Uncategorized

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.

18096

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!

18098

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

18100.jpeg

When they’re crunchy, they’re done!

18103.jpeg

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!

Advertisements
Categories: Cooking, heirloom beans, heirloom crops, Sonoran Native, Southwest Food, Uncategorized | 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

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

Fu Yung with Local Veggies

 

 

 

 

 

 

 

 

 

 

No matter how beautiful local veggies are, dreaming up something new and exciting to make with the same characters over and over again can be a challenge. Amy here with my latest attempt to use beautiful Tucson CSA napa cabbage (Sleeping Frog Farm) and summer squash (Crooked Sky Farm). And what to do when you have only ONE tiny ear of sweet corn? I also had ripe serrano chiles from a friend and a handful of blanched tender Foothills Palo Verde seeds. See Martha’s post for more on desert legumes.

This week’s inspiration came from my mom, who remembered the Fu Yung we used to make in our family Chinese feasts. Aunts, uncles and cousins would cook all day to make complicated meals from many world cuisines. I’ve been attempting recipes in this book since I was in high school. Following and diverting from this and a handful of other recipes is how I learned to cook.

I also had lots of eggs from watching the neighbor’s chickens. Perfect!

The first step to not skip in this recipe is to marinate thinly sliced meat in soy sauce, rice wine and cornstarch for at least 15 minutes. It calls for beef but I used half that amount of pork.

Instead of meat, strongly flavored dried Chinese mushrooms are excellent. Just soak in water, cut in tiny strips and add them with the rest of the veggies. Save the mushroom soaking liquid to make the sauce. Yum!

Cut all the veggies. This is not the dish to start cooking the longer cooking items before you cut the others. The original recipe called for spring onion and a little fresh ginger. I used carrot, cabbage, golden zucchini, young onion tops and bottoms, sweet corn and tender blanched palo verde seeds. For spice, I used garlic, ripe serrano and lots of ginger.

Then beat eggs, cornstarch and a splash of water. Next time I’ll mix the cornstarch and water before the eggs to prevent difficult to remove lumps.

In a small saucepan, measure all the sauce ingredients and set aside: chicken or mushroom broth, oyster sauce (or mushroom sauce), rice wine, sesame oil and cornstarch.

Bring everything close to the stove.

In place of a wok, I use a very large skillet on high to cook the meat in a little oil. When browned but not necessarily cooked through, remove from the pan and set aside.

Add a little more oil and cook the garlic, ginger and chile. Add the veggies and stir fry for just a minute!

Gently heat a well seasoned cast iron or nonstick pan with low or rounded sides. Splash on a bit of cooking oil and toasted sesame oil. Add the meat and veggies in an even layer and pour the eggs over all. Cook gently until almost set and browning on the bottom. Slide onto a plate. Cover with a another plate and invert. Slide back onto the pan and cook through. If there are more veggies than the eggs can hold together, it will be messy. The book suggests cutting in wedges and flipping each, but it is not as pretty.

Serve the prettiest side up, you decide. Sometime while waiting for the eggs to set, heat the sauce while whisking, until thick. Keep warm.

Cut in wedges with a pizza cutter and serve with the sauce. Of course it is best right away, but it makes a great cold breakfast or lunch. Enjoy!

Veggie and Pork (or Chinese Mushroom) Fu Yung

 

1 1/2 oz thinly sliced pork or dried, soaked Chinese mushrooms

 

Marinate for at least 15 minutes in:

2 teaspoons light soy sauce

1 teaspoon rice wine or dry sherry

1 1/2 teaspoons corn starch

 

Veggies:

Your choice! About 1 cup after stir frying

Fresh ginger, garlic and green onion to taste

 

Egg mixture:

5 large eggs

2 teaspoons cornstarch

1 tablespoon water

 

Sauce:

1/4 cup chicken broth or mushroom soaking liquid from above

2 teaspoons light soy sauce

1 tablespoon oyster (or mushroom) sauce

1 teaspoon rice wine or dry sherry

1/4 teaspoon sugar

1 teaspoon toasted sesame oil

1/2 teaspoon cornstarch

 

For frying:

Mild cooking oil, like canola or peanut

Toasted sesame oil

 

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

Bloody Mary with Grilled Pipián Mole Shrimp Skewers

Amy here, reporting a drink, or really a light summer meal, which turned into a backyard party. My sister Laura was so inspired, and we benefited. The photos and recipes are hers. Thank you!!!!!

We both love Pipián Picante, and so that’s the mole powder she used, but other Mano y Metate varieties would be great, so use what you have and what you like.

Add a pinch of mole powder to your favorite Bloody Mary (vodka) or Maria (tequila) recipe, with or without the alcohol. Laura’s recipe is at the bottom of this page. Then rim the glasses with the mole powder as well. Finally, garnish the drink with skewers of grilled shrimp, marinated with mole powder, crunchy veggies and a sprig of Mexican oregano.

This grilled shrimp cocktail serves four as an appetizer. For a light summer meal, serve more shrimp skewers per person and a salad.

Start by soaking bamboo skewers in water.

Marinate shrimp for at least 15 minutes. While the shrimp marinate, make bloody Mary mix.

Start the grill and cook the shrimp and lemon.

Next, wet the rims of the serving glasses with lemon juice, then dip into mole powder.

Top the grilled shrimp with a squeeze of the grilled lemon, another pinch of mole powder and sesame seeds. Assemble the drink, add garnishes, and top with shrimp skewers.

At sunset, take outside and enjoy!

Grilled Pipián Mole Shrimp Skewers

  • 3/4 oz. Mano Y Metate Pipián Picante Mole power (reserve some for garnish)
  • ½ pound raw/peeled and deveined shrimp (approx. 40 count per pound)
  • 1 large garlic clove, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon agave syrup (to taste)
  • 1 sprig fresh Mexican oregano- leaves torn off stem
  • ½ lemon, juiced
  • 1 additional lemon, halved
  • Crushed red chile (pick your level of heat–I like chiltepin) or whole dried chile for less heat
  • Toasted sesame seeds for garnish
  • Salt and pepper

Place shrimp in bowl with oil, sliced garlic, oregano, mole powder, lemon juice, agave, crushed red chile, salt and pepper. Mix to evenly coat shrimp and chill. Marinate for a minimum of 15 minutes, but not longer than an hour or the shrimp turn opaque from the acid in the lemon juice. Place shrimp on skewers (3-4 per skewer) and grill turning once, for 3 minutes per side. Grill lemon halves along with shrimp. Once cooked, remove the shrimp from the grill, squeeze roasted lemons over the skewers and sprinkle with remaining mole powder and toasted sesame seeds.

Bloody Mary/Maria

  • 32 oz. tomato juice/tomato clam juice (I prefer the spicy version)
  • ½ tablespoon Mano Y Metate Pipián Picante mole powder (or more to taste)
  • ½ tablespoon prepared horseradish
  • a few dashes Worcestershire sauce
  • ½ lemon, juiced
  • 2 lemon slices
  • ½ teaspoon celery seed (not celery salt)
  • Salt and pepper
  • More mole powder (reserve some for finishing the top of the drink and to rim glasses)
  • Optional garnishes:
    • Any seasonal pickles- quick pickles or sours
    • Carrot spears
    • Cucumber spears
    • Celery stalk with the leaves (I like the bitter)
    • Olives
    • Fresh herb stalk- I like Mexican oregano, but any herb would work
  • Optional alcohol: Vodka or tequila
  • Optional: add a splash of pickle juice or brine

This mix gets better with time, and it is even better made the day before. You can also use your favorite pre-made mix and experiment with garnishes. Add all of the ingredients for the drink mix (reserving some mole powder and all of the optional garnishes for later) and chill. To prepare the glasses, place mole powder on a shallow plate. Wet the rim of the glass with either water or lemon juice, and dunk into the powder. Set aside. Once the drink mix is ready to serve, place ice into glass first (being careful not to knock off the mole powder from the rim). Fill the glass with the mix and add your favorite garnishes. Top the glass with a shrimp skewer and enjoy!

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 5 Comments

Bringing in the Sheaves–a Fiesta of ancient grains at Mission Garden–May 13, 2017

What do Andalusian horses, traditional feasts, mariachis and heirloom wheat have to do with each other?

Vaquero with traditional tack at Mission Garden’s San Ysidro Fiesta

The answer:  Plenty!–when you are in Baja Arizona this month!  Tia Marta here to tell you about one of those special Tucson “happenings” not to miss….

The Old Pueblo is gearing up at Tucson’s Birthplace–Mission Garden–for an important seasonal moment in the “Food Calendar” of Baja Arizona.  This coming Saturday, May 13, 2017, we celebrate the Feast of San Ysidro Labrador, patron saint of farmers and gardeners.  Winter crops of wheat, barley and flax, introduced by Padre Kino and other missionaries, are turning golden in the Mission Garden fields, their plump ripe seed heads undulating in unison like sea-waves with spring wind.

Waving heirloom grain at Mission Garden ready for the harvest! (MABurgess photo)

It’s time to harvest!  And that means… time to celebrate!  The San Ysidro Fiesta promises hands-on learning, food, music and fun for every age and every interest.  In Baja Arizona’s inimitable way, San Ysidro brings together our diverse cultures to rejoice in this special Sonoran Desert homeland.

A sheaf of heirloom wheat freshly harvested and hand-bound in the traditional fashion using fresh green straw. (MABurgess photo)

By the way what is a sheaf–what are sheaves–anyway??   In the dictionary a sheaf is defined as “one of the bundles in which cereal plants, as wheat, rye, etc., are bound after reaping.”  At Mission Garden’s Fiesta de San Ysidro Labrador we can get into sheaving hands-on, do the sheaving the old way, then watch as the ancient breed of helpful Andalusian horses thresh the grain loosening seedheads from straw.  [Who needs a gym?]  We can get fresh air and exercise winnowing the wheat with a traditional wooden pala, tossing grain into the air to let the breeze separate kernels from chaff.

Jesus Garcia and a volunteer winnowing heirloom wheat at Mission Garden. (MABurgess photo)

Winnowing heirloom White Sonora Wheat with the traditional pala. (MABurgess photo)

 

 

The Fiesta will begin with a procession at 9am led by Tucson Presidio volunteers in full period garb, from the site of the original San Augustine Mission at the Santa Cruz riverbank 2 blocks distance to the Mission Garden itself (planted on the original site–a living agro-history garden).  Everyone is invited to join the procession.

Kickoff procession for San Ysidro Fiesta carrying the painting of the patron saint of farmers

Tucson’s young musicians entertain in 2015–They may be small but their mariachi music is grande! (MABurgess photo)

 

Mariachis will have our feet tapping–This year it’s Los Changuitos Feos to play!

Native Tohono O’odham dancers will bless the ground once again with their rhythms.

Historians will tell us of the rich happenings on this very site for the last 4100 years, and Padres from San Xavier will offer their blessings.

Tohono O’odham dancers in their colorful garb will help us pray for good rains again for the garden this season (MABurgess photo)

If you haven’t seen the Mission Garden recently, you will be thrilled by the new structures giving shady space for relaxing and beautiful period-adobes for future education classes.  The heirloom fruit trees are heavy with membrillo fruit (quince), pomegranate and figs.  The Mission Period vegetable garden is dense with produce, artichoke-tops 7′ high, and medicinal hollyhocks in full flower!

Colorful hollyhocks at Mission Garden–Come find out how they were used for medicine as well as for beauty! (MABurgess photo)

Several information booths will be there with volunteers –including NativeSeeds/SEARCH,  Tucson Herbalist Collective (THC), and Avalon Gardens–sharing their rich knowledge about heirloom seeds, traditional gardening and cuisine, or herbal medicine.

Heirloom White Sonora Wheat, saved by NativeSeeds/SEARCH, now grown organically by local producer BKWFarmsInc (MABurgess photo)

Tucson Herbalists sharing tips for herb gardens and knowledge of herbal remedies (MABurgess photo)

 

 

 

 

 

 

 

 

The freshly harvested wheat was traditionally made into a delicious posole stew.  Cooks at this San Ysidro Fiesta will be prepping cauldrons of POSOLE DE TRIGO for all to enjoy!  (You can find a recipe for Posole with Tepary Beans, Pilt’kan ch Ba’bawi Posh’oldt, on our May 8, 2015 Savorthesouthwest post.  Google posole de trigo for many great versions, some with chicken, some with beef, some vegetarian.)

You can find out more about this FREE event full of fun and local flavors at http://www.tucsonsbirthplace.org or at MissionGarden.Tucson@gmail.com   or by calling 520 955-5200.  Here are details for Día de San Ysidro Labrador, our Traditional Tucson Farmers’ Festival,  Reviving A Celebration of our fields and farmers.  Put next Saturday, May 13, 2017, on your iPhone calendar right now.  Procession begins at 9:00 a.m.  Activities, music, booths, and hopefully the posole will last to 11:30 a.m.

  • Mariachi Los Changuitos Feos
  • Alabanza by Bobby Benton
  • Native American four-directions blessing
  • Presentation by Father Gregory Adolf
  • Ceremonial wheat harvest, threshing & winnowing
  • Blessing of fields, food, and animals
  • Tohono O’Odham Dancers
  • Tasting of Pozole de trigo

Notecards with the legend of San Ysidro, from a colorful mosaic yours truly Tia Marta created from 21 Heirloom Beans, will be available for sale–along with many other traditional native foods–at the NativeSeeds/SEARCH booth.  Come see a demonstration of whole kernel White Sonora Wheat being cooked in the solar oven!

San Ysidro Fiesta is a Baja Arizona feast of knowledge and tradition to be shared–come and enjoy our diverse community in the fruitful Mission Garden!

Wheat harvest at Tucson’s Mission Garden–where heirloom wheat brings us together– (MABurgess photo)

 

 

 

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, heirloom beans, heirloom crops, heirloom grains, herbs, medicinal plant, Sonoran Medicinal, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Cholla Crepes with Hollandaise and Mulberry Compote Yogurt Crepes

 

20170420_160134

Spring in Tucson means cholla buds and mulberries! Amy here with two of our perennial favorites, wrapped in crepes.

20170420_090508

A found a budding Pencil Cholla Cactus in a friend’s yard, and I could pick in exchange for a harvesting lesson. See Tia Marta’s Cholla bud post to learn how to collect and process this favorite desert food. This wasn’t a stellar year in the wild, so I was glad to harvest from a few plants thriving with a bit of care. Pencil chollas, hard to find in the wild, have few spines for the size of the bud and fall off easily when brushed.

Mulberries are another cultivated cousin of a wild desert riparian food, and my grandfather planed a beautiful tree many years ago that produces enough fruit for birds, dogs and people, too.

20170421_184021

I cooked a bowlful of mulberries with a splash of rum and a squeeze of lemon. I added a bit of water while cooking, just to keep it from sticking.

Brainstorming how to show off these little treasures, I remembered crepes! My mom and aunt taught my family to make crepes with a special electric skillet designed to dunk into a wide shallow bowl of batter, making a delicate skin and browning it delicately.

Lacking the very wide, very shallow bowl and the electric crepe maker, I have been making them lately on a cast iron griddle. Start by whirling one cup flour (I used half whole wheat and half all purpose), one and a half cups half and half (milk or milk substitute works fine), 3 tablespoons butter melted completely (or oil), four eggs, and a dash of salt in the blender. Transfer to a quart jar or measuring cup for easy pouring.

20170420_154347

Heat a cast iron pan to medium, swirl the pan before the very first crepe with a small pat of butter, and take a relaxing breath. With one hand, pour batter on the griddle while quickly rotating the pan until the batter reaches the pan’s edges. Hopefully most of the batter is set by then, but if not, just use a little less batter next time and cook this crepe a little longer. If the batter gets too thick, thin with water so it is easier to swirl on the griddle.

20170420_154359

When the edges are papery and the bottom spotted with brown, flip the crepe with your fingertips and brown briefly on the other side.

20170420_154420

Stack the cooked crepes on a plate directly on top of each other. This batch of batter made about a dozen for me.

Cholla Bud in Crepes with Hollandaise

20170420_133519

Boil the de-spined cholla buds in water for 10 minutes, then drain. Heat a bit of olive oil, add a clove of minced garlic, a dash of salt and the buds.

20170420_155137

To make hollandaise, put one egg yolk, a tablespoon butter, a squeeze of lemon and a dash of salt in a double boiler. Whisk until creamy, adding a splash of hot water if necessary to thin the sauce. Incorporate one more tablespoon of butter and keep warm. The sauce can easily be doubled or quadrupled as necessary. Assemble, roll and enjoy!

20170420_155738

For Mulberry Crepes, you can add a pinch of sugar to the batter if you want. Spread a hot crepe with mulberry compote and a spoon of plain yogurt.

20170420_160424

Fold in quarters and garnish with pansies.

20170420_160552

Enjoy the last days of spring, and I’ll be back in summer. Love, Amy

 

20170420_093731

Categories: Cooking, Edible Landscape Plant, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | Leave a comment

Savor the Seeds

Savor Sister Jacqueline Soule here this week to discuss seeds.  Seeds to eat and seeds to plant.

March has been a month of seeds for me.  I got out my boxes of seed for spring planting, All American Selections sent me some seed to try, I harvested bags of barrel cactus fruit for the seed, and I spent 2 long days at the Tucson Festival of Books, in the Science of Food tent, handing out samples of gluten-free mesquite muffins, and talking about the Desert Legume Program (DELEP).

IMG_0255.JPG

Mesquite pods are easy to harvest and grind (with the seeds inside) to make a flour or meal that is a good source of protein.  (recipe below) We were handing out samples to spread the word about DELEP’s mission, which is to acquire and preserve seed of legumes native to the arid and semiarid lands of the world; to learn more about the nature and utility of these unique species; to share legume germplasm; and to aid in the preservation and conservation of desert legume biodiversity.  Volunteers meet once a month, September through May on every 2nd Wednesday from 9 to noon.  The cadre of volunteers assists with seed processing and storage, and we welcome new volunteers!

ferocactus fruit 1107

Barrel cactus seed processing and use were discussed in earlier Savor the Southwest blogs.

seed library

Did you know that there is a Seed Library in the Pima County Public Library?  The Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow from the Library and grow at home (or in a community garden!).  All you do is check the seeds out of the library using your library card.  They would appreciate if you would later share the seed of what you grew, but it isn’t a requirement.  The idea behind this seed bank is that the best seed to grow in our area is the offspring of whatever grew and thrived in our area.

04 seed harvesting 1508572 (c) JASoule one time use only to CSP

Seed of epazote, canagria, and garlic chives.

Save Seed
It is easy to save seed of annuals, wildflower, vegetables, and herbs. The key is to  collect the seed just as it matures and before it starts to drop. You especially want to keep an eye on seed in pods that dry and shatter to disperse seed.

Stalks of Pods – snip off the stalks and invert them into large paper bags. Fold the bags shut. Now when seedpods shatter, the seeds are trapped in the bag for next year’s sowing.

Seedheads – often these seedheads simply break off in your hand. Hold a container below them as you break them off.

For future sowing, you don’t need to clean the seed, although purists like to.  At DELEP we clean seed for long-term storage.  For seeds you use as a herb (like coriander or dill seed), you will need to clean the seed. Kitchen colanders and sieves are useful.

Label your seeds!  Penstemon seed and poppy seed look remarkably similar in a paper bag 2 years later.

04 seed save of penstemon 0800451 (c) JASoule one time use only to CSP

Looking Ahead
In my book Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico I mention that now is the time for USDA zones 10, 9 and 8 gardeners to sow seed of hot-season greens like amaranth, New Zealand spinach, purslane, and Malabar spinach (a perennial vine).  Don’t forget the heat-loving herbs basil, epazote, and perilla. For Zones 7 and 6 gardeners, this is the time to plant cool-season vegetables from seed, like radish, arugula, and European spinach. Plant slow-growing members of carrot family, including parsnip, carrot, fennel, parsley, and dill. In zones 5 and 4, you will plant these in May.

Bailyea multiradiata_4341

Gluten-free Mesquite Muffin
1/8 cup mesquite flour
1/8 cup flax seed meal
1/2 teaspoon alum-free baking powder
pinch of salt
1 tablespoon sweetening – to taste (stevia, honey, molasses, sugar)
1 teaspoon oil – choice (olive oil, butter, coconut)
1 egg

Use a microwave safe mug or pyrex measuring cup, sprayed with cooking spray.
Mix the dry ingredients.
Add the wet ones, stir well.
Microwave for 1 minute.
Remove from the cooking dish right away.
Note: You can quadruple this recipe and cook it in a loaf pan for a loaf cake (but cook for 3½ minutes).

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 © Jacqueline A. Soule and they may not be used.

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, heirloom beans, heirloom crops, heirloom grains, Kino herb, Sonoran Native, Southwest Food | 1 Comment

Workshops, walks and events celebrate growing, harvesting and preparing desert foods this spring

Happy Spring, Tucson! Amy here to tell you about opportunities to learn about growing and harvesting desert foods in our neighborhoods. Urban desert explorations allow us to track the seasons and harvests…will it be a fruitful year for barrel cactus? An early or late harvest? What desert edible plants are the neighbors using in the landscape? How are the birds and squirrels faring?

Check Desert Haresters or other sponsoring organizations for further dates and topics in each of these series!

Desert Harvesters La Cocina Walks

Tuesdays March 21, April 11, May 23 and June 20, 2017.  201 N Court, north entrance. $5 donation to support Desert Harvesters education programs.

jill crop

Desert Harvesters will lead casual walks from La Cocina through historic El Presidio Neighborhood to identify native perennial food-bearing plants and other edibles. Walks start in spring, and continue monthly thereafter, into the oncoming heat of summer. Desert Harvesters is partnering with LaCo to incorporate native food ingredients into the menu during our Tuesdays-for-Tucson fundraiser nights, including prickly pear, cholla buds, nopalitos, desert herbs, mesquite, and more.

Desert Harvesters is interested in seeing what wild ingredients might be in the LaCo neighborhood that could be sampled, harvested, and potentially used at LaCo. LaCo Walks are scheduled on Tuesday evenings so that after the walk, folks can support both LaCo and the organization that Tuesdays-for-Tucson benefits that evening; a percentage of LaCo’s night is donated to the organization. Desert Harvesters’ Tuesdays-for-Tucson fundraiser at LaCo is May 16—save the date!

Prickly-Pear-Margarita-w-Mesquite-Bean-Stirstick-br-150x150

photo:Barbara Rose

BRING: Drinking water, sun protection, camera, notebook, and anything else to make you comfortable.

For further information and to sign up, please contact: workshops@desertharvesters.org or jaelle@lorenziniworks.com

 

 

Desert Harvesters and Community Food Bank Series at the Santa Cruz River Farmers’ Market

Mercado San Agustín, 100 S. Avenido del Convento

20150402_082609

Cholla Buds
with Desert Harvesters’/Mano Y Metate‘s Amy Valdés Schwemm
Thursday, March 23, 3-6 pm (Saturday hands-on workshop on March 25)
Celebrate one of the first native foods of Spring: cholla-cactus flower buds! Learn how to safely harvest and cook with these calcium-rich, tasty buds. Sample cholla buds with spicy-savory mole sauces.

Spring Bounty! NEW
with Desert Harvesters’/Bean Tree Farm‘s Barbara Rose
Thursday, April 6, 3-6 pm
The desert is abloom at this time, and many plants offer edible flowers and foliage to use in teas, garnish, and as flavoring. See what can be made from these and other desert ingredients like Spring greens and herbs, green palo-verde beans, cholla buds, stored foods, and other seasonal surprises.

20160429_110049

Nopalitos
with Desert Harvesters’/Mano Y Metate‘s Amy Valdes-Schwemm
Thursday, May 11, 3-6 pm
(Saturday hands-on workshop on May 13)

Learn how easy it is to collect these nutritious cactus pads from your own yard or neighborhood, and how to prepare them in tasty recipes everyone will love.

All THURSDAY DEMOS are free and open to the public, and are sponsored by the Community Food Bank of Southern Arizona. For more information, contact the Food Bank at (520) 882-3313.

*For further INFORMATION about follow-up HANDS-ON SATURDAY WORKSHOPS, please contact: Barbara beantreefarm@gmail.com or Jill jaelle@lorenziniworks.com To REGISTER for HANDS-ON SATURDAY WORKSHOPS, please contact workshops@desertharvesters.org

 

Sonoran Desert Series at the Food Conspiracy Coop, facilitated by Desert Harvesters’ Jill Lorenzini and friends.

REGISTER via THIS LINK. All classes will be held in the Hoff building on the NE corner of 7th St & Hoff Ave, behind the Food Conspiracy Co-op. Class fee $10. Desert Harvesters volunteer, member, and partner discounts offered. FOR FURTHER INFORMATION, please contact: jaelle@lorenziniworks.com.

Fruiting-saguaro-JL-rwm-282x300

YOU ARE HERE: SONORAN DESERT 101

Monday, MARCH 27, 6–8 pm Interactive exercises about where we are and where we come from using maps, info, and stories to build place-based awareness. We’ll explore from macro to micro, from global to regional to local, from the Southwest to the Sonoran Desert, and to the Uplands Arizona subdivision of the Sonoran Desert we experience here in Tucson. This is one of the most unique ecosystems on the planet! Welcome to the desert and the amazing plant life here! Sample prickly-pear lemonade.

Prickly-pear-cactus-ripe-tunas-JL-rwm-235x300

YOU ARE HERE: UPLANDS-ARIZONA-SUBDIVISION NATIVE FOODS

Monday, APRIL 24, 6–8 pm Use the Sonoran Desert Foods Calendar, Wild Foods Calendar, and Native Seeds/SEARCH‘s 5-seasons calendar wheel to understand seasonal cycles and to see the wealth of delicious native perennial plant foods available throughout the year. These nutritious foods—and the many other benefits they provide—will be discussed in detail in subsequent classes. Get familiar with the dynamics of winter and summer monsoon seasons; meet Sky Island mountain ranges, river and riparian areas; explore long-term climate change and ongoing drought cycles. Sample desert-flowers iced tea.

Velvet-mesquite-pods-ripening-JL-rwm-225x300

BEAUTIFUL BENEFICIAL BEAN TREES

Monday, MAY 22, 6–8 pm Meet the native mesquite, ironwood, and palo verde trees that anchor the Uplands Arizona plant palette. These trees act as nurse plants for other desert flora, and create rich environments under their canopies where both plants and animals survive and thrive. Desert legume trees provide bountiful harvests of protein-packed beans and tasty pods year after year. The “Be Like a Bean Tree” poster encapsulates many of their attributes. Taste mesquite flour and pods, and shell and taste green palo verde beans.

Dunbar/Spring Walks Sponsored by Desert Harvesters and Partners

5.23-chicane-and-circle-IMG_2744-ps-rwm-300x225

The Dunbar/Spring Neighborhood has a long history of community action, most recently through the work of Brad Lancaster and a network of like-minded neighbors and friends of the Dunbar/Spring Neighborhood who’ve planted native perennial food-bearing trees there, established rainwater- and greywater-harvesting earthworks, pioneered curb cuts and cores, thereby bringing multiple benefits to the neighborhood, including shade and cooler temperatures, more native animals and pollinators, enhanced beauty, tree-planting and -pruning workshops, mulching services, interaction with neighbors, less stormwater lost to storm drains, community art and services, and more.

Monthly weekend walks through the Dunbar/Spring Neighborhood are a fantastic opportunity to see these green-infrastructure strategies in action, as well as to become acquainted with and impressed by common but amazing native (and other) food plants in the area, as they change and grow, flower and bear fruit, shed leaves, and endure seasonal extremes, throughout the year. Learn about native desert foods by watching, harvesting, touching, listening, tasting, smelling, feeling. Additional opportunities include foodshed mapping and return photography. See walk schedule below. See also www.dunbarspring.org.

Saturday MARCH 4, 10–11:30 am (optional: meet early, at 9:30, to get food/drink and socialize) Meet at EXO Roast Coffee, NW corner of 7th St & 6th Ave

Saturday, APRIL 15, 2–3:30 pm Meet at Dunbar/Spring Community Garden, NW corner of University Blvd & 11th Ave

Gila-Monster-and-Brad-300x200

Hands-on Homesteading

Santa Cruz River Farmers Market
100 South Avenida del Convento

RAINWATER HARVESTING CONCEPTS & DESIGN with Desert Harvesters’ Jill Lorenzini and friends

Thursday, April 20, 3–6 pm (Saturday workshop* April 22)

Food security depends on water security. Learn the basic concepts and the many benefits of rainwater-harvesting design, so you can begin implementing simple strategies at home. Based on award-winning books by Brad Lancaster, local author of the Rainwater Harvesting for Drylands and Beyond series.

SOLAR OVENS with Desert Harvesters’ Jill Lorenzini

Thursday, May 25, 4–7 pm

In ultra-sunny Arizona, it makes a lot of sense to cook with the sun. Learn basic solar-oven concepts and design principles, then watch various solar ovens in action and sample delicious solar-cooked foods. Place-based cooking.

All THURSDAY DEMOS are free and open to the public, and are sponsored by the Community Food Bank of Southern Arizona. For more information, contact the Food Bank at (520) 882-3313.

*For further INFORMATION about follow-up HANDS-ON SATURDAY WORKSHOPS, please contact: Barbara beantreefarm@gmail.com or Jill jaelle@lorenziniworks.com To REGISTER for HANDS-ON SATURDAY WORKSHOPS, please contact workshops@desertharvesters.org

 

 

Watershed Management Group’s Edible Shade Mesquite Pancake Breakfast

edible-shade-ad-small

Sunday, March 26, 9am – noon
1137 N Dodge Blvd

It’s that time again! Come join us for a fun-filled morning as we celebrate the delicious shade of mesquite, pomegranate, olive and other edible native and desert-adapted trees. Enjoy an artisan market and hands-on learning activities as you explore sustainability practices in action at WMG’s Living Lab and Learning Center. And come hungry—we’ll be serving up local mesquite pancakes, fresh off the griddle!

Only 500 tickets are available, so purchase early or risk missing out. Notice: Unlike previous years, tickets will NOT be available at the door if we sell out in advance!

For tickets and information, contact WMG.

 

EDIBLE TREE CELEBRATION

Edible Tree Celebration in Honor of the UA Campus Arboretum’s 15th Anniversary

April 1, 11am-2pm

In front of the State Museum Building at the UA, NE corner of Park Avenue and University Blvd

Co-Sponsored by the UA Campus Arboretum (arboretum.arizona.edu/)

and the LEAF Network (Linking Edible Arizona Forests) (leafnetworkaz.org/)

Please join us to celebrate the 15th anniversary of the wonderful UA Campus Arboretum and highlight the value of “edible trees” in the campus and urban environment. (LEAF Network uses the term edible trees to refer to those native and nonnative trees that produce edible fruits, nuts, seeds and pods.)

Activities will include:

11:30 presentation to mark the 15th Anniversary of the UA Campus Arboretum

12:00 commence 30-minute tours of edible trees at the UA Campus Arboretum leaving every half hour

Potted edible trees on display including native and nonnative trees

Free raffle every 15 minutes for potted edible trees, arboretum materials, tree related t-shirts, and other items

Entertaining table displays about the UA Campus Arboretum, edible trees, the LEAF Network and other NGO and educational groups (and more activities to come…)

Collaborators include the Arizona Department of Forestry and Fire Management, Arizona Community Tree Council, Iskashitaa, Trees for Tucson, Friends of Tucson’s Birthplace, Bean Tree Farm, Desert Harvesters and more.

For more information about the event and to reserve a table, contact Ann Audrey ann.audrey.1@gmail.com

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, herbs, medicinal plant, Sonoran herb, Sonoran Medicinal, Sonoran Native, Southwest Food, Uncategorized | Leave a comment

Fermented Citrus: Marmalade, Indian Pickle, Mole Pickle

20170122_133637_001Hello friends, Amy here with more fermentation experiments.

It’s a good year for citrus, and I’ve come across a few mystery specimens lately, all very tart. Lemons that look like sour oranges with a lumpy, thick zest. Kumquats that were maybe calamondins. Some called calamondins, but biger, with skin and pith as thick as an orange. Something labeled meyers that were orange and more sour than a regular lemon. Rather than attempt to decipher the cultivars, I’ve just been enjoying them!

Indian Lemon Pickle

A friend’s mom from India fed me some lemon pickle. Wow!!!! Sour!!!! Salty!!!! Spicy, too! It looked as if it was going to be killer spicy, but it was only medium heat. It can be served as a condiment on the table, like with rice and cooked greens. It’s good in a vinaigrette. Any leftover soup or stew suddenly becomes new and exciting! I’m going to try marinating some chicken in it before grilling.

To make Indian lemon pickle, cut sour citrus into small pieces (about 2 cups) and remove the seeds. Add juice to nearly cover the fruit.

20170124_13340720170124_133453Add salt (2 tablespoons) and turmeric (1/2 teaspoon). The spices can be omitted if desired, like classic Moroccan preserved lemons used in cooking or Vietnamese lemons used in lemonade. I’m sure many other cuisines ferment citrus also.

Cover and let ferment at room temperature for a week or two, stirring daily. When the fruit is soft, it is ready to enjoy or spice further.

20170216_135441

Dry toast fenugreek seed (1 tablespoon), cool and grind. Gently heat oil (3 tablespoons) and cook black mustard seeds (half teaspoon) until they sputter! Turn down the heat and add asafoetida powder (1 teaspoon) and the prepared fenugreek. Cook briefly while stirring.

 

 

20170216_140512120170216_14104220170216_141617

 

 

 

 

 

 

 

Add the cooled spicy oil mixture and the chile to the lemon and taste! It stores beautifully in the refrigerator for a long time, thanks to high salt content. Keep the citrus pieces submerged in the brine. The salt can be reduced, but it may not keep as well.

20170216_14375420170216_144044

 

 

 

 

 

 

 

Mole Pickle

On a creative streak, I decided to use Mano Y Metate Adobo powder in place of the other spices. tin4I cooked Adobo powder (half a tin) in oil (3 tablespoons, cooled and added to the same fermented lemons. Yummy! The fenugreek seed in the other batch has a slight bitter edge that the Adobo version did not have. The richness of the sesame tempered the sharpness of the lemon, but it is still very potent. Perfect for tacos!!!!

 

20170216_151809 20170216_153025

 

 

 

 

 

 

 

Fermented Marmalade

Nourishing Traditions by Sally Fallon has a recipe for a fermented Orange or Kumquat Marmalade, so I had to try.

20170216_171139

 

I chopped three heaping cups of sour citrus and added one tablespoon salt, half a cup filtered water, a quarter cup evaporated cane juice (granulated sugar would be fine) and one quarter cup whey (drained from yogurt) as a starter culture. Fruit normally has enough beneficial Lactobacillus cultures and the salt favors their growth over the harmful microorganisms. However, I followed the recipe since this jar had lower salt concentration and added sugar. (The sugar favors different beneficial cultures to grow.) After sitting for a couple weeks and stirring daily, it was slightly fizzy and delicious!

I made some with sliced fruit and some with fruit chopped in the food processor. The barely salty “brine” was less sour than the ferments in sour juice, slightly sweet, and tasty to sip! We ate the softened fruit on buttered toast, with or without additional evaporated cane juice sprinkled on top. Honey would be good, too.

20170216_170703 20170216_171044

 

 

 

 

 

 

Enjoy, and happy experimenting!

 

 

Categories: Cooking, fruit, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 3 Comments

Create a free website or blog at WordPress.com.