Share this with your friends
“The Original OG”, the “Mecca of Cannabis,” and “The True Garden of Eden” are names that refer to one place I mention in my book— The Emerald Triangle. I was invited to this historic place last year for the Emerald Cup, which turned out to be a life-changing experience for me. Leaving my rugged mountain home with my partner in crime and landing into another mountain area with a variety of microclimates was otherworldly in itself. Heavy mist would loom in front of your face and kiss your cheeks eerily as it moved past you to wrap its ghostly mass around the ancient redwood trees. I was both excited and anxious entering a place I had been dreaming of visiting for years. I was finally setting foot in the Holy Land where I was about to meet passionate people in the world’s cannabis Mecca.
I was a bit nervous to step into this circle because I wasn’t sure how they were going to take me. Being a transplant from Buffalo, NY (some would argue Canada) who headed west and strongly rooted herself into the Colorado culture, I wondered how not being “Californian” would affect my experience.
Coming from Summit County where our population explodes to upwards of 70,000 people during the winter ski season and then back down to 1,000 per town the rest of the year, I could empathize as far as tourists were concerned. Much to my relief, I was welcomed with open arms by the people and their culture. It was incredibly refreshing to meet people who were even more humble than myself. It was also immensely refreshing to meet people who would bleed for their art, for their passion, and for their love of organic medicine. Interacting with these people, sharing stories, being blessed with gifts of edibles to manage my migraines, sampling organic outdoor grown cannabis saturated with love, and comparing and contrasting the Colorado and California scenes was absolutely thrilling. I felt as if I had been looking for these people all my life but I had to wait till this moment to finally meet them. I had found more of my brothers and sisters, and reveled in their company.
This experience grounded me and caused me to grow in many ways, both from a professional and spiritual standpoint. I became attached to the Emerald Triangle’s energy and I brought it back with me to the shadows of the Rocky Mountains. Sharing my experience with other medical cannabis supporters, they too felt the energy and had a tiny taste of the beauty of the culture over there. I know what I have been put on this earth to do and I felt that by making that trip, I had nourished important parts of my soul and mind which were starving. I look forward to my next Emerald Triangle trip again this year for the Emerald Cup to see those familiar faces. I look forward to new adventures, friends, lessons, experiences, local restaurants to dine in, cannabis, edibles, concentrates, late night conversations, passionate people, and the Emerald Triangle’s warm embrace.
In the honor, spirit and energy of this magical place, I bestow upon you my Mother’s (Ma Cat as we call her) apple pie recipe but with a medicinal kick. I decided to pair Kannabis Candy, a strain a friend of mine is growing in Breckenridge, CO, with this recipe as the sweet candy notes of the strain really pair well with the tartness of the green apples.
The warm sweet vanilla tones of the Vanilla Kush really kick the flavors up a notch. This is a family recipe that has never been shared before and was spawned from my Mother in early 1970s. During this period, my Mother and Father lived in rural North Collins, NY; I wasn’t even close to being born and my older sister was just a cute little baby. My Father bought them the book ‘Stalking the Wild Asparagus“, which is what she proceeded to do. She would put my sister into her Gerry backpack, would grab two pillow cases and the book, and would go foraging. My mother would find all the blackberry, leek, thimble berry, raspberry and elderberry patches in the area; sometimes causing trouble by picking the areas dry before the neighbors got to them. Next she was able to find abandoned pear trees, black walnuts, apple orchards, and two ponds which had blue gills. Nothing was safe. She would bake bread in the morning, go fishing for blue gills at noon with my sister, clean and cook dinner and then bake a fruit or apple pie for my Father. In addition to her new found scavenging skills, she also tended to a vegetable garden where all their vegetables for their meals came from. If food was low, as long as she had flour, sugar, spice and butter, they could eat. My mother says this was one of the happiest times in her life. She had full blown nature, warm soil, land to roam, her art, her child and husband.
Mise en place:
1 nine inch pie tin or glass
1 mixing bowl
1 pastry cutter
1 egg yolk
1 cup bread flour
6 tablespoons of butter infused with 4 grams of Kannabis Candy (you can choose another strain of your choice that has very sweet flavor profiles)
1 tablespoon water
1 tablespoon ½ lemon juice
1/4 teaspoon salt
1 tablespoon sugar
6-12 midsized apples, cored and sliced
1 large bowl
2 grams of Vanilla Kush kief
2/3 cup brown sugar
1/4 teaspoon cinnamon
1/8 nutmeg (optional) this is for a real old fashion taste.
1/8 teaspoon salt
1 tablespoon cornstarch
Preheat oven to 450 degrees.
For the dough, sift the dry ingredients into a bowl. Next, cut six tablespoons of butter into the dry ingredients with a pastry cutter until it is distributed. Work the egg yolk, water and lemon juice into the mixture with your hands. Now wrap and chill your dough. To make extra dough for a crust or lattice, double this dough recipe.
For the apple filling, add the apples to the large bowl and then mix the dry ingredients, including the kief, together. Apply to the bowl of apples. Mix slowly and evenly. When the apples are nicely covered and it looks like equal opportunity, line your pie dish. Dot your pie with butter. No margarine or substitutes, we want the real McCoy. Cover the pie with a pricked upper crust or lattice work top.
When the dough is fully chilled (about 1 hour give or take) roll out the dough to the size of your pie dish. Fit to the pie dish and chill once more, it’s worth the effort. Now bake your pie at 450 degrees for 10 minutes and then reduce the heat to 350. Bake until the pie is done, 50-60 minutes depending on your oven. While baking, brush the top of the pie with a pastry brush and cream (at intervals) to give a warm brown glow and added sweetness to the crust.
To serve, slice and top with French vanilla ice cream or a healthy slice of sharp cheddar cheese. If you really want to go over the top, fresh-whip your own cream, if you don’t want to opt for ice cream. Or, if you like simplicity and the way my Father loves it, fresh cream gently poured over a warm slice of pie. Enjoy the benefits of pain relief, relaxation, ease of tension, happy mental outlook, and a feeling of being grounded when partaking in this delicious pie!