Author Archives: Savor Blog Partners

About Savor Blog Partners

Carolyn Niethammer writes about the food, people and places of the beautiful Southwest from her home in Tucson, Arizona. Whether she is turning prickly pear juice into a delicious sauce or baking mesquite pods or acorns into a fragrant bread, she delights in finding new recipes for desert wild plants.

Mole Roasted Garbanzos

Hello, Amy here, sharing an EASY, tasty and very satisfying recipe. My sister Laura made and photographed these, so THANK YOU to her!

Garbanzos have always been a favorite. They are a fun plant in the winter garden in the low desert. Tucson CSA occasionally has them in the shares as well. To start this recipe from dried garbanzos, just soak and cook as normal in the slow cooker, pressure cooker, solar oven or on the stove. However, my sister started with canned beans. So easy! Just rinse and drain thoroughly.

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Laura put the garbanzos on a cookie sheet with a splash of olive oil. Then she sprinkled them liberally with Mano Y Metate Pipian Picante and a dash of salt. Because she likes heat, she also used black pepper and crushed red chile!

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She put the cookie sheet in a screaming hot oven, like 450 degrees! and watched them very carefully so the spices did not burn.

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When they’re crunchy, they’re done!

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They do not keep their crunch the next day, so eat soon after they are cool. Sprinkle on a salad or nibble them plain as a snack. Enjoy!

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Categories: Cooking, heirloom beans, heirloom crops, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , | Leave a comment

Wild Satisfaction: A Simple Sandia (Watermelon)-Pomegranate Margarita; (and for the Intrepid Sipper, Chiltepin)

 

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Savor Sister Linda here on this beautiful, lightly drizzling, evening in the Old Pueblo. It is nearly time for the Wild Chile harvest in the mountains in Sonora. The rains have brought life back to the very parched land. I have to admit that I had begun to loose faith that it would ever rain, even though I am generally friendly with cycles in life and seasons.  It is so hard to watch the land get so dry that even it shows it’s ribs;  and not just the hoofed creatures that depend upon it.  Now,  because of all the reconditioning and regenerating brought by the rains, we’ll soon be harvesting chiltepin.  I’ll be be musing and meandering in this blog about the rare Wild Chiles,  and how they are harvested, dried, and used – and likely about how darned transformative it is to simply be in their midst. Today I am in the mood for something simple and satisfying to kick off the season. I look around my kitchen at the red, ripe fruits of late summer/early fall and have decided to craft an adult beverage. And because I always have chiltepin on hand, I added it to the mix of ingredients as well.

I am not at all sure how smart it is to write after sampling a few versions of this Sandia Margarita, but here goes. This Recipe is for 2 people and served in smallish glasses. It takes about five minutes to prepare.

Combine the follow ingredients:
1 cup fresh watermelon
2 Tablespoons fresh pomegranates
Juice of one fresh lime – or two if you like lime flavor.
1.5 OZ Tequila Silver (this amount is a starter amount – wax and wane as you desire. Use good quality tequila, you’ll feel better in the morning)
1 chiltepin
Blend, and blend it well.  Otherwise you’ll have glumps of sandia/watermelon which is distracting; and the seeds of pomegranate will stick in your teeth. Instead: blend it all until satisfyingly smooth. 
Put into beautiful glass and garnish as you would like. I garnished one glass with just pomegranate seeds. Another with Pomegranate and one crushed chiltepin on top.
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Natures Beauty ….

 

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Scoop put one cups worth of watermelon …

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…. place watermelon in blender.

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Add 2 Tablespoons of pomegranate seeds and juice of one fresh lime.

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1.5 Silver Tequila. 

 

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Blend and Garnish as you would like; pomegranate seeds add color and a nice crunch.

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Add one crushed chiltepin for a surprisingly satisfying “heat”  that  balances out the cooling property of the watermelon.

 

Categories: Edible Landscape Plant, fruit, Gardening, Mexican Food, Sonoran Native, Southwest Food | Tags: | Leave a comment

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Blessed Monsoon Weeds!

Yikes–look what has happened all around us!

Verdulagas — purslane — exploding in the garden. (photo by ChadBorseth, NativeSeedsSEARCH store mgr.)

With our recent record-breaking rainfall in Baja Arizona, weeds continue to go rampant. Now, what to do with them? Tah-dah–Eat them before they eat up all your garden space!

Tia Marta here—admitting I actually don’t believe in weeds at all—Weeds are gifts to be used, relished gastronomically and nutritionally, admired as amazing strategists,… appreciated!  Weeds are much-maligned plants with a different way of surviving than our regular “garden variety” plant.  They know genetically how to hustle to “make hay while the sun shines.”  So if you need to deal with a bounty of weeds coming on like gang-busters in your garden or nearby in the desert, I’d like to share some fun ways to consume and internalize them.  If we are what we eat, perhaps their “energies” may be a form of speed on some ethereal plane.

Fresh young quelites  (Amaranthus palmeri), aka pigweed and carelessweed, popping up with summer rains–ready to pick!  (MABurgess photo)

Quelite, weed of many names– careless weed, pigweed, Amaranthus palmeri, known as “rain spinach” or Juhukia i:wagi to the Tohono O’odham–is popping up in great green swaths wherever rainwater has pooled. It grows faster than one can imagine. The scourge of cotton farmers, it is, on the flip side, a positive boon to traditional harvesters—Native, Hispanic, African or Asian. As climate change digs its teeth into desert environments, our native Amaranth “weed” holds great potential as a rapid-responder “dry-land” crop for the future.

When flower stalks of Amaranthus palmeri emerge, leaves toughen. Be sure to harvest only the tender leaves. (MABurgess photo)

Mature, drying Amaranthus palmeri image taken at Mission Garden. The seedhead is spiny but contains nutritious seeds! (MABurgess photo)

The nutrition of Amaranth, our rain spinach, is way up at the top of the chart. Consider that 100g of young shoots provides 42 calories packed with 3-4 grams of protein, 3mg iron, and 4-11 mg of available calcium.

If your Amaranth patch matures faster than your harvesting schedule allows, don’t fret–all is not lost. As long as there are soft, non-fibrous leaves to pick, they are fair game for steaming or stir-frying as greens or quelites. Later, when the arching spike of spiny seed capsules matures and dries, you can harvest seeds (carefully with gloves) and winnow the tiny grains in the breeze. THEY are fabulously nutritious too. Amaranth seed is 15-18% protein—far higher than most cereals. They can be cooked as hot cereal or ground into flour– full of healthy, gluten-free carbs and fiber. Amaranth weed seed baked into bread adds a pleasing and healthy crunch. If you want quantity and lack patience to harvest wild carelessweed, the NativeSeedsSEARCH store, 3061 N Campbell Ave, Tucson, has grain-amaranth for cooking or milling, also popped amaranth for adding to baked goods or confections for Dia de Los Muertos. [More to come on that topic in early November.]

Caution:  Here’s a trick plant that may look like Amaranth but it is a perennial that leafs out with summer rains, especially in the Tucson Mtns area–Ambrosia cordifolia–not good for eating–better for soil stabilization. (MABurgess photo)

Delicious and healthy grain amaranth and popped amaranth, available at the NativeSeedsSEARCH store for cooking.

Another “weed” that is probably at this very minute creating mats of green in your garden is verdulaga. Traditional Tohono O’odham know it as ku’ukpulk, and some gardeners refer to the same puffy-leafed ground-sprawler as purslane (Portulaca oleracea). It can be added fresh to any salad for a juicy, succulent texture and tang. And check the nutrients, especially if your body needs available calcium. Every 100g (a little less than ½ cup) of verdulagas provides 0.3mg iron, 19mg calcium, high omega-3-fatty acids and lots of vitamins A&C. Rinse your verdulagas in a bowl of water, then toss the water back in the garden where the many teensy seeds that have dropped to the bottom can go for a “second round.”

Caution:  Another “trick plant” is this purslane- look-alike called “horse purslane”-Trianthema portulacastrum. It will taste a little soapy if you try it. (MABurgess photo)

Picked and washed true verdulaga/purslane, ready to make into pesto (MABurgess photo)

Here is an idea for Monsoon Pesto made with tasty weeds! Pestos of course can be made with almost any greens—e.g. with kale in the winter—so why not use what Nature provides locally and now?  Both amaranth or verdulaga can be used in your favorite pesto recipe for a healthy and tasty Southwest vacation from basil. [A word of caution: If you harvest from the wild, be sure to collect at least 50 feet from a roadway, or upstream from any road along an arroyo. Know your plants when harvesting!]

 

Here is a SUPER-NUTRITIOUS SONORAN DESERT MONSOON-WEED-PESTO RECIPE:

Ingredients:
2+ cups well-packed, fresh, washed Amaranth or Purslane greens
2-3 cloves heirloom garlic
¼ cup pinyones shelled (pine nuts), or any other fresh nutmeats, or soft seeds such as pepitas (pumpkin seeds)
2/3 cup cold-pressed extra-virgin olive oil
sea salt or ancient Utah salt, and ground pepper, to taste (all optional)
½ cup grated Parmesan or Pecorino cheese

Directions:
In a food processor, combine wild weed greens (Amaranth or verdulaga), garlic, and pinyones, and process on the  “pulse” setting until finely chopped.
With processor running, slowly drizzle in the olive oil until the texture is smooth and fine.
Add the cheese and pulse briefly just to combine ingredients.
Taste, then season with salt and pepper as needed. (It may not need any.) Give one last pulse after seasoning.
(Pesto can be stored in frig or freezer.)
Serve on crackers with cream-cheese, in pasta, on pizza made with local white Sonora wheat flour for another local twist, or simply spread on good bread for a fantastic snack, as seen below!

Monsoon Weed Pestos–The top row is Purslane Pesto with Pine Nuts. The darker green is “Pigweed & Pepita Pesto” made with pumpkin seeds–(here served on harvest seed bread squares)–Both Weed Pestos are SO delicious (MABurgess photo)

As you taste either of these nutritious weed pestos with eyes closed, you can SAVOR the wild Southwest bouncing back into its burgeoning monsoon mode and relish the desert’s rhythms. This is Tia Marta’s wish for you– Happy weeding and eating your way through monsoon season!

Amaranthus palmeri seedheads growing too tall for a selfie –but soon ready to harvest for seed

(You can read about Winter/Spring Weeds in my blog from February 14, 2014. Interestingly, the weeds that flourish with our Sonoran Desert summer rains in the heat are totally different from the species that sprout in winter with cool/wet conditions here. The metabolism of winter vs. summer weeds involves totally different biochemical strategies—tho’ they are all similarly nutritious.)

 

 

Categories: Cooking, Edible Landscape Plant, Gardening, heirloom crops, heirloom grains, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , | Leave a comment

Hot Chile. Cold Brew.

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Exactly like in nature, Mesquite Cold Brew & Chiltepin Cold Brew rub up against each other.

Linda here with a Shout Out to Doug and Amy at EXO COFFEE – http://www.EXOCOFFEE.com- here in the Old Pueblo.  Cold Brews work like magic medicine on the hot days of summer – and every day of the year.  But to make a cold brew with the rare and wild chiltepin, and its nurse plant of choice, the Mesquite tree, takes the flavor experience to a whole new level.

The rare tiny chiles that they use in their brew come from plants on and around our ranch in the foothills of the Sierra Madres, so we feel especially connected to this brew, but so should you.  After all, chiltepin is The Mother of all chiles, and so has likely touched your palate and life one way or the other. And it’s bright green leaves, white flowers, and bright red fruit have thrived for 8000 years because it benefits from the shade and protection of legume trees like the Mesquite. And at EXO COFFEE you can sip these two desert miracles side by side.
I was inspired to create a similar Chiltepin Cold Brew in my own kitchen. I asked Doug if I could share what I came up with, and he was gracious and said yes. He shared that the recipe is apparently already in the Food Conspiracy Cookbook.
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Coffee and Chile is a delightful pairing. 

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Place 3/4 a cup of roughly ground coffee – like  you would use in a french press in a one gallon container. I used a large ball jar.

 

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Add three dried, red, wild harvested chiltepin peppers. 

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Crush them and pout the chile-coffee mixture into the ball jar.

 

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Pour (non-boiled) water into the jar, and let it sit at room temperature for 24 hours. .  (I used EXO Coffee from Mexico, wild harvested chiltepin).

 

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At the 24 hour mark, strain into another bottle, using a clean cloth or filter. Chill in teh fridge, and add milk of your choice. NOTE: Cold brews have more caffeine than hot processed coffee.

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This is what the coffee grounds and chiltepin look like. You could compost this. 

 

 

Categories: Sonoran Native | 4 Comments

Flowers of the Sun

My niece, who gets married this week, chose the sunflower as her wedding flower.  I decided this is a great topic for a Savor the Southwest article, because in our corner of the world, monsoon season is a great time to plant sunflowers.

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Sunflowers are all-American. Seriously, they first occurred only in the New World, but once “discovered” were rapidly spread by humans and planted around the world. There are over 70 different species of sunflower (Helianthus) – and while the annual garden sunflower is best known, the number of perennial species (such as the “Jerusalem” artichoke or sunchoke) far outnumber the annuals.

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Interestingly, the perennials appear to be one of the first semi-domesticated plants on this continent. Early tribes in North America were hunter-gatherers and had regular migration routes. Roots of the perennial sunflowers were dug for food as the clan hiked along, and smaller rootlets were replanted further along the path, helping ensure that there would be food to harvest next year. (Women are fairly smart that way.)

 

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Natives didn’t ignore the annual species, especially once they started cultivating other crops, such as corn, beans, and squash. Sunflower isn’t one of these Three Sisters because unlike corn, sunflower doesn’t like beans climbing its tall stalks, and it makes a tad too much shade for squash to grow around its base. Guess you could say it doesn’t play well with others, although it does grow quite well with other sunflowers.

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Sunflower seeds rich in protein and contain roughly 30 percent oil, a substance once hard to come by in Native diets, thus their popularity. The Hopi prized tceqa – a variety they selected over time for a striking blue-black hull color. This coloring was used as a dye for baskets and later wool. The Tarahumara cultivate a variety with all white hulls. The Havasupai sunflower has black seeds that are much smaller than most other sunflowers, but it has many flowers per plant.

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Grow Annual Sunflowers

Plant seeds of the annuals (Helanthus annus) in the spring or with the summer rains. Plant them1 inch deep and 12 inches apart. Plants can grow 6 to 8 feet tall so if you live in a windy area, plan on staking them. I favor planting in large blocks rather than single rows. Site them in full sun to afternoon shade. Keep seeds moist while sprouting, but encourage deep roots by deep, infrequent watering once they have 6 to 10 true leaves.

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Harvest
It’s best to allow seeds to dry in the flower heads. Cut the heads off the plants and bring them inside to dry (out of reach of the birds). Once dry, rub out seeds and winnow off chaff.

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Enjoy
Seeds can be eaten raw or roasted. I enjoy them on long drives, cracking them in my teeth and spitting the hulls into a handy “hull cup” carried for the purpose. The hulls are a bit tough for my compost, but gradually become detritus when placed under shrubs in the landscape.

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Seeds (sans hulls) are wonderful ground and mixed with chickpeas for a sunflower humus. (Incidentally the Pima County Seed Library is featuring chickpeas as their seed of the year. Look for several Savor Sister presentations at your local library this fall.) Seeds can also be mixed into various cookie and bread recipes. Due to their high oil content, sunflower seeds do not make a good “flour.”

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Seeds make delicious and nutritious sunflower sprouts that can be used in salads, especially welcome when greens are in short supply in the garden.

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Some more about the name (because I love playing with words). Helianthus is from the Greek helios or sun. The Spanish common name, mirasol, comes from their habit of following the sun with their massive shining flowers (the better to entice pollinators to visit). And finally, in case you didn’t know, Soule is pronounced like sol, which is why I adopted “Gardening with Soule, in the land of El Sol” as my motto – honoring that powerful orb in the sky we rely on for life.

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JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos in this article courtesy of Pixabay.

Categories: Beekeeping, Cooking, Dye, dye plant, Edible Landscape Plant, Gardening, medicinal plant, Sonoran Native | 1 Comment

Fig Pecan Mole Dulce Chutney

Hello, Amy here excited about figs and sweet corn this steamy Tucson summer.

We’ve cooked figs before, and I’m going to make Carolyn’s fig bars next. But normally my preference is for savory food, so today I made a savory, sweet, sour, spicy chutney. I started with gooey ripe black mission figs from my Mom’s tree.

This young fig tree at the community garden is making fruit this year, but with the water harvesting earthworks you can see in the background of this photo, I can’t wait to see what it does next year…

After a rinse, I trimmed the stems from the figs and chopped them. Then I chopped a bit of onion and garlic.

I softened the onion and garlic in butter, then added the figs and a splash of water only as needed to keep it from burning.

Apple cider vinegar and a dash of salt and black pepper wasn’t enough spice, so I added Mole Dulce powder.

Staying indoors in the heat of the day, I’ve been organizing my pantry, removing the stems from dried herbs and shelling nuts.

A sprinkle of pecans gave the chutney a contrasting texture. (By the way, it is gone by now. No need to process jars.)

 

Spicy Corn and Tomatoes

I had a few ears of sweet corn and a basket of cherry tomatoes from Tucson CSA/Crooked Sky Farms. First I grilled the shucked ears to give them a toasty flavor and color. On this rainy day, I used a cast iron grill pan on my indoor stove, but it would be better outside, of course. I cut the kernels from the cobs and froze the cobs for making soup stock.

In a frying pan, I sizzled up some cumin seeds in oil, followed by onion and garlic. Corn, halved tomatoes, turmeric, red chile and salt went in the pan and came together quickly over high heat. You can never go wrong with fried corn.

A pork chop in the grill pan completed the meal.

Fig Chutney with Pecans and Mole Dulce

1 cup (packed) chopped ripe figs

1/3 cup chopped onion

2 teaspoons minced garlic

1 tablespoon butter

Dash of salt

2 tablespoons apple cider vinegar

2 tablespoons Mano Y Metate Mole Dulce powder, available here

2 tablespoons pecans pieces

Soften the onion and garlic in butter. Add the figs and cook until softened, adding a tablespoon of water as needed to keep the mixture from sticking to the bottom of the pan. Season to taste with salt, vinegar and Mole Dulce. Finish with pecans.

Enjoy!

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, heirloom crops, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , | Leave a comment

Monsoon Mesquite Bosque Butter

Mature pods of velvet mesquite–ready for monsoon planting  or eating!  (JRMondt photo)

Tia Marta’s 12’x12″ pod net, slit into center on an imaginary radius to wrap around trunk and over understory plants, edged with duct tape on non-selvedge sides (MABurgess photos)

Mesquite pods shaken from tree onto harvesting net

I finished the split center edges of my pod-harvesting net with hems in which to optionally insert saguaro ribs or PVCpipe for easy set-up around a mesquite tree trunk

This past week, at the last hurrah before these wonderful monsoonal rains began, Tia Marta here was out with my handy dandy self-invented pod-harvesting net to bring in some of our Sonoran Desert’s bounty–just in time to avoid the aflatoxin hazard which comes with higher humidity.

Some velvet mesquite (Prosopis velutina) have a rich raspberry color–Wish you could taste this one–We compete with the wildlife for them. (MABurgess photo)

Plump pods of sweet velvet mesquite, full of pulp for making Bosque Butter. Every tree’s pods have different shapes and tastes.  Be choosy!–collect from the trees with the plumpest and sweetest pods. (MABurgess photo)

 

 

 

 

 

 

 

 

Mesquite orchardist, miller of primo mesquite flour, died June3, 2017

 

With a song of thanks for this desert super-food–and with thankful recollections of some amazing mesquite aficionados–I would like to share one of my favorite mesquite recipes.  This post about mesquite is a tribute to the “gotmesquite guy” Mark Moody who recently passed, and whose fabulous mesquite flour via farmers’ markets and NativeSeeds/SEARCH has fed many a happy desert-foods buff over the years.  (Check out my piece in the online EdibleBajaArizona for more about Mark.)

Mesquite “Bosque Butter” and “Bosque Sauce” a la Tia Marta

This delectable recipe for Mesquite Bosque (pronounced boss’kay) Butter was inspired by a crack team of Arizona-Sonora Desert Museum Docents in the 1970s -80s who assisted in our first Mesquite Harvesting Workshops, possibly the first ever done in English.  In particular I’m honoring the memories of docents Mike and Jean Mentus, Gerry Dennison, and Linda Stillman, who helped me invent this condiment and teach Museum members about it.

This recipe uses the whole dry pods freshly harvested–not milled meal (although you could enhance it with extra mesquite meal if you desire.)

RECIPE for Muff’s “MESQUITE BOSQUE BUTTER”:

You will need:  3 bowls(2 for straining, 1 for compostable fiber), 2 stirring spoons, tasting spoon, 1-2 colanders, 1 lg. saucepan for stovetop or solar oven, cheesecloth, electric mixer with pulse setting (Your grandmother’s osterizer is fine.)

Ingredients:

Approx. 2 qts mesquite pods, clean, mature, dry (preferably fresh off the tree)

Approx. 1 quart drinking water

2 pk sure-jell (or other fruit pectin, ca.3.5oz.)

¼ C sugar (or honey optional) [Sugar helps set the gel.]

½ C raw organic agave nectar

1-2 tsp ground cinnamon

1 T butter (optional)

juice of 4 Mexican limes (or 2 lemons)

Washed pods, covered with drinking water, set in solar oven to cook (MABurgess photo)

Directions:

 1) Rinse mesquite pods until thoroughly clean of desert dust, and drain them.

2) Place pods in large saucepan with enough drinking water to cover. Add more water if 1qt is not enough to cover pods.

3) Simmer pods 30-40 minutes until fully softened. Softening time differs with dryness of pods.

4) Water will be sweet.  Through a colander over a bowl, drain pods, reserving ALL the liquid.

Cooked pods and reserved liquid being blendered

Check bottom of blender to remove all fiber from blade with each handful

Cooked, blendered pods draining thru cheesecloth in colander

5) In blender, whirl softened pods–handful by handful, each handful with ¼ cup of the reserved liquid– with gentle pulses, 8-10 short pulses max for each handful of pods.

6) Into a cheesecloth-lined colander over a bowl, hand-remove the entire loosened juice, pulp, seed, and fiber mass after each handful.  Check blender blades each time to prevent burnout of motor, as pod fibers can easily bind up the works!

7) In the colander over the bowl, drain as much of the blendered pulpy liquid from the fiber as possible, pressing, squeezing, twisting it out with cheesecloth.  You might extract more if you squeeze the cheesecloth after each handful is poured from the blender.

Squeezing cooked, blendered pods thru cheesecloth to extract pulpy liquid

After adding all other ingredients,, boil the sweet pulpy liquid

8) Transfer the strained pulpy liquid to a saucepan.  Bring it to a boil.  Add lime/lemon juice, sugar, agave nectar, cinnamon, pectin, and butter, stirring all in smoothly.

9) The liquid mixture must be cooked down to concentrate it.  Simmer 30-45 minutes to desired texture or thickness.

10) Funnel the mixture into jars.  Cool down; refrigerate when cool.

If it thickens it will be a delicious spread–like apple-butter.  If it does not gel it will be a fabulous mesquite syrup or sauce over pancakes, waffles, or ice cream!  If your mix has more liquid than pulp, when it thickens it can even be served as a very rich yummy pudding.

Mesquite Bosque Butter on buckwheat pancake–delish!

However it comes out, you will be enjoying the health benefits of mesquite’s complex carbohydrates and its unforgettable sweet and natural taste!  (Don’t forget to compost the leftover seeds and fiber—good nutrients for soil building.  Or, feed it to the birds in your “back forty.”)

Plan NOW and prep for future mesquite harvests!  Why not plant you own trees and enjoy their shade, their life-giving oxygen–and their nutritious food!  In the coolth of morning start digging a tree hole where you want future shade.  Monsoon time is a good time to plant, and there are Monsoon Plant Sales happening right now.  Three mesquite species are native to our Southwest region:  Velvet (Prosopis velutina), Honey mesquite (P. glandulosa), and Screwbean mesquite (P.pubescens).  All three make fabulous pod meal but the best for Bosque Butter are Velvet and Honey, as their pods can be plump and full of high-carb pulp.  For the most local varieties of mesquite visit Desert Survivors Nursery (desertsurvivors.org).   The Tohono Chul Park’s Monsoon Madness Plant Sale Friday-Saturday, July 28-29, 2017, will have several expert local growers represented (www.tohonochul.org).  NativeSeeds/SEARCH has mesquite meal in stock and expects the most recent local harvest to be available soon.  (NSS’s Monsoon Plant Sale is Fri-Sun, July 28-30, for monsoon gardening plants, http://www.nativeseeds.org).

Happy harvesting–happy tree-planting–y buen provecho! de Tia Marta.

Categories: Sonoran Native | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Cherry Pie with Picante (Spicy) Pie Crust

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This little cherry pie is about 5 inches across

Savor Sister Linda here today with a mid-summers night’s recipe. It is hot here in the Old Pueblo. We have the heat of high temperatures,  wildfires, and of drought conditions yet to be quenched by rain.

Today we have a summer full moon, and the moonlight in the evenings has been stunning. Within that light, I’ve been hearing summer cherries calling me, and so decided to make a cherry pie.  To go with the heat of the season, I thought it might be fun to add a little heat to the crust. I was surprised at the flavor – and plan to make many such pies, both sweet and savory!

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The Crust can be as simple or as complicated as you like. Use your favorite crust recipe or store bought crust. You’ll find no Pastry Police here. I bought a pie crust mix with just three ingredients, (pastry flour, cane sugar, and pink sea salt)  that still required ice water, chilled butter, rolling pins etc.   To this I added chiltepin!  I crushed it right into the pie crust crumble. For a small pie like the five inch one ablove, I used 2 chiles – for i a larger one, I would increase that to 4 – (and then increase/decrease from there, dependig on your own preferences) Remember that fats mute the in chiles heat a bit, so the same number of chiltepin that may feel less hot.

THE RECIPE:

Crust Ingredients: for one big pie or two small pies: Make crust first and allow it time to chill in the refrigerator while you make your filling.

2-1/2 cups pastry flour

1 Tablespoon sugar

3/4 teaspoon salt

1 cup (or 2 sticks) chilled unsalted butter (I used Irish butter from grass fed cows) cut into cubes about a 1/4 inch cubes.

5 -6 Tablespoons of ice water

4 dried, crushed chiltepin.

Whisk together the flour, sugar, and salt in a bowl to blend. Add butter and mix with your hands or by pulsing in a food processor until small pea size  clumps develop. Add the ice water by tablespoons, and mix with a fork until the dough holds together when you press a small amount between your fingers. Add a bit more ice water if it feels dry. Gather and divide dough into two pieces. Roll each into a ball, and then flatten each, wrap in plastic and refrigerate for an hour or more. (can be made two days ahead), if  kept chilled. Before rolling it out, let the dough soften just a bit.

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This pie crust is so good that even the butter is smiling!

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I flattened the dough, and refrigerated it in two equal pieces for two small pies.

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I did little more than sprinkle chiletpin right on the pie crust.

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Keeping the cherries whole, I used a small pie mold to make one contained pie.

 

Filling Ingredients: for one big pie – or several small ones!

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5 cups of whole, pitted cherries. (about 2 lbs of whole un pitted cherries)

3 Tablespoons freshly squeezed lemon juice if using sweet cherries (1 Tablespoon if Sour cherries)

3 Tablespoons corn starch

1/4 teaspoon salt

1/2 teaspoon vanilla extract

note: most recipes call for sugar, but I like a pie that is less sweet, and so do not use it.  If you prefer more sweetness add 1-2 tablespoons sugar.

HOW TO:

Preheat oven to 425F. 

Combine flour, (sugar), cornstarch, and salt in a medium sized bowl. Stir in the cherries, lemon juice, and vanilla.

Roll out one of the dough pieces on a lightly floured surface to about 12 inches round if making a larger pie. Transfer to pie pan. As you can see, I used smaller sizes for smaller pies – just roll out dough to fit the size you are going for. Pie is pie and tastes great regardless of size. Just remember air holes if your pie has a top crust.  And if you do use a top crust you can lightly coat the top with an egg and some water mixed together – brush on and sprinkle with sugar if desired.

Time Capsule Kitchen is a Wild Little Business that celebrates the 8000 year old (and still growing wild!)  chiltepin chile.  We love these chiles so much, we decided to build our business model following their example. Any life form that has thrived as long as these have clearly has dignity. We pay the women who hand harvest  these rare chiles a dignified wage. And they in turn treat the plants with respect.

Be Part of the Wild Chile Ecosystem.  Check us out at http://www.timecapsulekitchen.com

 

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Categories: Sonoran Native | Leave a comment

Savor Homemade Corn Tortillas

Carolyn here today to expound on the glories and benefits of homemade corn tortillas. With inexpensive corn tortillas wrapped in plastic available everywhere, why bother to make your own? Same reason to make your own bread: flavor and nutrition. The fragrance and flavor of a tortilla right off the grill is is warm and homey and the perfect base for a simple meal.

Homemade tortillas over a fire at Linda’s ranch in Mexico. (photo by Linda McKittrick.)

Corn tortillas are made with masa harina, or corn that has gone through the nixtamal process with lime and is then dried and ground (or maybe ground and dried). If you want to start from scratch with the corn,  Savor blog sister Amy can lead you through it in a previous  post here. 

Back in April, public radio had an interesting piece on a Mexican cook who maintains that tortillas made from heritage corn are vastly superior to those made from commercial bagged masa. You can read the very interesting article here.

The problem is that corn alone, whatever corn you use,  isn’t all that nutritious, lacking protein and some other nutrients. As with all foods, combining ingredients can lead to more balanced nutrition.

Grated turmeric root adds nutrition and a lovely golden color to the tortillas.

I added both garbanzo flour and amaranth flour as well as some grated turmeric to the masa  for some tortillas I made recently and the results were delicious. (See recipe below). Amaranth is high in protein and the amino acid lysine. You could also use quinoa flour for more nutrition.

 

 

 

 

 

Once you have the dough, you need to shape it. In Tucson, traditional Mexican cooks pat out tortillas in perfect rounds. It’s an art. Further south, cooks use a tortilla press, either handsome wooden ones or the more utilitarian metal.

Hermina Serino uses a wooden tortilla press in her booth at the San Phillips Farmers Market in Tucson.

Plain metal tortilla press.

The trick to getting the dough off the press in one piece is to use pieces of plastic below and on top of the ball of dough. The other trick, which I learned in a cooking class in Oaxaca, it to peel the tortilla up from the hinge end, not the lever end. The hinge end is just enough thicker to help you peel it without tearing.  Once you have it in your hand, drop it directly onto a hot griddle or frying pan. Let it cook for a few seconds, then flip and do the other side.

Peel the tortilla up from the hinge end of the press.

For even more nutrition, you can add a sprinkling of seeds (I tried both chia and barrel cactus) to the dough before pressing the tortillas.

Sprinkle some chia seeds on the tortilla dough before pressing.

Tortillas cook quickly on a well-seasoned griddle. You can see the gratings of turmeric in this picture

As you finish the tortillas, store them in a folded tea towel until ready to serve.  They are fine as they are, or if you wish to cook further, you can saute in a little bit of oil. Top with fillings of your choice: meat or vegetables and beans.

A simple meal includes one tortilla with chicken and green salsa and another with grilled beef with red salsa.

More Nutritious Tortillas

3/4 cup dried instant masa

1 tablespoon garbanzo flour*

1 tablespoon amaranth flour*

1/2 teaspoon salt

1 tablespoon grated fresh turmeric or dried turmeric (optional)

1/2 cup water (approximately)

First cut a plastic bag into two large squares to use on the tortilla press. Mix the flours and the salt in a medium bowl. Add half the water and mix. Add more water slowly until you get a dough that just sticks together. You don’t want it too soft. This takes a little practice. If you add too much water, just sprinkle in a little more masa. Roll the dough into balls of about 2 tablespoons each. Heat the well-seasoned frying pan or griddle. Press a tortilla and transfer to grill. Don’t worry if every one doesn’t turn out great. Just rebundle the dough and try again. Makes 6 to 8 tortillas.

(*Purchase these flours in health food stores or make your own by grinding the dry garbanzos, amarath or quinoa until fine in a coffee or spice grinder.)


Carolyn Niethammer writes about edible wild plants and Southwestern food. Read more at www.cniethammer.com.  Buy her books at the Native Seeds/SEARCH retail store or website or on Amazon.

 

 

 

Categories: Cooking, Mexican Food, Southwest Food | Tags: , , , , , | 1 Comment

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