Raw Lime Pie, oh MY!

Okay, I know it was a stretch to get you to put avocados into a dessert before, but I do believe that this creation puts the Chocolate Avocado Mousse Pie to shame. Well, that's not true, but it gives you another great option for incorporating the creamy green fruits into a delicious dessert.

First, its quick and easy.
Second, its beautiful!
Third, its rich and creamy.
Forth, eat it already!

This pie includes lots of good oils: there's the nut crust, the avocados, and coconut oil. Not only do these ingredients make the pie filling and delicious in small servings, but they have vitamins, minerals, and other good stuff. Enough talk. Here's the recipe:

Raw Lime Pie

Crust:
1 c. almonds
1/2 c. walnuts
2 TBS. maple syrup
pinch of sea salt

Filling:
3-4 medium-size avocados (ripe)
3/4 c. coconut oil (melted)
juice of 4 limes
1/2 c. maple syrup or honey (add more to your taste)
dash of salt

1. In a food processor, combine all crust ingredients. Process until you reach cornmeal consistency. Add more maple syrup if it seems too dry.
2. Pat crust into a pie dish and put in freezer.
3. Put all of the filling ingredients (EXCEPT THE COCONUT OIL) into a clean food processor and puree until smooth.
4. Keep the processor going and pour in the coconut oil. Puree until creamy.
5. Spread the filling into the pie shell with a spatula.
5. Place the pie in the freezer to firm up.
ENJOY.

A day at the office...

Look! This Pacific madrone (Arbutus menziesii)
has packed her briefcase and is en route to the office.
...Okay, maybe its a tree growing around a rock--still amazing.

Today, was tough.

It was "nearly" warm and sunny; I was required to take a hike on the Elwha River Trail to look for plants from which to collect seed. Many times throughout the day, I found myself sitting on the soft forest floor paging through my Pojar (plant description book) and forgetting that this mission was for work. Although I'm still adjusting to a 7-5:30 workday and am quite pooped at the end of each day, it is so refreshing to know that I am participating in a project that I truly believe in and to feel that my mind and body are being engaged and utilized in the process.

I will spare you from dorky list of plants that we located on the excursion, but will share a few choice photos from the day.

p.s. thanks for tolerating my excitement.

My co-worker botonizing.

My office, aka Hume's Ranch.


Erigeron philadelphicus



Oyster mushrooms (Pleurotus ostreatus)

Faces!

Olympic salamander and Neil.

Morel quiche and Erin.

An ill-aimed soccer kick, my windshield, and Justin.

Virginia the Project Manager.

Horn battle at Solstice.

Alisa, Alisa's bump, and Rowan.

Brian rocks.

Miss Tori.

Dave in Seattle.

The Last Dam Summer

Oh, the many shades of salmonberry!

As I've mentioned already, I started a new job with Olympic National Park back in May. I was hired as one of the two members of the Elwha Dam Removal Revegetation Team. My official title is biological technician, but many people ask: "what do you do?"

I often answer, "Pick berries."

While this is a true statement, I also take said berries, macerate them in a blender (smoothie-style) and set them out to dry (fruit leather-style). Sweet job, eh?


More specifically, we are collecting a diversity of native plants in the form of seed (berries, fruits, etc.) and cuttings. Then, we are bringing them to the Park greenhouse where we either dry and store or propagate the plants. We also care for plants and seeds that were collected for the project in previous seasons and conduct weed surveys along the Elwha River. The two Elwha dams that were constructed in the early 1900's resulted in the formation of two large lakes. As both dams begin to come down in 2011, and we will revegetate the land where the lakes now stand.

So, I do pick berries for my job. However, instead of eating them, we are using them to reveg the largest watershed in Olympic National Park in hopes of restoring a healthy and functioning ecosystem that includes thriving native salmon populations. I heart this job.

My teammate macerating salmonberries (Rubus spectabilis)

Summertime

Finally! It feels like a proper summer out here (at least for a few days). In perfect tempo, summer seemed to appear on the Solstice. The weekend was rainy and a bit chilly, but this week has been warm enough to wear a tank top with pants--gettin' wild, i know.

I know those of you in the Midwest are rolling your eyes, because you're lucky if the temp dips below 90 degrees and you can comfortably wear more than your underwear around the house. If it gets into the upper 60's around here, native Washingtonians are uncomfortable. Not me! Give me the hot, give me the humid! Give me that Midwest swelter that makes lying the grass all day a perfectly acceptable and productive activity.

I know I've got my nostalgic rose-colored glasses on, but I love the way that summer heat in the Midwest has a way of slowing the pace of life. Instead of walking, you stroll. Instead of quick hellos, you stop to chat. The only pace that accelerates is that of the tomatoes, zucchini, and sweet corn--growing plumper and juicier by the hour.

So, sweet summer. Its lovely to meet you again. I look forward to lingering under the sunlight of your long days.

Don't horse around with this stuff....

Last weekend, we came upon some lovely--okay, fresh-- horseradish root at the Port Angeles Farmers Market. The farmer from West Wind Farm suggested we make it into a spreadable condiment; so we did. It is potent! My nostrils burn just thinking about it, but a touch of the stuff is great on sandwiches, in potato salads, and in many more edible places, I'm sure.

Horseradish Spread

3-4 nice size horseradish roots (2 c. worth)
1 c. apple cider vinegar
2 TBS. honey

Blend the ingredients in a food processor until they are the consistency of peanut butter. Add more honey or vinegar to taste. Enjoy the refreshing tingle in your nose.

Take it to the hoop...

blank slate.

a door to tropical paradise.

Look what we built!