use real butter

Recipe: grilled asparagus

A friend asked if I was planning to photograph the transit of Venus on Tuesday. In all honesty, the transit wasn’t a high priority for me because the eclipse was so bloody awesome. But I find as these events near, I am still interested in seeing them and hopefully capturing them if I’m lucky. The big lenses were rented out, I was teaching a private lesson, and the forecast was for clouds. So my expectations for the transit were zippo. Instead, I spent the day working with Ellen, the boss lady of Helliemae’s Handcrafted Caramels. [Please consider hopping over to her site, clicking on the Mission: Small Business link, and following the steps to vote for Helliemae’s so she can qualify to compete for a small business grant. Thanks!]

did i ever mention how much i love caramels?

It was still cloudy as I broke down the equipment from the lesson, but then I noticed a shadow on the ground and turned to see a fuzzy disc of glowing plasma in the sky. I couldn’t help but get my gear together and try to shoot the transit – it was time (started around 4:30 pm MDT). There was a ton of moisture in the air and always a thin cloud layer fuzzing out the details, but I managed one window of less than 30 seconds when I think the sun was as clear as it was going to get all day. It’s not as cool as a total solar eclipse, but it’s still VERY SERIOUSLY AWESOMELY COOL to see the transit of Venus. So there.

she’s got it, yeah baby she’s got it…

The days have been kinda hot lately which puts me in a bit of a mood such that I have little interest in doing anything near the oven or stove. Grilling it is! One of our favorite things to grill is asparagus. Sure you can steam them, stir-fry them, roast them, but grilled is my #1 best way to prepare asparagus. I just love those fat, sweet, juicy spears tossed in the bare minimum of seasonings and grilled until just blistering. We’ve been noshing on these for several weeks now.

fat asparagus is wonderful

salt, pepper, olive oil

washed and trimmed

I break the woody ends of the spears off with my hands. I just give a little bend starting at the base and work my way up until the stalk gives and breaks at a natural transition from tough to tender. Give them a rinse in water and pat them dry. Place the spears in a baking dish, add seasonings and oil, then toss.

drizzle some olive oil

sprinkle salt and pepper

toss to get an even coat on all of the spears

**Jump for more butter**

Recipe: spicy tuna roll burger

***Don’t forget you have until the end of Friday, June 1, 2012 to enter my giveaway. Five people will win a custom dog or cat collar for their favorite furry pal and I will also donate $20 to each person’s animal shelter or rescue of choice!***

The more Jeremy and I talk about it, the more I am convinced that a mountain bike is a great thing to have during the zombie apocalypse. And a bike repair kit. You’ll want a backpack for carrying weapons and other stuff.

oh, and you’ll want a wendy

When I first met Wendy, she was making a delivery of autumn forage to a restaurant: beautiful wild apples, wild grapes, sumac, juniper berries… “Wow!” I exclaimed, “where do you find those?” It was an innocent question, but I didn’t realize that is a question you DO NOT ask a professional wild foods forager. She pursed her lips and grinned like a Cheshire Cat, raising her eyebrows, tilting her head to give me the side eye. Thankfully, I had not offended.

We’ve been planning to go foraging together for months. So it finally happened this week! I drove down to the flats and met up with her in the morning because we both despise the heat. Foraging is a natural extension of hiking for me since I cover up (to protect from sun, bugs, and plants), I carry a pack, I do a lot of walking/hiking, and I identify plants and make note of what stages they are at. In this case, we do all of that AND gather edibles!

her list

Now, I was familiar with most of the plants we foraged, but I had never thought to eat them nor knew that one could. Wendy taught me about the edible parts, the poisonous parts, the stage to harvest, and taking great care to harvest a little bit to leave plenty for the wildlife and so the plants still thrive. She explained a good deal about medicinal and culinary uses of each plant, their typical habitats, and she knew a ton of information regarding the nutrition. Wendy is a bubbly, hilarious walking encyclopedia who sincerely enjoys what she does. You can’t really help but love her.

yucca blossoms

i had picked two and wendy had already picked all of these (okay, i was taking photos…)

milkweed

wear gloves to avoid the sticky white sap

I wasn’t in it for the food, I was really interested to learn how Wendy works and to watch a pro in action. We’re plant nerds, so we really had quite the time crawling about places to find the familiar and discover the new. It’s not terribly unlike some of the photography I do where I hike around and my eyes are in scan mode for a certain pattern or color. Pattern recognition. Wendy is quite adept at scanning for multiple plants among a field of what most everyone else would consider weeds. My brain was stuck in asparagus mode – maybe that’s because asparagus is the gateway plant to foraging for me? It’s something we’re all familiar with in the stores and markets, but to find it growing wild was so much fun!

end of the season here, but how precious is that asparagus!

wild roses (ten thousand times better than any domestic rose)

cattails

stinging nettles

From now on out, I don’t think I’ll be able to walk in green areas without going into search mode. Wendy did point out one lovely plant that stood about 6 feet high. “Don’t ever eat this, don’t even touch it to your mouth. This can kill you.” She explained that most of the plants in Colorado that are bad for you will make you sick, give you a headache, result in an allergic reaction, but not poison hemlock. Poison Hemlock is a neurotoxin and it is one of the few plants in the state that, when ingested, can result in death.

poison hemlock: deadly

We – well really it was Wendy – foraged enough to fill a large cooler. She tried to divvy up the loot and send me home with some, but I declined (except a small bag of elderflowers I had gathered). This is her food, what she lives on. The woman makes some impressive dishes with the ingredients too. I was mainly interested in seeing her at work and learning about the plants. I didn’t realize it would be as fun as it was fascinating. Wendy is a gem.

Another reason I didn’t take some of the wild foods home was because I already had a full fridge at home that demanded my attention. If you will recall that delectable California roll burger I made a few months ago, you can probably guess that I’ve been scheming to give a spicy tuna roll burger a shot.

ab-so-lutely

Spicy tuna sushi is no stranger in this house as we love the sushi and sushi bar-related bites. I get good sushi-grade maguro (tuna) from the Boulder Whole Foods seafood counter. Make sure you get sushi-grade which means the fish has been frozen to the appropriate temperatures (temperatures you won’t reach in your typical home freezer) for long enough to ensure the destruction of any parasites. Not so appetizing to discuss, but worth the alternative of not knowing…

mayonnaise, sriracha, green onions, maguro (tuna)

chopped onions and chopped tuna

mix in the mayonnaise

**Jump for more butter**

Recipe: roast pork belly on pea purée

The ground is greening up with grasses and the leaves of familiar wildflowers around my house. I spy new bright green tips dotting the conifers on my trail runs and dog walks. It smells good – mountain spring. From my office window, I can see a not-too-distant ridge, white with snow thanks to that recent storm. Neighbors covered their planted flowers with buckets because pretty domesticated plants can’t take the abuse of mountain spring. Our native plants (read: weeds) are tough. They can survive the harsh and fickle changes in weather. Yay for natural (read: lazy) landscaping!

always a welcome sight

some elk noodling around

By the time we melted out last spring, it was summer. I live in the mountains, but shop for groceries down on the flats. So when I though it was finally springtime, most of the spring produce had come and gone and I had missed out. Not so this year, and I was quick to pounce on English peas when I found them. They are so green, so spring.

plump

round food is really appealing to me

I’ve never been a huge fan of peas. Snow peas and sugar snap peas, sure, but not English peas unless they were cooked to death in soup. Over the past few years they’ve grown on me as I’ve had them prepared in ways that emphasize the freshness and the sweetness. Also, I like shelling them more than anything else – something mindless to do while lost in thought. My intent was to make a pea purée that I had bookmarked on my friend, Chris Cina‘s blog. But I wanted to pair it with something different.

pork belleh(!!!), kosher salt, and sugar

trimming the skin off

Pork belly is the starting point for precious bacon, but pork belly itself is pretty wonderful noshing. You (we) see it on restaurant menus all the time around here, so I wanted to roast some pork belly at home, to gauge if it was something worth putting on our menu for dinner guests. I had a straightforward recipe bookmarked (it’s been on my mind for a while) and stripped it down to just a salt and sugar curing mostly because I didn’t have the other ingredients on hand.

cover the pork belly in the salt and sugar

place in a small dish, cover, and refrigerate overnight

**Jump for more butter**