RASPBERRY ICE CREAM with TOASTED WALNUTS SUNDAE
Since the mid-1990s, with a time out for Michael-care, I’ve been a volunteer wilderness ranger in the Colorado Rockies. During those 25-some years my life has changed dramatically but the one constant has always been my ranger gig.
UDON NOODLES, ARUGULA & RED PEPPER SALAD
Hitching myself to Smokey Bear’s wagon was a bit of a stretch. Never considered a rough-and-tumble outdoorsy girl, our 1988 move to Aspen was a reach beyond my bubble. What I soon developed, however, was an affaire de coeur with these mountains that’s never waned.
Today’s post is an abridged answer to the question I’m most often asked, “What do you really do?”
In early June we combine patrols with field trips to reacquaint ourselves with the floral and fauna. (Our memories are not what they used to be!) L to R: Deb and Phil Overeynder, Jane Battaglia who also works in Arizona’s Santa Catalina National Forest and me at the East Maroon Trail portal.
BUT FIRST, IS ANYONE HUNGRY?
The East Maroon Trail always has wonderful springtime/early summer flowers. Discovered in 1820 on Pike’s Peak by mountain climber Edwin James, the Rocky Mountain columbine (Columbine Aquilegia caerulea) is Colorado’s state flower. Do you know your state flower?
This week’s recipes, UDON NOODLES, ARUGULA & RED PEPPER SALAD and RASPBERRY ICE CREAM with TOASTED WALNUTS, could be your summer menu’s superstars.
I’m planning to share this Udon noodle salad at two upcoming summer potlucks. What works with this recipe is anything. Most veggies on hand will play well in this salad. Don’t forget to change up your noodles. Soba noodles (buckwheat) and Udon noodles (wheat) offer two distinct taste experiences. The constant here is the citrus Ponzu sauce used in the dressing.
Serving homemade ice cream to your family/guests speaks volumes: “You are special.” Today’s ice cream maker is not your grandparents’ cranky relic. Ice cream is easily pulled together. Even recipes for sorbets and granitas are simple to follow. Don’t let summer fly away without dusting off your ice cream machine. (Both recipes are below.)
GET YOUR SMOKEY ON
To score a moose sighting is a thrill that few people experience.
BUT these are depressing times for the Colorado mule deer who takes an eye candy back seat to moose, bears and elk.
Let’s start at my story’s finale. Last year, through the efforts of 40-50 dedicated volunteer rangers, our Forest Conservancy contributed 10,685 service hours which translated to an in-kind donation value of more than $278,000. We interacted with more than 60,000 trail users and 320,500 visitors to the Maroon Bells Scenic Area. That’s our job. That’s what we do.
These kids we met on the East Maroon trail are having such a good time. “In every walk with nature one receives far more than he seeks.” John Muir
To keep updating our skills, every summer the Conservancy, a non-profit partner to the USFS, brings in experts from our Colorado universities/government agencies/NPOs to teach courses on flora and fauna, geology, life zones, and the like. When I’m not hiking, I’m often in the classroom or field attending these sessions. We all maintain First Aid/CPR certification but every year, like many other volunteers, I take a refresher course.
Last week the Conservancy sponsored a birding field trip. Everyone pictured here is a volunteer ranger. Birding at Aspen Music Festival’s new Bucksbaum Campus is a special treat for us. (Hey, Kay, this photo is for you.)
By mid-June, however, it’s time to get online and begin scheduling patrols to cover the 102 official trails located in our Ranger District. We communicate throughout this busy 4-month period via our website which is our lifeline to all ranger-related information, updates, bulletins and trail reports.
My office. (Liz Berg, For you and your sisters.)
Hiking with Phil, a utilities engineer who has overseen the city’s water, electric and streets departments throughout his career, is always a treat. Ask him a question, he pulls out his map and we find the answer together.
Although I patrol alone on nearby trails, we pair up for wilderness hikes. Our main responsibility is to maintain a safe, friendly environment for visitors and our wildlife residents. Of course everyone hopes to spot a moose or bear. In an odd twist, it’s often most difficult to protect the wildlife from the tourists.
I was hiking an East Aspen trail last week and was startled by this Mama and Baby Moose who were enjoying a mid-morning snack. I quietly backed down the trail and all was well. There are signs throughout Aspen’s East End cautioning residents about moose sighting and to keep dogs on leashes.
If there are illegal fire rings, we dismantle them. Signs or trees down? We report it. Trash? We carry it out. With full-on fire restrictions already in place, we’ll be on the lookout. Our backpacks are always loaded with equipment and materials to cover all possibilities. (We have a must-carry checklist.) In fact, we’re trained to do everything but law enforcement. It’s a responsibility. I’m always wary.
Author and bird expert, Rebecca Weiss, R, who is a naturalist at the Aspen Center for Environmental Studies led the Conservancy’s birding field trip.
When the day is done, we file a comprehensive online report which not only goes to Marcia Johnson, our executive director, but also to the USFS and our colleagues. Then it’s homeward bound to my next major activity: Good Night!
Why do I get up at 5am to go birding? Because this little guy, a Green-tailed Towhee, is waiting to welcome me. That stunning rufous cap just makes me laugh.
UDON NOODLES, ARUGULA & PEPPER SALAD adapted from Jessica Merchant, How Sweet Eats
Serves: 4-6
INGREDIENTS:
If you haven’t tried Ponzu sauce (and, I hadn’t), look for it at your local grocery store. It’s ‘an intense soy-like sauce that is simultaneously sweet, tart, bitter, and salty.’
Dressing:
1/3 cup Ponzu sauce
1/4 cup sunflower oil or vegetable oil of your choice
1 clove garlic, minced
1/2-1 tsp kosher salt
Salad:
8oz. Udon noodles (options: Soba or rice noodles)
2 cups sugar snap peas, cut into thirds
1 red bell pepper, julienned
1/3 cup toasted slivered almonds
2 tablespoons toasted sesame seeds
3 green onions chopped, both white & green parts
3 cups arugula
1 heaping cup chopped cilantro
Serving Toppings:
toasted sesame seeds
fresh lime
toasted slivered almonds
1 avocado, cut in slices
DIRECTIONS:
1. Mix dressing ingredients together in a large bowl and set aside. Dressing can be refrigerated overnight.
2. Cook the udon noodles according to the package. Add noodles to an ice bath to chill. Then drain.
3. Toss the red pepper slices and green onions in the bowl of dressing. Add the noodles, sugar snap peas, almonds, sesame seeds, arugula and cilantro. Toss until well combined.
4. Serve cold (refrigerate for at least 30 minutes) or at room temperature with additional toasted sesame seeds and slivered almonds and freshly cut limes and avocados.
Tip: 1. For more heat, mince a small Fresno pepper into very small pieces and add to the salad ingredients.
RASPBERRY ICE CREAM with TOASTED WALNUTS, by David Lebovitz, The Perfect Scoop
Makes 1 Quart
INGREDIENTS:
1 1/2 cups half-and-half
1 cup sugar
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strained raspberry puree (directions below)
1 tablespoon freshly squeezed lemon juice
DIRECTIONS:
1. Raspberry purée: Purée 6 cups of fresh raspberries or 6 cups of defrosted frozen raspberries in a food processor. Press them through a mesh strainer with a flexible rubber spatula, or use a food mill. Set aside.
2. Pour the cream into a large bowl, set a mesh strainer over the top and set aside.
3. Warm the half-and-half and sugar in a medium-sized saucepan.
4. Whisk together the egg yolks. Slowly pour the warm half and half/sugar mixture into the egg yolks, whisking constantly. Then, scrape the warmed egg yolks mixture back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
7. Chill the mixture thoroughly in the refrigerator.
8. Pour it into your ice cream freezer and make it according to the manufacturers directions.
9. After making the ice cream, mix the roasted nuts into the raspberry mixture before placing it into your freezer to harden.
When Emma, now 17, was born I found and framed this vintage Smokey Bear poster. Although it was replaced by singer Taylor Swift followed by her own photography, she still is quite the nature girl.
Mary, I have thoroughly enjoyed all of your posts with their great recipes and beautiful pictures! Your work is very impressive, and I thank you for the great job you and your fellow volunteers do. We all benefit from it.
Please keep me on your email list!
Virginia Morrow
Awesome blog as always. I love your stories more than the food! That being said, you know I do not like to eat much!
Oh, I’m so envious of your office! I think my dad missed his calling—-he would have been a marvelous ranger. Your stories bring back such wonderful memories. But what I really want is a bowl of that Udon noodle salad! xo
Love that Smokey Poster. I am going to get some Ponzu sauce immediately.
My eyes are really going bad….looks like your uniform pants are blue. Must be one of those optical illusions we see on the internet.
They are actually green but lighter, of course, than Debbie’s.
What a treat to hear all that about the responsibilities and activities of a wilderness rangers! I often have to travel to be close to wilderness and is often invigorated after the trips. Lovely post and good recommendations on the noodle bowl and ice cream.
Ohhh, both of these recipes look fabulous and I always love your summer photos, Mary! Indeed, there will be a summer when we make the trek out to Aspen so you can show us around. I don’t think M is aware of it yet, but he’ll be on board. 🙂
Fascinating Mary! I truly enjoy your sprinkled information on contributing as a Ranger and the magnificent nature you kindly share while expanding our knowledge and awareness. 25 years! Wow- that is a mighty contribution! Congrats! Nice dishes too!
My son is 18yrs old and there are many conversations around what he will do once he finishes high school. What you described above is what I can see is in his heart, our discussions return to being outdoors, animals and a deep passion for history. He will love reading this post Mary! The scenery is stunning and inspiring. Thank you 🙂
I’ve wanted to try ponzu sauce and never have! This looks like a wonderful recipe x
Hi Mary, I enjoyed your blog and wonderful recipes, which was sent to me by my good friend, Jane Battaglia…great photo of all of you, and continued success in your forestry volunteering ! I too am off to get Ponzu sauce and noodles and cream maker !
Thanks again,
SusanBooth
Hi Mary!!
I still can’t figure out how I can’t get notifications for your posts anymore (and to be honest, I need them!) As always, your post is full of information, great recipes and fabulous photos. Always love to read and see your stories. I agree with Liz – great office!! Hope you are doing great. I’ll be in touch – hope to be in CO soon, and will coordinate in the off chance you have time for me to come meet up with you!
That salad sounds perfect for sharing and your Ranger work sounds good for your soul and your health! I agree with you on homemade ice cream. It’s a great way to show you care.