BilletHead

Thanks to you too JD. From what I got from the link Ness gave me it takes two years before you get a good crop. So this being noted I may need another year. From what I read you can plant in a container which I did. Cannot leave in there or it will freeze solid. Now the question. Can I dig it up if not enough to use put in the storm shelter/ root cellar for the winter? Plant the crowns like you suggested next Spring? If I had better ground I would just plant in the yard. BilletHead

Thanks Ness for the link. I will prowl over there and see what I can learn. BilletHead

Sounds outstanding Ness, We still have plenty peppers. Lots of lettuce and it is going like gangbusters. Best Fall crop I have ever had. They are calling for 36 here tonight and it is 38 right now. Just right to go out and graze on cold crisp greens and a pepper or two. I have one cover for my big beds.. Got a question for you. What do you know about horseradish? Is it time to dig it? Do I wait for the tops to die first? Not sure how the roots did but the tops did well. I have no good soil to just put in the standard yard but did them in my large planters, BilletHead

Thanks Leonard, I think the hen is one of the most versatile mushrooms out there. I have eaten it so many ways. One of the texts I have read says it can be eaten raw in salads. I have munched a time or two on a raw piece. Will be looking again today. BilletHead

Thanks JD and you too Scott although I am a bit disappointed you were so nice We did have wild turkey fried spicy and had hot wing sauce during the chiefs game Sunday. Does that count? Mule, mule? Boy she had some words for me when I called her on her way to work tell her of the first bird. Then I just left her a message for the second. HAhahaha BilletHead

Just scraped the cap clean and washed up some. A little butter in the skillet and a sauté. Nice nutty flavor I thought. Just had enough for a good tasting. Depending on the reference book you look at some recommend boletes in Mo and some say there are not enough good eaters to mess with. Stay away from red pored or any that stain blue when bruised. Take a test on the toungue, you want no bitter taste. BilletHead

What's going on in there ness says? I'll tell you that pot of goodness is getting happy with onion, butter, shrooms, dill weed, veggie stock, tamari or soy sauce, Hungarian paprika, flour, milk oh and we did half and half instead of milk so it is better for us , lemon juice and salt and pepper. Oh yea pure goodness. Darned shame Mrs. BilletHead will be late tonight getting her CPR refresher course. I might have to eat soup without her. After eating it I may need CPR, BilletHead

When you get hungry and the perishables are gone and go bad will you trade gold for goose jerky and other canned goodies? BilletHead

Stumbled into these two this morning. I will spare you all the story but I will tell you it was quite the cluster, debacle, mess or whatever you call a crazy hunt. Two mature gobblers one with a 10.5" beard and inch and an eighth spurs. Other was a 6.5" beard and three quarters spurs. Ok now I will be waiting for fins and feathers Scott to tell me I suck BilletHead

JDmidwest , I have eaten boletes from a friends white pine grove. Chestnut or granulated bolete is what I came up with. Now he doesn't share them with me. Go figure? Spoondog, These are not really canned but jars were sterilized and contents went in hot but not pressure canned. They sealed but are stored in the fridge like you would make some types of pickles. I mixed hot and sweet peppers and onions in mine. I can copy (wife will) and post but I might suggest getting a copy of one of two books offered by the conservation dept. The recipe for the pickled hens and the hearty hen soup are in these books. "Missouri's wild mushrooms" and Cooking wild in Missouri" Both are worth getting. Ronnie, Can you cook, clean, butcher critters? Oh heck we will let you just photograph our adventures and let you tie flys. Plenty to eat around here and just wait until you see what I stumbled into this morning I'll have to post in in another forum, BilletHead

Lots of mixed birds here now too Scott. More showing up daily. It will be a long wait until Thanksgiving. I got to find me some water a few miles North of here. BilleHead

Scott why do you think I'm evil? You need get out of town more often Maybe come up and check out you middle zone opener lake. Gavin get to looking hard. I had no idea they would grow so fast. Like I said they were not there three days ago. Got to get them when the getting is good. I may check out other spots everyday now. BilletHead

I've been known to share some, BilletHead

We have five different places we find hen of the woods mushrooms. Looking for a week or more and finally made a haul this morning. These were not here three days ago. Well time to work them up! We pickled 8 quarts plus a pint. Then we made a big batch of hearty hen soup, Dinner today was a quiche with hens, onions and smoked peppers, While all of this was going on 6 pounds of goose jerky was being smoked and dried, Pretty busy day for the BilletHeads but we enjoy the bounty from God's pantry in the outdoors. Just thought we would share todays work with you all, BilletHead

Last day of early goose. We will start by Fridays hunt. Three more down, It was a good hunt. Over water again. Did not hunt yesterday. Today me and the Mrs. Hit a pond. Nadda, no birds flying. I am not sure what was going on. Even the cows in the field we not feeding much, mostly laying around chewing their cud. One thing for sure was ducks, many ducks. Mostly teal but did have a group of divers buzz us and light in the pond. While checking another pond more ducks with puddlers and divers. First divers of the fall we have seen. Thoughts of our early season. As BirdWatcher told me scouting is the key. I agree big time as this time I looked hard and kept an eye on the birds. Some groups that were here a week ago disappeared but enough stayed around to mess with. By far this has been our best early hunts. Ended up with nineteen for the week. This was our third year hunting early goose. Have made jerky, the pastrami and have some in the brine to do corned goose. Thanks for letting me and the Mrs. share hunts with you all. We like the comments and helpful tips from you guys, BilletHead

JD just PM me when you are making the trip and I will give you my cell number and if you have the time we will visit. Gavin there isn't much better than a fat duck breast that can produce it's own fat to sear up the meat to rare. We finished up our last mallards last weekend. Now we have some nice teal from early season to work on. Yes Duane for sure we will get together. BilletHead

Exiledguide, It is a Jaccard safehands model. We got it at a restraint kitchen supply store in Springfield. Boy it is a neat place with all kinds of goodies in that store. Mrs. BilletHead said it ran about 40 bucks. Came with two blades and five different julienne gizmos. Settings for five thicknesses. We did some taters and squash in the thinnest setting. Olive oiled them and did one layer on parchment paper and seasoned. Cooked and finished under broiler. Man that was good! They also had one that ran about ninety bucks, Mrs. BilletHead did not think I needed one like that I was a bit apprehensive about it slicing meat especially goose breast but it did the job. BilletHead

We can do that Duane, Always up for a surprise. Scott I'm sure there will be a jar in the pantry for you, BilletHead

I'm telling you fellows it is real good. Bet it would be good made with deer. Taking the day off tomorrow from goose hunting and going fishing. There will be goose pastrami sandwiches going with me though. Now Scott I you know I wouldn't pick on you. When are you coming up to get your BBQ sauce? BilletHead

And it is GOOD ! And made out of Canada Goose. If I'm going to shoot them I am going to eat them. Sometimes you have to be creative with the feathered beasts. Birdwatcher told me he had made pastrami and corned goose with good results so I gave it a try. Found a recipe to try on the great world wide web. Mixed the brine and injected the breast halves of three geese totaling six halves. Then I placed the halves in the remaining brine and sealed up the tub. Put in the fridge for nine days swirling the bowl once a day. Yesterday after hunting I opened the bowl and dried the meat. Mixed up and ground spices then covered the meat. Placed on trays and put in the smoker for three hours of smoke. Then raised the temp in the smoker to finish off the meat at 175 degrees internal temp. When done we sliced off and tried it warm. Wow it as good. After a short hunt this morning I got it out and started slicing. We bought a mandolin last week in preparation for the task. I was hoping it would work and It did. Here is a photo of the meat that I was working with, Slicing, The results of my labor. The large slices and the part left sliced that I couldn't slice with the mandolin. Wanted to keep my finger tips safe, Finally todays lunch. Missing the dill pickle. You would not know it was goose. Very tender and moist. This way to enjoy goose is a keeper for sure. In the next few weeks I will be making corned goose and I will let you all know the results, BilletHead

Man I like hunting geese. Someday I will be a real goose hunter but until then this will do Todays set up, The results, Got the three I shot at but they did not want to finish close to my hide but close enough to take them out. Here is one of the best things about hunting this place, Easy in and easy out, BilletHead

Yes Duane I have an idea, one is the owners family member. Anyway you look at it is a bummer. Mrs. BilletHead and I went today on her weekday off. We had a single swing in and set and she hammered it. That was all. People fishing this lake keeps them off and these nice days guys are out fishing. We hit it just hoping. Teal pitched in on us. Pretty cool watching them act normal and doing what teal do. They sure lapped up some nasty looking pond scum. I suppose it what makes them taste so good? BilletHead

Thanks Luckycraft, Have a safe trip and enjoy. Took out another three on a solo hunt over water this morning. Very spooky. Family flocks did not want to commit circling twice and then leaving. Got my three in a single and double coming right in. I thought maybe I was not hidden too well and that might of been part of it. Then I discovered where three layouts had been from yesterday. You could see the flattened mud and a grass/weed/water grass outline where they had been. Lots of feathers on the shoreline and spent shells too. The bad part of it all was the two dead bluewing teal laying there between the layout outlines. Both had been shot. Had to be killed yesterday. The birds eyes had not even sunk in yet. Todays birds, BilletHead

The fish, ducks and deer are trembling at the mere mention of your name Duane, Welcome back buddy. A fun hunt again this morning with two birds in the bag. Same field as yesterday. Seen three groups at a distance going to somewhere and then this pair which we took down, Todays set up, Other birds scattered around on lakes and ponds but have no idea where the great bunch from yesterday went? I suppose if it was easy women and children would be doing it. Wait I have a woman doing it! Just got dome with chicken fried goose with mashed taters and gravy. She can kill , clean and cook the harvest, BilletHead

We can do that Duane! Are you home yet? BilletHead