Team Hike & Picnic!
- Busara Firestone
- 1 day ago
- 3 min read
Walking new paths and building bonds along the way!
It was a brisk and bright winter morning on Friday, January 9 for our new years team hike, a new tradition for our team! Attendees consisted of former and current staff members and friends. Duncan- the newest addition to the team and avid forest explorer, led the group through favorite trails in Almaden Quicksilver County Park. This park in south San Jose features beautiful natural landscapes, old mining sites, and historical ruins that have been preserved for public recreation.  |
During the hike, we came across many spectacular trees, including bigleaf maple (Acer macrophyllum), California buckeye (Aesculus californica), madrone (Arbutus menziesii), scrub oak (Quercus berberidifolia), and toyon (Heteromeles arbutifolia). We also visited a remarkable coast live oak tree (Quercus agrifolia), the largest specimen the team has ever seen!
Coast live oaks are California natives and keystone species. The older they get, the more life they support, from birds and insects to fungi and soil health. These slow-growing giants are irreplaceable parts of the ecosystem.
We also explored adjacent Sierra Azul Open Space Preserve, embarking from the Jacques Ridge entrance. There, the crew came across stunning rock walls adorned with sedum, moss, and ferns.
With their ability to store water in their succulent leaves, sedums thrive in rocky spots where other plants struggle. Moss blanketed the slopes, holding moisture, preventing soil erosion, and creating tiny micro-habitats for insects. The ferns, with their delicate fronds, added a touch of wild elegance. Together, these plants aren’t just pretty- they support the local ecosystem, keeping soil healthy, retaining water, and giving wildlife a cozy home.
Breaking bread on trail!
For the team picnic, Bo baked homemade focaccia, flavored with herbs and petals straight from her garden.
Ingredients (For 1 large focaccia)
4 cups/500g bread flour
7g (one envelope) instant dried yeast
1 tablespoon honey (or agave syrup, for vegans)
4 tablespoons of olive oil
Garden topping: Flaky salt or 1 tbsp caper or olive brine, plus a few handfuls of edible leaves and petals, such as nasturtium, rose petals, scented geraniums, lavender, and rosemary.
Making the Dough:
In a large bowl, mix the flour, 2–3 teaspoons of salt, yeast, honey, and 4 cups of warm water. Stir until everything is well combined, then add up to 2½ tablespoons more water to create a wet, shaggy dough. Cover and allow it to rise at room temperature for 4–8 hours, until it doubles in size.
Coat a large heavy pan (or a lined baking sheet) with 2 tablespoons of olive oil. Carefully transfer the dough into the pan, press with your fingertips to create dimples, and drizzle with the remaining 2 tablespoons of oil. Let it rise again for about 2 hours, until it becomes puffy.
Preheat the oven to 450°F. Decorate the dough with herbs and petals, reserving one handful for later. Then, sprinkle with flaky salt and 1 tablespoon of brine. Bake for 20–30 minutes, until it turns a deep golden color. Cool on a rack.
While the bread is still hot, sprinkle on remaining herbs and petals. Share with friends!
Comments