Written & Submitted by: Mandy Calloway
Of all the ways to unwind, campfires must be the most soothing to me. The sound of the wood crackling, the smoky smell that also brings warmth and light to every situation.
Great stories are often told around the fire, but we often sit in silence, enjoying a time of contemplation and reflection.
And there’s a lot to consider these days. When we made the move, from the mountains of Virginia to south Georgia, we were ready for new challenges, individually and as a couple in our next life’s phase.
Our children are grown, but there’s still plenty of good miles left in us, to set a new course, and work toward our new dream.
In between that dream and its reality, lies an interesting chance to flourish.
Campfires are at the core of our relationship, and it’s actually how we met one fateful day, over twelve years ago.
Over morning prayer, coffee, and fire, at a summer camp for kids, our worlds collided and the ‘story of us’ began.
With a longing to live a more traditional, artisan, rustic lifestyle, we’ve enjoyed keeping meals simple and as natural as possible, while gratefully consuming what is grown and harvested locally.
Lucky for us, it happens to be pecan season here in south Georgia!
So, today I prepped an Apple Persimmon Crumble…because, well…it’s fall ya’ll.
Cooking for two, when we used to cook for our family of five, is a breeze.
Portion control? Eh, now that’s the challenge for me, especially when it comes to dessert!
Warm Apple Persimmon Crumble
- Slice as many apples and persimmons as you’d like (skin on). I used 2 apples and 1 Fuyu persimmon. Ratios don’t really matter, just use more of what you like! (If you’ve never had a Fuyu persimmon, realize they are super sweet.)
- Sprinkle 1/2 cup of raisins, 1/2 cup chopped pecans, and a cup of your favorite granola. (I actually had a couple plain Nature Valley oat bars left over from a recent hike, already broken in the bottom of my backpack, so I tossed on top! Don’t roll your eyes: we oppose food waste.)
- Drizzle a bit of some raw honey (hopefully from your local beekeeper) if you want, for added sweetness.
- If you don’t have access to persimmon fruit, add sliced pear or double the amount of apples and spoon some brown sugar onto the pile.
- Wrap your sweet, little bundle in tin foil and set aside just for a few minutes, while we talk about the main course.
Cranberry Seasoned Quail with Petite Potatoes & Butternut Squash
Last weekend, we got our hands on some quail, already processed. Quail is a small game, with big tradition in the deep south.
**If you don’t have access to quail, chicken hindquarters will work. They may need a little longer to cook**
Brock begins with a good fire, the goal being to keep it fed with a constant, low flame (best for cooking).
A good deal of campfire cooking is prep work, as we forage and chop wood, careful to select deadfall that will not hinder forest health.
There are two fires going strong.
Eight cups of water is added to a dutch oven for boiling 1 lb of klondike medley petite potatoes.
They’re colorful, and packed full of nutrients!
Meanwhile, the larger cast iron skillet is pre-heating for about five minutes before we add the Seasoned Quail.
- We used a roasted herb and garlic rub (1-2 tbsp) on eight (small) quail.
- We dropped 4 tablespoons of unsalted butter onto the hot skillet before adding the quail.
- You’ll want to flip/rotate the birds every 5 minutes or so.
While the Quail is cooking….
4. Turn back to that small fire: those potatoes should be good and tender! Remove potatoes from water, carefully drain almost all the water, leaving about half an inch in the pot.
5. Place the Apple Persimmon Crumble foil packet down into same pot, cover and add some wood to the fire if needed.
Let time and heat work their magic.
6. In a small bowl, mix 1/2 teaspoon of garlic powder and 1/2 teaspoon of salt and pepper with 2 tablespoons of olive oil.
7. Pour mixture over potatoes and 1 or 2 cups of cubed butternut squash. Toss to coat.
(If you’re thinking of adding 1/2 cup chopped onions, go ahead – we’re not offended.)
8. Add your boiled seasoned potatoes and squash to the quail after 10 minutes or so.
9. Paste the birds lightly with a cranberry glaze, or add 1 tbsp droplets of canned cranberry to the whole juicy scene, as it finishes cooking.
This allows a wonderful blend of naturally-complimenting flavors!
Careful not to overcook quail, it’ll be a tender dark meat; ready in just 15-20 minutes.
Between bites, a “yum” and a “mmmm” escapes our lips.
It’s gamey, rustic.
It could be the year 1889, for all I care.
Cooking (and eating) outdoors transcends time and place, don’t ya think?
Brock and I take in the sights and sounds of the nature around us: a pileated woodpecker tapping on a nearby slash pine, leaves crunching beneath the shuffle of tiny squirrel feet. Migrating sandhill cranes and wood ducks will be arriving (by the hundreds) soon.
The days are getting shorter, as indoor activities take over our to-do-list. There’s a pine needle basket project waiting for me, while Brock’s got some leather-working to complete.
So many creative irons in the fire (I like my puns intended)!
Just when I start to consider tomorrow, there’s that Warm Apple Persimmon Crumble…remember?
Did you happen to pick up any vanilla ice cream when you were in town for groceries?
Well, it sure does comes in handy, for moments like this.
Brock Lucas and Mandy Calloway enjoy a creative, nature-inspired, humble lifestyle in south Georgia, where they are currently building their dream, in the spirit of the pioneers.Follow their unfolding story: @wildpineoutpost.
