My dad began to call it that after watching me there for years--skiing in the winter, off-trailing and creek walking in the summer--and seeing my enthusiasm grow with each visit. He and my brothers moved the rocks around one summer to create deeper pools in the water for brave souls to immerse themselves in the pure but freezing snow-melt river.
Richard and I had trekked up Moriah's Branch last summer, and this was where he first fell in love with the Santa Fe Mountains.
So, we both knew that our most recent visit was going to be a special one. What I didn't know is that he would propose to me by one of those beautiful pools. We were engaged on the first half of our adventure eastward, and the trip has been one solid celebration ever since.
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| Richard and I in the aspens, firs, and spruce trees above Moriah's Branch. (I'm showing off my ring.) |
Of course, what better way is there to honor the engagement of two local food enthusiasts than with delicious cuisine from each stop on our odyssey? Chiles rellenos and homemade tortillas were waiting at my dad's house when we returned from the mountains. We dined on local anaheim peppers and squash, tomato and cilantro salsa, and planted a hollihock flower in the backyard that night.
We went back the next day to take pictures of that special place, and my dad called to tell us about a fire he could see from town. It was just about two air miles away from the Tesuque drainage, and we hurried off the mountain, telling everyone we saw on our way down.
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| The Pacheco Canyon fire, from our vantage point. That fire now covers 10,000 acres plus in the Pecos Wilderness. Sending rainy thoughts that way... |
We left on the evening of Father's Day, drove to my childhood home in a canyon near town, then hit I-40 for an epic, twenty-three hour journey to Nashville, where we arrived Monday night.
There, we dined happily with my mom and her husband on lettuce and day lilies from their garden, as well as a delicious curry she made. We've worked in the garden and shared in its goodness every day since.
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| Richard plants kale in my mom's garden post-sunset. |
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| Bend down low, let me tell you what I know... |
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| Her lovely spot in Nashville. |
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| The back yard garden. |
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| The bed Richard and I made while we were there. |
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| My mom and I pretending to be dragons. | (I would tell you that those flowers look like little dragons up close, which they do, but there is really no excuse.) |
Last night, though, we had a great vegetarian meal at the home of my high school friend, Justine, and her husband, Joe. We talked excitedly about ReTreeUS with them, and about our efforts to empower everyone to grow and cook with their own food. They suggested that we should post some good recipes for local food, especially kale. They said they would love to use this highly nutritious crop, but don't know how. Here's a recipe for anyone, like our friends, who would like to grow and prepare kale at home:
1. First of all, kale is easy to grow. (We will have more information on that later.) Grow it yourself or buy a bundle from a local farmer. Below is a list of other ingredients you'll need for this dish.
1 Tbsp olive oil or butter
1 bundle of kale
1 Tbsp soy sauce
2 cloves of garlic
black pepper to taste
2. Chop the kale into small pieces, taking extra care to slim down the tougher stems.
3. First toss the kale stems into a skillet with oil (or butter), on medium heat, since they need a little extra time to soften.
4. Once the stems are softer, add the kale leaves until they turn a very bright green. Do not overcook.
5. Add soy sauce and pepper to taste.
This mix is great with basically anything. Enjoy it with macaroni and cheese (mix it in with the pasta and cheese), cheese and eggs, or simply by itself as a nutritious side. If you try it with pasta, you can even just put kale into the colander before straining pasta, and the boiling water will cook the kale quickly and perfectly. It's so easy!
Kale is just one way to enjoy eating locally and nutritiously. It is full of protein, antioxidants, and is one of the healthiest foods out there, ounce for ounce.
We might have a little kale from my mom's Tennessee garden for dinner tonight, or a few of her day lilies on top of my aunt's birthday cake. We hope you'll try growing and eating from your own back yard--it's good for the earth, and it's great for your body!
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| Richard's photos of the sunset from Mom's garden... |
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| ...revealing the immense beauty all around us, even among power lines. |
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