The morning started with plates of crepes topped with Cinnamon Mulberry Compote. We picked the mulberries yesterday from the two trees down in “the alley.” Mulberry trees are productive, adaptable, fast growing and trouble free. I’d liken the fruit to blackberries—black/red, sweet, tart and great for pies and smoothies.
For the compote, I simmered about a cup of berries, a tidge of water, a bit of honey, some liquid stevia and a good shake of cinnamon then whizzed the mixture in the blender and served it atop quinoa crepes (made half a batch). Mmmm ... the perfect breakfast to fuel the kids for a day of play outside.
This winter my parents built an 8x12 foot “cowboy shack” at the bottom of their acreage. Today we ventured down there to check it out and I immediately fell in love with this little hideout.
It’s the kind of place to be alone in. A place to read, meditate, to listen to your thoughts.
My parents built the “shack” to double as a coffee drying shed during the damp and misty spells. There is a whopping 500-foot difference in elevation from the top to the bottom of their property that makes for a significant difference in climate. The cowboy shack, below the fog line, now provides a secondary drying spot for the 1500 pounds of Hamakua (Arabica) coffee cherry my mom and dad handpick and dry each year. If you live in Denver, you can find their coffee at Kaladi Brothers Coffee.