January 2012 Newsletter
Jim Casada
Web site:
www.jimcasadaoutdoors.com 1250 Yorkdale Drive
E-mail: jc@jimcasadaoutdoors.com Rock Hill, SC 29730-7638
803-329-4354
Ramblings, Remembrances, and
Resolutions (or lack thereof): A January Miscellany
January as I remember it was always a month for doing
several of the things which run as strong and consistent
threads in the fabric of my life. In the North Carolina high
country of my boyhood January was usually the coldest month
of the year and often the one with the most inclement
weather. That didn’t bother me a bit, because I always had
books as companions. That has not changed at all in
adulthood. Seldom indeed does a day pass when I don’t read
at least 100 pages, and I usually have two or three books
going simultaneously. That’s just my habit.
As for reading tastes, they lean heavily in the direction of
the things I cherish in life —history (currently working
through a scholarly treatment, Scott Giltner’s Hunting
and Fishing in the New South: Black Labor and White Leisure
after the Civil War—guess I can’t totally escape the old
Ivory Tower days); biography (recent reads include Ron
Chernow’s interesting one-volume treatment of George
Washington; a life of little known Appalachian writer Emma
Bell Miles, who wrote Spirit of the Mountains; and
Andrew Vietze’s Becoming Teddy Roosevelt: How a Maine
Guide Inspired America’s 26th President);
books on hunting and fishing (recently completed the late
Kenny Morgan’s wonderful work, America, Wild Turkeys and
Mongrel Dogs and am presently well into a sparkling
regional memoir by Bo Cash, Water Under the Bridge: A
Journey Through a Life in the Outdoors), and most
anything to do with natural history and Appalachia.
Add to that a steady dose of mysteries and adventure tales
(favorites include John Buchan, Agatha Christie, Wilbur
Smith, and Trevanian), and you have the heart of it. Of
course I long since exhausted all of the stuff from the
likes of Zane Grey and Louis L’Amour, and I read Ruark’s
The Old Man and the Boy at least once a year. In my view
it’s that good; in fact, I consider it the greatest American
book on the outdoors.
Along with reading, January days have always meant small
game hunting in my world. I actually cherished any heavy
snowfall when I was a youngster, because it meant a day or
two off from school and the chance to wander around all day
imagining I was a mountain man or at least a hardy pioneer.
It was also a grand time to read sign, because a soft snow
meant you could check out everything from well-used rabbit
runs to places frequented by muskrats and ‘coons. I was
never a particularly savvy or successful trapper, but I ran
a small line and caught a fair number of muskrats, the rare
mink, ‘coons, ‘possums, and the occasional feral cat.
Similarly, I made my own rabbit gums (Grandpa Joe showed me
how to craft a simple trigger-and-drop-door mechanism).
Trapping was a daylight activity though, checking the line,
resetting or moving traps as I saw fit, and carrying
anything in the way of a catch home or to a friend’s place
for skinning. The remaining hours in free days would be
devoted to wandering, wondering, and walking a number of
miles which would be beyond me today. I always had a gun in
hand and sometimes our beagles along as companions. Often
though I was alone, and once out of sight of houses and the
sounds of town it was easy to imagine I was back of beyond.
More often than not I’d bag a rabbit or two, maybe get a
bushytail, and periodically a grouse or quail. Seldom indeed
did I head home in the gloaming without heft of some kind in
the game bag of my old Duxbak hunting coat.
An integral and important part of those carefree days of
boyhood adventure, not only when alone but when groups of us
headed out on Saturday for an all-day rabbit hunt, focused
on food. Like most active teenagers, I was a trencherman of
no mean ability, and the aforementioned Duxbak jacket,
whatever it carried at day’s end, always held plenty of food
at the start of an outing. Sandwiches featuring whatever was
available—leftover chicken, meatloaf, country ham, fried
eggs and baloney, peanut butter and jelly—were standard. So
was a tin of Vienna sausages or sardines, with a sleeve of
soda crackers to accompany them. Often there would be a
chunk of cornbread, and a small raw onion or turnip went
just fine with it. Another favorite was a cold sweet potato.
Add a couple of apples from Dad’s small orchard, still crisp
and sweet thanks to cool storage in the basement; maybe an
orange; some Chinese chestnuts from our tree or store-bought
nuts left from Christmas; and all that remained necessary to
ward off any hints of peckishness were treats for the sweet
tooth—and did I ever have one (still do, for that matter).
My two favorites, and it would have been a tossup as to
which I preferred, were homemade fried pies and hefty slices
of Mom’s apple sauce cake. Usually one or the other was
available, at least early in January when the blessings of
Christmas bounty had not been exhausted. Fruit cake was
another choice, because invariably Daddy had one or two
given to him each year. Throw in assorted cookies, hard
candy, leftover holiday gum drops and orange slices, and I
had all that a greedy-gut boy could want for a field lunch
or a mid-afternoon sugar boost. Occasionally I would carry a
thermos of milk or hot chocolate, but more often I just
drank from a spring or branch. Both were available pretty
much everywhere you turned in the Smokies, and in those days
I didn’t even know what giardia was, much less worry about
it.
Another standard January activity, and one I look back on
with great fondness, involved listening to the radio on
Saturday and Sunday evenings. We didn’t have a television
(almost certainly that was a blessing), but the entire
family would listen to some of the popular radio shows of
the day. I particularly remember Amos and Andy (which would
never pass political correctness muster in today’s world),
Gunsmoke, Gene Autry, the Arthur Godfrey Show, Death Valley
Days, the Grand Old Opry, and the Wayne Raney Show on WCKY
out of Cincinnati. We also listened faithfully to North
Carolina basketball in the glory days of Lenny Rosenbluth
and, a few years later, the Kangaroo Kid, Billy Cunningham.
More often than not, while we were listening to the radio,
there would also be an intense session of picking walnut
meats. The nuts would have been gathered back in late
October or November, allowed to dry and cure so that the
husks could be easily removed, and at some point Daddy would
spend a few hours cracking them atop an anvil. Everyone
would pitch in to get the meats, and as anyone who has ever
dealt with walnuts knows, it is a chore requiring patience
and care. In the end though, the rewards were well worth it.
Mom used the nuts in all sorts of baking. Her chocolate
chip-and-walnut cookies, when still warm from the oven and
served with a tall glass of milk, were pure Nirvana. The
nuts also went into her version of Waldorf salad, applesauce
and orange slice cakes, banana nut bread, walnut bars, and a
host of other treats.
|
News
Before
getting to the meat of the matter in the form of my monthly
newsletter, let’s touch on a few topics which will hopefully
be of interest.
For
starters, I have a brand new and considerably expanded list
of books by or about Archibald Rutledge. “Old Flintlock,” as
he was known, ranks in my view among the greatest American
outdoor writers. His tales are redolent of the Old South and
he was a masterful wordsmith and storyteller.
Visit my web site to view the Rutledge list and note
that it includes a special offer of four of the Rutledge
anthologies I have edited for $115 postpaid (regularly $120
plus postage). Those four books contain well over 100 stories, plus lots of extras in the form of my
introductions, classic Christmas recipes, bibliographical
notes, and more.
I’ll be
attending the
National Wild Turkey Federation’s annual convention in
Nashville in February (February 10-12).
I don’t plan
to have a booth at the show (far too pricey) but if you are
planning to attend and would like for me to bring along a
book (or several) of interest to you, I’ll be glad to do so.
It will save you shipping, and
we can swap e-mails to figure out a time and place to
meet.
It would be
a good time to pick up my newest book, The Literature of
Turkey Hunting: An Annotated Bibliography and the Random
Scribblings of a Sporting Bibliophile (limited edition
work of 750 numbered and signed copies with slipcase and all
the hallmarks of a quality book; $100 each). If nothing
else, we can shake and howdy.
Speaking of
books, my next big project, likely to be completed in late
2012, will be Remembering the Greats: Profiles of Turkey
Hunting’s Old Masters.
Many of you
will be familiar with the ongoing series of biographical
vignettes I have done on the sport’s great hunters from
yesteryear for Turkey & Turkey Hunting magazine. This
book will see those profiles expanded, supported by
illustrations as available, with bibliographical notes on
each hunter.
It will be a
hardbound trade edition probably selling in the $30-$40
range. If you are interested in being added to the list of
those who would like to be notified when becomes available,
just
send me an e-mail.
Also in the
book arena, my turkey list was recently updated and
expanded, with many new offerings.
I also have
procured three real gems in the world of wild turkey
literature in recent months—all of them among the rarest,
most prized, and most collectible books in the field. They
include:
-
A first
edition of the incomparable Tom Kelly’s Tenth Legion.
Only 555 copies of the book were printed. This one
has the dust jacket intact and is in fine shape.
-
I also
have a copy, again fine (in a good dust jacket), of Jack
Dudley’s modern classic, The Greatest Moments of My
Life. This book is virtually impossible to find
(1000 copies were likely published).
-
Finally,
I have a first edition of the very first work devoted
exclusively to turkey hunting, E. A. McIlhenny’s The
Wild Turkey and Its Hunting.
All of these
books are extremely difficult to find—I’ve sold precisely
three of the Kelly, two of the Dudley, and two of the
McIlhenny in two decades of handling turkey hunting books.
If interested,
contact me for fuller descriptions and prices.
Finally, I thought I’d
share a bit of a recent adventure into a world we have
pretty much lost—that of quail hunting.
Early in December I ventured
down to Alabama for three delightful days in the Black Belt
region of that state. In a farsighted, and to my way of
thinking eminently sensible move, the state of Alabama has
partnered with a slew of outfitters operating in the region
to create a promotional entity known as
Alabama Black Belt Adventures. In company with a fellow
photographer/writer Glenn Wheeler, I enjoyed stays and a day
of hunting with three different outfitters. Mind you, it
wasn’t wild quail, but in terms of the overall
experience—birds that flew well, dogs that worked their
special canine wonders, hospitality and geniality of the
kind uniquely associated with the sport, and sumptuous
food—things came as close as one can really expect in
today’s world.
Better still, each day’s
hunt brought something different:
-
One day of walking the
whole time;
-
Another
of riding carts while following big, rangy dogs in
beautifully groomed pines and sedge of the sort seen in
classic art work;
-
And
finally the old-time mule-drawn wagon and horseback
riding approach.
It was a grand adventure.
My little Remington 1100 28 gauge shot, as my father would
have put it, “better than I knew how,” and the camaraderie
and canine wizardry were all one could ask.
If you are looking for a
trip back to yesteryear, or at least a road that leads
invitingly in that direction, take a gander at the web sites
of the trio of places where Glenn and I hunted—PA-KO
Plantation,
High
Log Creek,
and
Greenway Sportsman Club. You won’t be disappointed. |
Thoughts of all those fun times and fine food lead me to the
conclusion of this month’s musings in the form of some thoughts on
New Year’s as it has traditionally been celebrated in the North
Carolina high country of my boyhood. Pretty much as is true
everywhere, mountain folks have long welcomed the New Year with
celebration, resolutions, consumption of special foods, and a
variety of outdoor activities. Some aspects of mountain New Year’s
traditions belong to a world we have largely lost. Others endure,
especially back in the steep hills and deep hollows where folks hold
tenaciously to time-honored practices.
In my family, New Year’s Day was celebrated in two ways—by a day of
hunting followed by consumption of a special meal in the evening.
None of us stayed up until midnight to bid farewell to one year and
hail the arrival of the next—such late hours don’t lend themselves
to an old-fashioned, all-day mixed bag hunt beginning at daylight.
On the other hand, at day’s end on January 1, wonderfully tired, we
were primed to consume the fare of the season lovingly prepared by
Mom.
There was really nothing special about New Year’s Day hunts other
than the date. After all, we had been doing pretty much the same
thing every Saturday since rabbit season opened. Once we took to the
field—a bunch of hunters and enough beagles to make the ridges ring
with joyous sounds when they were hot on a cottontail’s trail—there
were all sorts of possibilities. To be sure we bagged rabbits, with
the normal total for the party invariably reaching double figures.
Cottontails were far more plentiful in the mountains then than is
the case today. We frequently flushed coveys of quail, and when that
occurred there would be a veritable barrage of shots.
These covey rises, what one great upland game writer once described
as "a heart stopping explosion," usually occurred as we walked
through fields of broom sedge and briars trying to jump a rabbit.
Similarly, if a grouse got up it would draw fire, although those
drummers of the woods have an uncanny knack of putting obstacles
between you and them when they take flight. Throw in the occasional
woodcock or a squirrel which had the misfortune to be spotted high
up in a walnut or oak tree, and you had the makings of a true mixed
bag.
Those cottontails and bushytails, along with quail and grouse, made
wonderful table fare and we often dined on game. When it came to New
Year’s Day, however, three menu items were standards in most
households of our acquaintance. The dishes were black-eyed peas, hog
jowls, and either turnip or mustard greens. Many folks, and both Mom
and Grandpa Joe certainly belonged to their ranks, believed you were
courting a year-long run of bad luck, if not flat-out disaster,
should you fail to eat those three dishes or close approximations of
them on New Year’s Day.
On the other hand, consuming those dishes assured good health, good
luck, and a year of prosperity—the pork for health, the black-eyed
peas for luck, and the greens for greenbacks in the pocket. Such may
or may not have been the case (we certainly missed the boat in terms
of money, but I now know that I built up a much more significant
fortune in the form of accumulated experiences), and in fact my
family strayed a bit from these dietary dictates for January 1.
Specifically, we usually had backbones-and-ribs rather than hog
jowl, and perhaps field peas instead of black-eyed peas. This holy
triumvirate of foodstuffs was invariably joined by a fourth
item—cracklin’ cornbread. Indeed, there was pork everywhere you
turned. Hog jowl or backbones and ribs (if you’ve never sucked the
marrow from a rib you’ve missed a culinary treat), greens which were
always cooked with streaked meat, the peas featured streaked meat as
well, and then there were the cracklin’s. Altogether enough
cholesterol to clog a whole cluster of arteries, but my, was it fine
fare
Along with the food customs, there were other traditions related to
January 1. Several were connected with fireplaces. In some homes a
Yule log would have been smoldering since Christmas. It was time for
it to finish burning, although some tried to “hold” it until the
arrival of Old Christmas on January 6. One way to speed up the
burning, other than moving the remnants of the log well into the
middle of the hearth instead of having it at the back, was to burn
the family Christmas tree limb by limb. The aroma of cedar, pine,
spruce, or hemlock would fill the house with a fragrance which
welcomed the New Year.
Long ago empty muzzleloaders would be fired up chimneys to
“serenade” January 1. More often though, the serenading took place
outdoors, with guns being fired in the air as burnt black powder
wafted through the air and wreathed celebrants. Muzzleloaders also
figured in turkey shoots and other competitions as well, and there
was general noise-making in the form of anvil shooting or stump
blasting. Both involved filling a hole (there was normally one in
old-time anvils and a couple of minutes work with an augur did the
trick on a stump or tree) with powder and setting off. The resulting
noise rumbled like a cannon. All this commotion has been replaced by
fireworks in today’s world, although there may still be places in
the high country where firing guns into the air is a way of
welcoming a New Year. We didn’t do any of that shooting. In Daddy’s
eyes it would have been a shameful waste of ammunition and, besides,
we got plenty of shooting done while out hunting.
Times change and probably not one mountain family in a dozen, or for
that matter, a similar ratio of those in other parts of the country,
will have traditional fare come January 1. Shootin’ matches and
powder burnin’s will be scarce as hen’s teeth. But as we watch
imported fireworks at midnight and laze before a television enjoying
football the afternoon and evening of New Year’s Day, it seems
appropriate at least to give a token nostalgic nod to a world of
vanishing folkways and food ways. For my part, I intend to cling to
that vanishing world as best I can. As these words are being written
backbones-and-ribs are simmering in a crockpot, and in due course
they will be joined by mustard greens and turnips, crowder peas, and
a personal favorite, hominy. Throw in a pone of cornbread and I’ll
have the inner man properly fueled for another year.
If I was really on the stick (something I’ve never been accused of,
although my raisin’ was such that I can assure you I’m not afraid of
work), this would have been done and e-mailed a week ago. That way
you could have at least considered the recipes or cooking
instructions below for New Year’s Day. Reckon I’ll have to make a
resolution to do a bit better in the promptness sweepstakes,
although at my point in life I’m sufficiently “sot in my ways,” as
Grandpa would have put it, that the likelihood of much change ranks
right up there with stringing together a bunch of resolutions. In
other words, it ain’t going to happen. So, as I anticipate simple
but sumptuous country fare for New Year’s, along with several hours
of hunting, I’ll just close by wishing each and every one of you
all the best for 2012. Thanks for being a reader.
Back to Top
MUSTARD GREENS AND TURNIPS
Wash a big bait of greens fresh from the garden, being sure to give
them multiple rinses to remove all dirt and grit. If they are overly
large, it is best to remove the stems. Chop up two or three turnips
in small pieces (diced is best). Place both in a large pot with
plenty of water. Throw in a couple of slices of streaked meat
(called fatback or side meat in some parts of the country) and bring
to a boil. Reduce to a simmer and allow to cook until greens and
turnips are done. Add salt to taste. Serve piping hot. Be sure to
save the pot liquor. It makes for mighty fine eating when you dip a
chunk of cornbread in it or, as Grandpa Joe used to do, pour it in a
bowl and crumble cornbread over the rich, vitamin-filled juice.
Turnip greens can also be cooked this way, but my personal
preference is for mustard. Collards are the green of choice here in
South Carolina where I now live, but you can have my part of them.
BACKBONES-AND-RIBS
Unless you know a butcher and can get him to custom cut for you,
don’t count on finding this New Year’s staple on grocery shelves.
You can find ribs, but invariably they have been cut away from the
backbone. That’s too bad, because the bits of meat where the ribs
meet the backbone give credence to the old adage “the closer to the
bone, the sweeter the meat.” If you obtain only ribs, be sure to get
the entire bone, for the end where the rib meets the backbone will
soften in cooking and provide tasty marrow to suck. Cooking
backbones-and-ribs, or whatever cuts of pork you manage to obtain as
the closest possible substitute, is the essence of simplicity. Trim
off excess fat, place in a crockpot with a bit of water, and slow
cook for several hours. With the addition of salt and pepper to
taste, you have some simple stuff fit for a king. If you have
leftovers, chop up the meat, add your favorite barbeque sauce, and
you’ve got the makin’s of fine BBQ sandwiches.
CROWDER PEAS
I’ve never known for sure what the “proper” name for these members
of the legume family is. In my family we variously called them field
peas, crowder peas, and clay peas. They come in literally dozens of
varieties but all share a couple of things in common—they produce
prolifically and are delicious to eat. We normally shell and freeze
30 quarts or so, and our standard approach is to blanch them, put
them in freezer bags, and finish the cooking when they are ready to
be eaten. I am partial to cooking them with streaked meat (anyone
who grew up in the mountains will tell you that pork will dress up
and improve the taste of most anything), but sometimes Ann yields to
the dictates of the weight and cholesterol Nazis and uses a bit of
bouillon rather than my accompaniment of choice. Just cook in a
sauce pan until done and, if you happen to be a fan of chowchow as I
am, top them with it. Otherwise, just enjoy them with cornbread and
the rest of your New Year’s victuals.
Back to Top
Thank you for subscribing to the
Jim Casada Outdoors
newsletter. Feel free to contact Jim with your comments, questions
or suggestions at jc@jimcasadaoutdoors.com.
|