Posts Tagged With: Mark Moody

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

Sweet Roasted Mesquite for a Happy Valentine’s

Valentine's Roasted Mesquite and Heirloom White Sonora Wheat Oatmeal Cookies

Valentine’s Roasted Mesquite and Heirloom White Sonora Wheat Oatmeal Cookies

 

[If only this were a scratch-and-sniff site….]

‘Tis the season for the sweetest, rarest, and heart-healthy mesquite treat of the whole year– Roasted Mesquite! During this relatively cool and occasionally soppy “wintery” weather, stored mesquite pods, which may have drawn in moisture from the humid air since harvesting last summer, can be roasted or toasted for ease of milling into a fine meal. The result is a transformation into something even sweeter than the already-yummy natural raw mesquite meal.

 

 

Tia Marta here to introduce you to Roasted Mesquite and to share some creative ideas for celebrating Valentine’s (and beyond).

 

When mesquite pods are roasted, their complex sugars burst with an almost chocolat-y bouquet. Roasted mesquite has hints of its “botanical cousin,” the carob, from the Near East (known as Saint John’s Bread in the Bible, as it fed St. John so well through his desert wilderness retreat). Those soluble complex carbohydrates that make mesquite such a heart-healthy food–giving sustained energy, helping with cholesterol, balancing blood sugar—come flavorfully to the fore when mesquite is roasted. Take note: all fitness fans, hypoglycemics, diabetic and gluten-free cooks! Roasted mesquite is a super booster-food especially for you. Its complex sweetness and its nutrition make it a gift for everyone you love.

Comparing roasted mesquite flour and natural raw mesquite flour (MABurgess photo)

Comparing roasted mesquite flour and natural raw mesquite flour (MABurgess photo)

You can use roasted mesquite meal in so many ways. In addition to baking with it, the distinctive aroma and richness puts it into the category of seasoning or spice. Shake roasted mesquite through a big-holed spice shaker to jazz up bland dishes or for sprinkling atop coffeecakes, muffins, sundaes, custards, frapaccinos, salads….Yum, it is waiting for your inventions. I make a little mix of garlic powder, sea salt, and roasted mesquite meal, then put the combo in a shaker and keep it handy by the stove or on the table to sprinkle on about everything. Try it on your steamed greens or in quinoa. When corn-on-the-cob season rolls around, there isn’t anything better than my roasted mesquite salt dusted on it. (Mesquite orchardist and agriculturalist Mark Moody will have fresh corn with roasted mesquite at Flagstaff farmers markets this summer—don’t miss it.)

Add a tablespoon of roasted mesquite meal to any hot cereal. It does wonders for oatmeal. Mesquite is the tastiest of all nutritional supplements. Whatever you add it to, you know you are boosting flavor and nutrition—making hearts happier!

Taste the glorious nutrition of a roasted mesquite and berry smoothie! (MABurgess photo)

Taste the glorious nutrition of a roasted mesquite and red berry smoothie! (MABurgess photo)

Try this delectable and easy Desert Delight–Roasted Mesquite & Red Berry Smoothieso colorful it can make breakfast into a Valentine’s feast. So rich it can be a Valentine’s dessert served with a spoon. (You can double or triple this recipe for company):

Presoak: 1 Tablespoon chia seed in 1 Cup organic apple juice for a few minutes.

In a blender, mix:

1 cup organic plain or vanilla non-fat yogurt.

2 Tbsp. Roasted Velvet Mesquite Meal*

1 cup frozen raspberries or blueberries

2 Tbsp. prickly pear juice or nectar

your pre-soaked applejuice-chia mix

½ or whole ripe banana

1 Tbsp agave nectar (optional as desired for more sweetness)

A few ice cubes (optional as needed for chill or dilution)

Blend on medium ½ minute until smoothie is gloriously pink. Serve in parfait glass with a thin sprinkle of chia seed or pinch of roasted mesquite meal on top as a garni.

Valentine's gluten-free roasted mesquite/almond coffeecake (MABurgess photo)

Valentine’s gluten-free roasted mesquite/almond coffeecake (MABurgess photo)

Ingredients for gluten-free roasted mesquite and almond coffeecake looks like an ad for Bob's Red Mill

Ingredients for gluten-free roasted mesquite and almond coffeecake looks like an ad for Bob’s Red Mill

And here’s a wonderful gluten-free recipe to share with wheat-sensitive friends:

Muff’s Gluten-Free Roasted Mesquite/Almond CoffeeCake:

(This is a heavier cake that sometimes turns out more like an energy bar when sliced.)

Preheat oven to 350 degrees. Lightly oil or butter an 8×8” pyrex baking dish and dust with rice flour.

Sift together:

½ cup Roasted Velvet Mesquite Meal*

¾ cup organic brown rice flour and/or amaranth flour

½ cup almond meal

¼ cup tapioca flour

2 tsp guar gum or locust bean gum (for leavening)

1 tsp baking powder

¼ tsp sea salt

Mix In:

¼ cup agave nectar

¼ cup canola or other cooking oil

¾ cup soy milk, rice milk, or almond milk

Beat separately then add in:

2 eggs

1 tsp vanilla extract

1 tsp almond extract

Pour into baking dish. Bake 25-35 minutes or more until cake tests done. Serve with thanks to the nutritious bean trees of the desert!

Roasted mesquite cookies in valentine iron pan

Roasted mesquite cookies in valentine iron pan

Roasted mesquite cherry oatmeal cookies

Roasted mesquite heirloom wheat & cherry oatmeal cookies

Now for a relatively “healthy” cookie try this celebration treat with roasted mesquite—

Muff’s Roasted Mesquite & White Sonora Wheat Valentine Oatmeal Cookies (with pinyones and dried red cherries to honor George Washington’s birthday too)—a great cookie for any time of year.

Preheat oven to 350 degrees.

Cream together: 1 cup (2 sticks) organic butter softened, ½ cup organic brown sugar firmly packed, and ½ cup organic white sugar

Beat in and mix until creamy: 2 eggs and 1 teaspoon vanilla

In a separate bowl, sift together: 1 tsp. baking soda, 1 tsp sea salt, 1 cup organic White Sonora Wheat flour**, and ½ cup Roasted native velvet Mesquite Meal*

Mix dry ingredients with moist ingredients until smooth.

Add, and mix in: 2-3 cups quick oatmeal (uncooked), ¼-1/2 cup pine nuts (pinyones) shelled, and ¾ cup dry cherries or dry cranberries.

Onto a well-greased cookie sheet, drop 1-tsp glops of cookie dough well-spaced. (You could use a heart-shaped mold or heart cookie cutter.) Press a dry cherry on top of each glop for décor.

Bake 10-12 minutes until barely golden brown, and enjoy the festive desert flavor of roasted mesquite with your Valentine!

Roasted Mesquite and Heirloom White Sonora Wheat Oatmeal cookies droozled with prickly pear juice (MABurgess photo)

Roasted Mesquite and Heirloom White Sonora Wheat Oatmeal cookies droozled with prickly pear juice (MABurgess photo)

*For purchasing Roasted Mesquite Meal–seek and ye shall find. There are only a few places where you can source this seasonal culinary treasure, if you are not roasting and milling it yourself! Find it at the wonderful NativeSeeds/SEARCH store (3061 N. Campbell Ave, Tucson, www.nativeseeds.org). Our roasted mesquite is from native Arizona velvet mesquite, Prosopis velutina, grown and milled with the highest standards. For tastes, visit the Flor de Mayo booth on Sundays at St.Phillips Farmers Market (SE corner River Rd and Campbell Ave), or order at www.flordemayoarts.com via PayPal. It is also online at www.mesquiteflour.com and from the Prickly Pops booth at Thursday Santa Cruz Farmers Market.

**The special local ingredient for the cookie recipe above, heirloom White Sonora Wheat flour, is available at two Tucson locations. Several different grinds of Hayden Flour Mills’ heirloom flour is at the Native Seeds/SEARCH store. For super-fresh-milled “live” White Sonora flour, from local, certified organic whole grain grown by BKWFarms, you can contact Tia Marta by phone or email by the Friday before pick-up at Sunday’s St Phillips Farmers Market, along with the roasted mesquite meal.

For more ideas on how to cook with mesquite—roasted or natural–check out the recipe book Eat Mesquite! published by www.desertharvesters.org, and available at the NativeSeeds/SEARCH store. Visit www.bajaaz.org, the website of Baja Arizona Sustainable Agriculture, for more mesquite details.

Newcomers as well as confirmed “desert rats” can see the actual plants which produce the local ingredients of our Valentine Cookies—mesquite trees and heirloom White Sonora Wheat growing at our special Baja Arizona parks. See and appreciate them in their winter-spring glory at the Friends of Tucson’s Birthplace Mission Garden (base of A-Mountain, Saturdays), at the Arizona-Sonora Desert Museum, and in the ethnobotanical garden at Tohono Chul Park.

Enjoying roasted mesquite treats is indeed another way of rejoicing in the desert’s natural bounty, and of supporting appropriate, sustainable desert agriculture. Happy Valentine’s, and may your heart be happy cooking with roasted mesquite!—from Tia Marta and Rod at www.flordemayoarts.com.

 

 

Categories: Sonoran Native | Tags: , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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