Jim Casada Outdoors



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.

The Literature of Turkey Hunting: An Annotated Bibliography and the Random Scribblings of a Sporting Bibliophile


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.

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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.

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