Sweet clover | golden currant | raw cream | peach
Field mint (Mentha arvensis)
Crow weed (Monarda menthifolia) _ Also known as Oregano de la Sierra is one of our favorite wild plants to cook with and to collect, especially once in bloom. While the flavor and aroma are incredible it is extremely medicinal. _ On being medicinal, I find it odd that we differentiate food and medicine plants so often. Each plant we consume has medicine in it of varying degrees, and we’re speaking of real food here. I see this separation as a cultural indicator for how we perceive our food. In these wild plants that have found their perfect space to grow are the highest amounts of energy, flavor and medicine. Not to mention the medicine itself in the act of going out into the wild to collect food for yourself. Though using wild plants and bypassing the novelty they can attract we are able to really nurture ourselves and those we cook for through our food.
Young canyon grapes (Vitis arizonica)
Cane cholla and it’s flowers | river mint | piñon
Psyched to finally be serving our beer made with @rowleyfarmhouse! Brewed with wild native NM hops (humulus neomexicanus) we picked all throughout New Mexico.
Wild meadow onions (Allium geyeri) for this weekends dinners
Cane cholla (Cylindropuntia Imbricata) _ Early summer in northern New Mexico the hillsides are speckled with bright pink from the flowers of this cactus, especially so this year. For a few weeks of the year we are able to use both the young buds and the blossoms.
Dates for July are now posted
Latilla harvest day
Woodland strawberries in bloom (Fragaria virginiana)
Mountain nettle shoots (Urtica gracilenta)
Various types of alpine fir tips | yarrow | lettuce | smoked trout
Young cactus (Opuntia engelmannii)
Young three leaf sumac (Rhus trilobata) _ Three leaf sumac berries are one of our favorite plants we use. It’s one of the few acidic plants found in our landscape. For just the few weeks before the berries form their seeds we will be using them fresh like this.