use real butter

Recipe: cold seafood platter

I always thought that my foraging seasons ended because there wasn’t anything left to forage, but this year has been quite different. I stopped looking for porcini, matsutake, and now huckleberries, because I found so many, ran out of space in my refrigerator to store them, was sick of cleaning them, and felt pretty exhausted.

neva knows what i’m talking about

Last weekend, Erin, Erica, Banjo, and I went huckleberry picking at ML1 – Mother Lode 1. It was better than the last two years (which totally sucked), but not nearly as good as 2014 (which was crazy good). After two not-so-great huckleberry years, I was determined to expand our foraging territory based on satellite imagery, terrain, and familiarity with our mountains. On Monday morning, Jeremy and I went to scout out a potential huck patch and hit pay dirt. We named it ML2b and I renamed ML2 as ML2a. Then Wednesday morning I went solo cross country, took a wrong turn, chatted with a couple of really nice moose hunters, got back on track, then found a different huckleberry patch that was loaded with ripe berries. That’s ML2c. Thursday morning, Jeremy accompanied me to explore an unmarked local trail which led us to an enormous huckleberry patch in the most beautiful setting, which I have dubbed ML3. Oh, and the aspens were looking gorgeous in the high country.

orange top aspens

cool mornings under golden light

colorado painted blue and gold

some huckleberry plants are showing off the reds

jeremy at lovely ml3

The weather went from downright scorching hot on Monday to snow by Saturday morning. Fall is in flirt-mode now, so it’s best to pack layers and hats and gloves when you’re going to be in the high country all day. But I really love this time of year when the temperature is hovering right at freezing as you trudge up the mountain, your trail runners and pant legs knocking the light layer of snow off the brush with each step. The sun actually feels GOOD instead of oppressive when the weather cools down. Erin and I went to pick at two of the three new locations (ran out of time to hit the third one – too many berries to pick) and spent several hours gathering enormous, ripe huckleberries while discussing our solutions to the world’s problems and giving Banjo treats, ear rubs, and butt scratches between his naps in the shade (he’s fluffy, he was plenty warm).

rainbow from my deck saturday morning (our huck patches were at the other end of it!)

snow in the high country

snow melts off the huckleberry plants

erin and banjo surrounded by hucks

It was Jeremy’s birthday this past week, so between all of the huckleberry scouting and picking and shuffling about in the refrigerator, I managed to make him noodles on his actual birthday. It’s a Chinese tradition to eat noodles on your birthday for long life, but instead of Chinese noodles, we went with linguine and clams. It’s legit. I checked with grandma years ago and she said, “Yeah, any noodles will do as long as you don’t break them.” But when the weekend rolled around, I prepared the REAL birthday surprise – a cold seafood platter – because Jeremy loves loves loves sea critters.

ready to celebrate!

The inspiration for this cold seafood platter came from all of those beautiful cheeseboards I see on Instagram. Gaby Dalkin is totally to blame for her cheesy gorgeousness. Thing is, I am not a cheese person… but I DO like seafood. If you replace all the cheeses with shellfish and crustaceans and the crackers with sauces, it’s almost the same thing. Okay, not really. Actually, I think it’s better. What’s lovely about platters is that you put whatever you darn well please on them. I also included an array of dipping sauces. Because the seafood is served cold, I omitted melted butter and opted for lighter, more summery dippers like chimichurri, garlic lemon aioli, cocktail sauce, mignonette sauce (for the oysters), and ponzu for the scallop crudo. Since the chimichurri and mignonette need a few hours for the flavors to meld, you should make those first.

parsley, red wine vinegar, black pepper, oregano, salt, red pepper flakes, garlic, olive oil

chopped garlic and parsley

mix it all together

let stand at room temperature for a few hours

mignonette: shallots, sugar, salt, white pepper, unseasoned rice vinegar, white vinegar

mix together

let sit for 4 hours in the refrigerator

**Jump for more butter**

Recipe: peach fritters

On Labor Day, we rose well before the sun and packed ourselves and Neva into the car to beat the holiday mass exodus from the mountains east to the Front Range. We were home before noon and able to meet with our friends to check a new area that we suspected would be ideal for matsutakes. We were correct. We found a lot of them. When I still have mushrooms in my refrigerator from the past few forays waiting to be cleaned, I become more selective of the mushrooms I’m willing to take home. Many folks look at the mushrooms on the ground and think “more”, but at that point I was looking at the mushrooms on the ground and thinking “more work”. I have loads of mushrooms squirreled away in my freezer and in my cupboards. The forests had been very good to us this year. I was ready to call it a season, because I was tired.

sunrise out of gunnison

jeremy cleans a matsutake

there were so many mushrooms, it made your brain hurt

The haze from far away wildland fires obscured our views of nearby mountains and the smell of smoke hung heavily on the thick, still air around us. By evening as we hiked out from our successful mushroom hunt, the optical depth of the smoke-laden air had increased to LA riot levels and the sun cast an eerie orange glow on the world. It would be several days of keeping ourselves and Neva from participating in our usual outdoor exertions, but the air – while less than ideal – is considerably better now. At some point this past week, I decided that I was ready to move on from mushrooms to my one true love… huckleberries. Huckleberries are a great way to end my foraging season because they don’t have worms, they are easy to process and freeze, and picking them in a squat or crouch for hours on end is getting my body ready for ski season. Win-win-win!

wildfire sunset

improving air quality and loads of wildflowers in the high country

neva would like some huckleberries, please

sunrise through lingering haze

I know in late summer, my posts go heavy on the foraged mushrooms and huckleberries. And while wild mushrooms and huckleberries infiltrate my dreams on a nightly basis (last night’s dream: I was unearthing a matsutake to give to Jon Snow – go figure), I’m aware of the other treasures Colorado has to offer as the aspen leaves start to turn. Olathe sweet corn has been gracing our dinner table for the past several weeks, and don’t forget those Western Slope peaches. When I get my grubby little hands on some Colorado peaches, I first eat them straight up – because it’s been a year. After my craving has been satisfied, I’ll cook up a batch of jam and start thinking of other ways to prepare them. An easy one is peach fritters.

vanilla, bourbon, powdered sugar, salt, baking powder, sugar, flour, cinnamon, butter, peaches, eggs, buttermilk

dice the peaches

mix the dry ingredients

whisk the butter, eggs, and buttermilk together

**Jump for more butter**

Recipe: huckleberry muffins

I’m a day late posting because there was that solar eclipse event today. Jeremy and I had too much going on to afford more than a day trip, and as it turns out, making a day trip to Wyoming was going to take more than a day. So we stuck it out at home, which worked rather well for us. We got some heavy cloud build up about 30 minutes in and then it dissipated as we neared the maximum (probably because the reduced energy from the sun was no longer fueling cloud formation) and enjoyed mostly clear views of the eclipse through the end when the clouds reappeared. You can see where I had to shoot through a veil of thin clouds to get some of the earlier phases. I hope many of you were able to view the eclipse in one form or another! I had a much simpler setup than the last solar eclipse I photographed and it was super nice not to have to drive, worry about parking, or worry about the dog.

composite of the eclipse (maximum was 93% here)

jeremy adjusts the binocular projection

using the colander to project dozens of crescents

My parents returned to Virginia last week, but not before we celebrated my mom’s birthday at Flagstaff House in Boulder! I normally like to cook Mom a nice meal for her birthday, but after dining out, my parents requested a “simple” meal the next evening. Simple doesn’t mean it can’t be special. Since mushroom season has been booming and my mom LOVES mushrooms, I served cream of chanterelle soup, porcini and elk sausage tortellini in a beef and porcini brodo (recipe coming soon), and porcini pizza – all with fresh mushrooms I had foraged. I love that I can do that for her.

happy birthday, mom!

the stoke is high because dad has a 3-olive gin martini

The past week has been a blur of activity: mushrooms, bonding with my favorite people in the high country, visits from friends, learning new mountain biking skills, and that eclipse. Fall is merely a suggestion right now, but it’s getting louder each day. I hear children at recess now when the neighborhood used to be silent just last week. There’s a lot more traffic in Boulder as parents bring their freshman offspring to campus. Spots of red color occasionally dot the high meadows – leaves that are preparing for the end of the season. I know what’s coming and I’m giddy thinking about it: chanterelles, huckleberries, fall colors, crisp and cool evenings, and SKI SEASON. But let’s not get too far ahead of ourselves here…

a half dozen moose lounging in the meadow, as they do

still finding elephant heads up in the high country

banjo and erin and a porcini – the start of a VERY good day

sometimes that splash of red in the huckleberry plants is a porcini

the dog days of summer

I’m trying to be optimistic over here. Twila told me that the huckleberries are going in Montana. My patches are running a little late, which can be good if the sun and rains continue to nurture them, or it can be very very very bad if an early winter cuts them off before they can ripen. You never know when you will have a good year or a bad year or a few bad years, which is why I don’t like to use up the previous year’s harvest until I know I have this year’s harvest in the freezer. The same applies to the mushrooms. While my fingers and toeses and noses are all crossed for a good huckleberry season, I’ve got a good recipe to use with fresh or frozen huckleberries. I actually tested two huckleberry muffin recipes four times and finally settled on this adaptation of Deb’s Perfect Blueberry Muffins. The biggest problem is getting muffins to dome nicely at my elevation, but otherwise, I quite love these muffins.

butter, huckleberries, flour, turbinado sugar, baking powder, baking soda, salt, sour cream, lemon zest, sugar, egg

whisk the sugar into the melted butter

stir in the egg, lemon zest, and sour cream

**Jump for more butter**