Inquiry7.com
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My other personal websites - http://www.facebook.com/people/ http://inquiry7.com/blog/ -I should probably cancel this one. I never post to it.
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Recipes for the Edible LandscapeSumac Wine (reference) Among the nonpoisonous are the fragrant sumac (Rhus aromatica), dwarf or winged sumac (Rhus copallina), smooth sumac (Rhus glabra), lemonade bush (Rhus integrifolia), southweatern sumac (Rhus microphylla), sugar bush (Rhus ovata), squaw berry (Rhus trilobata), and the staghorn sumac (Rhus typhina) -- all of which contain red berries when ripe (and are sometimes inaccurately and collectively called red sumac). Any of these, but especially the staghorn sumac, may be used to make a fairly decent wine. The staghorn sumac derives its name from the countless tiny hairs covering its branches and resembling the tines of a deer's antlers. Its fruit grow at the terminus of new growth in very large, upright bunches of small, red berries. These small fruit are covered with red hairs and filled with a sour juice rich in malic acid and tannin. Fruit should be gathered soon after turning red, as the longer the remain on the bush the more tasteless they become. Fully ripe staghorn sumac should taste sour. Do NOT extract juice with boiling or hot water, or else too much tannin will be extracted and will result in an astringent and bitter wine.
STAGHORN SUMAC WINE
Wash to remove dust and insects. Put clusters in container, cover with water and mash or crush the berries with 4" x 4" piece of hardwood. Strain juice into primary through clean muslin to remove plant hairs and pulp. Add sugar, crushed Campden and yeast nutrient and stir well until all sugar is dissolved. (NOTE: Sugar could be dissolved in boiling water beforehand but must cool to room temperature before pouring over sumac fruit.) Cover primary and set aside 12 hours. Add activated yeast, recover and stir daily. After 14 days of fermentation, transfer to secondary, and fit airlock. You should have more than one gallon of wine, so use a one-gallon secondary and a 1.5-liter wine bottle fitted with a #2 bung and airlock. The wine in the smaller secondary is what you will use to top up the one-gallon secondary. Rack, top up, and refit airlock every 30 days wine is clear and drops no sediments during 30-day period. Stabilize, sweeten to taste if desired, refit airlock, and set aside for 10 days. Rack into bottles and age at least one year before sampling. [Recipe adapted from Steven A. Krause's Wines from the Wilds] Sumac Meat RubGrind Sumac Berries in Olive oil to make a paste. Sumac Tea, "sumac-ade" or "Indian lemonade" or "rhus juice". -wikipediaOver boiling sumac can make the solution bitter. It is best to make a 'sun tea' brew. Loquat Recipes: -WikipediaLoquat Jelly
(reference)
Gather loquats when full size, but still hard and only partially turned in color. Wash, remove seeds, and blossom ends. Barely cover with cold water. Simmer covered for 15 minutes Cook slowly until pulp is very soft. Strain juice through jelly bag. Measure 3-1/2 cups loquat juice and lemon juice in a large kettle. if more juice is needed, fill last cup or fraction of a cup with water. Add pectin. Stir well. Place over high heat and bring to boil, stirring constantly. Add the sugar and mix well. Continue stirring and bring to full rolling boil. Boil exactly 2 minutes. Remove from fire and let boiling subside. Skim carefully. Pour into hot sterilized jelly glasses, leaving 1/2-inch space at top to cover at once with melted paraffin. (Or pour into hot sterilized jars and seal with sterilized lids.) Loquat Leaves for medicinal purposes (see Gardenweb)"Recently in Europe, I had a conversation with some people who had stayed on the island of Cyprus in the Mediterranean. They mentioned how herbalists there were prescribing loquat leaf tea with some success to patients with various types of cancer. I knew that loquat had the hydrocyanic glycosides in common with apricot and peach seeds as well as wild cherry tree bark. These hydrocyanic glycosides are also known as amygdalin better known from the work of Dr. Krebs as laetrile and that laetrile is still respected by many people as both a cancer preventive and cure for some cancers. In treating one of my patients for a rare form of blood vessel cancer (by the way, he seems to be doing very well so far), a Japanese neighbor of his recommended that he drink loquat leaf tea (just as herbalists on Cyprus were recommending) and that he eat 2 loquat seeds daily because these are some 1300 times higher in amygdalin than the leaves. She told him of a man with bone marrow cancer who cured himself of bone marrow cancer by eating a loquat seed every morning and evening. She said the cancer disappeared after one month. He then drank loquat seed wine a half ounce daily while eating a macrobiotic diet. He also applied the shiny side of the loquat leaf over the tumor site and did moxabustion over this area daily. The woman spoke of other cancers including liver and pancreatic cancer that were cured following the same regime." Quickbreads, and fruit bread ideas (no recipes)http://www.recipetips.com/kitchen-tips/t--1128/quick-breads.asp or recipetips.com
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And let us pray that we not be like the one-year-old who, when
daddy points at the flower, looks at his daddy’s finger instead.-