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.
Rosa de Castilla (Rosa woodsii) _ Growing up I would walk home from school at the pueblo. The whole walk late spring was saturated with these native roses. One day my mother mentioned that my grandfather used to eat them, so as any curious young boy I too ate them. This left a huge mark on me, unknowingly for a long time. I remember walking home after that with my friends, instructing them to eat the flowers, most of which most likely thought I was crazy. I still get saturated with joy picking these amazing blossoms, especially with friends. For a few weeks of the year, they will be shared with guests fresh, some distilled, some saved for their fruit, the rest dried quickly in the sun for winter use.
Our bread _ 100% red winter whole wheat, wild yeasts, made by @lyssa.o. This time next year, or earlier, if all goes well this bread will be made from all our own wheat, until then the wheat comes from near the Colorado / New Mexico boarder.
Native plum (Prunus americana) _ It looks like we are going to have a great fruit year this year! We will be saving most of the plums for the ripe fruit to dry over winter as well as using them green and unripe for the coming dinners. We don’t usually find ourselves with acidic foods because of our climate here, so when we do it’s particularly special.
Feeling like this bee being back home from Sweden from our / Shed field trip to @faviken. _ If you’ve been trying to get a hold of us sorry, we’ll get to you soon!
Feeling the love. All sold out for June, see you in July!
Desert native flowers | fresh honey from the same flowers | taos white corn | piñon nut
spring weeds | native hops | blue spruce shoots | asparagus
Native wax currant in bloom
Red willow in bloom
These ladies are merely two weeks old, coming all the way from Mendacino CA. In their two weeks of being with us they have stocked up a ton of honey. Taking advantage of the abundance’s of the desert even in this dry spell. Foraging on the blossoms of red willow, native plum, three leaf sumac, our apples, wax currant, lilac, and dandelion to name a few. Can’t wait to try the honey!
Ringneck pheasants joining the family!
Weeds for tonight’s dinner _ Alfalfa Blue spruce Dandelion Native plum blossom Native rose Quelite River mint Siberian elm Yarrow