Forest and Farm

Today was a pretty special day. Our kids are on fall break, and although we tossed around different plans for epic adventures, we ended up deciding to keep it simple and hang at home for most of the break. I,  however, was craving a family day in the mountains. We loaded up and headed into the woods. It always takes a little time away from electronics for our kids to detox and return to their wonderful selves,  and today proved no different, but we soon settled into a relaxing mood that included watching the aspen leaves fall and scanning the hillsides for grouse.  As you may have read in a previous post,  A Walk in the Woods , I have been out searching with my husband for some grouse, but have yet to actually find one to even attempt shooting.  I have been after my first grouse for some time now, having decided it was time to step into a more active role in our family’s food production. For years I swore I would never hunt.  Hunting is a part of our family's lifestyle, since my hu

Every time Nick harvests an elk, we are usually left with a lot of meat that is hard to clean and prepare because of all the sinew. We set it aside and label it “stew” or “shank” and it sits in the freezer. I have been so fed up with this waste of good meat, so Nick and I decided it was time to step out of our comfort zone and do SOMETHING with the lower leg meat. We were given some advice from our friend and New Mexico Senator, Martin Heinrich, who claims this is his favorite cut of meat. He told us to cover it in red chile and cook it overnight. So I took that advice and ran with it! The result was absolutely fantastic! I will definitely be experimenting with more ways to use this cut of meat from now on!  Shredded Elk Shank Carne Adovada About 2 pounds elk shank ( Lower leg) Salt and pepper to taste  1 tablespoon garlic powder  3 tablespoons red chili powder  1 teaspoon cumin  1 teaspoon coriander  half a teaspoon paprika  About 1 teaspoon pepper About 1 tea

Following my hubby through the woods. I bought a hunting license this year. That statement may not be shocking to most of you, but it is if you’ve known me in my younger years.  I grew up in a family of ranchers, although we stopped ranching when I was a little girl, and beef was always on the menu.  Hunting, however, was a foreign concept.  There were certainly members of my extended family who hunted, but it was not something I was ever exposed to.  In high school I became very attached to one of the steers we were raising for meat, and I swore off red meat.  Several family members love to tell the story of Chrissy the Vegetarian, but I was far from it.  I never gave up chicken or pork.  Especially not bacon, because, it's bacon.  Enough said. When I met my husband I had no understanding of why someone would hunt, and although I didn't really think it was wrong, I didn't think it was something I would ever really support, let alone participate in.  But I started to

Today My husband and I were lucky enough to add another mushroom to our arsenal; The lobster! This incredible mushroom is different than any other mushroom we’ve found. The unique color and texture of a lobster mushroom is due to the fact that it is actually a fungus that has attacked and taken over another mushroom, changing it’s appearance and texture until it is unrecognizable! I find the whole process incredibly interesting, and altogether fascinating! Here is a link to more information about this crazy shroom: https://en.wikipedia.org/wiki/Hypomyces_lactifluorum Here in the southern Rockies the lobster mushroom can be found around 9,000 ft in Ponderosa forests. They pushed up through the thick layer of pine needles like buried treasure! Once you brush away the dirt and needles the beautiful mushroom is easy to cut. Be sure to cut it and not pull the whole thing out.  Here is a mushroom I found in the process of changing into a lobster. So cool! The

  So, I am obsessed with radishes.  I know, that's weird.  I love them for a number of reasons.  The first is how quickly they grow.  Radishes are always the first thing that is ready in my garden.  They pop out of the soil, just asking to be picked.    I've always thought of radishes as an unappetizing addition to salads.  I had only ever had them raw, until I grew my own.  Although I do like them raw now, I disliked their spicy flavor, and could think of no other way to eat them.  My favorite way to use radishes now is sauteed.  I slice them and saute them with olive oil and a bit of salt.  After they cool, I add them to salads, use them to top pizza, or toss them in pasta.  After they are sauteed, radishes loose their bite, and are almost sweet!  My children love them this way.  In fact, my daughter, Tessie, was so used to cooked radishes, that she once picked up a big radish at a party that was on a veggie platter and bit into it with gusto.  The poor thing was