Crow weed / oregano de la sierra in bloom (monarda fistulosa var menthifolia)
New Mexico raspberry (rubus neomexicanus)
The first tomatoes | mountain nettle | our garlic | quelites
We have traded in the caviar and luxury for intimacy. Intimacy with the land we live on, the plants and animals we use, the clay I dig and use for our dishes, with each guest who eats at our table, and each process in between. / Shed is, because I can’t imagine having it any other way, an intimate expression of self in relationship to our place. Almost every step that converges into a single dinner gets touched by me personally, all of which wouldn’t be possible without the passionate help of these amazing folk. (@lyssa.o @jafaradobie @elton.t.b @fagort.jpg) I’m endlessly grateful for the constant support and love from so many wonderful people, thank you!
It’s nice getting to work with clay again!
Unripe canyon grape | sweet clover | peas and their shells from our garden | melon
Canyon grape (Vitis arizonica) _ This grape is native to the Southwest and found in canyons sprawling up the cliff sides. We use this endemic grape both green and ripe. Right now they are just at the point of being juicy and extremely tart. They will be making their first appearance this year at tomorrow's dinner.
Mountain nettle (Urtica gracilis) _ We found this family of mountain nettles up in the mountains near where we live and run / Shed. They are growing with river mint, wax currant, gold currant, gambel oak and the ponderosa all fed by the small spring. These nettles were picked and immediately dried in the sun. The flavor and aroma of them is unlike any nettle I ever had! Smells and tastes like seaweed and mushroom.
Wild seeds (Indian rice grass, blue flax, pigweed) | honey from our bees | rosa de castilla | wild currant
River mint (Mentha arvensis) _ For this weekend’s dinners
Navajo tea - (Thelesperma filifolium) _ From summer solstice forage trip June 21 2018
Cota / Indian tea / navajo tea / green thread (Thelesperma megapotamicum ) _ The first harvest is always the best, still bright and in full force. Cota is continuously our favorite end of spring/early summer wild plant. You will find this amazing flower along roadsides and arroyos right now for the next few weeks in a wide range of New Mexico. It's one in a handful of wild plants you will still find in almost any old Native/Norteno household. _ We avoid picking along roadsides, especially largly trafficked ones as for plants absorb contents from their environments, as tempting as it is. We pick just as the flower heads open about 6in down. _ We tie the flowers and stalk into serving size bundles and let dry, steeped either in boiling water or left in a jar of water in the sun. Not only does the tea taste incredible and like the desert, but it's good to flush out your blood and kidneys among many other benefits. If you come across some try it!
So much abundance! July is sold out, thank you to all of you who battled to get a seat.
(Reminder) Dinners for July are posted tomorrow morning 8am MTN.
Two days ago this little girl (Susie) a Rio grande turkey hatched from an egg in our incubator. What a surreal experience watching an egg in it’s process to becoming a bird.
NM sour cherries | naturally burnt ponderosa bark | new growth of the ponderosa pine
Sheep shear No. 1
Piñon pine (Pinus edulis) _ Male pollen cones about to burst. We used them green like this for last weeks dinner, this week maybe we'll have pollen.