Harvesting biscuitroot today in Western ID. These plants provide 3 types of food in early spring!! Starchy roots, sweet stems, and spicy, aromatic greens make Lomatium papilioniferum one of the best plants to forage at this time of year.

One of the mugs from today's firing

Today I pit-fired some pottery out in the desert. The conditions were less than optimal, with saturated soil and fresh snow, but the wares (mostly) turned out great!

Check out this website I've been developing! Its purpose is to help people plant native. I've included an interactive map, data tables full of native plants and their needs, as well as some other resources. It's live at rewildidaho.org. It looks best on a computer, but works on mobile too.

Recently, I had the opportunity to try Evening Primrose roots for the first time. They taste like artichokes, more or less. These left a peppery feeling in my mouth, but I've heard that peeling them prior to cooking helps with that. Overall pretty good, and I'd eat them again!

I'm finally getting around to processing all the sumac I picked and dried this summer. Some is made into spice (for meat primarily) and some is kept for "sumac lemonade"