chanterelle toast peach pie wild mushroom pizza huckleberry buckle


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oh yes it did

Sunday, September 25th, 2016

Recipe: chanterelle toast

Happy autumn, everyone! Fall has arrived to our beautiful Colorado mountains. The colors go off in patches across the state with certain areas turning before others – they always follow a schedule more or less. After shooting fall colors in the mountains for the past 12 years, I know the general timing for my favorite locations. Waves of weather overlay these bursts of gold activity in our Colorado Rocky Mountains, ranging from cloudless bluebird skies to raging winds and rain to snow.


sunrise on an early morning start

thimbleberry (yellow) and huckleberry (red)

neva had a blast hiking through the colors

and hiking more local colors

jeremy and neva pause above a beautiful expanse of gold aspens



At the end of last week, Jeremy and I set out in a caravan for Crested Butte. We drove through toasty temperatures in the Upper Arkansas River Valley then climbed into clouds and falling snow over Cottonwood Pass. From there, the weather remained cold and snowy all the way to Crested Butte and beyond. We pulled into our driveway, teeth chattering and mud caked to our cars (we drive some dirt road short cuts which become mudfests when there is precipitation). Fall colors are great and all, but snow always makes for more interesting viewing. Plus, it was snowing on my birthday, which I think is the best kind of birthday present! We quickly unpacked the cars, got Neva settled into her bed, grabbed my photo gear and off we went to leaf peep for the two remaining hours of daylight.

snow dusted spruce and aspens

powdered sugar branches

a ray of sunlight peeks through the clouds



With the weekend over, Jeremy is back home while Neva and I stay the week in Crested Butte to shoot more fall colors. And if the colors finish a little earlier than is typical, then it’s an opportunity for me to tackle some work and get hikes and trail runs under my belt before the season ends. But for you, my good people, I have an indulgent little recipe to share. After my last haul of chanterelles from the mountain forests of Crested Butte, I debated whether to sauté them in butter and freeze them for the winter or to try some new recipes. Turns out, I had enough to do both. This recipe for creamed mushroom toasts is simple, yet decadent. And for my gluten-free friends, you can either use gluten-free bread or spoon the creamed mushrooms straight into your mouth. I may or may not have done that…

chanterelles, cream, kosher salt, butter, pepper, flake sea salt, brioche slices, white wine, shallot, chives

cut the mushrooms into a medium dice

prepped and ready



**Jump for more butter**

the frenzy

Monday, September 12th, 2016

Recipe: wild mushroom pizza

Here it comes. Cooler weather, I’ve been waiting for you since May. We were so used to leaving our windows open overnight to cool the house down that it came as a surprise to us when we woke up Saturday morning and the temperature inside was 52°F. That’s even lower than what we set our heat to overnight in winter (we set it to 55°F). No wonder Neva was all snuggled up between us on the bed after her 6 am breakfast. Outside we could see an impressive frost on the deck. Well alright then! The scrub in the high country has been turning red and gold for a couple of weeks now, but the leaves are finally following suit at higher elevations. My landscape photographer friends are getting itchy for the fall shoot. We’re all waiting to see if the colors will be on time (like usual) or if they’re going to bust out of the gate early.


bright red huckleberry bushes on cottonwood pass (looking west toward taylor reservoir)

dreamy sunset colors

red aspen leaves against bluebird skies



But before I could even think about the fall shoot, I had to research, test, make, and photograph recipes with my foraged chanterelles and porcini from last weekend. Oh, and I had to clean them – a time-consuming process with the chanties when you have several pounds. From the moment I cut the mushrooms off the ground, the clock starts ticking. I store them in brown paper bags in the refrigerator and they last about a week. Brown paper bags populated all of the non-freeze zones of my refrigerator while I shifted everything else around them. The rest will be sautéed in butter and frozen for winter. Any chanterelles that are too far gone to eat get chucked into a separate bag. Those will soak in a combination of water, molasses, and salt for a day or two before pouring the “spore” water out in suitable chanterelle environments.

Generally, I don’t pick the porcini that have been wormed out (the stipe or cap will feel particularly squishy), but sometimes you can pick a firm porcini and the few worms present will make Swiss cheese of the inside while you hike around, drive home, and pop it in the refrigerator. That’s why I try to dress the porcini (cut out any worms) in the field if I have the time. Porcini that are too wormed out (those itty bitty worms, they have voracious appetites) get staked under an appropriate spruce where some spores might take hold in the future.


always delightful to peer into the huckleberry leaves and find a chanterelle or two

porcini like the huckleberry plants, too



The first recipe I wanted to shoot involved both kinds of mushrooms, mostly because I wanted to take care of the porcini before the worms ate anymore of them (or any more worms escaped onto the refrigerator shelf). The reality of foraging porcini is that you will deal with worms. I’ve rarely encountered chanterelles that were wormed out, but it has happened on rare occasion. Even if your porcini have some worms, you can usually cut that section out and salvage the rest. So let’s make some wild mushroom pizza! And as always, you can substitute any combination of edible mushrooms.

chanterelles, porcini, pizza dough, parmesan, fontina, butter, flake sea salt, sea salt, thyme, garlic

melt the butter and mince the garlic

mix the garlic into the butter



**Jump for more butter**

the huckleberry hound

Monday, September 5th, 2016

Recipe: huckleberry buckle

The academic year has begun, my parents have flown back to Virginia, and the huckleberries are in season. I have spent a good bit of my waking hours preparing my quads for telemark skiing. Squatting on steep slopes for hours at a time, pivoting and balancing to reach that one perfect ripe, dark snurple huckleberry. How convenient that huck season should precede ski season, right? The sad part is that the huckleberry season isn’t very good this year on the Front Range. Even worse than last year. Checking trail after trail with few berries in sight, you get both exercise and depressed.


took erin hiking and SUPing and looking for huckleberries on her visit

the rains came too little too late for the hucks



Jeremy and I spent Labor Day holiday weekend in Crested Butte where stormy weather reluctantly gave way to sunshine and blue skies. We met up with friends from out of town so Neva and their pup could play together at the lake and what do you know? My friend, Teresa, showed up with her two pups – one of which is actually a puppy! I am convinced that the best puppies are your friends’ puppies. They are so cute and cuddly and fun, but without the sleep-deprivation, the potty training, or the sharp little toofies! Poncho is 14 weeks old and he is so so so sweet and mellow and good. He was particularly fond of chewing on Neva’s collar or leash or face or toys. It was the first time Neva played with a puppy since she’s become an adult (I use the term loosely) and she did quite well, mostly ignoring or tolerating Poncho’s antics.

a passing storm over crested butte (that we got caught in)

poncho liked carrying neva’s leash and harness around

poncho chewing on neva’s chuckit

poncho chewing on neva’s leash with neva attached



The next day, Jeremy and I took Neva for a short hike. Having scouted out the trail that delivered so many beautiful chanterelles last year and finding almost nothing, we resigned ourselves to simply enjoying hiking, running, and biking – stuff you do in the mountains. We went to a different trail and found… huckleberries and chanterelles and porcini. Neva’s short hike turned into an all day forage. We don’t usually forage with Neva because she has two gears: Go and Go Faster. The whole “stopping to look or forage” doesn’t suit her, but I found she would sit nicely for a huckleberry or wild strawberry. By the end of the day, when we stopped at a huckleberry patch, Neva would lie down and eat the berries off the plants. When I open my tupperware of berries in the kitchen, Neva comes running and sits like a good girl at my feet with that “I’m here for my huckleberries!” look. Hard to say who the huckleberry hound is – Neva or me?

a pretty pretty porcini (king)

jeremy’s find

and lots of chanterelles (with a huckleberry!)

some of the huckleberry plants were already turning red

our haul from the day



I don’t think I’ll ever run out of huckleberry recipes to try. The limiting factor is the fruit. Even though I have frozen hucks throughout the year, the fresh hucks are only around for a couple of weeks if I’m lucky. This buckle can be made with fresh or frozen berries and you can use huckleberries or other juicy berries (like blueberries) if you don’t have hucks. The only drawback to the substitution is that you can’t call it huckle buckle.

water, flour, sugar (twice), huckleberries, butter (twice), salt, vanilla, milk, baking powder, cinnamon, nutmeg

cream the butter and sugar together

combine the dry ingredients



**Jump for more butter**