Man. Horse. Dog. Forage.

For me, there is no better day that one spent on horseback, trail riding with Felipe, our dogs bounding ahead in search of iguanas and rabbits. Add food to the mix and you have Abby’s perfect day (a glass a wine and it’s my nirvana). This weekend we trekked up the mountain for bonetesBonetes are wild papayas, and are my second favorite foraged fruit, they taste like apricot custard. They are messy fun to eat because the flesh is really mushy and sticky. They are loaded with seeds, and I find the best way to eat one is to scoop up a blob with your fingers, as if you were eating poi, suck the flesh from the seeds, and spit the debris. We then make our way to the watering hole to destickify ourselves, before the flies swarm us.

Felipe, Tasha and Jake.

We have also been eating Juan temprano this month, a succulent similar to purslane. It has very little flavor, but is prolific and grows right outside my door. It is dark green, so I have decided it must be loaded with nutrients, and throw it in everything: eggs, salsa, salads and stir-fries. Continue reading

Forage Abril y Mayo

Everything is just a little tougher in rural Mexico; the meat is chewy but tasty, the pit is usually bigger than the flesh, and we eat field corn just like the livestock. This is not a place for those who care much for comfort. The area’s wild food is an interesting metaphor for what our life is like.

You must work hard to find and harvest your reward.

There will likely be more cascara (peel) than sustenance.

There is a lot of competition for your prize, but when you find what you’re looking for it will be unique, beautiful, challenging, colorful and nourishing.

April and May are the hottest months of the year and oddly, though we have not had any significant rain since October there are many lovely offerings from the forest during this time.

Parota seed pods are beautiful objects. They are harvested young for parboiling, and the mature pods are toasted in ashen coals. I prefer them from the coals, they taste like corn nuts.

parota

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