.

    Guavas also have tons of tiny hard seeds inside that some people might find objectionable (we just swallow them). However, cooking then straining the seeds is a good workaround for that problem, too. 

    A closer look at the inside of the two guava varieties we grow. As you can see, the inside is filled with lots of small seeds, which are very hard. The area in the very center of a guava fruit actually has the best, most intense flavor.

    A closer look at the inside of the two guava varieties we grow. As you can see, the inside is filled with lots of small seeds, which are very hard. The area in the very center of a guava fruit actually has the best, most intense flavor.

     

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    14 Comments

    • Reply
      Christi
      October 16, 2024 at 6:34 pm

      How many cups of pulp do you end up with for putting into the crockpot? The 10# in your recipe is not helpful by itself, as it is so much easier to just use a spoon to remove the seeds from quartered guava prior to chopping the fruit. Our tree is so productive, the bit lost with the seeds is not missed and saves a huge amount of time. I am trying to calculate the sugar, spices, vinegar ratios to the amount of actual de-seeded pulp

      • Reply
        Aaron von Frank
        October 17, 2024 at 12:15 pm

        Hi Christi! As we note in the article, the area in the very center of a guava fruit around the seeds actually has the best, most intense guava flavor, so we think it’s worth the bit of extra time and effort to strain the cook, pureed fruit early on in the process. The seeds also strain out quite easily at that point – not so if you were to try to de-seed the raw fruit. As for the quantity of pureed pulp: we start with about 10 cups. Hope this helps and let us know how your guava butter turns out!

    • Reply
      Nicole Trujillo
      August 17, 2024 at 12:42 pm

      Am I correct in understanding you do not boil the guava and do blend it in the pan with the water from cooking?

      • Reply
        Aaron von Frank
        August 17, 2024 at 1:59 pm

        Hi Nicole! In the first step, you’re just cooking chunks of guava in water long enough to soften so the seeds can be strained out (about 20 minutes). Optional, but you can quickly immersion blend the guava prior to straining out the seeds since the seeds are too hard to be blended, OR you can pulverize the guava pulp during the process of seed straining via your chinois strainer. From there on, you’ll just slow cook the guava pulp (with flavorings) until it’s thickened to your liking. Does this answer your question?

    • Reply
      Adelene
      October 14, 2023 at 2:04 pm

      Hello,
      This recipe sounds great! I plan on making this recipe soon.
      I have an immersion blender and plan to use it after the guavas are done boiling. But what do you do after that? Do you strain it in a colander to remove seeds or just dump everything into crockpot?
      Thanks!

      • Reply
        Susan von Frank
        October 16, 2023 at 8:03 pm

        Hi Adelene! Sorry for our slow response. We have a good excuse: we’re on vacation.

        Answers to your questions: During the initial 20-30 minutes of cooking the guava chunks, your aim is to soften the fruit enough to make it easy to remove the seeds. We recommend using a chinois strainer. If you don’t have a chinois strainer, you could use either a metal pasta strainer or cheesecloth, but a chinois strainer will be easier. Prior to straining the seeds and while the guavas are still in the pot, you can immersion blend the guavas but you don’t necessarily have to at that point. That just makes it easier to remove the seeds.

        Once you’ve strained the seeds out, you’ll pour the guava pulp back into a crockpot, add the other ingredients, and continue cooking as per the recipe card.

        Does this clarify things a bit? Please let us know if you have other questions.

    • Reply
      Desha
      September 22, 2023 at 7:27 pm

      Thanks for sharing! I too make guava butter but here in Hawai’i we do it differently. I love seeing the way this fruit can be used in so many ways! I’ll have to give this a try one day 🙂

      • Reply
        Aaron von Frank
        September 22, 2023 at 10:05 pm

        Would love to hear how you make guava butter in Hawaii! Yes, it’s a wonderful fruit. 🙂

      • Reply
        Lyndsay
        September 29, 2024 at 8:38 pm

        hi! do you peel the guava before boiling?

        • Reply
          Aaron von Frank
          October 2, 2024 at 3:04 pm

          There’s no need to, but you can if you want. We don’t.

    • Reply
      Kim
      January 1, 2022 at 5:04 pm

      How many cups of the guava should the 10 lbs be ?

      • Reply
        Aaron von Frank
        January 2, 2022 at 10:44 am

        Hi Kim! Sorry to say that we don’t know and don’t currently have any ripe guavas so as to provide guidance. We purposefully did NOT include cups in the guava measurement because that metric could vary depending on the size of guavas used or how they were cut. Pounds is the most accurate measurement since fruit size and cut won’t affect weight. Thankfully, this quantity (10 lbs) can easily be weighed on a standard bathroom scale, even if you don’t have a kitchen scale. Hope this helps and hope you enjoy this guava butter recipe!

    • Reply
      Jay
      November 28, 2020 at 8:23 pm

      Thank you for this must try recipe!! I didn’t know how best to use my bounty of pink flesh guavas, besides donating .
      Would it be ok to use stevia/ splenda or only sugar will do? Diabetes in the family. Any way to adapt for sugar free , non spoiling results?
      Happy Holidays …….

      • Reply
        Aaron von Frank
        November 28, 2020 at 10:12 pm

        Hi Jay! Sugar is used solely as a flavoring so you should be fine using stevia or a bake-specific splenda. Not sure how much to tell you to add, so maybe just add until you’ve reached the desired sweetness. Please check back and let us know how your sugar-free version of this guava butter turns out, thanks!

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    Recipes

    Maitake mushroom soup recipe (based on Thai tom kha gai)

    Maitake mushroom soup recipe (based on Thai tom kha gai) thumbnail

    This maitake mushroom recipe is inspired by Thailand’s famous tom kha gai soup. Savory, slightly sweet, and incredibly delicious, it also features lemongrass, limes, and coconut milk. 


    A lifelong love of Thai food

    One of my favorite cuisines growing up was Thai. The flavorful ingredients in Thai food might as well have been from another planet compared to the relatively bland ingredients used in local fare.     

    My family lived in South Carolina and in those days there probably wasn’t a Thai restaurant anywhere in the state. Finding a nearby Asian grocery or Thai ingredients at a local grocery store was probably impossible, too. 

    My exposure to Thai food came during winter and summer trips to see family in Tampa, Florida. During each visit, our family would go to different ethnic restaurants, and Thai was always top of the list of favorites. A giant bowl of tom kha gai was the first thing we’d order.

    Fast forward a few decades: it’s no accident that two of the primary flavors in this childhood-favorite soup — lemongrass and makrut limes — are now plants The Tyrant and I grow in our gardens. Thankfully, The Tyrant is also a huge fan of Thai food. 

    Read:

    Freshly harvested lemongrass stalks bursting with flavor. Read our detailed article about how to grow lemongrass to add this flavorful plant to your garden.

    Freshly harvested lemongrass stalks bursting with flavor. 

    With it now being maitake mushroom season (also called hen of the woods), we decided to create a soup recipe that combined two of our favorite things: the flavors of tom kha gai with the flavors and medicinal benefits of maitake mushrooms. 

    Best of all, baby Sebastian, who is in the midst of baby led weaning, absolutely loves the broth from this soup as well. So the next generation is already a fan of Thai food! 

    Our maitake mushroom soup inspired by Thai tom kha gai.

    Our maitake mushroom soup inspired by Thai tom kha gai. A maitake mushroom (background) looks on in horror…

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    2 Comments

    • Reply
      Sharon
      January 1, 2022 at 7:06 pm

      yum yum yum.
      I couldn’t find fresh lemongrass so I used Lemongrass paste in a tube (1Tbsp) and I added 2 teaspoons f red curry paste because I LOVE curry.

      • Reply
        Aaron von Frank
        January 2, 2022 at 10:46 am

        Glad you enjoyed our Thai maitake mushroom soup recipe, Sharon! This is one of our favorite maitake soup recipes as well. Good call on the addition of red curry paste. And thanks also for providing an alternate for other folks who might not have fresh lemongrass on hand.

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    Foraged Recipes

    Lion’s mane mushroom chowder

    Lion's mane mushroom chowder thumbnail

    Find out how to make lion’s mane mushroom chowder! This rich and savory chowder is based on the classic New England clam chowder, but features lion’s mane mushrooms (forest food) instead of seafood. 


    Fall mushroom foraging 

    The Tyrant and I enjoy taking Baby Sebastian out for long hikes at least a couple times each week. We typically come home with bags of free food from the forest, if we’re not hiking in spots where foraging is illegal. 

    Wild mushrooms being one of our favorite forest foods, fall hikes mean we’re on the lookout for lion’s manes, maitakes, blewits, and other cool weather fungal delicacies.

    This year, we found our earliest ever lion’s mane mushroom (which has a taste somewhat similar to crab meat) during the first week of October. It was sheltered from the hot 80+ degree dry, sunny days inside the center of a fallen tree. Yay! 

    Hello, gorgeous. A lion's mane fruiting from the center of a fallen tree.

    Hello, gorgeous. A lion’s mane mushroom fruiting from the center of a fallen tree.

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    4 Comments

    • Reply
      Signe Vesterdorf
      November 27, 2023 at 7:36 am

      Hi Aaron,
      I’m going to try out your lion’s mane chowder but wonder if it’s okay to put leftovers in the freezer?
      Thanks in advance!

      • Reply
        Aaron von Frank
        November 29, 2023 at 10:55 am

        Hi Signe! Sorry for my slow response. Yes, this lion’s mane chowder will store perfectly well in your freezer. Enjoy!

    • Reply
      Brent Pearce
      October 11, 2021 at 2:38 am

      Very satisfying and tasty recipe. Thank you!

      • Reply
        Aaron von Frank
        October 11, 2021 at 10:25 am

        Thanks, Brent! Glad you enjoyed the lion’s mane mushroom chowder recipe!

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    Recipes

    American persimmon pie w/ chestnut flour crust & maple whipped cream

    American persimmon pie w/ chestnut flour crust & maple whipped cream thumbnail

    This American persimmon pie is made with a chestnut flour crust and maple whipped cream: three complimentary layers of flavor from three different tree species. Decadent! You can also use this recipe even if you don’t have chestnut flour OR if you have Asian persimmons. 


    We should start this recipe article by saying we don’t eat dessert very often, maybe once every couple of weeks. (Unless you count a piece of fresh-picked fruit as dessert.) 

    We generally think it’s a good idea to avoid foods with added sugar, especially if they’re combined with other highly processed ingredients (example: white flour). However, we also think it’s a good idea to indulge in homemade seasonal dessert from time-to-time.

    There’s wisdom in Michael Pollan’s eating rule: “Eat all the junk food you want as long as you cook it yourself.” When we do eat sweets/desserts, they’re homemade and the main ingredients are typically home-grown or foraged — not as frictionless a process as popping open a bag of pre-made cookies.  

    In short: we’d love for you to enjoy this persimmon pie recipe as much as we do. However, since we also want to encourage people to be their best/healthiest selves, don’t overdo it!  

    Oh, yeah. American persimmon pie with chestnut flour crust and maple whipped cream topping.

    American persimmon pie with chestnut flour crust and maple whipped cream topping.

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      In Depth

      10 tips to reduce pollution from your yard: expert interview!

      10 tips to reduce pollution from your yard: expert interview! thumbnail

      Want to reduce pollution from your yard? We asked the experts at Greenville County Soil & Water Conservation District to share proven tips you can use to make your yard safer and cleaner — and help reduce local water pollution in the process. Watch or read to find out how! 


      I. Video interview: Top 10 tips to reduce pollution from your yard

      Want to jump right to our video interview with the experts from Greenville County Soil and Water Commission? Here you go:

       

      (*Note: If you run ad blocking software, the video may not display – sorry! Here’s an alternative YouTube link.)

      Special thanks to the following experts from Greenville County Soil & Water Conservation District for their participation in this interview:

      • Lynn Pilewski
      • Chaneen Haler
      • Kirsten Robertson

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      5 Comments

      • Reply
        Greg Werks
        June 26, 2023 at 3:24 am

        Reducing pollution in your yard is crucial for a healthier environment and ecosystem. These ten tips offer practical ways to minimize pollution, such as using organic fertilizers, managing stormwater runoff, and avoiding harmful pesticides. Let’s take action and make our yards a haven for nature and ourselves. Together, we can create a greener future and preserve the beauty of our planet.

      • Reply
        April Gordon
        October 6, 2020 at 8:33 am

        Terrific and much needed information. In the video a Carolina yard certification is mentioned. Could you give a link to this and how to become certified. Thank you.

      • Reply
        Alison Raborn
        October 5, 2020 at 8:33 pm

        Get tips and worth printing out. However you forgot how HOA’s (Home Owner Assocation) play a huge role in polution. They want GREEN lawns and golf courses, and they want that grass short. No washing car’s on the lawn and so on. Someone needs to educate them.

        • Reply
          Aaron von Frank
          October 6, 2020 at 11:15 am

          Yes, HOAs and professional lawn care companies are a big obstacle that can impede on sensible, practical, ecologically-minded lawn care practices, unfortunately. Since HOAs are representative of the people in a particular community, hopefully their rules and goals will shift as individuals’ understandings shift. And the same goes with lawn care companies – if consumers start asking questions about what they’re using or requesting different services/products, they’ll respond to market demands. Kind of a perfect storm right now though.

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      Recipes

      Lion’s mane mushroom soup with broccoli and potatoes

      Lion's mane mushroom soup with broccoli and potatoes thumbnail

      Lion’s mane mushrooms are a gourmet and medicinal mushroom with proven brain-boosting benefits. Here’s a simple, delicious lion’s mane soup recipe you can make with fresh or dehydrated lion’s manes. 


      We’ve previously written all about how to grow, forage, and use lion’s mane mushrooms (including our vegetarian lion’s mane mushroom “crab cake” recipe). So we won’t spend any more time detailing those topics…

      In this article, we’ll detail a simple lion’s mane soup recipe you can make using your choice of fresh or dried lion’s mane mushrooms. This is a delicious savory soup that can be eaten as a stand-alone meal or a side. 

      The inspiration for this recipe came from our desire to come up with baby-led weaning recipes that would get both lion’s mane mushrooms and broccoli into Sebastian, our baby. Both ingredients present some choking hazards, so a soup seemed like a good solution. 

      Thankfully, Sebastian loves his lion’s mane soup and so do his parents! 

      Lion's mane mushroom soup recipe

      A bowl of lion’s mane mushroom soup garnished with cheddar cheese, garlic chive leaves, garlic chive flowers, and rosemary flowers. Delish!

       

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      7 Comments

      • Reply
        Andrea Blossom Yoga
        March 18, 2025 at 9:36 am

        This had a delicious complement of tastes. I’m on a keto vegan cycle and was searching for recipes. I just left out the potatoes. It was still wonderful. I served it with tons of fresh coriander, nutritional yeast and hemp and sesame seeds on top.

        • Reply
          Aaron von Frank
          March 18, 2025 at 10:53 am

          Glad to hear you enjoyed this lion’s mane soup! Thanks for the tips for others who might want to go with a keto version of the recipe.

      • Reply
        Donna
        April 26, 2023 at 8:13 pm

        Wonderful! I had never cooked with Lion’s Mane mushrooms, but this recipe made a delicious, hearty soup. I used kale instead of broccoli, and added a few herbs. Otherwise, followed your recipe and am very happy with the result. Thank you!

        • Reply
          Aaron von Frank
          April 27, 2023 at 11:00 am

          Wonderful! So glad you enjoyed our lion’s mane soup recipe. 🙂

      • Reply
        Niko
        June 1, 2022 at 1:49 am

        The base of the soup is okay, but it needs more flavor. I added a lot more salt and pepper than it suggests (veggie broth instead of water might work great as well). I also added the juice from half a lemon which made it infinitely better.

        • Reply
          Aaron von Frank
          June 1, 2022 at 11:34 am

          Thanks for the modification tips, Niko! Glad you enjoyed the lion’s mane soup.

      • Reply
        April Gordon
        November 15, 2020 at 3:23 pm

        My family enjoys foraging edible mushrooms. Yesterday we found a lion’s mane in the woods nearby and went online for a recipe to use it. We discovered your broccoli and lion’s mane soup and cooked a modified version of it. It was delicious! We made three changes: we didn’t have broccoli so used cauliflower, we used two rather than four potatoes, and stirred grated cheddar cheese into the soup rather than using it as a topping. We look forward to making this with broccoli next time and trying your lion’s mane “crab” cakes.

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      Parenting

      Baby-led weaning: 10 helpful tips from two food-loving parents

      Baby-led weaning: 10 helpful tips from two food-loving parents thumbnail

      Baby-led weaning (abbreviated BLW) is a method of introducing solid foods to your baby that helps them establish a healthy, life-long relationship with food. In this article, we’ll detail our top tips to help other parents interested in baby-led weaning.


      Watching your baby develop helps you reflect on the things you don’t reflect on as an adult. A few examples: 

      • how difficult it must be to form and organize thoughts without the underlying structure of language;
      • the crazy challenge of mastering thousands of tiny movements in your mouth while delicately exhaling air in order to form words; 
      • the death-defying act of placing chunks of food into your mouth, smushing it, then using dozens of tiny muscles to push those foreign substances down your throat rather than your airway. 
      Sebastian practicing the art of eating and painting his surroundings in food.

      Sebastian, our baby, practicing the art of eating via baby-led weaning… and painting his surroundings in food.

      Thank goodness for your default mode network (DMN)

      If you’re reading this, you’ve probably had lots of practice being human and doing human things. In fact, you’ve had so much practice human-ing that your brain’s default mode network doesn’t even require you to consciously think about the things that were once mountainous challenges to your younger you.

      You can walk, talk, and eat simultaneously (and take a selfie while doing it) with minimal mental effort. Instead, you can focus those precious mental resources on finding your lost keys. Or teaching your baby how to eat…  

      Who wouldn't want to kiss that face? Baby-led weaning is a humorously messy affair.

      Who wouldn’t want to kiss that face? Baby-led weaning is a humorously messy affair, and we feel like we’re learning as much from the process as our baby is.

      Things you might want to consider about your (and your baby’s) relationship with food… 

      My wife and I have a serious love of food. We grow it, forage it, cook it, enrich our social bonds over it, and use it to keep our minds and bodies working optimally

      Food is not a cheap transactional relationship to us; it’s a loving marriage. We’d no sooner go to a fast food restaurant than we would go to a strip club. That’s not to sound judgmental or snooty, it’s just to say that’s not the relationship we’re after with our food or with other human beings. 

      That’s because we’re intimately familiar with how the plants, animals, and fungi we eat grow and form. We know how the microbes in the soil and their plant hosts work together, night and day for months or years, dancing to the rhythm of the sun’s cycles to produce the calories that ultimately fuel us. We know the rich social lives and joy that other animals experience and don’t just view them as hunks of protein on a plate.

      We’re aware and grateful for all of it. We love our food. And we understand that our relationship with our food can either make us sick or serve as the foundation of our health, depending on the relationship we form with it. 

      This is the type of food relationship we want to foster in Sebastian (our baby) as well… 

      Baby-led weaning: baby eating vegetables.

      We’re always curious to see what Sebastian will reach for first on his plate during our baby-led weaning sessions. In this case, it was broccolini. Yes, he did enjoy chewing on the calamari with sun dried tomato sauce as well.

      Food relationships start in the womb 

      Technically, Sebastian’s relationship with food began in the womb. Susan ate a varied, seasonal diet throughout gestation, so Sebastian had exposure to myriad flavors and nutrients.   

      Interestingly, research has shown that flavors from the food mom eats are evident in the amniotic fluid the baby consumes, which then helps shape baby’s early flavor preferences postpartum. Flavors in breastmilk also shape baby’s food preferences.   

      These early exposures help tune the baby’s taste preferences to the cultural-specific foods they’ll encounter out of the womb, giving them a better chance of survival. This also explains why American babies might prefer the taste of slurpies and fried chicken to spicy lamb curry and lentil-kale soup.

      Whether we intend to or not, moms and parents are programming/engineering their babies’ lifelong relationship with food from the womb forward. Since diet is highly predictive of health outcomes (morbidity and mortality), these are not decisions to be taken lightly.        

      Introducing baby-led weaning

       

      *Note: Above video showing 9 month old Sebastian starting a baby-led weaning meal may not display if you run ad blocking software – sorry!

      We knew the above information prior to having our baby, which is one of the reasons we fought so hard for breastfeeding. What we didn’t know: how should we introduce our baby to solid foods in a way that allows him to begin forming his own loving life-long relationship with food

      Thankfully, experts and other parents had already figured this out long before our baby came along: baby-led weaning (BLW). The “weaning” part is somewhat of a misnomer since the goal isn’t actually weaning the baby per se — nor do you reduce the frequency of breastfeeding sessions for the first few months…  

      When do you start BLW?

      You initiate BLW around Month 6, or whenever your baby starts showing a strong interest in the foods you’re eating (you’ll know when it’s time!). Baby must also be able to hold up their head, grasp objects, and sit up on their own in order to safely start BLW.  

      Breastfeeding or bottle feeding still continues at the same baseline level, but baby starts getting additional calories from solid foods. With BLW, instead of spoon-feeding baby processed gruel, they’re given supervised access to an array of adult foods at each feeding — and only AFTER a breastfeeding session.

      That last point is important: baby should have some breastmilk (or formula if they’re formula-fed) in their belly BEFORE they gets to experience solid foods. That way they’re not ravenous; they’re nice and relaxed. 

      Then they get to experience the full color, texture, smell, and flavor (which is 90% smell) of adult foods. Another very important detail for us: Sebastian also eats at the table with his parents, helping to set up the normalization of shared, social mealtimes.

      When is baby weaned with BLW? 

      Every baby and family is a little different. Here’s what a typical BLW schedule might look like:

      • 6-9 Months: 1-2 BLW meals per day; same breastfeeding or bottle feeding schedule;
      • 9-12 Months: 2-3 BLW meals per day; breastfeeding or bottle feeding continues as baby/mom wants;
      • 12+ Months: 3 BLW meals per day + snacks if/when needed; breastfeeding continues as baby/mom wants, but bottle feeding would probably stop at this point.

      The WHO and other other medical organizations recommend that breastfeeding continue for two years or beyond, but baby should be getting the bulk of their calories from solid foods after 1 year.  

      Ten baby-led weaning (BLW) tips  

      We’ve learned a lot about BLW over the past three months. We wish we’d known a little more about the nuts & bolts of the process up front to save ourselves some time and headaches… 

      Thus, we’ve created a list of 10 tips and recommendations (including BLW meal ideas!) to help other parents interested in doing baby-led weaning with their babies. These BLW tips are not in any particular order; each is important in its own right: 

      1. Just because a particular food is a choking hazard doesn’t mean baby doesn’t get to eat it. 

      Obviously, there are foods that present a high risk of choking hazard that you do NOT introduce as-is during BLW. Examples: peanuts, grapes, nut butters, raw carrot sticks.

      However, you can still introduce those high-risk foods in other forms to help make sure those early exposures potentially prevent food allergies or aversions down the road. For instance:

      • we put home-grown grapes in Sebastian’s Boon pulp silicone feeder, which allows him to enjoy grapes, blackberries, and other dangerous fruits risk-free;
      • he gets peanut butter and other nut butters mixed into his yogurt, kefir, or cottage cheese;
      • we roast and puree root veggies like carrots and beets and hand him spoonfuls with his EzPz silicone spoon to put in his mouth. 
      The Boon pulp silicone feeder also comes in handy on family hikes. If we (adults) eat trail mix which is a choking hazard to babies, Sebastian gets very upset about being left out. Stick some grapes or half a plum in his chew, and he's good to go!

      The Boon pulp silicone feeder also comes in handy on family hikes. If we (adults) eat trail mix which is a choking hazard to babies, Sebastian gets very upset about being left out. Stick some grapes or half a plum in his chew, and he’s good to go!

      2. Your baby will sometimes gag… and that’s ok! 

      As pediatric occupational therapist Nekole Amber details, a 6-9 month old baby has a secret weapon to help them during BLW: their anterior gag reflex.

      Up until about 9 months, baby’s gag reflex is triggered in the first 2/3rds of their mouth. Older babies’ and adults’ gag reflex is triggered in the back 1/3rd of their mouth. That means your 6-9 month old baby is well-equipped to safely move potentially dangerous foods out of their mouths.

      The downside: this also means parents should expect some gagging during mealtime when practicing BLW. Susan The Tyrant does NOT like this part of the experience, but we both understand it’s an essential part of learning to eat solid foods, and this time window is actually the safest time for baby to start practicing.

      We can say that the frequency of gagging does decrease over time as baby gains more muscle control and experience eating solid foods. 

      *To help mitigate any anxiety and be better prepare for parenting you might also want to take infant CPR + infant choking classes.  

      3. Make water available – and make it “cool” to drink it. 

      Solid food obviously contains far less water than breastmilk or formula. That means water or other liquids are important to introduce during BLW as well, in order to prevent dehydration, constipation, etc. 

      Sebastian REALLY likes mimicking his parents and thinks we’re the coolest things ever (except for our cat and ducks). However, as much as he wants to drink water when we do, 6-9 month old Sebastian isn’t able to pick up a cup of water and drink it on his own. 

      So, at the end of a meal, one of us takes his EzPz silicone cup and pretends to take a sip of water. His eyes light up — especially when we put the cup to his mouth and let him be a cool water drinker like his parents. 

      Here again, he sometimes gags and coughs when practicing water drinking — after all, it’s a tricky skill to learn! But each sip of water, whether it successfully goes down the hatch or not, gets him closer to being a competent solo water drinker.  

      4. Repeat exposure to rejected foods (especially in different forms) will breed acceptance. 

      Sebastian gets to try new foods daily. The first bite of a new food always results in him making a weird face. Then he thinks about it for a few seconds, before either continuing to eat his new friend or tossing the offender on to the table or floor. 

      If he doesn’t like something, we don’t force him to eat it. However, we’re not aiming to raise a picky eater or a nutrient-deficient child. 

      To us, his rejection of a specific food simply means either:

      a) he needs repeat exposure to it, or

      b) (more likely) we just haven’t found the right preparation for the food to make it enjoyable for him. 

      Sebastian wouldn’t chew on a hunk of turmeric, but curried pumpkin soup with turmeric slightly sweetened with maple syrup gets a green light. Feeding him raw kale leaves is a no-go (and a choking hazard), but sauteed then blended kale, apples, and carrots is a hit.      

      *The same principle applies to adults by the way! There’s also really interesting research on repeat exposure + community cooking to help older kids who don’t initially like a particular food.   

      Side note: we've tried several different types of spoons and the one that works the best for our baby is the EzPz silicone spoon.

      Side note: we’ve tried several different types of spoons and the one that works the best for our baby is the EzPz silicone spoon since the small wide handle makes it easy for babies to grip.

      5. Baby prep – bibs, clothes, etc. 

      This tip is purely for the mental health benefits of the parent, not your baby. Baby-led weaning is M-E-S-S-Y and there’s going to be cleanup no matter what you do.

      Baby-led weaning is a dynamic process: you'll learn lots of little tricks to make it easier as you go. This early attempt taught us to remove pants and socks during mealtime (he somehow managed to remove one sock on his own). In the top left, you can see Bob the cat who loves circling Sebastian's chair like a shark.

      Baby-led weaning is a dynamic process: you’ll learn lots of little tricks to make it easier as you go. This early attempt taught us to remove pants and socks during mealtime (Sebastian somehow managed to remove one sock on his own). In the top left, you can see Bob the cat who loves circling Sebastian’s chair like a shark, hoping for scraps to drop.

      In preparing baby for a meal, here’s what we’ve found helpful:

      a. Remove baby pants and socks because they’re going to get coated with food (it’s easy to wipe off baby skin though).

      b. A short sleeve onesie/shirt is ideal unless your house is cold. If long sleeves, plan for a change of clothes after the meal. 

      c. Put a cloth bib on before you start. 

      d. Over the top of the cloth bib, strap on a Baby Bjorn bib. These bibs are worth their weight in gold! Not only do they drastically reduce baby messes, but they also catch chunks of food that baby accidentally drops, so they can go back on to the plate, thus reducing food waste.    

      6. Area prep – towels, place mats, etc. 

      Imagine putting food into a blender with no sides. That’s pretty much how the area around your baby (and your actual baby) will look when they’re done with a meal.  

      A very proud and contented baby surveying his completed baby-led weaning work.

      A very proud and contented baby surveying his completed baby-led weaning work.

      To help reduce mess and make cleanup easier, prep the area before a meal. We do the following:

      • put a washable plastic placemat under baby’s plates and bowls;
      • have damp towels on-the-ready BEFORE dining starts for major spills and to start cleaning hands and mouth as soon as mealtime is over. 
      • depending on your flooring (example: carpet or rugs), you may also want to put a large towel down on the floor under baby’s high chair. 

      Even with these measures in place, one parent is the designated “spotter” during each meal, catching food he drops or throws. Since Sebastian favors his right hand, that person is usually me (since my spot at the table is to his right). Ugh.    

      7. The right high chair makes a huge difference! 

      We can't recommend the Tripp Trapp high chair by Stokke enough. It's great for social mealtimes and baby-led weaning, plus it can be modified to fit any age - even turned into an adult chair!

      We can’t recommend the Tripp Trapp high chair  enough. It’s great for social mealtimes and baby-led weaning, plus it can be modified to fit any age – or even turned into an adult chair!

      Having the right highchair makes a big difference in BLW. The Tyrant set off looking for a high chair that met the following criteria:

      • adjustable to different ages (and foot and seat positions);
      • adjusts to a full chair so it’s something we can use forever + quality materials and construction; 
      • easy to clean; 
      • slides right up to the dining table so baby can eat meals with us;  
      • ergonomically suited to all ages – especially for eating babies. 

      The Tripp Trapp high chair by Stokke turned out to be the perfect match and we LOVE it. So does baby. (Side note: it seems like all of the baby stuff we love is Scandinavian.) 

      8. When is baby done with a meal? 

      You know when you’re full and mealtime is over (ideally). But does a baby know?

      Sebastian certainly knows when he’s done with a breastfeeding session, but we didn’t know how his internal “shut-off switch” would respond to solid foods. Would he eat himself sick or consume too many calories, we wondered? 

      Here’s what we’ve found: 

      • when he’s about 75% done, he starts making satisfied singing and cooing noises, and becomes more distracted (especially if the cat is on the prowl for fallen food);
      • when he’s full, he’ll stop reaching for food or showing interest in taking a spoon full of food from us – then it’s time to transition to cleanup. 

      We never encourage or make him eat more than he wants or clean his plate. That’s not a healthy food relationship.

      We hate food waste, so either we eat what’s left, the cat eats it, or we compost it to grow more food – depending on what the food is and what condition the food is in. (I have limits on how many times a piece of meat can be sucked on by a baby; our cat has lower quality standards.)  

      9. How to introduce meat during BLW. 

      Speaking of meat, how do you introduce meat to a baby? We should start by saying that we don’t eat much meat, but the meat we eat is high quality and humanely raised/pastured. 

      We also don’t eat any meat that’s high in mercury – which is especially important for baby. However, Sebastian loves fish like char and cod that are low in mercury. He also loves grass-finished steak, pastured pork, chicken, and duck eggs

      With meat, we either: a) cut it into 3-4″ strips that allow him to pick up, hold, and safely chew one end; or b) cut it into tiny pieces that allow him to pick up and safely swallow small handfuls. 

      Sebastian gnawing on a piece of grass-fed grass-finished steak.

      Sebastian gnawing on a piece of grass-fed grass-finished steak.

      Yes, meat is extremely beneficial for developing baby brains (especially highly bioavailable heme iron). We introduced meat right along with fruits, veggies, and starches when we first started BLW at around 6 months of age. 

      10. BLW meal examples…  

      Now you get the general idea about how BLW works. Below are some examples of baby-led weaning meals from our family. Sebastian has been eating these since around 6 months of age. 

      BLW Meal 1:

      Side note: this was an early meal. a) We no longer use cloth placemats since they end up drenched in food. b) The spoon pictured at the top was one we were gifted; it didn’t work well because the handle was too thin and long. c) We no longer put small dishes within Sebastian’s reach.

      Baby-led weaning meal - Starting top left: a) organic yogurt with peanut butter, b) sliced kiwis, c) sauteed green beans, d) pan-roasted pepper and apple slices, e) garden-fresh tomatoes, f) avocado, g) sheep cheddar. The spoon pictured at the top was one we were gifted; it didn't work well because the handle was too thin.

      Starting top left: a) organic yogurt with peanut butter, b) sliced kiwis, c) sauteed green beans, d) pan-roasted pepper and apple slices, e) garden-fresh tomatoes, f) avocado, g) organic goat’s milk cheddar cheese.

      BLW Meal 2: 

      From top: a) goat yogurt with almond butter, b) salmon, c) kiwi slices, d) garden-ripe tomatoes, e) mango slices.

      From top: a) goat yogurt with almond butter, b) salmon, c) kiwi slices, d) garden-ripe tomatoes, e) mango slices. This was around Month 7-8 and he had trouble holding on to the mango slices and gagged pretty badly. We should have cut them thicker.  

      BLW Meal 3:

      Starting top left: a) roasted pureed beets, carrots, and onions, b) organic cottage cheese, c) water, d) char (a delicious low mercury fish similar to salmon), e) avocado, f) figs.

      BLW Meal 4: 

      Avocado, roasted sweet potato (which Sebastian absolutely loves), cod, roasted pureed root veggies, yogurt + nut butter.

      Roasted pureed root veggies, kefir + nut butter, avocado, roasted sweet potato (which Sebastian absolutely loves), cod.

      BLW Meal 5:

      Starting top left: a) lions mane mushroom broccoli potato soup, b) organic cottage cheese with organic cashew nut butter, c) water, d) avocado slices, e) plums, f) duck egg omelette.

      BLW Meal 6: 

      Baby-led weaning meal: Starting top left: a) organic cottage cheese with almond butter and homemade elderberry syrup; b) apple, kale, pear blend; c) water, d) red banana, e) avocado slices, f) sauteed green beans, g) duck egg omelette with organic cheddar.

      Starting top left: a) organic cottage cheese with almond butter and homemade elderberry syrup; b) apple, kale, pear blend; c) water, d) red banana, e) avocado slices, f) sauteed green beans, g) duck egg omelette with organic cheddar.

      BLW Meal 7:

      Starting top left: a) kale, apple, pear puree, b) cottage cheese with cashew butter, c) pesto on penne pasta, d) native passion fruit inside chew (so baby doesn't choke on seeds), e) avocado slice, d) duck egg omelette.

      Starting top left: a) kale, apple, pear puree, b) cottage cheese with cashew butter, c) water, d) pesto on penne pasta, e) native passion fruit inside Boon pulp silicone feeder (so baby doesn’t choke on seeds), f) avocado slice, g) duck egg omelette.


      We hope the information in this article gives you a better idea of what baby-led weaning is and whether it’s right for your family. May your baby develop a healthy, lifelong love of food! 

      baby-led weaning Pinterest image

      Was this article helpful? If so, please share it on Pinterest!

      Other parenting articles you’ll want to chew on:

      … and more parenting articles from Tyrant Farms.

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        Gardening

        DIY: How to keep rodents off of your melons

        How to keep hungry rodents from eating your sun ripened melons - www.tyrantfarms.com

        Are rodents eating the watermelons and muskmelons (honeydew, Crenshaw, casaba, and cantaloupes) in your garden? Keep reading for a fail-proof way to keep rodents off of your melons. 


        How to outsmart and keep rodents off of your melons

        *Note: This post is NOT meant to help attractively curved women reduce unwanted affection from creepy men. However, if you’re looking for useful gardening DIYs, please continue reading…

        Are rodents eating the watermelons and muskmelons (honeydew, Crenshaw, casaba, and cantaloupes) in your garden? Keep reading for a fail-proof way to keep rodents off of your melons. #tyrantfarms #rodentprotection #diygardening #growfood #gardening #organicgardening #growingmelons #gardeningtipsandtricks

        We LOVE melons. There are tons of delicious varieties of heirloom melons that can be grown in our area of the country (southeast USA), many of which we’ve never seen in a grocery store. Eating a vine-ripened melon on a hot summer day is as refreshing as jumping into a mountain lake, but you usually don’t have to towel off quite as much after eating a melon.

        One recent summer, we encountered a serious problem with our melons: they’d pollinate, and we’d excitedly watch them grow day-by-day. However, before they’d fully mature, we’d come out to find them partially eaten with the tell-tale sign of rodent savagery: two small incisor teeth markings where the flesh had been carved out by the furry villains.

        After losing quite a few melons this way, we became extremely agitated. We didn’t know exactly what type of critter was eating our melons, since we never saw one in the act. However, we have squirrels, chipmunks, voles, and groundhogs, all of which are potential vole villains.

        What we DID KNOW was that we needed to figure out how to keep rodents off of our melons!

        The Tyrant showing off a just-picked 'Moon & Stars' watermelon that is completely undamaged by area rodents.

        The Tyrant showing off a just-picked ‘Moon & Stars’ watermelon that is completely undamaged by area rodents.

        Experimentation: Trying to keep rodents off of our melons

        We began experimenting with various remedies to see if we could outsmart the rodents.

        Trellis system 

        First, we trellised some of our melons to keep them many feet off the ground. This method proved ineffective and we grew more agitated at the thought of the creatures eating our melons while enjoying a better view.

        Bird netting 

        We reluctantly tried bird netting. (“Reluctantly” due to a previous unpleasant encounter with a trapped rat snake that we had to untie by hand.) 

        Bird netting didn’t work either and we became even more agitated as we imagined our rodent nemeses flossing their teeth with the nets after gorging on our melons. Before we had time to experiment with any other solutions, we ran out of summer.

        Unless you want to regularly remove trapped snakes by hand, don't use bird netting to protect your melons from rodents.

        Unless you want to regularly remove trapped snakes by hand, don’t use bird netting to protect your melons from rodents.

        Inspiration strikes! Melon cages…

        That winter, inspiration struck and we devised a new rodent prevention plot: wired melon cages.

        Benefits of melon cages:

        • allow needed sunlight in,
        • never wear off or wash away (like a garlic spray might),
        • can’t be chewed through by teeth, and
        • can be reused year after year.

        We’re delighted to say that we’ve never lost another melon to rodent attacks since devising melon cages.

        Step by step: How to keep rodents off your melons with melon cages

        So, here’s a simple, step-by-step method to ensure you never lose any of your melons to rodents again:

        1. Get hardware cloth.

        First, get 1/4″ – 1/2″ hardware cloth. Make sure you also have:

        • wire snips/clippers that will easily cut through the wire, and
        • thick gloves so you can handle and cut your hardware cloth without getting scraped or poked.

        2. Cut square-sized pieces of hardware cloth large enough to complete encircle your mature melons.

        Depending on the size of the melon you need to protect, cut out a square of hardware cloth that will be large enough to wrap around the fully mature melon and still fold up on either end.

        A moon & stars watermelon is going to take a lot more wire than a cantaloupe.

        3. Secure a cylindrical shape with metal string.

        How to keep rodents off of your melons, by Tyrant Farms

        The start of a rodent melon cage.

        Fold your wire square into a round cylinder shape by bringing both sides together. Using metal string for ties, tie together both sides of the wire square to lock the cylindrical shape in place.

        Our hardware cloth came with metal string wire inside it, but we’re using metal string we had left over from another project.

        4. Create your wire end folds.

        Making metal cages to protect your melons from rodents

        Once the wire cylinder is made, it’s time to make cuts to both ends to allow them to fold in.

        Once you’ve cut the wire square in half and secured it in place, cut 3-4 straight lines on each end starting from the outer edge of each end.

        The goal with this step is to create folds/flaps that will fold up on each end of the wire cage to protect the melon on both sides.

        5. Close one end of your melon cage.

        Making melon cages to keep rodents off of melons.

        Closing up one end of the melon cage, but leaving the other side open so the melon an be inserted.

        Next, fold up all the flaps on ONE side of your melon cage and secure the flaps together with metal string wire. Make sure to leave the other side of your cage open so you can insert your melon into the cage through the opening.

        6. Cage your melon.

        Keeping rodents off of your cantaloupes and watermelons by Tyrant Farms.

        Putting the final touches on a melon cage for a cantaloupe.

        Insert your melon into the open end of its melon cage. Fold up the last set of end flaps and secure them with metal string wire while being careful not to damage the stem of the plant attached to the melon.

        How mature should your melons be when you put cages on them? We’ve had rodents eat our melons very early in development, so the sooner the better. 

        7. Watch, harvest, eat and share!

        Keeping rodents off of cantaloupes using melon cages by Tyrant Farms

        Perfectly vine-ripened cantaloupes smell so good! Every rodent within a 5 mile radius probably wanted to get their teeth on these, but the cages protected them.

        Keep an eye on your melons as they grow inside their wire cages. If it looks like you’re going to grow a “super melon” that might outgrow its cage before it ripens, just make and install a new, larger wire cage.

        Once your melons are ripe, untie one end of their cages, harvest them, and enjoy! You can compost your melon rinds, pickle them, or if you’re a kind-hearted soul, put the rinds out near your garden as a peace offering to your defeated rodents.

        You can use your melon cages year after year, so you’ll never have to worry about how to keep rodents off of your melons again. Victory! 

        *Melon cage update

        If you don’t feel like making your own melon cages or you want a more flexible wiring, we’ve got great news…

        We also recently started using vole king mesh wire baskets to keep voles from eating certain tuberous plants in our yard. Well, the vole king baskets work GREAT on melons as well! They slide on and off super easy, don’t poke you, and last forever. 

        Vole king wire mesh basket on one of our toadskin melons. Bring it on, rodents! Stop rodents from eating melons.

        2 gallon vole king wire mesh basket on one of our toadskin melons. Bring it on, rodents!

        Recommended basket sizes: 

        Nope, vole king baskets aren’t a “homemade” DIY solution to keep rodents off your melons, but they still work great.  

        Enjoy melon season! 

        KIGI,

         

        26 Comments

        • Reply
          Mary Patrick
          September 20, 2022 at 3:07 pm

          I had surrounded my melons and squash with chicken wire and raccoons just tore them open and got everything. Will these cages work against raccoons?

          • Reply
            Aaron von Frank
            September 21, 2022 at 10:53 am

            Raccoons are really smart, crafty, and strong. Frankly, I’d opt for the 1/4″ hardware cloth option over the vole king wire baskets in your situation. Properly installed around your melons with wiring helping tie them shut, there’s no way a raccoon or any other mammalian pest is going to get into them to eat your melons. Chicken wire is flexible and the holes are wide enough that a raccoon can reach its hands right through.

        • Reply
          Margaret
          September 8, 2022 at 11:51 am

          The Vole King wire covers did not work for me. Rats ate right through them . 🙁

          • Reply
            Aaron von Frank
            September 8, 2022 at 4:42 pm

            Oh no, so sorry Margaret! For clarification, are you saying that: a) rats actually chewed holes in the wire of your vole king baskets, or b) the rats were able to get to the fruit through the wire without actually damaging the wire? This has never happened to us so we want to make sure we understand and that other people who might have similar pest species as you can plan accordingly. Perhaps with certain pests the hardware wire is the best way to go since it’s not as flexible as vole king baskets and is virtually indestructible.

        • Reply
          Noah
          February 25, 2021 at 9:05 pm

          I can’t even get to the fruit stage. The b*stard$ eat my plants down to the nub: cantaloupes, watermelons, even tomatoes and pepper plants. They don’t care for Swiss chard or arugula at least. Any suggestions?

          • Reply
            Aaron von Frank
            February 26, 2021 at 7:38 am

            Sorry, Noah! I feel your garden rodent rage. There is a solution for any rodent out there, but that solution is going to depend on: a) what type of rodent is eating your plants, and b) physical features of your garden, namely how large it is. So let’s start there: do you know specifically what type of rodent is eating your plants? And how large of a space are you trying to protect? A few raised beds? Large in-ground rows?

        • Reply
          Adrienne Urban
          August 21, 2020 at 12:44 pm

          Hi there. So we just grew our first 2 melons (yippee) but some terrible animal got one of the first 2 when they were just about 2.5 inches long last night. I’m not sure what is best to do b/c of course they are TINY! Which would you recommend? Thanks!

          • Reply
            Aaron von Frank
            August 22, 2020 at 3:27 pm

            Hi Adrienne! I’d go ahead and get some Vole King cages as linked in the article. You can use them for years and they’ll keep every mammal imaginable from eating your melons now and in future years.

            • Reply
              Adrienne Urban
              August 22, 2020 at 4:10 pm

              Thanks. I did a DIY softer cover last night and now the hungry animal ate a bean plant (mostly the leaves it looks like!) . I’m getting very very upset after all the work I put in and very little yield, and now this. I’m afraid I’m needing to address this in a more aggressive manner, but the cages seem like a great option. I guess I’ll need to figure out a good size.

              • Aaron von Frank
                August 25, 2020 at 11:32 am

                Sorry, Adrienne. Another option to consider is summer-weight row cover. It’s designed to keep pest insects out but it can just as easily prevent deer, rodents, and other pests from having access to your beds.

          • Reply
            shelley kramer
            October 25, 2020 at 2:27 pm

            I have been trying to use chicken cage covers for a couple of years in my 24″ raised garden beds. But the small iguana “dinosaurs” are getting through the chieken wire and demolishing my vegies. From Gardners Supply. They do not work for me, not sure if these baskets would help either. I am going to start spraying with strong coffee all over the growing areas and see if that helps.Almost ready to give up on growing certain vegies in the boxes.

            • Reply
              Aaron von Frank
              October 26, 2020 at 3:43 pm

              Hi Shelley! Sorry to hear about your garden pest problems. Do you know the specific pest you’re having trouble with? You mentioned iguanas, but we assume you’re kidding? There’s a remedy for any pest out there, so we’d be happy to try to help you come up with a good solution.

              • Jeff
                August 10, 2021 at 3:40 pm

                I just visited for the first time and appreciate your posts. Just FYI, iguanas are vegetarians, and they absolutely can invade a veggie garden in places where they live. 🙂

        • Reply
          Artsyhonker
          April 22, 2020 at 1:57 am

          Oh, thank you so much for this! I got an allotment in December and have gone a bit overboard with ten types of squash seedlings… but when I was looking around other people’s plots, I did see a lot of squash abandoned that had been chewed up. I’m really excited to try the Vole King baskets for the smaller specimens (the large baskets are very expensive in the UK for some reason) and make my own for the big ones.

        • Reply
          ZipTx
          July 12, 2019 at 7:50 pm

          Huge thanks for the 2019 update. I made a few of your cages last year … and so much work. Definitely excited to try something already made to work. Thanks again.

          • Reply
            Aaron von Frank
            July 14, 2019 at 12:34 pm

            You’re quite welcome! Best of luck with your melons this year.

        • Reply
          Anjali
          August 27, 2017 at 8:45 pm

          Gave this a try today! Definitely got stabbed many times (even with gardening gloves) and after struggling with the wire ended up using zip ties – but I’m optimistic our melons will be squirrel-free and I’m glad we can reuse these next year.

          • Reply
            Aaron von Frank
            September 6, 2017 at 2:54 pm

            Sorry about the garden injuries, but glad to hear your melons will be squirrel-free! These cages will make your melons and other cucurbits invincible to rodents. Good luck!

        • Reply
          Christine
          August 23, 2017 at 10:27 am

          Thank you! We’re growing some heritage watermelons in what has turned out to be horrible soil, so if we want seeds next year we can’t lose anything. I will have to try this

          • Reply
            Aaron von Frank
            August 23, 2017 at 12:15 pm

            Glad it was helpful, Christine! If you want to quickly build the biology of your soil, here are some great worm castings we recommend: http://amzn.to/2g5qt11. That’s an Amazon affiliate link, but we know the company, have seen their lab testing results, and have used their castings to great success. Anyway, good luck growing melons and melon seeds!

        • Reply
          ER
          February 29, 2016 at 10:13 pm

          This is great since I had a bunch of winter squash eaten. I’ve also used the same wire fence for beans at the stalks at ground level against small voles.

          • Reply
            Aaron
            March 3, 2016 at 10:18 am

            Thanks ER! Yes, a couple years ago, voles were chewing through the bases of some of our bean plants in our beds down near the forest. We put small wire cages around the base of the remaining plants, and that solved the problem.

          • Reply
            Aaron von Frank
            January 8, 2017 at 4:18 pm

            Sorry, ER – our commenting systems was broken so my original response to your comment might not have showed up:

            “Thanks ER! Yes, a couple years ago, voles were chewing through the bases of some of our bean plants in our beds down near the forest. We put small wire cages around the base of the remaining plants, and that solved the problem.”

            • Reply
              ER
              January 9, 2017 at 1:59 pm

              Thanks!

        • Reply
          Paul Freeman
          September 12, 2014 at 6:28 pm

          Awesome article. I was involuntarily sharing my tasty cantaloupe with a large rodent. This article saved the rest of my cantaloupes for the season. I bought 1/4″ and 1/2″ hardware cloth. The 1/4″ is definitely more protective, but also more work (cutting, folding, securing, etc). I used outdoor (black) zip ties to secure everything together. The 1/2″ hardware cloth worked fine as long as the melon wasn’t resting against a side of it. The rodent was able to chew away at that part of the melon leaning against an inside wall. Either use 1/4″ cloth or make sure that your melon is centered inside the cage. Thanks again for your article!

        • Reply
          Paul Freeman
          August 18, 2014 at 12:24 am

          Awesome!……I came across this while trying to figure out a way to save my ripening cantaloupes from one particularly pesky rat that has really developed a taste for them. I will be heading to Home Depot tomorrow for the hardware cloth.

          You wrote this two years ago, so I’m happy to be the first to comment (I think) on it and say “Thank You” and job well done. Amazingly simple, and simply amazing. I think you’ve given my family hope that we will enjoy more than just the couple of cantaloupes we’ve picked so far.

          Paul

          p.s. and i’ll even leave a peace offering….can’t blame the rat, i guess….they’re large sweet cantaloupes!

        Leave a Reply

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        Gardening Recipes

        Malabar spinach recipe: African groundnut stew (maafe)

        Malabar spinach recipe: African groundnut stew (maafe) thumbnail

        Malabar spinach is a vining, heat-loving plant which produces huge quantities of edible leaves in the summer. African groundnut stew (made with peanut butter) is the perfect recipe to put lots of Malabar spinach to good use! 


        Inspiration from summers in Africa

        I had an unusual upbringing. In the summer, my parents would take me overseas as they did research or lead student groups. Then we’d come back home to South Carolina where I would presumably fit back in with my peers and be “normal.” 

        After a summer in Africa, I was sitting in a circle of other students on the first day of elementary school. The teacher asked us to state what our favorite food was, presumably to break the ice. Around the circle we went: “hamburgers,” “hotdogs,” “pizza,” said the other kids. 

        Then it was my turn… “Groundnut stew with couscous,” I said, trying my best to answer the teacher’s question honestly. Needless to say, this turned out to be an atypical answer that did not earn me the admiration of my elementary school peers. I don’t recall the teacher being terribly impressed either.  

        Little did they know how much they were missing out on because groundnut stew with couscous is a far superior meal than our provincial fare. And as a semi-mature adult, I’ve now taken the liberty to begin improving upon the groundnut stew recipe I grew up with using home-grown ingredients like Malabar spinach

        Malabar spinach growing on a trellis. The plants can get quite large, easily topping 10' in length in our Ag Zone 7b summers.

        Malabar spinach growing on a trellis. The plants can get quite large, easily topping 10′ in length in our Ag Zone 7b summers.

        Malabar spinach: the heat-loving summer green that grows on a vine

        Just because you have scorching hot summers doesn’t mean you can’t grow greens in the warm months. It just means you have to be selective about what greens you grow since lettuce, kale, spinach, and most common leafy greens won’t grow. 

        In our article 13 garden greens you can grow in the summer in hot climates, we detail our top recommendations. One of our favorites: Malabar spinach (Basella alba). 

        A pile of Malabar spinach leaves, immature flower clusters, and tender young stems about to be chopped and added to groundnut stew.

        A pile of Malabar spinach leaves, immature flower clusters, and tender young stems about to be chopped and added to groundnut stew.

        We haven’t intentionally planted Malabar spinach in our garden in many years, but our plants readily reseed, providing us with low-maintenance greens from June through first frost each year. We grow Basella alba ‘Rubra’, which produces deep purple stems, although the coloration in our plants isn’t as pronounced as others we’ve seen.  

        Best ways to use Malabar spinach

        Malabar spinach isn’t a true spinach, its leaves just look and taste similar to spinach. Native to tropical regions of Asia, Malabar spinach has also become a popular green in many parts of Africa as well — especially the hot, tropical regions.

        The only downside is that the sap of Malabar spinach leaves is somewhat mucilaginous (aka slimy), like okra. This texture isn’t ideal if you’re making a raw salad. However, Malabar spinach leaves are ideal for making cooked soups, stews, or other baked dishes wherein the slimy compounds in the sap are degraded. 

        Malabar spinach recipe: A large pot of groundnut stew with Malabar spinach just added and starting to wilt. If you're looking for a delicious recipe for Malabar spinach, you're in the right place!

        A large pot of groundnut stew with Malabar spinach just added and starting to wilt. If you’re looking for a delicious recipe for Malabar spinach, you’re in the right place!

        Not surprisingly, Malabar spinach leaves are also quite nutritious, with high concentrations of Vitamins A, C, and B9 (folate), plus trace minerals such as Manganese and Magnesium. 

        Edible parts of Malabar spinach plant

        Malabar spinach leaves can be eaten at all stages, from small to large — and they can get quite big. 

        A large Malabar spinach leaf. Even at this size, they maintain good flavor and texture, and are not tough.

        A large Malabar spinach leaf. Even at this size, they maintain good flavor and texture, and are not tough.

        Other edible parts of the plant include the tender young vine tips, the immature flower stalks (which make a beautiful garnish), and the “berries.”

        Malabar spinach berries starting to form. The immature berry clusters make a beautiful garnish.

        Malabar spinach berries starting to form. The immature berry clusters make a beautiful garnish.

        Mature Malabar spinach berries are bland and relatively flavorless, so not really worth eating. However, if you need a dark purple food coloring, their juice would do the trick. 

        Malabar spinach meets groundnut stew (maafe) 

        With a young baby to care for and little time, The Tyrant and I have been doing our best to make large dinners that we can get 2-3 nights of leftovers from. We also wanted to put the piles of Malabar spinach leaves at our disposal to good use… 

        My childhood favorite food, groundnut stew, to the rescue!

        Like father, like son. Sebastian enjoying putting groundnut stew with Malabar spinach on his bib, face, arms, floor, walls... and some in his mouth.

        Like father, like son. Baby Sebastian enjoying putting groundnut stew with Malabar spinach on his bib, face, arms, floor, walls… and some in his mouth.

        There is no single recipe for groundnut stew. In Africa, ingredients and ratios vary by country, town, village, and family. 

        We like a groundnut stew that is heavy on the peanut/peanut butter flavor, but you can go more tomato-forward if you want. Here’s our groundnut stew recipe made with four densely packed cups of Malabar spinach leaves, which provided us with several nights of delicious dinner. 

        A delicious bowl of groundnut stew with Malabar spinach garnished with garlic chive flowers. We recommend serving it over either couscous or bulgur wheat.

        A delicious bowl of groundnut stew with Malabar spinach garnished with garlic chive flowers. We recommend serving this recipe over couscous or bulgur wheat.

        *If you don’t have Malabar spinach handy for this recipe, don’t worry! You can substitute kale, spinach, collards, or pretty much any Brassica green you have available. 

        Recipe: Groundnut stew (maafe) with Malabar spinach

        recipe: groundnut stew with Malabar spinach
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        Groundnut stew (maafe) with Malabar spinach

        Course: Dinner
        Cuisine: African, West African
        Keyword: groundnut stew, maafe, Malabar spinach, Malabar spinach recipe
        Cook Time: 1 hour 30 minutes
        Servings: 8

        A delicious, rich and savory African stew made with tomatoes, peanut butter, greens (like Malabar spinach), okra, and other ingredients. Best served over couscous, rice, or bulgur wheat.

        Ingredients

        • 4 cups diced onion
        • 4 tbsp sunflower or peanut oil 
        • 4 lbs humanely raised chicken (recommend dark meat with bones in for best flavor) 
        • 2 tbsp diced ginger 
        • 4 cups Malabar spinach, densely packed and chopped
        • 1 cup okra, chopped into circles 
        • 1/4 cup diced garlic 
        • 1 1/2 jars peanut butter, 1.5 lbs (we recommend organic, natural-style creamy peanut butter - no sugar, no salt)
        • 56 ounces stewed or diced tomatoes (2 large cans)
        • 2 cups water (added with peanut butter)
        • 1.5 tbsp sea salt, or to taste
        • 1 tsp hot red pepper flake (optional)

        Instructions

        1. In large pot, heat oil on medium heat, then add chicken, diced onions, and ginger. Cook, turning every few minutes, until chicken is browned on all outer surfaces and onions are translucent.

        2. Add chopped okra and garlic. Stir and cook for another 5 minutes.

        3. Add stewed tomatoes and cook for about 30 minutes to cook meat all the way through.

        4. Add peanut butter, Malabar spinach leaves, plus 2 cups of water, then turn heat to low and cook for another 20-30 minutes. Stir vigorously after adding peanut butter to make sure peanut butter dissolves evenly into stew. Then stir every 5-10 minutes thereafter to make sure peanut butter-thickened sauce doesn't stick to bottom of pot and burn.

        5. Serve over couscous, bulgur wheat, or brown rice. Garnish with fresh, seasonal flowers like garlic chive flowers shown in photos.

        We hope you love this African groundnut stew (maafe) with Malabar spinach recipe as much as we do! If someone asks you what your favorite food is, you’ll now have an answer that will earn you some odd looks from your peers. 

        KIGI,

        Other super soupy recipes you can stew over: 

        2 Comments

        • Reply
          Cecile Arquette
          September 4, 2020 at 12:53 pm

          I am swooning! Groundnut soup, AKA sauce d’arachide, one of my favorites when I was living in Cameroon.
          I see the young sir is thriving and looking extremely adorable!

          • Reply
            Aaron von Frank
            September 7, 2020 at 11:34 am

            Cameroon is where my parents first had groundnut stew! From then on, it was a family favorite. Something that will no doubt be passed on to Sebastian as well, along with the family stories that go with the recipe. Thank you for your kind words – Sebastian says “ba-bab-a-ba” in return. Not sure what that means; perhaps he’s speaking Hausa. 😛

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        Foraged Recipes

        Recipe: Black trumpet mushroom pasta, simple & delicious

        Recipe: Black trumpet mushroom pasta, simple & delicious thumbnail

        Black trumpet mushrooms (Craterellus fallax), aka black chanterelles, are a choice edible mushroom with flavor notes comparable to truffles. In this article, you’ll discover how to find black trumpets and make a simple, delicious meal with them. 


        Black trumpet mushrooms: quite possibly our favorite mushroom of all

        We love foraging and growing mushrooms. Similar to the flavor diversity in fruits and veggies, every mushroom species offers different, nuanced flavors. Like fruits and veggies, mushrooms are also seasonal, with different species of edible mushrooms growing in every season of the year. 

        While we don’t have a favorite mushroom, we can say that there isn’t a North American mushroom we know of that tastes better than black trumpets, aka black chanterelles.

        (Read our chanterelle foraging guide to learn more about finding different species of chanterelle mushrooms.) 

        What do black trumpet mushrooms taste like? Black trumpets have a rich, earthy, fungal flavor that’s somewhat comparable to truffles. 

         

        Continue Reading

        10 Comments

        • Reply
          John L Benko
          January 19, 2022 at 2:46 am

          Great recipe – thanks! Foraged a bunch of black trumpets this weekend in northern california. I simmered the trumpets for about 5 minutes in just a little bit of water, which really helped as they were starting to dry out a little after letting them sit in the fridge for 3 days. After the water evaporated I added some shallots and fresh butter (i actually get this from the top of my non homogenized milk jug and churn it a bit). After sauteing for a few more minutes I added some gray sea salt and mixed with the pasta. Finished it with some parmesan, poached egg and some extra virgen olive oil. Was absolutely delicious! Better than most dishes I’ve had with black or white truffles, as the aromas were similar but the texture of the trumpet can’t be matched by a truffle. Thanks again!

          • Reply
            Aaron von Frank
            January 19, 2022 at 1:13 pm

            Your black trumpet mushroom pasta sounds wonderful John, thanks for sharing your review and recipe customizations! Always so interesting hearing when mushrooms grow in other regions. For us here in the Upstate region of South Carolina at the southern tip of the Appalachian Mountains, black trumpets are a distinctly heat-loving summer mushroom. Like you, we also hold them in the highest esteem and put them in the same category as truffles for exquisite flavor.

        • Reply
          Lawrence Rush
          December 7, 2021 at 2:37 pm

          I was visiting my uncle and his wife in France and was gifted a huge jar of home dried black trumpets by a friend of theirs who’s son had foraged them in France. Going to make several things with them but started with this recipe. It looked almost too simple, but I had a gut feeling it would be delicious…and it was! The herbs complemented and didn’t overtake the mushroom flavor. Thank you!

          • Reply
            Aaron von Frank
            December 7, 2021 at 10:18 pm

            That’s a great friend! Glad this black trumpet mushroom recipe was a hit, Lawrence. With an ingredient as delicious as black trumpets, a simple dish like this really highlights the mushroom and lets it be the star of the show.

            Now that you’ve got this one under your belt, might we suggest you take your black trumpet mushroom game to the next level and give our black trumpet mushroom & smoked gouda soufflé recipe a try? https://www.tyrantfarms.com/recipe-black-trumpet-mushroom-smoked-gouda-souffle/ 🙂

        • Reply
          Ina Lipkowitz
          August 10, 2021 at 7:45 am

          A friend showed up with a basket of black trumpet mushrooms he had foraged in the woods near where we live in Western Massachusetts. I found your recipe online. Completely delicious! I wouldn’t have known to simmer the mushrooms in water before sauteeing, but doing so seems to have made all the difference. Thank you for this wonderful & so very quick/easy recipe!

          The same friend, by the way, brought a basket of oyster mushrooms as well. We broiled them very simply as a first course. What would you have done with them?

          • Reply
            Aaron von Frank
            August 10, 2021 at 9:28 am

            Glad you liked this black trumpet mushroom recipe, Ina! Sounds like you have a very good friend. 🙂 Black trumpets are such a delicious mushroom.

            Oyster mushrooms are very versatile – there are thousands of ways you could cook them. Our personal favorite oysters are King oysters, which are almost indistinguishable from scallops when properly prepared. However, what you probably have there is a species/sub-species of summer-fruiting oyster mushrooms. Here again, you can keep things very simple in the kitchen… Unlike black trumpets, oysters are much meatier with a lot of water in their cells. That means you need to “sweat” them (aka cook the water out) before eating them for ideal flavor and texture. Next time you get some summer oysters, cut them into chunks, put them in a pan over medium heat with a splash of white wine. Add butter or olive oil, sea salt, and maybe a bit of herb (like thyme) as well. Within about 5 minutes, the pan will fill with water as the mushrooms’ cells start to burst and release the water. Then you just cook all the water out and keep cooking until the mushrooms are lightly browned. Add some diced garlic and a bit more butter/oil a few minutes before the mushrooms finish (garlic cooks quickly, as you probably know). This is a good foundational recipe that really shows off the base flavor of oyster mushrooms and will give you ideas for future iterations.

            Happy mushroom foraging and cooking! And please rate our black trumpet recipe if you enjoyed it since that helps other people find it. Thank you!

        • Reply
          April Gordon
          July 21, 2021 at 12:40 pm

          I would love to rate this recipe but have never found a black trumpet mushroom in my area of coastal South Carolina and inland to Santee lakes area. We find lots of chanterelles and cinnabars so wonder if the black grows here or only in upstate. Any idea on where or if I can find them in my area? Thanks and love your mushroom articles and recipes.

          • Reply
            Aaron von Frank
            July 21, 2021 at 1:12 pm

            Thanks, Dr. Gordon (aka mom!). Unlike morels, it appears that black trumpets do grow down in Lowstate South Carolina. I see them referenced in several area publications, such as:
            -https://charlestonmag.com/features/into_the_woods
            -http://lowcountrycuisinemag.com/featured/palmetto-mushrooms-llc-foraging-for-flavor/

            Both publications reference foragers who find black trumpet mushrooms in Charleston, SC, so presumably they’d also be in other areas of the Lowstate as well, such as the Santee/Summerton area. They are VERY hard to spot so it’s possible you’ve walked right over them while harvesting chanterelles and cinnabars. From our experience, black trumpets are more rare than those other two mushroom species, so it might be you just need to broaden your search to some new areas. As you know, the good news with black trumpets and other mycorrhizal mushrooms: once you find a spot where they’re fruiting, you can reliably go back to the same spot at roughly the same time in future years to find more.

            Perhaps we’ll find some together during our visit in August. 🙂

        • Reply
          Linda Marie
          December 5, 2020 at 10:24 pm

          I received a package of black trumpet mushrooms in a grocery delivery by accident and wondered what to do with them. I’m thrilled that I came across your recipe. I made it tonight and it was absolutely sublime! I’ve already shared the recipe with friends! 5 star recipe!!

          • Reply
            Aaron von Frank
            December 6, 2020 at 12:55 pm

            Thanks, Linda! Lucky you getting black trumpet mushrooms by accident. They may well be the best tasting native mushroom we know of. Glad you enjoyed the recipe!

        Leave a Reply

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        Foraged

        Cauliflower mushrooms: how to find, ID, and eat (with quiche recipe!)

        Cauliflower mushrooms: how to find, ID, and eat (with quiche recipe!) thumbnail

        Sparassis (commonly called “cauliflower mushrooms” due to their appearance) are easy-to-identify mushrooms that can be found around the world. They’re also a choice edible mushroom that fruits in the same spot each year. In this article, you’ll learn how to find, identify, and eat cauliflower mushrooms. 


        Love nature? Love mushrooms.  

        We love mushrooms. Not just for the delicious flavors and health benefits they provide, but for the ecological education you get as you develop a more intimate understanding of various fungal species. 

        One thing you quickly learn if you read books like Mycorrhizal Planet is that all the terrestrial life we take for granted is made possible by fungi. Fungi build soil; help to feed, water, and protect the majority of plant species on earth; and decompose and recycle dead plants to make their constituent parts bioavailable for other plants.

        There are countless species of edible mushroom we forage that grow in symbiosis with trees — morels, chanterelles, bicolor boletes, and milk caps, to name a few. But there are others that fill different ecological niches… There are decomposers like King stropharia, reishi, and shiitake which munch away on dead wood and other plant debris.

        On the opposite end of the spectrum there are the parasitic (and sometimes also saprobic) mushrooms that infect sick, injured, or dying trees. Edibles we forage in this category include chicken of the woods, maitake, lion’s mane, and umbrella polypore. Another favorite in this category is Sparassis, aka cauliflower mushrooms

        A cauliflower mushroom (Sparassis crispa) growing in mid-August in South Carolina.

        A cauliflower mushroom (Sparassis crispa) growing in mid-August in South Carolina.

        Continue Reading

        6 Comments

        • Reply
          Melanie Price
          July 9, 2022 at 5:03 pm

          I haven’t made this recipe as of yet, but I wanted to give you both some love on how informative your post is on these mushrooms. I forage alot and have spotted one of two of these Sparassis over the years when I first started learning about them, but this is the first one that now I’m positive on the ID that I’ve actually brought home. I’m not a quiche fan, I don’t eat eggs either, but I love all of the other tips you made in this recipe so we will see what I can come up with those minus the quiche LOL. THANKS again. I’m excited to make it and also to return next year to see if I can score another one. Fingers crossed for the recipe and next year’s hunt. ♡

          • Reply
            Aaron von Frank
            July 10, 2022 at 7:48 am

            Ha, thanks Melanie! Glad this cauliflower mushroom article was helpful for you. As for the recipe, just the corn/maize, mushroom, and herb part of it was delicious on its own. Skip the egg and quiche part if need be. Either way, thanks for your kind words and hope you enjoy your Sparassis!

        • Reply
          Rachelle P
          January 30, 2022 at 4:18 pm

          I foraged my first wood cauliflower recently and started searching the internet for what to do with it. Came across this recipe (can’t say no to quiche!), and let me tell you…this is one of the best quiches I have EVER had. I added some spinach to mine, just because we had picked some and didn’t want it to go to waste. This meal had zero leftovers and I was the lucky winner of the last slice. Highly recommend people to make this ASAP! I’m sure lots of different types of mushrooms would also work too 🙂

          • Reply
            Aaron von Frank
            January 31, 2022 at 12:53 pm

            Thanks Rachelle – and glad you loved this cauliflower mushroom quiche recipe! Thanks also for your Instagram love. As mentioned on Insta, cauliflower mushrooms are a summer mushroom for us here on the east coast, so The Tyrant and I are a bit envious of you at the moment. Hopefully, we’ll get our hands on some morels here in 6-8 weeks and use those as an cauliflower alternative until we’re back in cauliflower mushroom season.

        • Reply
          Emry
          October 29, 2020 at 4:36 pm

          How much water/sun does this mushroom need to grow?

          • Reply
            Aaron von Frank
            November 4, 2020 at 7:29 am

            Cauliflower mushrooms are parasitic (and also saprobic), relying on their host trees for both water and nutrients. The less sun, the better for growth. Also, increased rainfall does lead to larger mushroom fruiting bodies since that water is taken up by the tree which then allows for more water to be taken up by the mushroom during development. So, general rule: more water + less sun = better for mushroom size and development.

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        Foraged

        Introducing Kousa dogwood (Cornus kousa), the edible dogwood

        Introducing Kousa dogwood (Cornus kousa), the edible dogwood thumbnail

        Asian Kousa dogwoods (Cornus kousa) are a beautiful tree that also produce a tasty edible fruit. Here’s everything you need to know to grow, ID, and eat Kousa dogwood fruit.


        Every month and season brings new foods to our table. With the arrival of late summer (it’s the end of August as of the writing of this article), The Tyrant and I decided to go check out some of our nearby urban foraging spots. 

        No, this did not require us to go deep down a forested trail or into the nearby mountains. Instead, we drove a couple miles to an undisclosed location (hey, we can’t give up our best spots!) where landscapers long ago decided to plant Kousa dogwoods. 

        The first Kousa dogwood fruit of the late summer season in Greenville, South Carolina.

        The first Kousa dogwood fruit of the late summer season in Greenville, South Carolina.

        Whoever this person or people were, we are enormously grateful to them. By doing so, they freed up space in our yard for other large perennial fruit & nut-producing trees. We’d initially considered growing Kousa dogwoods in our food forest, but upon finding a nearby spot full of mature Kousas, we decided against it.

        Continue Reading

        14 Comments

        • Reply
          Richard Stevens
          September 8, 2023 at 10:27 am

          From what i can tell no cultivars have been selected for fruit flavor. In fact some nurseries even list the fruit as not edible. :). If you know a cultivar that is particularly good please post.

          • Reply
            Aaron von Frank
            September 8, 2023 at 10:41 am

            We don’t know any specific Kousa dogwood cultivars that are ideal for edibility. Two possible ways to select for good fruit: 1) try to sample ripe fruit from a named cultivar, 2) take graft cuttings from a tree that produces good fruit then graft it to rootstock.

        • Reply
          SALLY ANN BAKER
          October 1, 2021 at 4:13 pm

          I have a mature Kousa dogwood in my backyard, and it is my pride & joy. Most folks are skeptical when I tell them the fruit is edible. Thank you for an informative article.

          • Reply
            Aaron von Frank
            October 2, 2021 at 1:44 pm

            Glad you enjoyed the article, thanks Sally! Yes, kousa dogwood fruits are edible and almost always quite delicious. We have found a few trees here and there that produce somewhat bitter or even insipidly sweet fruit. However, more often than not they’re wonderful, with a flavor approximating pawpaws or American persimmons. They also happen to be beautiful trees in a landscape.

        • Reply
          Joseph Winter
          May 14, 2021 at 5:46 pm

          Definitely get a food mill. It’s a conical sieve surrounding an auger, fed by a funnel. Fabio Leonardi is a good brand I use for tomato and apple sauces.

        • Reply
          Denise C Yates
          November 29, 2020 at 6:45 pm

          So…I have a chinois (food mill) AND I used it successfully to seperate the seeds, skin, & pulp! Leaving me with 12 cups of pureed pulp. I made kousa bread, kousa muffins, & then I froze 2 3 cup containers. I just thawed out one container and made kousa berry jam!!

          • Reply
            Aaron von Frank
            November 29, 2020 at 10:00 pm

            Well, dang. We have a chinois – going to have to give this a shot next summer. How did your recipes turn out?

          • Reply
            Marilyn Lasiter
            May 31, 2022 at 12:10 pm

            Sound delish!

        • Reply
          Margie
          October 15, 2020 at 9:27 am

          I just used what I know as a grister and it worked fabulous in separating pulp from seeds and skin. About 25 min of washing, de-stemming, and frosting fruit yielded me about 4 cups of yummy pulp!

          • Reply
            Aaron von Frank
            October 15, 2020 at 10:18 pm

            Good to know, thanks Margie! Got any special plans for your Kousa dogwood pulp or just going to enjoy it as-is?

        • Reply
          Anne Burke
          August 28, 2019 at 1:07 pm

          how about using a food mill to separate seeds and pulp?

          • Reply
            Aaron von Frank
            August 28, 2019 at 2:56 pm

            That might very well work! We don’t have a food mill, so are unable to give it a try. If you do try it, please let us know how it turns out.

            • Reply
              Anne Burke
              August 29, 2019 at 3:07 pm

              I have a food mill but no Kousa fruit. You should ask around – maybe a friend has one. I mostly use mine for jams, fruit butters, and tomato sauces. Separating small seeds is no problem but when doing something like plums or persimmons, I find that the bigger seeds are a little more work. When doing apples, you can just wash and quarter them and when you put them through the mill, the seeds and skins stay behind. I wonder whether the thick Kousa skin would behave the same way or would you have to remove the pulp and seeds before processing further.

              • Aaron von Frank
                August 29, 2019 at 6:01 pm

                If you (or anyone else) tries Kousas in a food mill, I’d definitely recommend squeezing the pulp out and removing the skins first. The skins are crispy and have a lot of grit in them, which could ruin the final product if it went through.

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        Foraged

        Lactifluus corrugis and L. volemus: delicious wild mushrooms

        Lactifluus corrugis and L. volemus: delicious wild mushrooms thumbnail

        Corrugated milk cap mushrooms (Lactifluus corrugis) and Bradley milk caps (Lactifluus volemus) are two closely related species of edible mushrooms in the Russulaceae family. Both are edible, delicious, and commonly found in the summertime in temperate climate forests throughout the world, including North America. 


        Milk cap mushroom video

        Milk cap mushrooms? Watch the short video below for a quick introduction to corrugated milk cap mushrooms: 

         

        *Note: Video may not play if you run ad blocking software. Please temporarily disable to view. Ads allow us to pay for our website, so thanks for your support! 

        Mushroom visual identification vs genetic analyses  

        We don’t want to dive too far into the weeds and make your eyes glaze over talking about mushroom taxonomy, but there are some important realities that we want to share if you’re interested in foraging mushrooms, including milk cap mushrooms… 

        Sometimes, a 100% certain identification of a mushroom species is nigh impossible. That’s partly because modern molecular phylogenetic analyses has caused — and continues to cause — many mushroom species to be reclassified and renamed. It’s also partly because those same modern genetic tools are causing us to recognize that there may be a lot of subspecies and varieties underneath the umbrella of what was once thought to be a single species based purely on visual analyses.

        We’ve come a long way since Linnaeus when it comes to categorizing the natural world — and we still have a long way to go.  

        A corrugated milk cap mushroom (Lactifluus corrugis) pushes through the leaf litter on the forest floor.

        A corrugated milk cap mushroom (Lactifluus corrugis) pushes through the leaf litter on a forest floor.

         

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        4 Comments

        • Reply
          Chip
          July 13, 2025 at 11:16 am

          How are they dried and reconstituted?

          • Reply
            Aaron von Frank
            July 14, 2025 at 6:54 am

            We usually just eat them fresh, but if you’re drying and storing them for later use, I’d cut them into strips, then pop them in a dehydrator for 24-36 hours at about 140F. Store them in an airtight container. Then, whenever you want to eat them, put them in a skillet with just enough water to cover them + a bit of salt and start cooking. They’ll quickly rehydrate. Once the water is cooked out, you’ll want to add some extra virgin olive oil or butter to the pan and continue cooking until they’re browned up a bit.

        • Reply
          Patricia Walker
          August 1, 2022 at 4:36 pm

          Hi Aaron. I found this article helpful in describing the differences. (When I put in Lactifluus corrugiis your article came up (nice work)) I sometimes get confused out there foraging, as there does seem to be variation and I am uncertain sometimes if darker topped ones are corrugis or volemus. Sometimes I find darker topped ones that are ot corrugated at all and are light gilled.

          • Reply
            Aaron von Frank
            August 3, 2022 at 11:39 am

            Thanks! It’s nice when search engines like us. Yes, there definitely seems to be some morphological variability which would seem to indicate that there are subspecies at play here. Of course, it could also be weather conditions, soil conditions, or other factors involved. It’s impossible to say without conducting a genetic analysis, and there currently isn’t an app for that. Ha. Either way, it’s fairly easy to identify these edible milk caps, so we can all continue to enjoy them despite a bit of ambiguity.

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        Recipes

        Recipe: Cast iron corn on the cob with lacto-fermented fruit rub

        Recipe: Cast iron corn on the cob with lacto-fermented fruit rub thumbnail

        In this article, we’ll show you exactly how to make corn on the cob on your stovetop in a cast iron skillet! And if you want to take your cast iron corn on the cob game to the next level, use a lacto-fermented fruit rub before serving. 


        In our previous article, we wrote about how to lacto-ferment various fruits to produce delicious culinary creations used by the world’s top restaurants.

        One great way to use lacto-fermented fruits is to blend them into a sauce to be used as fruit rubs. The resulting rubs are very versatile and can be used on virtually anything you make, from meats to veggies to desserts.

        One of the very best uses of lacto-fermented fruit rubs we’ve found thus far is applying them to corn on the cob. We wish we’d thought of this idea ourselves, but inspiration came via the book The Noma Guide to Fermentation.  

        A jar of lacto-fermented peach-basil-honey rub, ready to be applied on pan-roasted corn on the cob.

        A jar of lacto-fermented peach-basil-honey rub, ready to be applied on pan-roasted corn on the cob.

        There are lots of ways to make corn on the cob. When it’s scorching hot outside, you may be less inclined to want to stand over a hot outdoor grill cooking — even though corn on the cob made over a flame has amazing flavor and visual appeal.

        Thankfully, there’s a way to make delicious, picture-perfect corn on the cob inside your air conditioned house on your stovetop… 

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          Native Passion Fruit (Passiflora Incarnata): How To Grow, Forage, & Eat How to hatch goose eggs – tips, tricks, and troubleshooting How to hatch duck eggs via a mama duck or incubator Best EDIBLE plants to grow in shade (fruit, herbs & veggies) Understanding duck mating & courtship 9 amazing duck facts that will blow your human mind