carne seca of bison dried in the sun | fetid marigold | zuni lake bed salt
Fetid marigold (Dyssodia papposa) _ This mid-elevation marigold native to the Southwest is one of our favorite plants to cook with. It has a musky smell similar to that of other marigolds, and seems to have a rather short life cycle. We pick them once they first bloom and are bright green, tie into bundles, and will continue using it going through the cold months.
Sold out for October _ If you got a seat thank you and we’ll see you then, if not thank you for following along and we’ll see you in the future!
Tickets for the month of October posted on our website tomorrow at 8am MTN.
Violet wood sorrel (Oxalis violacea) _ Native to the Rocky Mountain area, and blooms the prettiest violet colors.
Datil yucca (Yucca baccata) _ Native to the deserts of the southwest, found through out New Mexico. Datil yucca is one of our favorite fruits to work with, even though we have lots to learn about it. This year we have some fun experiments with it in the works!
#Yarrow in the wheat field
Sonora white wheat hand harvest Summer 2018 _ Sonora what was brought by the Spanish it the early 1500’s, introduced into the southwest during Coranados expedition. Before which wheat was never here. This wheat is the oldest American wheat and in a time of so many allergies to this plant that has helped sustain life for countless generations, it’s so exciting to finally grow our own!
Sold out! Thank you all for supporting what we do!
Tickets will be posted for September tomorrow 8am through our website. (Link in bio)
Harvesting wild currants(and maybe squirrels) #Yarrow
New Mexico native hops (Humulus neomexicana) _ Almost ready!
Unripe native canyon grapes before being pressed for verjus
What does memory taste like _ I remember I was 17 years old, I remember being innocent and unknowing of the food world. I had just stumbled across a food blog called foodsnob, one of the entries was on Restaurant Paustian v. Bo Bech. I can almost remember every dish he (@akaltinsoy) ate and wrote about, and how much my mind was blown. I looked at that entry constantly. In this case memory didn't have a taste, but a sense of wonder and that anything was possible. That food was more then strictly a means of sustaining, but a vehicle for thought. I recently received my copy of #whatdoesmemorytastelike, thank you @bobech for the constant inspiration!
Desert sumac / skunkbush (Rhus trilobata) _ This is by far one of the plants we look most forward to all year. Excited to find a few strong trees, despite the lack of early moisture.
Native raspberry | ditch cherry | piñon nut | white corn | scarlet globemallow