hamachi yellowtail crudo veg head sandwich crested butte: soupçon wild rose petal ice cream


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racing the sun

Sunday, July 24th, 2016

Recipe: hamachi yellowtail crudo

We’ve lived in the mountains of Colorado for eleven years now. When we first arrived, a week of truly hot weather was about all one could expect of the summer months. Over the years, those temperatures are trending hotter and sticking around longer in summer. I should note that we are particularly observant of hot weather because WE HATE IT. So it was with great joy that we welcomed the return of the monsoon last week. That stupid high pressure cell that was sitting on top of us (and fanning the flames of that wildfire) shifted east so that moisture from the Gulf of Mexico (south of us) could deliver the goods in the form of rain and thunderstorms.


composite lightning strikes

lightning at sunset

rainbows, the marriage of sun and rain



Oddly, after a few good soaking rains, the clouds have been building up and then fizzling out. We can see rain over neighboring canyons and ridges, but there seems to be a giant sucker hole (blue hole in a sky of clouds) over our neighborhood at any given time. We don’t have air conditioning at our house, so we work hard to cool it at night and keep it as cool as possible during the sun’s march across the sky. Just today, Jeremy and I discussed the logistics of getting an evaporative cooler installed before next summer. It is most efficient in arid climates and it’s much cheaper to run than air conditioning.

For now, we are sucking it up and continuing with our summer schedule of trail runs, hikes, and paddles. The higher you climb, the cooler it is – at least if the atmosphere is adiabatic, which it kind of is (Jeremy says to disregard water vapor). The high country is beautiful right now. Lush, green carpets splattered with colorful wildflowers and lingering snowfields paint these rocky mountains above the dark mantles of conifer forests. We are running farther and climbing higher, racing against the season and racing ourselves. Actually, that’s only half true. Jeremy is racing against himself. I’m not racing anyone. I’m noodling along and stopping to look for mushrooms or checking on the progress of the huckleberries, snapping selfies and photos along the way, shouting hello to Mr. Rabbit so I don’t go startling Ms. Moose. This is why we run separately. But it’s nice when our two routes overlap and we can say hi.


after a steep climb, i wait for jeremy to arrive from the other side of the ridge

off days are meant for hikes with neva

jeremy refuels on the trail during his 17-miler

hiking with erin and banjo

paintbrush come in so many beautiful colors

lunch with a view at king lake



We still have two months of summer remaining, and yet it’s already impossible to do all the things we had hoped to accomplish before the next season moves in. I suppose you could say that just leaves more for next summer. Something I did manage to check off my list was making hamachi (yellowtail) crudo with finger lime pearls. I’ve been waiting until I could order some from Shanley Farms when the season started at the end of June and I finally got some!

radishes, orange oil, togarashi, vegetable oil, orange, flake sea salt, finger limes, hamachi (not pictured: ponzu sauce)



I first heard of finger limes when a friend in Australia asked if I had seen them here in the States. I hadn’t. These were originally discovered growing wild in Australia and have since slowly made their way to the U.S. To open the finger lime, I scored the rind around the middle and broke it open. Rolling the end of one half between my finger tips, the little pearls tumble out of their tight-packed quarters. It’s incredible, really. Each little pearl bursts with the tart juice of a lime when bitten. I figured these would be great with hamachi crudo because I wanted the acidity of the lime without the raw fish cooking on contact as it would with lime juice. Obviously, finger limes aren’t everywhere available (yet), so if you don’t have any, then just use a regular squeeze of lime juice just before serving.

score the rind around the middle and break the finger lime open

roll one end between your fingertips and watch the caviar fall out

completely empty!

pink pearls (sometimes they are other colors like green or yellow)



**Jump for more butter**

more flowers, please

Sunday, July 10th, 2016

Recipe: wild rose petal ice cream

I want to thank all of the readers who have emailed or messaged me their concerns for our safety over the weekend. We are safe. The wildfire (started by illegal campers on private land who failed to put out their campfire) in Nederland that quickly erupted Saturday afternoon a couple of miles from our home has spread in the other direction. For the time being, our house is okay and our neighborhood has not been evacuated although a large swath of our mountain and canyon communities are under mandatory evacuation. Neva is with us in Crested Butte. Our current plan is to remain here for a few days to minimize the strain on resources in that area and to keep out of the way of fire crews as they work tirelessly to battle the blaze in extremely hot, dry, and windy conditions over rugged terrain.


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Dining Out Denver & Boulder included use real butter among 11 Colorado Food Blogs You Should Read.

It’s been 2 years since we let our sweet Kaweah go. I still miss her every day.


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My parents came out to visit with us in Crested Butte this past week. The last time they were here, we had just moved in and didn’t have a good handle on the best places to eat or things to do. This time we planned a more suitable itinerary and kept the activities flexible and relaxed. Dad did a little fishing, we took some walks and hikes through the wildflowers, we dined out at some of our favorite Crested Butte restaurants, we dined in so Dad could open some bottles of his favorite wines, we attended a neighborhood party, and everyone played with Neva.

me and my mom on a morning hike

mom and dad at dinner



After the parental units returned to Boulder, we resumed our schedule of hikes, paddles, and runs. All manner of wildflowers are coming up: cinquefoil, sulfur paintbrush, Indian paintbrush, lupine, larkspur, monkshood, giant hyssop, mule ears, aspen daisies, fleabane daisies, oxeye daisies, old man of the mountain, cow parsnip, osha, sticky geranium, blue columbines, prairie smoke, elephant heads, wild roses, blue flax, and spotted coralroot – to name a few of the ones I can identify! We have been finding various mushrooms along the trails, too. I’m not the type of person who feels compelled to eat every single mushroom I encounter, but it’s hard to turn down oyster mushrooms. The handful of aspen oyster mushrooms we foraged were mostly old and wormed out. Still, I brought them home. I was able to fry up two of them for dinner, but I took the old ones and smeared them against our aspens in the yard in the hopes that we’ll see some oyster mushrooms appear next summer. It doesn’t hurt to try!

lupine and indian paintbrush

elephant heads with a scenic backdrop

freshly foraged aspen oyster mushrooms

fried in butter and served with leftover beef tenderloin

neva’s pretty certain she would have liked some steak



Due to inflammation of my right trapezius muscle for the past couple of weeks, I wasn’t able to get out for a trail run until recently. I had assumed that all of the wild roses would have finished by now, but I was mistaken. Much to my delight, I saw and smelled hundreds of blooms for miles. Jeremy asked if I was tempted to go back and forage more rose petals. I said no. If they were mushrooms, maybe, but I was done with rose petal recipes for the season. There was the rose petal jam recipe I shared last week and now I have a rose petal ice cream for you.

fragrant, beautiful, simple wild roses

eggs, sugar, rose petals, milk, cream, lemon, salt, beet juice (not pictured: rose water)



I’ve been on a mission to find a good rose petal ice cream recipe ever since I attended a special 50th wedding anniversary celebration years ago where they served an Italian rose petal gelato. I forgot about it for a few years until I realized there was an abundance of wild roses growing around my house that I could use. Last year I managed to miss the bloom entirely, so I made sure to catch it this year. If you don’t have wild roses available, you can use unsprayed fresh roses. If you aren’t familiar with foraging wild rose petals, have a gander at the rose petal jam post for pointers.

combine most of the rose petals, the sugar, and a pinch of salt in a food processor

pulse into a purée or a really well-blended wet sugary mix

combine a cup of cream, the milk, and the rose sugar in a saucepan



**Jump for more butter**

wild about roses

Sunday, July 3rd, 2016

Recipe: wild rose petal jam

Memorial Day may mark the start of the summer season for most parts of the country, but the fourth of July is when the season kicks into high gear in the mountains. So many people come to the high country because it is beautiful and wild and peaceful. Except a lot of the visitors can’t seem to leave their suburban trappings and behaviors in suburbia, turning paradise into a circus of bad manners. Jeremy and I tend to lay low during the holiday crush, because I believe in the minimization of unnecessary stress. So we drove to Crested Butte, passing through the mountain corridor just a couple of hours before it clogged up with holiday weekend travelers. We are currently enjoying the summer rains and the wildflowers as the town prepares for Independence Day festivities on and around the mountain. This is when everything starts growing and showing off.


nothing like hiking through fields of purple lupine

a hall of aspens that seems to go on forever

prairie smoke blossoms

tiny, brightly colored jelly alpine fungi



Last week in Nederland, the wild roses were in full swing, painting our local yards, trails, and hillsides with splashes of pink among the lush bushes. They were so fragrant that we couldn’t help but notice. I had been waiting for them to blossom, but the late spring meant the wild roses growing in front of our house were a few weeks behind schedule. Jeremy and I spent a couple of hours last weekend foraging wild rose petals for a few recipes. You can always use commercial roses as long as they are unsprayed, but wild roses are particularly fragrant and wonderful.

wild roses



There’s no need to pluck the entire flower, just the petals. It’s easiest to do with the flowers that aren’t flat open, but somewhat concave. You merely close your fingers over the top half of the petals as if to close the blossom. Give a gentle tug and most if not all of the petals should release with a light snap. I leave the center of each rose – the reproductive parts – on the stem and make sure to touch each stamen with my thumb in the hopes that I’ll help to pollinate each flower to produce rose hips for wildlife in the fall. If you find a good bundle of wild rose bushes in bloom, it doesn’t take much time to collect a few cups of petals.

i store them in a ziploc bag in the refrigerator



Of course, we humans aren’t the only ones fond of roses. There are plenty of little crawlies who like to hitch a ride on the rose petals back to your place. To reduce the number of new friends, I gently flick the blossom before I pluck it. This usually evicts 80% of the hitchhikers. Back home, I empty the petals into a large mesh colander covered with a splatter guard, and shake the petals over a table until no more little bugs fall out. It takes me about 10 minutes until the bugs run clear, but that’s easier than rinsing the petals with water, which you can do instead of or in addition to the shaking to clean your rose petals.

toss the petals in a colander



While researching wild rose recipes, I came across this simple, yet delightful wild rose petal jam. It’s rather quick to whip up and it makes for a charming homemade gift. Best of all, it’s delicious. The rose flavor is delicate without being overpowering in that way that makes you think you’re eating lotion or soap. It comes out a brilliant pink color which is all natural.

rose petals, pectin, water, lemon juice, sugar



**Jump for more butter**