I lied in my last post when I said I’d been away at college the past few months. Actually, I’ve been traipsing the Coral Sea on a bedraggled schooner with several diverse characters including Rick Riordan’s Percy Jackson, Michael Crichton’s Lazue (hawk-eyed female, raised as a man), and the obligatory Jack Sparrow. Our mission? Capture all shark-finning boats, train the fishermen onboard to be marine biologists, perform emergency surgery on the sharks, and of course, take all the fishermen’s treasure for ourselves.
We managed to overtake one ship just as its captain was about to slice off the dorsal fin of a reef shark. Madame Ching the pirate queen shocked him with a spontaneous performance of “Call Me Maybe,” which made him drop the thrashing fish to the deck.
Noticing the peculiar shape of the shark’s stomach, I came over and performed CPR until he coughed up none other than Auntie Teach’s Recipe Book. Allegedly handwritten by the aunt of Edward Teach (Blackbeard) in the Golden Age, this pudgy, homespun volume of recipes to fuel illegal activity on the high seas has been sought after for centuries by foodies and historians alike!
I decided to sell it to a museum as an act of charity that also made me a lot of money. But before doing that, on our last day on the pirate ship, I flipped to a random shark-bile-soaked page and made the recipe lovingly scrawled (and personalized with drips of rum) for “Anti-Scurvy Scones.”
When traveling at sea for weeks, particularly before refrigerators were invented, getting fresh fruits and vegetables was a serious problem. Sailors used to drink lime juice to avoid nasty diseases resulting from a lack of certain vitamins.
Auntie Teach’s recipe includes flavorful limeade, as well as coconut flakes that could have been harvested from local islands, dried cranberries that would have been brought onboard to replace fresh fruit, and white chocolate chips to sweeten the deal. She packs even more nutrient-rich fruit into these breakfast delights with the surprise inner filling: passionately tart red raspberry compote made from frozen raspberries. As our formerly shark-finning friends loved smoothies, they had a freezer full of the berries for me to mush to pulp.
Over a breakfast of hot scones oozing gooey raspberry filling, we discussed the state of sharks in today’s changing world, as well as practical matters such as the leeches in Jack’s boots and how terrible the internet service was in the middle of the ocean.
By the time we got back to the states to drop me off at college, everyone was begging me for this recipe. I promised to publish it on my blog. And a pirate always keeps her word, especially if she doesn’t want to be troubled with revenge while trying to finish school. So here it is.
Like reading about swashbuckling environmental pirates as much as you like healthy treats? Check out my free ebook People with Fishtails on Smashwords and Amazon, and my active author blog, aseaworthyfrigate.wordpress.com for more.
Image credits in order of appearance (excluding scone pictures which were taken and edited by me using iphoto and Ribbit):
“Nordsee”. Licensed under Public Domain via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Nordsee.jpg#/media/File:Nordsee.jpg
“Wreck of the Dart (Sketched on the Morning after the Storm of the 25th Octr 1842) at Madeira” by Emily Geneviève Smith – National Maritime Museum, Greenwich, London. Licensed under Public Domain via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Wreck_of_the_Dart_(Sketched_on_the_Morning_after_the_Storm_of_the_25th_Octr_1842)_at_Madeira.jpg#/media/File:Wreck_of_the_Dart_(Sketched_on_the_Morning_after_the_Storm_of_the_25th_Octr_1842)_at_Madeira.jpg