Hopi black dye sunflower
Getting ripe _ Canyon grape (Vitis arizonica)
Dance hall series | dinner no. 27
Young peas and their shells | melon | canyon grape | summer weeds
Flor de calabaza | calabacita | chanterelle
Carne seca of bison drying in the sun
Some chanterelles (Cantharellus roseocanus) for this weekend’s dinners, picked among the spruce at 10,500 feet.
Always carry a knife _ My whole life practice and the work of / Shed involves taking from nature. With this comes the question, how do I do so while not hurting her, and even more so how do I do so while still caring for her. It seems to me she likes to be tended to. _ This year we have been given a prolific mushroom bloom. With this I have come the point of delving into how they are harvested by not only me but those close to me. I would like to take a moment and brieflyexplain my process of harvesting wild mushrooms, especially boletes (Boletus rubriceps pictured). _ With a sharp pocket knife I cut the mushroom at ground level or just below. Once detached from the root end of the mushroom I trim off any part of the mushroom with mycelium or dirt and lightly brush off any organic matter. Lastly I add the trimmings back into the crater from which the mushroom came, covering with mulch from close by, say thanks and take in the aroma of the alive mushroom I just picked and continue hunting. _ There is always the question of whether trimming has any effect or not. The way I see it is the more mycelium in the ground the better. When the trimmings are left in the ground they will decompose, feed the soil and build mycelium, the natural process of a mushroom. Plus you will leave behind worms that seem to start at the base of the mushroom behind, your bounty will be clean, you won’t signal to other hunters you have been there, and you will spend more time in the woods rather then in your kitchen.
Annual sunflower (Helianthus annuus)
No worms (Boletus barrowsii)
Chanterelles fruiting through fallen spruce needles
Field mint (Mentha arvensis)
Plains beebalm (Monarda pectinata)
Finding white boletes (Boletus barrowsii) _ Named after Chuck Barrows a NM mycologists. These boletes have a restricted distribution, being found only in the mountains of New Mexico, Colorado and possibly west to California. We were lucky yesterday to find handfuls of these incredible mushrooms, the most we’ve ever found at one time.
Cota tea (Thelesperma megapotamicum) drying in the sun
Recently I got the chance to do a round of firings again, the first of the year and the first on our new land in a new pit. As this year started weather nor time were affording. _ I always forget how much I love this part of the project. The transformation of earth into a vessel to share thought and nurturing food. The welcoming of the uncertainty that working with nature demands rather then trying to control it. Every batch of clay we dig, every batch of wood we harvest, and every day of different weather adds its own mark.
Knives made partially of found steel from New Mexico mines and the Chili line railroad that once went through our valley with handles made of honey mesquite, made by the incredible @shihanfineknives. These knives make cooking even more meaningful to us. Thank you Shihan!