Duncan is foraging and crowd sourcing

Duncan Blitz discovered a sprig of finely shredded arugula.  Curls of ramps were hiding nearby.   There was even what appeared to be raspberries and wild mushrooms tucked in a shady glen.    What a yield, thought Duncan, as he inspected his string of dental floss, and tossed it aside.   The New Mexico food scene had definitely improved with the opening of the "Mad Nordic Copenhagen" cafe in Santa Fe.   So had Duncan's social life after shooting the video for a Kickstarter project called "Bees in our Bonnet," a startup company producing habanero honey (infused with with scotch bonnet chile peppers.)  I like these crowd sourcing people, thought Duncan, his life, for once, looking up.

On the way home from dinner, Duncan pulled off Highway 14, the Turquoise Trail, and looked at meadow, mountain and sky.  He contemplated pinon nuts and prickly pears for the picking, dandelion greens and stinging nettles, thorny brambles, choke cherries and elderberries.  Delicacies were all around, if you let yourself find them.

NORD BY SOUTHWEST FORAGER'S DIET:

BREAKFAST:
cowboy percolator coffee       (0 calories)
with fresh cream and sugar     (90 calories)
zuzax artisanal donut              (250 calories)
with pink sprinkles                 (+90)
2 more donuts                         (680 calories)
and a second cup of coffee     (90)
foraged porch-strawberries with camino mint
                                               (100 calories per serving)


everything else: 3400 calories
LUNCH:
slow roasted javelina with turnip roots and their greens
sliced sauteed peaches
high country wine


SNACK:
sedillo sliders
rio grande rice and beans

SUPPER:
wood grilled serpent a sonnettes
taters
beer
prune and grappa gelato

LATE NIGHT SNACK:
kit kat bar

                                           

Sing-along:

Bistro Stew, bistro stew, a craft beer for me  (800 calories)
and a nettle for you! (8 calories)