Posts Tagged With: Martha Ames Burgess

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

Ornamental Medicinals for Desert Landscaping

Goodding’s verbena makes an attractive mound of orchid and lavender flowers spring into summer.  What’s more it can make a gentle, delectable and calming tea.  Need mellowing out?  Try Verbena gooddinggii!  (MABurgess photo)

With the excitement of our Tucson Festival of Books and many upcoming plant sales, I was motivated to use some of our Baja Arizona herbalist authors as inspiration for desert landscaping.  Tia Marta here encouraging you to check out Michael Moore’s, John Slattery’s, and Charles Kane’s books on medicinal plant uses for great ideas and good instruction.  My personal challenge has been to create seasonal color in the garden with plants that I know I might use also as herbal remedies.

Find Michael Moore’s must-have handbook Medicinal Plants of the Desert and Canyon West at the Tucson Festival of Books.

Larrea tridentata–known as She:gi by the Tohono O’odham is “our desert drugstore.” Should you find it on your land, protect it, cherish it, and use it.(MABurgess photo)

Watch for announcements of plant sales at the Arizona-Sonora Desert Museum, Tohono Chul Park, NativeSeeds/SEARCH, and Desert Survivors to find beautiful ornamentals which also give healing or soothing, stimulation or protection.

 

 

 

 

Desert chia–“da:pk” in Tohono O’odham–Salvia columbariae–should be planted as seed in the fall for a spring harvest of seed that helps balance blood sugar and has high omega-3 fatty acid. (MABurgess photo)

Also to be planted as seed in the fall for a spring show is Mexican gold poppy. Its effect as a calmer/mellower has been known to traditional people for centuries. (MABurgess photo)

A hedge of prickly pear, especially this Persian orange-flowered Opuntia lindheimeri, can give you tasty “remedies” from blood-sugar-balancing nopales (see the new growth in the photo), herbal tea from the flowers, and high calcium from both young pads and fruits in late summer. (MABurgess photo)

No desert garden is complete without cholla! Cylindropuntia versicolor‘s (Staghorn’s; ciolim) colors are dazzling; its prepared buds balance blood sugar and give enormous amounts of available calcium helpful in prevention of osteoporosis. (MABurgess photo)

 

Late spring will bring a pink and lavender show of flowers to desert willow (“ann” in O’odham). The beautiful tree in this photo is in the landscape of the new Tohono O’odham Community College campus. All parts of Ahn have been used traditionally as an effective anti-fungal. (MABurgess photo)

Flowers of Ahn (Chilopsis linearis) are a visual as well as an herbal gift. Check out herbal books for guidance how it was traditionally used. (MABurgess photo)

With monsoon rains come the bright yellow flowers of Tecoma stans (“tronadora” in Spanish) making a sensational landscape splash. It also doubles as an important remedy for certain types of diabetes. (MABurgess photo)

A perennial to be planted as a tuber in the fall is the wild rhubarb (hiwidchuls in O’odham)( For more about this one, see last month’s blog post). Its tuber has important astringent properties.(MABurgess photo)

At summer’s end your garden will be punctuated with bright Chiltepin peppers! You–and your wild birds–will prosper with picante delights full of vitamin C and A. In addition, you can use them in a topical salve to soothe the anguish of shingles or muscle-sore. (MABurgess photo)

All through the year a Baja Arizona desert garden can give dramatic color as well as special healing gifts that have been know to Desert People since time immemorial.  You can see examples of these native desert plants growing at the Friends of Tucson’s Birthplace’s Mission Garden (foot of A-Mountain in Tucson, at the Arizona-Sonora Desert Museum, and at Tohono Chul Park.  Stay tuned for more about Mission Garden’s Michael Moore Medicinal Plant Garden to be planted this year.

Tis the season now to see a show of spring medicinals in nature as well as in town.  Here’s hoping you can get out in this lovely weather to see the desert explode with its colorful herbal gifts!

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

Wild Rhubarb Rises Again!

Wild rhubarb is emerging again this month from its hidden storage roots, dotting arroyo-banks and sandy places with green rosettes of leaves and colorful raspberry-pink stalks (MABurgess photo)

Wild rhubarb is emerging again this month from its hidden storage roots, dotting arroyo-banks and sandy places with green rosettes of leaves and colorful raspberry-pink stalks (MABurgess photo)

It’s an unusual winter season when Canaigre (also known by many other names:  Wild Rhubarb, Desert Dock,  Hiwidchuls in O’odham language, Latin name Rumex hymenosepalus) creeps up out of its sandy hiding places to bloom and seed before spring weather gets too warm.  When conditions are right, it can dot the desert floor in early spring with its floppy leathery leaves and pink stalks similar to domestic rhubarb.  This recent cool season Nov.2016-Jan.2017, with its period of penetrating rains, has been the right trigger for awakening canaigre.  Right now it’s time to attune our vision to finding it!  If the weather heats up rapidly, as happened in the last couple of springs, its tender leaf rosettes will dry and crinkle leaving a brown organic “shadow” of itself on the sand, its stored life safely underground in fat roots.  Tia Marta here to share some experiences with canaigre or wild rhubarb.

Wild rhubarb dug out of sandy soil showing multiple tuberous roots and young leaves (MABurgess photo)

Wild rhubarb dug out of sandy soil showing multiple tuberous roots and young leaves (JRMondt photo)

Close-up of wild rhubarb storage roots (JRMondt photo)

Close-up of wild rhubarb storage roots (JRMondt photo)

Canaigre isn’t just everywhere in the desert.  It’s elusive.  It usually likes sandy loose soil, like the flood plains of our desert rivers in Baja Arizona and Sonora, along major arroyo banks, and on pockets of ancient sand dunes.  Where you see one you usually see many.

Wild rhubarb on sandy soil in Paradox Valley, western CO (JRMondt photo)

Wild rhubarb on sandy soil in Paradox Valley, western CO (JRMondt photo)

Wild rhubarb emerging in ancient dune soil, Avra Valley , southern AZ (MABurgess photo)

Wild rhubarb emerging in ancient dune soil, Avra Valley , southern AZ (MABurgess photo)

My late friend and mentor, Tohono O’odham Elder Juanita Ahil, would take me to her favorite harvesting grounds at the right time each February and March to collect the rosy stalks–if they had emerged.  Over the last 40 years, with deep regret, frustration and anguish, I’ve seen her special “harvesting gardens” go under the blade as development turned wild rhubarb habitat into apartments, golf courses, and strip malls.  Hopefully our Arizona Native Plant Society (www.AZNPS.com) will be able to advocate for setting aside some remaining sites on public lands, similar to the BLM Chiltepin Reserve at Rock Corral Canyon in the Atascosa Mountains.  Where wild rhubarb was once super-plentiful, they and their habitats are now greatly diminished, even threatened.

Wild rhubarb stalk ready to harvest (MABurgess photo)

Wild rhubarb stalk ready to harvest (MABurgess photo)

Botanical illustration of wild rhubarb from Medicinal Plants of the Mountain West by Michael Moore, U.NewMexico Press (drawing by Mimi Kamp)

Botanical illustration of wild rhubarb from Medicinal Plants of the Mountain West by Michael Moore, U.NewMexico Press (drawing by Mimi Kamp)

Details of the parts of the plant that Juanita traditionally harvested are shown in Mimi Kamp’s sketch.  Contrary to some ethnographic reports, Juanita did not use the leaf petioles for food; she harvested the flower stalks, i.e. the stems, leaving the leaves to make more food for the plants to store for the next season.  Traditional knowledge is so attuned to Nature.  Hers was an awareness of the plant’s needs balanced with her own appetite.  Other reports of traditional use of wild rhubarb mention cooking the leaves after leaching/steaming out the oxalic acid from them which is not healthy to eat.

Juanita would also dig deeply into the sandy soil directly under an unusually large, robust hiwidchuls to harvest one or more (up to maybe 1/4 of the tubers) to use as medicine.  I recall her digging a big purplish tuber the size of an oblong sweet potato at a depth of 2 1/2 feet on the floodplain of the Rio Santa Cruz where ball parks now prevent any hiwidchuls growth at all.  She would dry it and powder it to use later on scrapes to staunch bleeding.  Her hiwidchuls harvesting dress was dotted with rosy brown patches of color dyed from the juice splashed on the cloth when she cut the tubers into slices for drying. (See Jacqueline Soule’s post on this blog from 2014, also Michael Moore’s Medicinal Plants books, for alternate uses.)

Wild rhubarb flower stalk close-up (MABurgess photo)

Wild rhubarb flower stalk close-up  with buds and flowers  typical of buckwheats (MABurgess photo)

Canaigre/wild rhubarb is in the buckwheat family sporting clusters of little flowers that produce winged seeds.  Their papery membranes help catch the wind for flying to new planting grounds.  The green celery-like flower stalk or stem turns pink or raspberry-tinted as it matures.  That was when Juanita would cut the stem at its base to use for her hiwidchuls pas-tild, wild rhubarb pie!

Wild rhubarb stalk with colorful immature seeds forming (MABurgess photo)

Wild rhubarb stalk with colorful immature seeds forming (MABurgess photo)

Close-up of wild rhubarb's membranous seeds (MABurgess photo)

Close-up of wild rhubarb’s membranous seeds (MABurgess photo)

In a good year, Juanita would harvest literally bundles of hiwidchuls stalks and we would set to work baking.  Her pies were sweet and tangy.  Here is what she would roughly put together in her off the cuff recipe.  But almost any rhubarb pie recipe should work with the wild rhubarb.  You can find great info on Southwest Native uses of canaigre in Blog-Sister Carolyn Niethammer’s book American Indian Food and Lore.

Juanita’s approximate Hiwidchuls Pas-tird RECIPE

Ingredients:

ca 4-6 cups chopped young wild rhubarb stems

1/4-1/2 cup white Sonora wheat flour

2-3 Tbsp butter

ca 2 cups sugar

pie crust–2 layers for top and bottom, or bottom crust and top lattice crust (A good variation is mesquite flour added to your crusts)

Directions:  Prep stems ahead.  Preheat oven to 450 F.  Chop young rhubarb stems in 1/2 inch cuts.  Stems are full of vascular bundles and can become very fibrous as stems become fully mature, so youthful stems are best.  (Be warned:  One year we harvested a little too late and our pies were so “chewy” with fiber that we had to eat our pies outside in order to be able to easily “spit out the quids.”)  Cook hiwidchuls chopped pieces in a small amount of water until tender.  Add in sugar, butter and flour and cook until mixture is thickening.  Pour mixture into your pie crust.  Cover with top pie crust and pierce for steam escape, or cover with lattice crust.  Begin baking in hot oven (at 450F) then reduce heat to medium oven (350F) for 45-50 minutes or until crust is golden brown and juice is bubbling through lattice or steam holes.  Enjoy it hot or cold!

 

Wild rhubarb stalk ready to harvest (MABurgess photo)

Wild rhubarb stalk ready to harvest (MABurgess photo)

Now let’s head out into the desert washes to see if there are more stands of hiwidchuls popping up out of the ground, making solar food to keep themselves and other creatures alive and well!   Let’s get ready to be collecting their seeds (which also were used traditionally by Native People as food) in order to propagate and multiply them, adding them to our gardens for future late winter shows of color, good food and good medicine.  Happy gardening and eating from Tia Marta and traditional knowledge shared!

 

 

Categories: Cooking, Dye, dye plant, Edible Landscape Plant, medicinal plant, Sonoran herb, Sonoran Medicinal, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , | Leave a comment

EVERYTHING-LOCAL PIZZA from Baja Arizona!

Totally local veggie pizza with cholla buds, nopalitos, acelgas, mushrooms, goat cheese and home-grown cherry tomatoes--ready to bake

Totally local veggie pizza with cholla buds, nopalitos, acelgas, mushrooms, goat cheese and home-grown cherry tomatoes–ready to bake

If you love pizza–and I’m picky about good pizza–here are some ways to celebrate local foods, to eat super-healthily, get creative in the kitchen, AND have new excuses to eat pizza!  Tia Marta here to share ideas for a delicious pizza party, incorporating the fabulous gifts that our local desert foods offer.

It will take a little fore-thought and assembly time (…like, all year harvesting at the right seasons for DIYers, or trips to the farmers market, NativeSeeds/SEARCH store, or San Xavier Farm Coop).

Locally-harvested buckhorn and staghorn cholla buds, reconstituted and ready to cut as toppings for pizza

Locally-harvested buckhorn and staghorn cholla buds, reconstituted and ready to cut as toppings for pizza

Pickled prickly pear cactus pads--better known as nopalitos in Spanish and nowi in Tohono O'odham

Pickled prickly pear cactus pads–better known as nopalitos in Spanish and nowi in Tohono O’odham

Cholla buds dried from last April’s harvest, soaked and simmered until soft through, make a tangy taste surprise– a super-nutritious calcium-packed pizza topping.  In the photo, the larger buds are from Buckhorn cholla (Cylindropuntia acanthacarpa) and the smaller buds are from Staghorn (C. versicolor), both plentiful for harvesting in low desert.  Dried cholla buds are available at San Xavier Coop Association’s farm outlet, at NativeSeeds/SEARCH store, and at http://www.flordemayoarts.com.

Another perfect topping is nopalitos, simmered or pickled and diced young pads of our ubiquitous prickly pears (Opuntia engelmannii, O.ficus-indica to name a couple).  Collecting from the desert is a spring activity, but you can easily find whole or diced nopales anytime at Food City.  The other cheater’s method is to find canned pickled cactus in the Mexican food section of any local grocery.  Nopalitos are a taste thrill on a pizza, and you can enjoy their blood-sugar balancing benefits to boot.

Starting the dough sponge--with local, organic hard red wheat flour--ready to rise

Starting the dough sponge–with local, organic hard red wheat flour–ready to rise

Risen pizza dough after a couple of hours--note the rich whole grain flour of local BKWFarms hard red wheat

Risen pizza dough after a couple of hours–note the rich whole grain flour of local BKWFarms hard red wheat

As for making the crust, we have the perfect source of the freshest whole grain organic flours right here from BKWFarms’ fresh-milled heirloom white Sonora & hard red wheat.

My suggestions for a Baja Arizona Pizza Crust:

Ingredients:

3 ½ to 4 cups bread flour mix  (consisting of 2- 2  1/2 cups organic hard red wheat flour from BKWFarms Marana, 1 cup pastry-milled organic heirloom white Sonora wheat flour also from BKWFarms, ½ cup organic all purpose flour from a good grocery)

2 tsp local raw honey (see Freddie the Singing Beekeeper at Sunday Rillito farmers market)

1-2 envelopes instant dry yeast (or your own sourdough starter)

2 tsp Utah ancient sea salt or commercial sea salt

1 ½ cups drinking water, heated in pyrex to between 105 degrees F and 115 degrees F

2 Tbsp organic olive oil for the dough

PLUS 2 tsp more olive oil for spreading on dough as it proofs

Pizza dough risen and kneaded then stretched and patted out on pizza pan ready for toppings

Pizza dough risen and kneaded then stretched and patted out on pizza pan ready for toppings

Directions for making Crust:

[Note–you can find several pizza dough recipes for bread mixers online.  Just substitute the above ingredients.]

Heat water and pour into a large mixing bowl.  Test for temperature then dissolve dry yeast.  Add honey and sea salt and dissolve both.  Add oil to wet mixture.  Sift flours. Gradually mix flours into wet ingredients until a mass of dough is formed and begins to pull away from sides of bowl.  Knead into a ball.  Let stand covered in a warm place until ball of dough has at least doubled in size (approx 2 hours).  Knead the ball again, divide into 2 equal parts, cover thinly with the additional olive oil, and roll out or hand-flatten the 2 dough balls out onto 2 oiled pizza pans.  Pat dough to approximately 1/4″-3/8″ thickness to the edges of pan.  At this point you are ready to add any number of good toppings.  Here are ideas for a local veggie and a local meatie pizza.

For the finest plain local carefully created goat cheese, find Fiore di Capra at Rillito Farmers Market, Sundays in Tucson

For the finest plain local carefully created goat cheese, find Fiore di Capra at Rillito Farmers Market, Sundays in Tucson

Baja Arizona Pizza Toppings

Ingredients for local Veggie Pizza toppings:

1/2 pt. spreadable goat cheese (I use Fiore di Capra’s plain)

local chard or acelgas (from Mission Garden) torn in pieces

local tomatoes, sliced

I’itoi’s Onions, chopped

heirloom garlic, minced

1/2 cup reconstituted cholla buds, sliced in half or quarters

1/2 cup diced nopalitos 

Fresh Chard (acelgas) from a refugee friend's garden--a great substitute for spinach in a pizza!

Fresh Chard (acelgas) from a refugee friend’s garden–a great substitute for spinach in a pizza!

Native I'itoi's Onions and local heirloom garlic from my garden for pizza topping

Native I’itoi’s Onions and local heirloom garlic from my garden for pizza topping

1/2 cup local oyster mushrooms, sliced

1/4-1/2 cup salsa, optional

Luscious oyster mushrooms from Maggie's Farm (Rillito Farmers Market) to cut in strips for pizza

Luscious oyster mushrooms from Maggie’s Farm (Rillito Farmers Market) to cut in strips for pizza

[You probably by now have some ideas of your own to add!]

Ingredients for Meatie Baja Arizona Pizza toppings:

1/2 pt goat cheese

1/2 lb local chorizo sausage, loosely fried

or, 1/2 lb local grass-fed beef hamburger, loosely fried and spiced with I’itoi onions, garlic, salt

1/2 cup tomato&pepper salsa of choice (mild, chilpotle, etc)

Fresh local pork chorizo to render before putting on pizza dough

Fresh local pork chorizo to render before putting it on the pizza dough

Directions for Toppings:

Layer your toppings artfully, beginning by spreading the goat cheese evenly over the patted-out crust dough.  For a local Veggie Pizza, scatter minced garlic and chopped I’itoi’s onions evenly atop the goat cheese layer.  Place torn leaves of fresh acelgas over the onion/garlic layer.  Add sliced tomatoes, sliced mushrooms, sliced cholla buds, diced nopalitos.  Top with optional salsa.  For a Cholla&Chorizo Meatie Pizza, do a similar layering beginning with goat cheese spread over the crust dough, then scattered I’itoi’s onions and garlic, then a full layer of cooked chorizo, and topped by lots of sliced cholla buds.  Adding salsa over all is optional for making a juicier pizza.

Preheat oven to high 425 degrees F.  Bake both pizzas 20-24 minutes or until the crust begins to turn more golden.  You won’t believe the flavor of the crust alone on this local pizza–and the delicious toppings grown right here in Baja Arizona are better than “icing on the cake”!  You can add more spice and zing by crushing our native wild chiltepin peppers on your pizza–but be forewarned–they might blow your socks off.

Home-grown chiltepin peppers crushed and ready to spice up a local pizza--Look out for a wave of picante heat even with a small pinch!

Home-grown chiltepin peppers from my garden, dried, crushed and ready to spice up a local pizza–Look out for a wave of picante heat even with a small pinch!

Here’s wishing you a great local pizza party!

How could you top this Baja Arizona Pizza?!!! Our locally grown and wild desert-harvested ingredients can't be beat by any other veggie pizza!

How could you top this Baja Arizona Pizza?!!! Our locally grown and wild desert-harvested ingredients can’t be beat by any other veggie pizza!

What a great combination--wild-harvested cholla buds, local chorizo, Fiore di Capra goat cheese, and truly flavorful organic wheat flour crust!

What a great combination–wild-harvested cholla buds, local chorizo, Fiore di Capra goat cheese, and truly flavorful organic wheat flour crust!

Buen provecho from Tia Marta!  See you when you visit http://www.flordemayoarts.com.

 

 

 

 

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

For a Spicy Solstice….

Chiltepin pepper from the wild, growing at Tohono Chul Park (Burgess photo)

Chiltepin pepper plant, originally from the wild, growing in the Tohono Chul Park landscape (Burgess photo)

It’s chile time in Baja Arizona!  The local goodness of our Sonoran Desert foods can assert itself tastefully—yea, vehemently!—into other imported cuisines. Tia Marta here to share a wonderful new wrinkle to celebrate this holiday season, by wedding the local “vehemence” of our chiltepin pepper with an imported tradition.

In decades since the 1940s, industrial ag and interstate grocery service have tried to make Baja Arizona into a food colony (but we are tastefully fighting back). Fossil fuels transport outside traditions to us that we do cherish and that help keep families together, like the many food traditions we celebrate at Tucson Meet Yourself in October each year.  At the top of the import list for Yuletide is one borrowed from East-coast First Nations. (See Renewing America’s Food Traditions by Gary Paul Nabhan, UA Press, for more.) This imported gift from Native People of Southern New England and coastal New Jersey bogs that I’m referring to for holiday feasts is naturally the cranberry. Thank Goodness for trade routes!

Ingredients for Chiltepin-Cranberry Relish--some local, some transported

Ingredients for Chiltepin-Cranberry Relish–my own Meyer lemon and chiltepines, plus transported cranberries, agave nectar, and red onion

Local and import come together sensationally in my recipe for a raw, vegan Chiltepin-Craberry Relish.
Yes, it is picante, sweet and tangy—and delicious! It was inspired by amazing cook and baker Cindy Burson of Country Harvest who won People’s Choice at a fair with her version. (Cindy’s Southwest treats can be enjoyed at Sunday’s Rillito Farmers Market and Wednesday’s Green Valley Farmers Market.)

Dried chiltepines for the relish--They make a great snack, great flavoring for Tom's Mix SW Heirloom Beans, and super in any salsa

Dried chiltepines to use in the cranberry relish–They also make a great snack, great flavoring for Tom’s Mix SW Heirloom Beans, and super in any salsa.

Muff’s Fresh and Easy CHILTEPIN-CRANBERRY RELISH RECIPE

Ingredients:

3 cups fresh organic cranberries, washed

1/2 medium red onion, diced

8-12 dry chiltepin peppers for picante palettes, depending on “heat” desired (4-6 chiltepines for less picante).  Start with less, then add more later if higher “vehemence” is needed.

1/2 cup local raw honey or agave nectar

2 Tbsps lemon or lime juice

1-2 Tbsps tangerine rind or Meyer lemon rind, chopped

1/4 cup fresh cilantro, chopped (optional ingredient)

Directions:

In a food processor, pulse all the fresh ingredients and juice at least 6 to 8 times, keeping the texture coarse.

Chill in a covered bowl in refrigerator overnight or at least 8 hours, for time to meld the flavors.

Stir the mixture;  do a taste test.  Add more honey or agave nectar, or chiltepines as needed for the sweet toote or picante palette.

Spicy Chiltepin-Cranberry Relish can keep its freshness, flavor, and color in the frig for at least a week.

Note texture of fresh relish--not too fine. (Tarahumara and Mayo spoons like this for serving can be found at the NativeSeeds/SEARCH store)

Note texture of fresh relish–not too fine. (Tarahumara and Mayo spoons like this for serving can be found at the NativeSeeds/SEARCH store)

Even the conservative palette will relish this holiday condiment—perfect for Christmas dinner or festive smorgasbords. Chiltepin adds a glorious kick to the sweet tart of cranberries, with a non-lingering wave of excitement to the tastebuds! You will find Chiltepin-Cranberry Relish as a fine complement not only to turkey or ham. Try it with bagels and cream cheese. Use it as a savory side, or with a salad, on any holiday platter. It’s a celebration of East meeting Southwest—Enjoy!

Here I've used Chiltepin-Cranberry Relish served with creamcheese-on-rye canapés

Here I’ve used Spicy Chiltepin-Cranberry Relish served as creamcheese-on-rye canapés

We harvest chiltepines one by one as we need them, from our own chiltepin plants. Birds appreciate our chiltepin bushes as much as we do! Some of our plants I propagated from wild chiltepines in Arispe, Sonora, and Baboquivari. Some, purchased at Tohono Chul Park’s Chiles and Chocolate event, were propagated by experts Charles DiConcini and blog sister Linda McKittrick from Sierra Madrean plants. To buy healthy, productive plants for your own garden, be sure to put the NativeSeeds/SEARCH Valentine’s Plant Sale on your calendar for February.

Fresh-picked mature chiltepin peppers--Caution: do not rub eyes after picking chiltepines!

Fresh-picked mature chiltepin peppers–Caution: do not rub eyes after picking chiltepines!

To source fresh dried chiltepin peppers for cooking and eating, visit the NativeSeeds/SEARCH store (3061 N Campbell Ave, Tucson or http://www.nativeseeds.org) or stop by Cindy’s Country Harvest booth at Rillito Farmers Market Sunday.  You can see live chiltepin plants in fruit at Tohono Chul Park and at Mission Garden in Tucson.

Chiltepin-filled Heart Ornaments available at NativeSeeds/SEARCH Store for holiday decor and spice into the New Year!

Chiltepin-filled Heart Ornaments are available at NativeSeeds/SEARCH Store for holiday decor and spice into the New Year!

Another great idea:  A couple of chiltepines added to Southwest Heirloom Bean Tom’s Mix makes it a perfect potluck crowd-pleaser. You can find SW Heirloom Bean Tom’s Mix at NativeSeeds/SEARCH, or for online gifts at http://www.flordemayoarts.com.

Tom's Mix 14-Heirloom Bean Mix makes a perfect gift from the Southwest--made spicy with chiltepines! Find them at NativeSeeds/SEARCH store, Tohono Chul Museum Shop, Wiwpul Du'ag at San Xavier Plaza, and the UNICEF Store in Monterrey Village, Tucson; or online www.flordemayoarts.com

Tom’s Mix 14-Heirloom Bean Mix makes a perfect gift from the Southwest–made spicy with chiltepines! Find them at Rillito Sunday Farmers Market, NativeSeeds/SEARCH store, Tohono Chul Museum Shop, Wiwpul Du’ag at San Xavier Plaza, and the UNICEF Store in Monterrey Village, Tucson; or online http://www.flordemayoarts.com

Categories: Cooking, Edible Landscape Plant, Gardening, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , , | 2 Comments

Election Bread—Savoring an old Recipe

No matter who your candidate was this momentous month, by fixing this festive treat called “Election Bread,” we can at least toast the democratic process AND local heirloom foods all in one delicious slice!

Ames Family Election Bread served joyously as a dessert

Ames family traditional Election Bread served joyously as a dessert topped with natural vanilla ice cream

Tia Marta here to share an Election Bread recipe inspired from my own family tradition served around election time each November. On the internet you might find historical variations of it with the moniker “Election Cake.” Technically it is a fruity yeast bread—probably one of the precursors of holiday fruit cake, reminiscent of Italian panettone–a nice addition as weather cools and fruits ripen. In the “old days” they say this Election Bread was baked to attract people to the polls on Election Day and fortify them for the trip home.

I gleaned our Ames Family Election Bread recipe from a cherished little cook’s notebook which my 80-year-old great Aunt Rina wrote for me when I was just learning to cook—yikes, some decades ago. My new adaptation of it reflects our home turf in the flavor-filled Sonoran Desert.

Heirloom Sosa-Carrillo fig (a Padre Kino introduction) from Mission Garden now producing in my yard (MABurgess photo)

Heirloom Sosa-Carrillo fig (a Padre Kino introduction) from Mission Garden now producing in my yard (MABurgess photo)

Heirloom pomegranate from Mission Garden, Tucson (MABurgess photo)

Heirloom pomegranate from Mission Garden, Tucson (MABurgess photo)

But here in Baja Arizona, instead of waiting for fall, I had to begin prep a few months ago by harvesting ripe heirloom figs, pomegranates and apricots as they ripened.  Father Kino’s figs grace my yard and the other two yummy fruits, grown at Tucson’s Mission Garden at the base of A-Mountain, were purchased at the Thursday Santa Cruz farmers’ market.

Preserving them for later use, I dried the fruits in my solar oven with the lid slightly opened, allowing humid air to escape.

 

Fresh Mission figs cut ready for drying in the solar oven

Fresh Mission figs cut ready for drying in the solar oven

Sun-dried figs get even sweeter and more flavorful than when they are fresh!

Sun-dried figs get even sweeter and more flavorful than when they are fresh!

Celebrating our International City of Gastronomy, I rejoice in using flours grown and milled locally by BKWFarms in Marana, Arizona, to bake this rich bread.  Other ingredients I sourced close to home as well — Tucson’s precious mesquite-smoked Hamilton whiskey, homegrown heirloom fruit propagated at Mission Garden, agave nectar in place of sorghum molasses — from the bounty of Baja Arizona’s foodscape, its green thumbs, and its creative local “food-artists.”

Tucson's best whiskey from Hamilton Distillers--made with organic local malted grain dried using local mesquite.

Tucson’s best whiskey from Hamilton Distillers–made with organic local malted grain dried using local mesquite.

Bread teaches us patience.  It is a beautiful meditation so take time to enjoy the process. There are tasks for this recipe to be done on two consecutive days.  At the very least, in between texts and emails, radio news and phone calls, take time out to go to the kitchen, check the status of your “rehydrating” fruit, or check your yeast sponge, take a nip, etc.  Bread is a living gift and this Election Bread in particular brings many quite lively foods together.  Be not daunted–become one with the yeasts!

If you are already into sourdough baking and have live starter, take method A.  If you are beginning with dry yeast, take method B.  Both will give olfactory pleasure from the git-go.

 

RECIPE FOR AMES FAMILY ELECTION BREAD

Day 1—Making the Pre-ferment –method A–Using Sourdough Starter
1 cup whole milk, warmed to ~ 70º F
¼ cup active starter — fully hydrated
2 ¼ cups all-purpose or whole wheat pastry flour *

OR Day 1 — Making the Pre-ferment — method B– Using Yeast
1 1/8 cup milk, warmed to ~70º F
1 tsp instant dry yeast
2 ¼ cups plus 2 Tbsp organic all-purpose or whole wheat pastry flour *

Pre-ferment Instructions:  In a bowl, combine milk and sourdough starter or yeast. Mix thoroughly until starter or yeast is well dispersed in the milk mixture. Add flour and mix vigorously until the yeast mixture is smooth. Scrape the sides of your bowl to use all yeast. Cover the bowl with a damp towel or plastic wrap. Allow your sponge to rest and ferment 8-12 hours at room temperature. When ready to use, your pre-ferment will have bubbles covering the surface.

Also Day 1–Pre-Soaking Dried Fruits

1 cup dried fruits, coarsely diced in 3/8-inch or ½-inch pieces **
1-1 ½ cup whiskey, bourbon, brandy, or non-alcoholic fruit juice ***

Instructions for Pre-soaking Dried Fruit:  To prepare dried fruits for your bread, soak them overnight, or for several days beforehand, in a lidded jar. Measure your dried fruit then cover with liquor or liquid of choice. (To speed up the soaking process put diced fruit in a small sauce pan, warm over low heat for a few minutes, remove from the heat, and allow fruit to soak, covered, for several hours.) Until the fruit is totally softened, you may need to add more liquid to keep fruit submerged.

Before adding fruit to your dough, strain the liquid off of the fruit. Use this fruity liquid as a cordial, or to make a simple glaze after bread is baked.

Freshly mixed dough in greased and floured bunt pan

Freshly mixed dough in greased and floured bunt pan

Proofing Election Bread dough--after covering and allowing dough to rise to almost double size--fruit bites visible

Proofing Election Bread dough–after covering and allowing dough to rise to almost double size–fruit bites visible

*** My secret to this “fruit marinade” is the smokey flavor of local Whiskey del Bac!  Using spirits results in a fabulous liqueur “biproduct” to enjoy later.  But, remember the words to that song “Oh we never eat fruitcake because it has rum, and one little bite turns a man to a bum……..”  For the tea- totaler, any fruit juices will work for re-hydrating the dried fruit chunks:  try apple cider, prickly pear, pomegranate juice, cranberry.  Then save the liquid after decanting as it will have delicious new flavors added.

 

Day 2 –Preparing Dough, Proofing, Baking Election Bread

Ingredients:  
1 cup unsalted butter
¾ cup unrefined organic sugar
2 eggs
1/3 cup whole-milk yogurt
¼ cup sorghum molasses, agave nectar, or honey
Your Pre-ferment –yeast mixture or sourdough mixture from Day 1
2 ¼ cups all-purpose or whole wheat pastry flour combination *
1-2 Tbsp mixed spice blend—your choice cinnamon, allspice, nutmeg, mace blend
¼ tsp ground coriander –optional
¼ tsp ground black pepper –optional
1-2 tsp salt
2 Tbsp sherry or another spirit- optional
2 cups rehydrated local fruit from dried/preserved fruits, decanted

* Create your own combination of pastry flours. My Southwest pastry flour mix to total 2 ¼ cups is:
½ cup organic all-purpose flour
¼ cup mesquite pod milling dust
1 cup organic BKWFarms’ hard red wheat flour                                                                                                                                          ½ cup organic heirloom BKWFarms’ White Sonora Wheat flour  (heirloom flours available at NativeSeeds/SEARCH and http://www.flordemayoarts.com)

** My Election Bread fruit mix honors the Kino Heritage Fruit Tree Project. You can purchase heirloom fruit seasonally at Santa Cruz Farmers’ Market. For this recipe I used:
1/3 cup diced dry figs
1/3 cup diced dry apricots
1/6 cup dry pomegranate “arils”
1/6 cup dry cranberries (a bow to East Coast food)

You can test to see if dough is done thru using a wooden kabob skewer or cake tester. Listen to hear if bubbles are still popping in the dough.

You can test to see if dough is done through by using a wooden kabob skewer or cake tester. Listen to hear if bubbles are still popping in the dough.

Day 2–Instructions for Election Day Bread Baking

a) Cream the butter well; add sugar, mixing until light and fluffy. Add the eggs one at a time with mixer (or spoon) on medium speed. Mix in the sorghum/honey and yogurt. If you have a dough hook mixer you can use it or good old elbow grease. Add the pre-ferment (starter or sponge) and mix slightly.
b) In a separate bowl, sift together all of the dry ingredients. Mix as you add dry ingredients into liquid ingredients, being careful not to over-mix.
c) Gently fold in the rehydrated fruit (then optional sherry).
d) Grease (with butter) and flour a bundt pan or round cake pan. Divide the dough evenly into the cake pan. Proof (i.e. let the dough rise) covered in a warm place for 2-4 hours, until the dough has risen by about ⅓ of its volume.
e) Preheat oven to 375F. Bake at 375° F (190° C) for 10 minutes. Reduce oven temperature to 350° F (177° C) and continue baking for about 25-35 minutes, or until a tester comes out clean. Let cake cool completely before cutting and eating.         Enjoy this sweet bread either plain or topped with a simple glaze.

If you are new to yeast bread baking, it would be fun to connect with a friend to chop fruit or get hands gooey together, or to have one person read directions while the other mixes. We always do it as a family and it’s so much more fun to add humor and gossip to the mix–or even a little political emoting.

Sonoran Desert style Election Bread with local grains and local fruits--Ah the aromas!

Sonoran Desert style Election Bread with local grains and local fruits–Ahhhh, the aromas and rich history of Baja Arizona in a single slice!

During the coming holidays, you could try this easy bread for a great party treat, for breakfast, or for a colorful dessert topped with whipped cream or ice cream.
And feel free to play with the recipe, adding your own tastes, honoring your own family’s food culture and history and your own sense of place!
Buen provecho from Tia Marta!

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

Our Living Giving Heirloom Pomegranate

Brought by the Padres to Baja Arizona during the Mission Period, this desert-adapted Sonoran White Pomegranate can continue to feed us visually, nutritionally, esthetically (photo MABurgess)

Brought by the Padres to Baja Arizona during the Mission Period over 350 years ago, this desert-adapted Sonoran White Pomegranate can continue to feed us visually, nutritionally, sustainably  (photo MABurgess)

It is thought that the so-called “apple,” the fruit of knowledge of good and evil which Eve shared with Adam in the Garden of Eden, was actually a pomegranate.   Now, thankfully, since Eden, we are all “fallen” and can enjoy pomegranates with no guilt!   Tia Marta here, inspired deeply by the recent article in Edible Baja Arizona by Dena Cowan about the comeback of heirloom Sonora White Pomegranate being celebrated at Tucson’s Mission Garden.  (This is a must-read:  http://ediblebajaarizona.com/sonoran-white-pomegranate .)

Heirloom Sonora white pomegranate blooms and fruits all summer at Tucson' Mission Garden (photoMABurgess)

Heirloom Sonora white pomegranate blooms and fruits all summer at Tucson’ Mission Garden at the base of   “A”-Mountain (photoMABurgess)

One of the first joys of pomegranates is esthetic, making pomegranate (particularly our local heirloom Sonoran White) a primo candidate for edible landscaping.  Its rich green foliage is cooling to eyes and spirit.  Its glorious, shiny red flowers decorate the trees all summer, followed by sensuous round beige fruits that become rosy as they ripen like Christmas ornaments hanging on the tree.

Sensational flower of Sonoran White Pomegranate--an extra bonus for edible landscapers (MABurgess photo)

Sensational flower of Sonoran White Pomegranate–an extra bonus for edible landscapers .  (Check out the shape of pomegranate flowers to see the design influence in Spanish silver work which in turn inspired Dine/Navajo  “squash blossom” jewelry.) (MABurgess photo)

Peeking over the wall of Cordoba House in Tucson's historic neighborhood is a double flowered pomegranate (MABurgess photo)

Peeking over the wall of Cordoba House in Tucson’s historic Presidio Neighborhood is a double flowered pomegranate (MABurgess photo)

A "fallen star" --a pomegranate flower on the pavement continues as a radiant bouquet (MABurgess photo)

A “fallen star” –a pomegranate flower on the pavement continues as a radiant bouquet (MABurgess photo)

 

Prepare to share your plentiful crop of Sonoran White Pomegranate with other frugivorous creatures. True bugs can be pests. No prob--damage is limited. (MABurgess photo)

Prepare to share your plentiful crop of Sonoran White Pomegranate with other frugivorous creatures. True bugs like these leaf-legged bugs (Coreidae) can be pests. No prob–damage is usually limited. (MABurgess photo)

The structure of pomegranate fruits, with its separate juicy cells or arils, normally prevents insect damage from destroying an entire fruit.  Just cut off the effected area and the remaining arils still will be perfect for eating.

Traditional Sonoran style for opening an heirloom Sonoran White pomegranate (MABurgess photo)

Traditional Sonoran style for opening an heirloom Sonoran White pomegranate (MABurgess photo)

Jesus Garcia, founder of the Kino Heritage Tree Program at Arizona-Sonora Desert Museum and Mission Garden (and traditional knowledge-keeper of important Sonoran folkways), teaches how to cut the top off of a pomegranate to clearly see the septa or membranes that separate the five or six groupings of juice cells (arils), each containing a seed.  In most modern cultivated pomegranates, there is a hard bitter seed that must be “discarded,” making eating less than perfect.  Amazingly, the Sonoran White has small, tender seeds that present no problem–just eat the arils whole and enjoy!  (No spitting necessary.)

Traditional way of opening the Sonoran White Pomegranate for happy access to arils (MABurgess photo)

Subdivide the fruit along its easy membranes.  This is Garcias’ traditional way of opening the Sonoran White Pomegranate for happy access to “arils” –the juicy beads or sarcotestas (MABurgess photo)

I always thought that pomme -grenade was named for the city of Granada, but actually it is the other way ’round.  The Spanish city was re-named Granada when the Moors brought the fruit there from the MiddleEast and it made a big splash.

Technically the pomegranate  (Punica granatum) does not have many familiar relatives to us in its family of loosestrifes (Lythraceae).  It is so different from other plants that some taxonomists place it in its own family Punicaceae.  Pomegranate fruit is a berry, with each seed surrounded by sweet juice in little discrete cases called sarcotestas.  (There must be a better name for these delicious little beads of bliss!)

Nutritionally pomegranate has sweet advantages, providing antioxidants,  folate, vitamins C and K, plus manganese, phosphorus and potassium.

Fruity dessert topped with juicy clear Sonoran White Pomegranate seed-cells (MABurgess photo)

Fruity dessert topped with juicy clear Sonoran White Pomegranate seed-cells (MABurgess photo)

Sonoran White Pomegranate can be juiced to drink straight or add to other drinks. (Talk about a nutritious addition to margaritas!) The simplest, most delightful way of enjoying our clear Sonoran White seed-cells is simply snacking by the handful.

I make a luscious dessert with vanilla yogurt topped with slices of fresh apricot, local apple, and blueberries, and crowned by the sweet seed-cells of Sonoran White Pomegranate.  Rejoice in this ancient gift brought by the Missionaries to Baja Arizona–a desert survivor, well-adapted to carrying us into climate change in arid lands!

Let your Sonoran White Pomegranate fruits remain on the tree until you see a rosy blush--then you know they are getting sweeter!

Let your Sonoran White Pomegranate fruits remain on the tree until you see a rosy blush–then you know they are getting sweetest! (MABurgess photo)

Sonoran White Pomegranate tops this southwestern dessert (MABurgess photo)

Sonoran White Pomegranate tops this southwestern dessert (MABurgess photo)

Friends of Tucson’s Birthplace will be sponsoring a Pomegranate event this month–September 24, 2016– at the Mission Garden.  Come learn all about our local heirloom treasure, the Sonoran White Pomegranate, how to grow it in our own gardens, and how to prepare it in zillion delectable ways.  For details call 520.777.9270 or email missiongarden.tucson@gmail.com (www.tucsonsbirthplace.org.)  Let’s keep this living and giving food-heirloom alive and well in our gardens into the future!

 

Categories: Edible Landscape Plant, Gardening, Sonoran Native, Southwest Food | Tags: , , , , , , , , , | 1 Comment

Promise, Preparedness, Present Fulfillment–with Fruits of the Desert

small fishhook Mammillaria microcarpa celebration the monsoon with a promise of future fruitlets (MABurgess photo)

Fishhook Mammillaria microcarpa celebrating the monsoon with a promise of future fruitlets (MABurgess photo)

Crowns of Mammillaria flowers make pink arches like miniature 4th of July fireworks now suddenly visible among desert rocks and under greening bursage.  They are rain celebrations–the PROMISES of fruits to come!  In a few weeks the little fishhook pincushions will sport a crown of shiny red fruitlets.  Keep watch for them.  Known in Sonora as pitayita de raton (little mouse’s pitaya), each long red droplet will give you a sweet tangy zing– like a mini-organpipe-cactus fruit.  Tia Marta here to share ways of enjoying the cornucopia that is beginning to spill out flavorfully all around us in town and out in the desert in this monsoon time.

Late fruiting prickly pear--still green and full of promise

Late fruiting prickly pear–unripe green but full of promise this week (July 8)

Opuntia lendheimeri alba barely turning pink--more promises...

Opuntia lindheimeri alba barely turning pink this week–more promises…(July 8)

Opuntia engelmannii in first stages of ripening...

Opuntia engelmannii in first stages of ripening…not yet (week of July 8)

All around the desert and through every neighborhood, I see the promise of a good prickly pear harvest, inspired by our elongated spring and nurtured by good monsoon rain.  Each prickly pear seems to march to a different drummer.  Right now you can see every shade of color–unripe to ripening tunas–very green, to rosy, to deepening red.  These are PROMISES so don’t jump the gun!  They are not ready quite yet–but this is the signal to get your kitchen PREPARED.  Stay tuned–There will be more blog posts to detail prickly pear ideas in coming weeks.  Make space now in your freezer, and make time on your calendar for the August TUNA HARVEST.

 

Opuntia engelmannii in full ripening fruit--but not ready yet!

Opuntia engelmannii full of ripening fruit–But don’t salivate yet (week of July 8)!  Wait for a dark maroon color to extend all the way to the bottom attachment of the tuna AND through the tuna‘s entire interior before they are fully ripe and ready to eat or cook.

What a glorious monsoon our Sonoran Desert has enjoyed over the last couple of weeks!  The explosion of life in such a short time is astounding on the heels of record-breaking heat and drought.  This is when the desert shows its tropical heritage with a surge of energy, fecundity, productivity.  Isn’t it interesting that the “outsider’s” view of the desert is of hazardous scarcity?  More interesting instead is to understand and appreciate the waves of nutritious plenty that can erupt suddenly here in the Sonoran Desert.  Native People know how to rally, to harvest in the times of plenty and to store short-lived fruits of the desert against lean times–lessons worth exercising.   Plentiful foothills palo verde seeds (Parkinsonia microphylla) are a case in point.

Mature dry pods of foothills paloverde--They have potential for making flour!

Mature dry pods of foothills paloverde–with potential for making nutritious flour!

Foothills palo verde seed milled raw for baking

Foothills palo verde seed milled raw for baking

Seeds of foothills palo verde dry and hard as little stones

Seeds of foothills palo verde– dry and hard as little stones

 

At PRESENT, lasting perhaps through July, there are copious “fruits-of-the-desert” hanging on foothills palo verde trees (aka little-leaf paloverde) covering desert hillsides.  In early June, palo verde pods were offering soft sweetpeas for fresh picking (described in the June13,2015 Savor blog on this site).   Now in July, palo verde pods are rattling with shrunken stone-hard seeds.  When ground, or when toasted and milled, these little dry seeds can produce two fabulous gluten-free flours for adding to baked goods, hot cereal, gravies etc.

Dry foothills palo verde seed milled raw on L, toasted and milled fine in center, toasted coarse-milled on R

Dry foothills palo verde seeds:  milled raw-Left; toasted and milled fine-Center; toasted & coarse-milled-Right

Foothills palo verde seed toasting in a dry iron skillet

Foothills palo verde seed toasting in a dry iron skillet

Oh how I wish that technology could keep up with our needs for scratch, sniff, and taste in this blog!!  The distinctly different flavors and textures of these two flours are so pleasant.  Desert People traditionally parched and ground these seeds in bedrock mortars.  I used a coffee mill to grind them.  The raw flour has a wonderful bean-i-ness bouquet coming through.  Then I toasted (parched) a separate batch of seeds in an un-greased skillet before milling, and WOW the roasty aroma of this gluten-free flour is rich.  I am using it to add flavor –not to mention high protein and complex carbs–to multigrain breads and biscuits.  So FULFILLING!  A friend who tried these different preparations for palo verde flour even wants to use it as a spice or seasoning!

With the monsoon (and with the help of many hummingbird pollinators) has come another edible surprise to my desert garden–octopus cactus fruit–that I just have to share with you:

Stenocereus alamosensis with hummer- and perhaps ant-pollinated flower, June26,2016 (MABurgess photo)

Stenocereus alamosensis with hummer- and perhaps ant-pollinated flower, June26,2016.  Note happy ant on petal.  (MABurgess photo)

Fruit of octopus cactus Stenocereus alamosensis, ripe and splitting July 4, 2016

Fruit of octopus cactus Stenocereus alamosensis, ripe and splitting July 4, 2016 (MABurgess photo)

Sliced octopus cactus fruit on palo chino bowl (MABurgess photo)

Juicy sliced octopus cactus fruit (Stenocereus alamosensis) on palo chino bowl (MABurgess photo)

Years ago I collected seed for it near Alamos, Sonora, and grew it out in Tucson.  Surviving frosty winters, and flowering in previous years, it never bore fruit before.  This year, fertilization happened at last, and voila–there are sensational, gently sweet delicacies to eat right off the cactus.  The fruit’s fresh crispy texture is like watermelon and its seeds are tiny protein crunches.  [Light bulb idea]–With climate change, this flavorful cactus fruit–and others like it–could become an appropriate specialty food to grow locally.

Keep your eyes peeled and prepare for more harvests from the latest new “promises” blooming for multiple times this season in the desert…..Check out these potential edibles:

This is the third bloom of saguaros this season--with pollination may give another fruit harvest

This is the third bloom of saguaros this season–if  pollinated may give yet another fruit harvest

Green swelling Padre Kino fig--watch for preparing heirloom fruit ideas next month….

Green swelling Padre Kino fig–Young trees are available next week at the NSS plant sale!

A new wave of mesquite flowers and green pods promise a second harvest this season.

A new wave of mesquite flowers and green pods promise a second harvest this season.

Don’t miss the NativeSeeds/SEARCH Monsoon Plant Sale this next weekend, Friday-Sunday, July 15-17, 2016!  For your own garden-to-table promises and preparations, check out the many starts of NSS heirloom summer vegetables and monsoon wildflowers.  There will be tomatillo plants, heirloom chile varieties, cucumber, many squash and melon varieties to give your garden a jump-start.  A few 5-gallon  Father Kino fig trees propagated at Mission Garden will be available for sale, so come early.

For well-seasoned ideas for desert cookery, two fabulously useful books continue to inspire:    Tucsonan Sandal English’s cookbook from the 1970’s Fruits of the Desert published by the Arizona Daily Star, and desert-foods aficionado (& Blog-Sister) Carolyn Niethammer’s book Cooking the Wild Southwest published by University of Arizona Press.  Borrow or buy, and use them with joy.

I wish you happy harvesting as the desert’s present promises become a cornucopia of fulfilling plenty!

[For anyone seeking heirloom foods and products made with wild foods, check out http://www.flordemayoarts.com and http://www.nativeseeds.org, or visit the Baggesen Family booth at Sunday St Philips farmers market.]

 

 

 

 

 

 

 

Categories: Cooking, Edible Landscape Plant, Gardening, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

A Festive Food and Farm Celebration

a multicultural Tohono O'odham round dance at Mission Garden's San Ysidro Fiesta (DenaCowan photo)

A multicultural Tohono O’odham round dance at Mission Garden’s San Ysidro Fiesta (DenaCowan photo)

Celebrating our food–from its source……Celebrating the farmers who grow it, their farming traditions, our culinary ways, and the amazing tastes that come from our Sonoran Desert soil…..This is so BAJA ARIZONA!– SO TUCSON!

Tia Marta here inviting you to join the prayers, the music, the feasting together in our multi-cultural community this Saturday:  It is one of the Old Pueblo’s traditional festivals–saluting the people who grow our food–La Fiesta de San Ysidro Labrador,  patron saint of farmers and gardeners–to be held this SATURDAY, MAY 14, and not to be missed.  The feast, its activities and  ceremony have been revived by Friends of Tucson’s Birthplace at the Mission Garden,  the site of the original San Augustin Mission Garden at the base of A-Mountain.

A traditional grain-threshing ground prepared for action at San Ysidro Fiesta (MABurgess photo)

A traditional grain-threshing ground prepared for action at San Ysidro Fiesta (MABurgess photo)

Harvesting heirloom wheat at San Ysidro Fiesta, Mission Garden--living history we can eat! (DenaCowan photo)

Harvesting heirloom wheat at San Ysidro Fiesta, Mission Garden–living history we can eat! (DenaCowan photo)

 

It promises to be a most colorful event, with Tohono O’odham dancers singing for rain and a healthy crop, Native blessings of the ground, mariachi music, and a chance for everyone–young or “veteran”– to experience the actual harvesting of our heirloom wheat (grains introduced about 350 years ago by missionaries and adopted early on by Native residents) on a real threshing floor known as an “era” where the precious grain is separated from its straw and chaff.  For a neat trip into living history, there will be volunteer historians dressed in Presidio Period costume to enliven the early-Schukshon atmosphere.

Heirloom PimaClub wheat maturing at Mission Garden (MABurgess photo)

Heirloom PimaClub wheat maturing at Mission Garden (MABurgess photo)

Heirloom PimaClub wheat ripe and ready at Mission Garden (MABurgess photo)

Heirloom PimaClub wheat ripe and ready at Mission Garden (MABurgess photo)

 

It really matters that we meet our food before it arrives on our plates, get to know it even before it arrives at the market or grocery.  It matters that we know the soil in which our food is grown, and to know the person(s) whose hands have tended it–the person who has sung to it, prayed for it with hope and then thanksgiving.

Seedheads that were fat and green in the “milk stage” last month are now dry on the stalks, a beautiful straw-color, ready to cut and thresh.  Pima Club wheat, which had been saved by NativeSeeds/SEARCH as a gift from Native farmers over 34 years ago, is now being grown again by San Xavier Coop Association and available for sale from their shop and at the Thursday Santa  Cruz farmers’ market.

Heirloom white Sonora wheat maturing (MABurgess photo)

Heirloom white Sonora wheat maturing (MABurgess photo)

White Sonora Wheat swelling green last month is plump and dry, some of it already bundled in the traditional way to be threshed this weekend.  Bring the kids to learn how their morning cereal or toast begins–what it has to go through before it becomes their breakfast!

Heirloom white Sonora wheat in a traditional bundle ready to thresh (MABurgess photo)

Heirloom white Sonora wheat in a traditional bundle ready to thresh (MABurgess photo)

Certified organic White Sonora Wheat is now being grown commercially by one of our oldest and most respected Chinese families at BKWFarms in Marana, supplying local bakeries like Barrio Bakery and Big Skye Bakers with low-gluten, heirloom organic flour, and several local micro-breweries like Dragoon, Borderlands and Sentinel Peak with the makings of the best wheat-beers.

Heirloom Magdalena barley in the "milk stage" at Mission Garden (MABurgess photo)

Heirloom Magdalena barley in the “milk stage” at Mission Garden (MABurgess photo)

Heirloom Magdalena barley, still being grown by traditional farmers in Magdalena, Sonora, was brought to Mission Garden by bi-cultural botanist and heirloom fruit tree expert Jesus Garcia.  Notice in the photos how different this ancient barley is from the wheat grains.  Our heirloom wheats, unlike modern wheats, do not have much of a “beard” or awn sticking up making the seedhead appear “hairy”.  Our heirloom wheats are “beard-less.”  Awns on this heirloom Magdalena barley form curly and kinky “beards.”

Ripe Magdalena barley ready to harvest (MABurgess photo)

Ripe Magdalena barley ready to harvest (MABurgess photo)

Inside, nutritionally, barley grain (and its flour) is one of the most healthy of grains, with the lowest glycemic index (important especially for those with blood-sugar issues.)

 

 

The grinning reaper (MABurgess photo)

The grinning reaper (MABurgess photo)

So come, celebrate, and meet your food where it starts, where food has been cultivated for the Tucson communities and cultures continuously through time for 4100 years!

 

On May 14, 2016, you’ll also meet gardener-neighbors from local organizations with information to share about traditional foods (SanXavierCoopAssociation, NativeSeeds/SEARCH, Flor de Mayo), herbal medicines (TucsonHerbalistCollective), innovative gardening ideas (AvalonGardens.org), children’s activities (IronwoodtreeExperience), and Tucson’s rich history (TucsonPresidioMuseum, Friends of Tucson’s birthplace).

We will feast together with Posole de Trigo, the traditional dish honoring San Ysidro Labrador, made with white Sonora wheat-berries and vegetables grown right on-site at Mission Garden by the caring hands of many devoted volunteers –bless them!   (A fabulous recipe for Posole de Trigo Sonoran-style is in an EdibleBajaArizona article by Bill Steen worth trying at home–Find it online at  http://ediblebajaarizona.com/a-personal-posole.)

Check out archived May 8, 2015 and May 12, 2014 posts on this blog for more beautiful illustrations, recipes and stories about San Ysidro.

Showy medicinal hollyhocks planted at Mission Garden by Tucson Herbalist Collective (MABurgess photo)

Showy medicinal hollyhocks planted at Mission Garden by Tucson Herbalist Collective (MABurgess photo)

Tia Marta and Bro Rod will be at the Flor de Mayo tent at the San Ysidro Fiesta sharing a diversity of Southwestern heirloom foods to cook for yourself or to grow in your garden.  We’ll have notecard images of my heirloom bean mosaic of San Ysidro available.  Come by to see white Sonora wheat-berries cooking in the solar oven.  Local organic wheat-berries with great recipes are available in gift bags by the half or whole pound from http://www.flordemayoarts.com or from the Presidio Museum Gift Shop (196 N.Court, Tucson), the BaggesenFamilyBeanBooth at Sunday StPhilipsFarmersMkt, at the NativeSeeds/SEARCH store (3061 N.Campbell,Tucson), and at the Wiwpul Du’ag store (SanXavierMissionPlaza).

Here are the details for planning your SATURDAY, MAY 14, 2016,   9:00 a.m. to 11:30 a.m :

Día de San Ysidro Labrador Traditional Tucson Farmers’ Festival, sponsored by Friends of Tucson’s Birthplace (www.tucsonsbirthplace.org)

Procession from The Future Tucson Origins heritage Park to Mission Garden begins 9:00 a.m. then

• Mariachi Milagro
• Alabanza by Bobby Benton
• Presentation by Michael M. Brescia, Ph.D. • Native American four-directions blessing • Ceremonial wheat harvest
• Blessing of fields, food, and animals
• Desert Indian Dancers from San Xavier
• Tasting of Pozole de trigo

 For more details email  MissionGarden.Tucson@gmail.com or call  520 777 9270
See you there for this special BAJA ARIZONA celebration–another reason Tucson has been named an International City of Gastronomy.   Those grass-roots are bearing grain!
Heirloom bean mosaic of San Ysidro Labrador created by artist/ethnobotanist MABurgess

Heirloom bean mosaic of San Ysidro Labrador created by artist/ethnobotanist MABurgess

Categories: Cooking, Gardening, heirloom beans, herbs, medicinal plant, Sonoran herb, Sonoran Medicinal, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

“Succulent” Events with Succulent Tastes–and Invitations….

It’s show time in the desert–S’oo’ahm masad or “yellow moon” for the Tohono O’odham–the month in which seemingly everything in the Sonoran Desert blooms a glorious yellow, arroyos lined with blooming blue palo verde and mesquite, hillsides covered with paper flower, palo verde and cactus blossoms.

Staghorn cholla (Cylindropuntia versicolor) flower, bud and ant protector

Staghorn cholla (Cylindropuntia versicolor) flower, bud and ant-protector (MABurgess photo)

These spiny, possibly-threatening desert plants have amazing nutritious gifts to pollinators and other hungry creatures, including ants, packrats… and humans.

Tia Marta here with an invitation to learn lots more about our many species of Sonoran Desert chollas, how they fit into the fabric of desert life, and how they have been used by traditional people for generations.  Come join  Tucson Cactus and Succulent Society’s SONORA XI gathering next weekend Friday-Sunday, April 15-17, 2016, for a rich opportunity to enjoy demos, tastes, lectures, and exhibits.  You can learn more about this downtown Tucson event (held at HotelTucsonInnSuites) and register at http://www.tucsoncactus.org.  On Saturday, April 16, I invite you to attend one of my ethnobotany demonstrations at the open conference.  I’ll guide you through careful “hands-on experiences” with edible and useful succulents, complete with some surprising and yummy bites!

De-spining cholla buds at Mission Garden Workshop (MABurgess)

De-spining cholla buds at Mission Garden Workshop (MABurgess)

Cross-section of staghorn cholla flower bud showing stamens and ovules (MABurgess)

Cross-section of staghorn cholla flower bud showing stamens, stigma, and ovules (MABurgess)

Delicious Marinated White Sonora Wheat-berry Salad with Cholla Buds at Mission Garden workshop (MABurgess)

Delicious Marinated White Sonora Wheat-berry Salad with Cholla Buds at Mission Garden workshop (MABurgess)

 

 

Last weekend we celebrated the beginning of the cholla harvest at Friends of Tucson’s Birthplace’s Mission Garden in a workshop led by Flor de Mayo’s Tia Marta (www.tucsonsbirthplace.org/archives).   We explored its ecology, taxonomy, traditional preparation, its culture and archaeological evidence.  The class was topped with a feast using cholla buds in several innovative and delectable dishes–one with heirloom White Sonora Wheat.  For great cholla recipe ideas, scroll back to an earlier Savor blog post   https://savorthesouthwest.wordpress.com/2015/03/13/heres-to-the-budding-desert/.   For additional interesting cholla information and dried cholla buds for purchase, check out  www.flordemayoarts.com.

Young new-growth stem of prickly pear in leaf (Opuntia engelmannii) ready for harvesting (MABurgess)

Young new-growth stem of prickly pear in leaf (Opuntia engelmannii) ready for harvesting (MABurgess)

Another desert food staple–worthy of being considered a medicine as it is so effective in balancing bloodsugar–is our own   prickly pear.  With de-spining and preparation you can enjoy its tangy taste as nopalitos, pickled, stir-fried, or in salads.  Enjoy nopal dishes at some of Tucson’s favorite restaurants like Janos’ Downtown Kitchen or Teresa’s Mosaic.  Attend the demo nopal preparation and tastes at the SONORA XI Conference….(www.tucsoncactus.org).

White Sonora Wheat with swelling seed heads at FOTB's Mission Garden (MABurgess)

White Sonora Wheat with swelling seed heads at FOTB’s Mission Garden–to mature in May (MABurgess)

 

 

 

Seeing the heirloom winter White Sonora Wheat growing tall and green at Mission Garden, its swelling kernels in the “milk-stage,” I’m envisioning the harvest to come, and to plans for La Fiesta de San Ysidro Labrador, when the wheat, first introduced to S-chuk-Shon by Padre Kino, will be maturing and ready to thresh.  My mother’s wonderful caregiver Rosa has introduced us to a delectable recipe she created celebrating both White Sonora Wheat and the fresh vegetables currently available at farmers’ markets.  Her recipe for Market Veggie Omelette with White Sonora Wheat follows–light as a souflee.

Rosa serving her Market Veggie Omelette with White Sonora flour (MABurgess)

Rosa serving her Market Veggie Omelette with White Sonora flour (MABurgess)

 

Rosa's delicious Market Veggie Omelette with White Sonora flour

Rosa’s delicious Market Veggie Omelette with White Sonora flour (MABurgess)

ROSA’S MARKET VEGGIE OMELETTE w/ WHITE SONORA WHEAT FLOUR

Ingredients:

2 Tbsp heirloom White Sonora Wheat flour

1 lg egg or 2 small eggs

1 cup market vegetables, sautéed in olive oil (shaved carrots, chopped fresh spinach, minced I’itoi’s onions bulb and tops…)

2+ Tbsp org. broth, veg or chicken

salt to taste; butter for curing skillet

Directions: 

Saute chopped vegetables in olive oil, then simmer with broth until soft.   Allow to cool. Beat eggs with White Sonora Wheat flour.  Mix with vegetables. Pre-heat small iron skillet, melt butter, pour in mixture.  Let omelette puff.  Turn when slightly brown on bottom, then gently brown on reverse.  Serve w/salsa fresca or sliced avocados. (Another wonderful variation on her omelette is to add prepared cholla buds!)

Find dry cholla buds at the Flor de Mayo booth at Sunday’s St Philips farmers’ market, at NativeSeeds/SEARCH store, at the San Xavier Farm Coop booth at Thursday’s Santa Cruz market at the Mercado, or at the Tucson Cactus&Succulent Society’s SONORA XI conference next weekend.  You can find the freshest greens for Rosa’s Veggie Omelette, including local baby spinach, onions, etc at our many Tucson farmers markets, especially at Tom’s Marana-farm booth at Sunday St Philips market (www.foodinroot.com), or at the Community Food Bank booth at Thursday’s Santa Cruz market at the Mercado.  Easily grow your own shallots for the omelette with NativeSeeds/SEARCH’s I’itoi’s onions–the snappy little spreading onion that keeps on giving.

Come witness ever-growing inspirations for your own garden by visiting Mission Garden at the foot of A-Mountain, Tucson–it’s a must!  There are wonderful docents there to guide you every Saturday morning now that the weather is warming.  In Mission Garden we see examples of cultivated food and native medicine plants that have fed and helped humans in this valley for over 4000 years!  With that track record for desert living, chances are these same plants can help support us into an unsure future of hotter and drier weather–with assurance and nurture.  We owe inexpressible thanks to those farmers and gardeners who have preceded us!

[For more info about succulent events, tours, happenings, and products, check out http://www.tucsoncactus.org; http://www.flordemayoarts.com; http://www.tucsonsbirthplace.org; http://www.nativeseeds.org, http://www.sanxaviercoop.org]

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

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