high altitude Archives

Low Cost Meal—Beans & Dried Dock

dock beans tostadas 450x299 Low Cost Meal—Beans & Dried Dock

Tostadas with jalapenos, dock & beans. I did the tostadas in the oven–broiling, flipping, and broiling again before adding the topping for the final broil. Next time, I need to brush the tortillas with oil; what was I thinking?

My fiance and I are seasonal workers. Most of our income comes from a winter job that lasts 6 months. It offers health insurance for that time period, so we jump on it each winter. In December I can finally get my cavities filled, and he can upgrade his glasses and contact lenses.

But summer is always harder on us financially. Health insurance costs skyrocket to $350-400 per month (each) if we choose to extend our benefits with COBRA. We work a lot of jobs and barely make ends meet. By the time December rolls around again, we are emptying pockets and jars and every other nook and cranny trying to cover bills while fixing up the old cars and ourselves and getting ready for another season’s work.

I’m not saying this to complain. We chose this life—up high in a winter paradise where well-heeled tourists own second homes and we would be lucky to one day afford a decrepit miner’s cabin because prices are so inflated. We chose to chase our passions and to work outdoors, instead of spending a lifetime of recurring 60-hour weeks in a cubicle—so in that respect, this is very much the good life. But the financial struggle is ever present. Read the rest of this entry

Wild Edible Notebook—October release!

WEN October 2013 cover800 343x450 Wild Edible Notebook—October release!The leaves are a’changing and the cool winds have begun to blow. Still, foraging season continues into October, and with it, a new-and-improved Wild Edible Notebook blows into town.

October 2013 brings many exciting changes to the Notebook, including a new look-and-feel with an improved cover and 2-column layout, designed to look better overall and also to improve viewing on smart phone devices. And, October 2013 and all future issues are available for iPad and iPhone in the Apple Newsstand! Improvements to the PDF versions include a wider screen reading PDF, a new 2-sided print-and-fold PDF designed to print on legal (8.5” x 14”) paper, and an Android-formatted PDF.

The October 2013 issue dives deep into rosehips, the fruits that develop at the bases of wild and domesticated roses. Not only are rosehips an excellent source of vitamin C, but they also lend themselves to numerous culinary preparations. Next is the tale of my mission to dry dandelion leaves for winter, inspired by the idea to make a nutritious green powder described by Colorado forager Katrina Blair of Turtle Lake Refuge. This edition also includes a review of Practical Herbs, a medicinal plant how-to by renowned Finland-based herbalist Henriette Kress, which will soon be followed by the book’s sequel, Practical Herbs 2. There are a handful of rosehip recipes by yours truly as well as my Colorado-based partner in crime, Butter. There’s a rosehip coloring page on the print version, and an announcement about the 3rd Annual Florida Herbal Conference, coming up in February/March of 2014, in all of them.

The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, please join the email list by filling out your info at the very bottom of the website. Thanks!

Stuffballs on the Menu

stuffballs tomato queso 450x332 Stuffballs on the Menu

Stuffed puffballs with onion & bread stuffing, tomato bits, and queso fresco.

This has been quite a season for puffballs—both large and small—in the Colorado high country. Though the season for giant puffballs is upon us, I wanted to first share a preparation we’ve been enjoying with small puffballs, which are still out there fruiting like crazy too. I like to call it “stuffballs.”

For the stuffballs I’ve been using puffballs of the genus Lycoperdon. Up here we have gem-studded puffballs (Lycoperdon perlatum), which when young and fresh have what Vera Stucky Evenson (1997) describes as “conelike spines” covering the top that can be rubbed off. The puffballs are “almost spherical with a tapered base,” she writes, adding that they can be “abruptly tapered at the base.” In my experience the tapered bases can come together gradually, or seem like miniature fat stems. I often find L. perlatum growing deep in conifer forests, in soil on the forest floor.

We also have the related pear-shaped puffballs (Lycoperdon pyriforme, per Evenson), which are pear-shaped, as the name suggests—also roughly spherical with an elongated base. Michael Kuo at MushroomExpert.com writes that L. pyriforme is a very recent synonym for Morganella pyriformis, and that the pear-shaped puffballs are one of the few puffballs that grow on wood (or lignin-rich soil, Arora, 1984). The mushroom’s surface starts out smooth, Evenson writes, developing coarse granules later so as to appear rough. Read the rest of this entry

Old Places, New Head Spaces

pock marked porcini 450x392 Old Places, New Head Spaces

Pock-marked Fairplay porcini, their colors ranging from red to light.

Yesterday we revisited one of our old, favorite hikes on the shoulder of Pennsylvania Mountain above Fairplay, Colorado. We must have done a variation of that hike—sometimes ducking into the forest on game trails to encounter still-open mine holes and long-abandoned cabins, others taking the old road high above treeline only to descend via questionable routes down dry, crumbling couloirs—more than 100 times in the 4 years we lived over there.Those were the days when slippery jacks (Suillus brevipes) and field pennycress (Thlaspi arvense) were the most exciting things ever, back during my big life change when this latent wild edible food obsession was reawakening.

In all those years hiking there, I found only one porcini (Boletus edulis).

But yesterday, as we were driving the long dirt road to our old spot, a familiar feeling came upon me. So while Gregg parked the car and took his sweet time organizing this and that into his backpack, I ducked into the trees for a look around, only to emerge a minute later with a medium-sized porcini button I spotted poking out of the duff. Read the rest of this entry

Wild Edible Notebook—September release!

September 2013 cover 800 288x450 Wild Edible Notebook—September release!September is well on its way, and with it I am happy to announce the release of another Wild Edible Notebook for your reading pleasure. The September 2013 edition is four pages longer than the last, making it the longest Wild Edible Notebook I’ve created to date.

This issue revisits the low-lying high country huckleberries of the genus Vaccinium, a topic I picked based on reader interest. Next is a journey into the wonderful world of hawk’s wings mushrooms (Sarcodon imbricatus), followed by the story of an even more wonderful culinary journey undertaken in partnership with Chef Bill Greenwood of Beano’s Cabin restaurant in Beaver Creek. This edition also includes a review of The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify and Cook Them (2010) by Virginia-based forager Katie Letcher Lyle. Mushroom recipes dominate the recipe section—a few by me, one from my dad, and a recipe for stewed chanterelles from Lyle. Last but not least is a huckleberry coloring page, and an announcement about the 3rd Annual Florida Herbal Conference, coming up in February/March of 2014.

The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, please join the email list by filling out your info at the very bottom of this website. Thanks!

EDITED 10.7.13 to reflect the new download procedures.

Antelope Liver Pâtés

antelope liver pate 450x337 Antelope Liver Pâtés

Our first antelope liver pâté came out surprisingly good.

I never saw myself eating antelope, let alone antelope liver. I was a GenXer who went to a weirdo college once dubbed “the little red whorehouse on the Hudson,” where I shaved my head and flirted with vegetarianism before traveling cross country on missions of self-discovery that continue to this day.

But what would you do if a giant, smelly antelope liver landed in your lap?

My dad, who has become a hunter over the last few years thanks to my brother-in-law, and who always cooks up the giblets and other pieces-parts come turkey time, saw fit to grab the neglected antelope liver when John took a buck on a recent bow hunt in Wyoming—and then he brought it to my apartment.

When he pulled it out of the bag to cook up for special dinner night, the stench hit us immediately. Who knew it was going to be so smelly, and so big, for that matter? “Whoa, that’s strong,” Dad said, before sending Gregg to the store for buttermilk. We pushed dinner back two hours so he could soak a few slices, and the rest went into my freezer. Read the rest of this entry

Wild Edible Notebook—August release!

WEN cover Aug2013 800 289x450 Wild Edible Notebook—August release!What’s that? It’s time again for another issue of the Wild Edible Notebook? It sure is! I am pleased to announce that August 2013 is now finished and ready for download.

This month I found a little more free time to scout new spots and play with plants in the wilds of the Colorado high country, so the August 2013 issue has more in the way of first-hand accounts than past editions. First is an adventure with serviceberries (Amelanchier spp.) discovered in abundance at the north end of Summit County, from the happy rain-kissed picking to the many kitchen experiments inspired by it. Then I get busy with pineapple weed (Matricaria discoidea), again undertaking one culinary experiment after the next—some successful, some less so. After that comes the story of a lovely mushroom hunt one rainy afternoon where somehow every mushroom we found was larger than life. There are a few porcini (Boletus edulis) recipes from yours truly, along with one from Butter at Hunger & Thirst, and of course a coloring page in case you’re bored and need something to do. Happy reading/foraging/eating/coloring!

The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, please join the email list by filling out your info at the very bottom of this website. Thanks!

EDITED 10.7.13 to reflect the new download procedures.

 

Last Night’s Wild Dinner

kitchen nightmare 450x337 Last Night’s Wild Dinner

“Honey, can you clean the kitchen? I made dinner.”

Kitchen experiments take time, a luxury I didn’t have this past month until yesterday. I forgot how good it feels to get on one of my kitchen tangents and go wild cookery crazy. Plus I had a plethora of wild plants in the fridge that needed using. So I tried a couple things, some successful, some less so. This is what we dined on last night:

Italian-style Puffball Casserole

I have to laugh when I think about how many of my successful meals are the results of mistakes, and my ongoing obstinacy in learning anything proper in the kitchen. The casserole was originally supposed to be puffball parmigiana, an idea I got from Butter that in my kitchen involves slicing and breading big puffballs (Calvatia, or oversized Lycoperdon, or both in this case) with egg and breadcrumbs, frying in oil, removing to a casserole dish, topping with tomato sauce and mozzarella and baking until the cheese melts.

But I didn’t have any eggs and I didn’t know what to use to stick the fresh breadcrumbs (made from leftover bread in the food processor, mixed with dried crumbles of the wild oregano Mondarda fistulosa) to the puffball slices. After several online searches I found “eggs, buttermilk, or other liquid” as potential breadcrumb-sticking agents. But I guess olive oil doesn’t count as a liquid because all the breadcrumbs fell off after I tossed the oil-coated and breaded slices in the cooking oil. I should have known. Read the rest of this entry

Wild Edible Notebook—June release!

WEN cover 640 288x450 Wild Edible Notebook—June release!Time flies. Before you know it, it’s time again for another issue of the Wild Edible Notebook!

The June 2013 issue starts off with an introspective diatribe on stinging nettles (Urtica spp.), followed by a look at the western high country edible, mountain marsh marigold (Caltha leptosepala), which is related to and shares edibility characteristics with the eastern marsh marigold (Caltha palustris). There is a review of John Kallas’ book, Edible Wild Plants (2010), along with a short interview with the author. Inside you’ll also find a few recipes, two by the inimitable Butter at Hunger & Thirst, and a coloring page, which I think is just going to have to be an ongoing feature. Some of the content repeats from my blog (but with updates), and some is brand spankin’ new, with plenty of as-yet-unseen pictures throughout the booklet to boot.

The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.

To download a free issue of the Wild Edible Notebook and stay abreast of future developments, please join the email list by filling out your info at the very bottom of this website. Thanks!

EDITED 10.7.13 to reflect the new download procedures.

 

Edible Plant Hike Saturday June 8 in Summit County

sweet clover CO 350x233 Edible Plant Hike Saturday June 8 in Summit County

Last fall, we looked at about 20 edible plants in the Colorado high country. Let’s see what we can find in Summit County on June 8.

I’ll be offering a series of edible wild plant hikes in Summit County, Colorado, as noncredit courses (Continuing Education) through Colorado Mountain College this summer. There are still  slots open for the first hike on Saturday, June 8, to take place on the River Trail in Breckenridge from 9-11 am.

We’ll be identifying local edible wild plants and plant parts in the high country, with discussion on safe practices for identification, collection, and consumption, both for individual plants and edible wild plants as a whole. We will also discuss foraging topics including collection policies for public lands and how to forage responsibly so that plants can regenerate. There will be some opportunities for taste-testing, but we will not be foraging food in quantity.

The walks are limited to 12 participants and cost $20, with signups taking place through the college. Fill out the Registration Form and submit payment, either online at http://www.coloradomtn.edu (go to Classes>Register for Classes) or in person at CMC Breckenridge (107 Denison Placer Road; 970-453-6757) or Dillon (333 Fiedler Avenue; 970-468-5989). Folks who have taken a CMC class in the past 10 months can phone or fax in the Registration Form.

All walks take place from 9-11 a.m. on the following dates: Read the rest of this entry

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