feral pear crisp with mugolio drizzle My generous friend Rita dropped off a bag of pears because she’s leaving town and who wants all those lovely pears to go to waste? Do I know what kind of pears they are? Nope. But I know they’re tasty, and that’s what counts. And if you happen to have some mugolio on hand (an Italian…
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Wild Pear Crisp: Recipe
Rose Hip Muffins: Recipe
Adding chopped rose hips to this simple muffin recipe makes them a great breakfast item or a the perfect thing to serve for afternoon tea. You can use fresh or dried rose hips in this recipe, but dried rosehips will need to be rehydrated. If that’s how you roll, be sure to save the liquid and use it instead of…
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Mugolio
pinon pine cones at the perfect stage for mugolio Ask most foragers what mugolio is and they’ll tell you it’s a syrup made by infusing unripe pine cones in sugar. But a quick google search brings up a New York Times article from 2011 that says it originated in the Italian alps and is made from the buds of the…
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Apricot Umeshu: Green Apricot Liqueur recipe
I’m not 100% sure what I should call this (except delicious!) but it was inspired by umeshu, the Japanese liqueur made from unripe ume (plums), rock sugar, and shochu (a clear, flavorless, distilled spirit). My foraged version is made with unripe apricots, granulated white sugar, and vodka. Since I think I invented this, I’m going to claim naming rights: Apricot…
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Evening Primrose (aka Oenothera biennis)
As I sit here, still jet lagged from our trip to New Zealand (I know, I know, I’m not REALLY complaining), I’m encouraged by the speed with which the snow is melting and the little green shoots are poking up through the ground. Spring is coming late to Santa Fe this year, but that’s ok. We NEED the moisture we’re…
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