April 2010 Newsletter
Jim Casada
Web site:
www.jimcasadaoutdoors.com 1250 Yorkdale Drive
E-mail: jc@jimcasadaoutdoors.com
Rock Hill, SC 29730-7638 803-329-4354
An Ode to April
April does not
rank as my favorite month. That’s a toss-up between May and
October, but for a lot of reasons it doesn’t fall far behind.
Certainly I’ve never seen any reason, other than the infernal
Internal Revenue Service, to accept the questionable wisdom
suggesting “April is the meanest month.” I was reminded not long
after dawn on All Fools’ Day, in delightful fashion, of how much
there is about April which is attractive. Taking advantage of
clear skies and a moon just waning from late March fullness, I
entered the woods on a 100-acre piece of property we own. It was
earlier than even the most compulsive member of the “be there
early” turkey hunting persuasion would have required.
But it was
opening day, and I wanted to savor every moment of the joy
provided by awakening woods in early spring. When fiction
writers offer phrases such as “hushed woods” or “silent
woodlands,” they immediately reveal profound ignorance of the
wilds. Dawn at any season is, for the wayfarer in the
backcountry, a cacophony of sounds, and on a warm spring
morning, which April 1 was here in South Carolina, the biggest
problem is trying to distinguish between a myriad of
sounds—peepers by the hundreds, whippoorwills (the word we use
here in the South to describe nightjars), barred and great
horned owls, all tuning up before daylight.
Then, as night
gradually gives way to light, the variety and intensity of noise
ratchet up appreciably. Cardinals are usually the first
songbirds to start singing, and the “pretty, pretty” of the male
is a signal that the time to start listening for a distant
gobble has arrived. Soon towhees (their two-note song sounds
more like jo-ree to me, and that’s what the mountain folks where
I grew up call them) join in; somewhere off in the distance one
raucous crow voice sets a whole host of these black busybodies
to conversing in their fussy, garrulous fashion; a hawk screams;
robins sing; and a pileated woodpecker adds its strange voice
(Blacks in this part of the world found the sound so startling
they once called it a “Lord Gawd Bird”—as in “Lord Gawd, what
was that?”). All the while I’m listening, so intently I often
fool myself, for the telltale rattling of a distant gobbler
declaring dominion to all within earshot. |
Bargain Buy of the Month
Beginning last month I promised to offer
regular specials with each new newsletter, so before turning to the
month at hand, April, let’s address that first.
This month’s special, in keeping with the
fact that turkey season is either already open or will open sometime in
April all across the country, focuses on that sport. With that in mind,
I’m offering two specials (or a third which is a combo of the first two)
connected with turkey hunting and books I’d done on the sport.
The first involves my book, Innovative
Turkey Hunting, which features the wisdom of two high-profile
figures in the sport, Mark Drury and Brad Harris, with my own insights.
The book normally fetches $20, but for this newsletter only it is $14,
postage paid.
A second offer focuses on a work I edited
bringing together some of the finest writings of one of America’s great
sporting scribes, Archibald Rutledge, on turkey hunting. It is
America’s Greatest Game Bird: Archibald Rutledge’s Turkey-Hunting Tales.
This hardback incorporates thirty-four of his grand stories along
with various editorial input from yours truly including a lengthy
Introduction, commentaries with the book’s sections, and a detailed
bibliography essay. Normally $29.95, I’m offering the book for $22
postage paid.
If you want both, I’ll make things a bit
more appealing still by offering the pair for $32 postage paid. Payment
by check or money order only, please. At these prices, I simply can’t
afford to let PayPal take a cut.
Payment should be sent to me c/o 1250
Yorkdale Drive, Rock Hill, SC 29730, and you can call or e-mail to
reserve books if you wish (jc@jimcasadaoutdoors.com
or 803-329-4354). |
On this particular
morning I heard nothing before fly-down time, a keen disappointment
since it seemed a perfect gobbling morning. Mind you, when someone
figures out precisely what constitutes a perfect gobbling morning, and
then backs it up with hard proof in the form of turkeys invariably
gobbling their heads off when the conditions are right, I want to know
about it. To my way of thinking, venerable Tom Kelly pegged it precisely
when he facetiously suggested, in the title of one of his many books,
that gobbling was Better on a Rising Tide. I have no idea
precisely what trips their switch, and I don’t think anyone else does
either.
After three-quarters
of an hour hearing lots of lovely noises but none of the variety I
wanted, it was time to move. A 400-yard jaunt, concluding with two soft
clucks and a short series of yelps on my trusty wingbone call, produced
the magical sound of a distant gobbler. I pretty much knew where he was,
thanks to being on home ground (there’s no greater advantage in turkey
hunting than knowing the lay of the land). I needed to close some ground
and did so as promptly as an aging and overweight body allows. When I
set up and was catching my breath, the turkey gobbled on his own and he
had definitely moved in my direction. Five minutes later I ventured some
soft yelps and was cut off in mid-call. My mentor once suggested it
wasn’t a bad idea “to get his attention and lay a heavy dose of silence
on him.”
I had his attention,
and it was time to sit tight and resist any temptation to make him
gobble one more time. The longbeard came on strong in the way only a
lonely two-year-old can, gobbling periodically and scaring the bejeebers
out of me on his last gobble. He was within 30 yards but some thick
vegetation had prevented my seeing him approach. The gobble gave away
his position though, and as he passed behind a big sweet gum I was able
to get my gun positioned just right. The moment of truth came within a
second, and a load of Remington Hevi-Shot 6s (yeah, I know they no
longer make them and offer, instead, High Density loads, but I had a box
of Hevi-Shot left over from previous seasons) from my Remington 11-87
told a bittersweet tale.
There’s
nothing more gratifying in the world of turkey hunting than
succeeding on one’s home stomping grounds, especially when
they’ve involved payment through lots of years of work. Or, to
look at it another way, at moments such as this one “putting
meat on the table” becomes a truly special feeling. The thought,
if not the phrase, almost certainly goes back to a time when our
ancestors lived in caves or beneath limestone overhangs such as
those described in Jean Auel’s wonderful fictional work,
Shelters of Stone. Incidentally, if you haven’t read Auel’s
books, give yourself a treat and do so. They are lengthy but
written in wonderful fashion and deeply appealing to anyone who
feels a sense of connection with the good earth.
As for the
opening day turkey, it has already been, in part, consumed. I’m
not one of the breed which breasts out a bird, pulls off the
beard and cuts off the legs, then throws everything else away.
Sure, the dark meat on a turkey tends to be tough and dry, but
that doesn’t mean it isn’t tasty. The same thing goes for the
organ meats (heart, gizzard, and liver). |
Upcoming Schedule
May 1 – 9:00 a.m.-5:00 p.m. at Great Smoky Mountain
Trout Festival in Maggie Valley, N.C. (www.gsmtroutfestival.org).
May 14-16 –
Troutfest in Townsend, Tenn.,
where I'll fly the flag a bit for Sporting Classics magazine and hopefully sell a few books of
my own.
Get more details here ...
|
In this instance I
took the legs, thighs, neck and the two medallions of meat found on the
lower back and simmered them for several hours in a stock pot. Then I
removed all the bones and utilized the meat in two fashions. Half of it
went into turkey and noodles while the second half formed the key
ingredient of a wild turkey bog (also known as a pilau or pilaf—call it
what you may, it involves meat such as wild turkey along with kielbasa,
onion, celery, plenty of black pepper, salt, and rice). A wild turkey
bog is hearty, healthy, and delicious.
Nor were the organ
meats overlooked. After cooking, they were chopped fine (you can also
use a blender) and mixed with capers, two boiled eggs, black pepper, and
a mixture of mayonnaise and mustard. Mixed thoroughly, this makes a
mighty tasty pate. Here’s a tip on the inner body stuff. Carry a heavy
duty Zip-lok bag with you in your vest, and when you field dress your
bird, as you should in warm weather, put the giblets in it.
For all that I love
turkey hunting, and for me it is an abiding passion, I’m also powerfully
partial to trout fishing. That’s a sport which goes squarely to the
heart of my sporting roots, since I cut my angling teeth dealing with
trout on my native heath in the Great Smokies. My Dad was an avid fly
fisherman, my mother never met a trout she didn’t want to dress in a
cornbread dinner jacket and introduce to a pan of hot grease (i.e., for
her catch-and-release meant release-to-grease), and the only two things
I know which meant more to my paternal grandfather than fishing was the
vanished American chestnut and a red, ripe, properly iced watermelon on
a hot August day.
Accordingly, there
will be some trout-related action for me this month. I’ll be spending
some time with my 100-year-old father, and while he requires quite a bit
of attention, it is possible to slip away for a few hours to one of the
many streams near his house in my boyhood hometown of Bryson City, North
Carolina. My boyhood may not have been graced by a great deal of
material wealth, but a youngster who has two trout streams within
walking distance and a dozen more within a 30-45 minute drive is rich
beyond measure. I may not have been fully aware of that situation as a
youngster—I just loved to hunt and fish and never gave much thought to
the fact others might not have been similarly blessed in terms of access
to sport—but time has revealed to me just how blessed was my youth.
April has other
appealing faces as well, many of them simple yet supremely satisfying.
Here are a few of the month’s blessings in no particular order than how
they come to my admittedly cluttered mind.
|
New
Book, Now Available!
Southern Sportsman: The
Memoirs of Henry Edwards Davis
The book has a bit of everything.
Davis lived in a time when it was legal to hunt owls; and he did
so with a vengeance. Similarly, there’s a chapter on hunting
hawks, one devoted to the quest for bobcats, and plenty of
somewhat more predictable fare in the form of coverage of
hunting whitetails, squirrels, quail, and, of course, turkeys.
I’ve got it in stock, signed by
both Moise and me. The 400+ page book is $29.95 plus $5 shipping
and handling, and I think you’ll agree with me that it takes the
reader back to a world we have largely lost in extraordinary
fashion.
You can order by
sending a check or money order to Jim Casada, 1250 Yorkdale Drive, Rock
Hill, SC 29730-7638 or through my Web site
using PayPal. |
- The glories of
eating a mess of ramps in a backcountry campsite.
- Finding a basket
full of morel mushrooms.
- Filling a poke
with poke (a poke is what mountain folks call a paper bag).
- Noting blooming
blackberries with plans to return in pickin’ time.
- The wonder of
woodlands full of wildflowers—half a dozen species of trilliums,
bluets, trout lilies, spring beauty, dog hobble, jack-in-the-pulpit,
blood root, and countless others.
- Watching a pair
of nesting bluebirds out the kitchen window while eating lunch.
- Finding a big
batch of branch lettuce (saxifrage) just begging for a dressing of
bacon bits and hot grease.
- Locating an old
spring or little branch filled with watercress.
- Being amidst a
heavy hatch on a trout stream with fish rising all around.
- Listening to
awakening woods while turkey hunting.
- Observing the
seemingly endless shades of green as nature awakens from her winter
rest.
- Walking in the
cool mist of daylight or rambling at dusk.
Finally, some thoughts
on food, and I can’t think of April without focusing on countless
scrumptious meals of trout I’ve eaten at backcountry campsites over the
years. There’s no fish easier to clean or cook, although the catching
part of the equation is another proposition entirely. Here’s my favorite
way to prepare trout.
PAN-FRIED TROUT
3 to 5 small trout (6
to 8 inches length is ideal—they are much better than the big uns) per
person, dressed
Stone-ground cornmeal
Salt and pepper
Bacon grease
Clean the fish and
leave damp so they will hold plenty of corn meal. Put your cornmeal in a
Zip-lok bag, add the trout, along with salt and pepper, and shake
thoroughly. Make sure the inside body cavity gets corn meal. Cook strips
of bacon and save grease, setting the bacon aside to mix with a green
salad or to stir into fried potatoes. Place the trout in a large frying
pan (an iron spider works wonders) holding piping hot bacon grease.
Cook, turning once, until golden brown. You can help the process along
by using a spatula to splash grease into the open body cavities. Place
cooked fish atop paper towels, pat to remove any excess grease, and dig
in. Serve with a backwoods salad (branch lettuce, ramps, and bacon bits
with leftover cooking grease poured over it for a dressing), fried
potatoes and onions with bacon bits added, and something for the sweet
tooth to finish.
One of my backcountry
favorites when it comes to dessert, mainly because of weight
considerations for the backpacker, is an apricot-based one. Soak dried
apricots all day while fishing, drain while preparing supper, sprinkle
liberally with brown sugar and crumbled Ritz crackers, heat, and just
before serving top with a splash of dark rum. Mighty fine!
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