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archive for fruit

the fruits of spring

Sunday, June 3rd, 2018

Recipe: strawberry hand pies

You might have thought I had been sucked down the rabbit hole of foraging for morels the past few weeks and you’d be half right. The other half of the story involves Jeremy’s family and some serious medical procedures in Denver. The good news is that I found plenty of morels (but is plenty ever enough?) AND that my in-laws get to return home this week! We also celebrated Neva’s three year anniversary from the day we brought our little screwball into our lives. And two days after that, our dear neighbors welcomed their sweet rescue pup to Colorado.


relishing those lovely spring aspens

finding the hidden treasures of the forest

not bad for a couple of hours’ work

neva got a new toy and a plate of beef, cheese, apple, and treats

making friends with minnie (her temp name) with a homemade treat



At the start of May, I was itching to make some strawberry recipes, but most of the strawberries in our markets sat pale and dejected, picked too early. Such a waste. I waited impatiently until I could get my hands on the sweetly-perfumed, deep red, juicy ripe gems of spring. I knew exactly what I wanted to make: strawberry hand pies. I like pies, but I have issues with fruit pies because the structural integrity makes for an aesthetic nightmare the moment you cut into one. Hand pies not only alleviate that problem, but you can actually cradle a single serving in your arms unlike a slice of pie. I started with my now go-to pie crust (from Kenji, of course).

ice water, flour, sugar, salt, butter

mix dry ingredients in a food processor

spread the butter over the dry ingredients

pulse the dough until it clumps

add the rest of the flour and cut it into the dough

sprinkle ice water over the dough

fold and press the dough into a ball

form two disks and chill



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full of the best things

Monday, May 14th, 2018

Recipe: lobster morel agnolotti

It wasn’t long after finding my first blonde morel that I had collected enough to shoot a recipe. The temptation to simply flour and fry these morsels nags at me constantly because it’s easy and delicious and probably my favorite way to enjoy my favorite eating mushrooms (porcini remain my favorite “finding” mushrooms). However, the first freshly foraged morels are automatically designated for new recipes because one is never certain – but certainly hopeful – that there will be more.


two buddies emerging from the grass and leaf litter

mushrooms on mushrooms



I knew I wanted to involve lobster and then I threw asparagus in there because it’s spring and asparagus and morels typically appear on the plains around the same time. Why not stuff it all in some agnolotti, which is a pasta I was unaware of until a few months ago? Agnolotti is like an easier version of mini ravioli and I’m a little obsessed with it. The filling is dotted or piped in a line along a strip of pasta and then folded over and cut. Well, it’s more complicated than that, but you get the gist… or you will after you read the post!

Start by making the pasta dough. I don’t have any one definitive pasta dough recipe. They all seem to involve a combination of flour, eggs, and salt, and sometimes egg yolks and/or olive oil. It’s a mess of flour and flecks of dough that eventually come together into a nice ball if you are patient and stick with it. Don’t throw out that excess flour – sift out the chunky bits and use the rest for flouring your work surface.


the pasta dough: flour, eggs, salt, olive oil

stir the eggs, salt, and olive oil in a well in the flour

incorporate as much flour as the dough will absorb (you will have extra flour)

knead the dough

when the dough springs back from a poke, it’s ready to rest



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yellow fever

Sunday, May 6th, 2018

Recipe: mango sorbet

Lots of things happen in May around here, things like my annual MRI to monitor for breast cancer or the anniversary of my sister’s passing or the typical May snowstorm in the mountains that all of the mountain folk expect and all of the flatlanders can’t believe. It’s when we swap out our snow tires for the summer tires, admire all of the flowering trees in Boulder, and begin the mushroom hunting season.


flowers for kris, every year

my favorite weeping cherry in bloom, in the rain

the rains bring the oyster mushrooms

and if you’re lucky, they bring the blonde morels

met a little garter snake while foraging



That blonde morel was my first one I’ve foraged and there were whoops and hollers and high fives and hugs with my foraging buddy, Erin (she found her first one within minutes of mine). The list of edible mushroom varieties that I want to find is quite short, but now it’s shorter by one. Blonde morels are also known as American yellow morels (the variety we forage in the mountains is a black morel).

I have yet to see any morels hit our markets, but what I am seeing on sale lately are mangoes – especially the ataulfo or yellow mangoes, which are my favorites. The pit tends to be smaller, the flesh sweet and not as fibrous as its red-/green-skinned cousin. After a day on the flats looking for morels under the hot sun, I welcome a nice cold scoop or two of a smooth and refreshing mango sorbet. It’s fruity, it’s tropical, and it’s easy to make. The tequila is a nice way to keep the sorbet smooth as it prevents the formation of big ice crystals. If you don’t want alcohol in your sorbet, you can substitute corn syrup.


water, sugar, mangoes, limes, tequila, and salt (not pictured)

combine water and sugar to make simple syrup

slice and scoop the flesh of the mangoes



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