Recipe: grass jelly and ai-yu jelly
I love the idea of summer. It’s when everything is happening. It’s a visual overload in the mountains. The thing I have trouble with is the heat, and by trouble, I mean I hate the heat. I have sworn enemies in this world and the heat is one of them. It makes me cranky and sad and angry all at once. Jeremy and I both recognize this, so there are things we do to minimize the crankiness like hiking, biking, or trail running early in the morning when the air is cool, the sun is low, and the mosquitoes are still slow. It also means we have the trails mostly to ourselves, which is awesome.
wildflowers greet the mountains
flowers fill an alpine meadow
the view from the trail
If we are lucky, the monsoons bring moisture into Colorado from the south and we get a daily cycle of glorious and dramatic thunderstorms and rain every afternoon like clockwork. Our bluebird skies turn into menacing, roiling clouds over the mountains. Cool winds and heavy rains seem to wash away the dreaded heat, even if only for an evening. It’s wonderful.
storm building over crested butte
But sometimes the storms fizzle and there is no relief. Times like these require taking matters into your own hands. We don’t have the benefit of air conditioning because we rarely need it. I try cooling off with ice cold drinks, sorbets, frozen treats, and one of my childhood favorites: grass jelly. I know it sounds odd, but it is really wonderful stuff. It’s like an herbal tea gelatin. Another similar jelly that I preferred when I was younger (probably because it was sweeter) is ai-yu jelly, made from the gel of a seed of a variety of fig.
grass jelly and ai-yu jelly
you just need the jelly, lemons, and sugar
**Jump for more butter**