Amy Valdes Schwemm here today, with glochids in my hands.
Figeater beetle, Cotinis mutablilis
Santa Cruz River Farmers’ Market Workshop
“I want to be a scientist!” she said.
Nopalitos en escabeche (pickled cactus pads with carrots, garlic, I’itoi onion, chiltepin, Mexican oregano)
Prickly pear kombucha
Harvest party at Bean Tree Farm. Fancy cocktail by Barbara Rose!
Prickly pear vinegar
Prickly pear jelly and nut butter on sourdough Sonoran wheat, barley, almond crepe
Apple, prickly pear and friends compote
Peach, raspberry, prickly pear cobbler
Prickly pear upside down cake
Prickly Pear Upside-down Cake
1/4 cup butter
1/2 cup brown sugar
3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup prickly pear juice
1/2 cup butter, melted
1 teaspoon vanilla
6 prickly pear fruit, glochids singed over fire, peeled, seeded and sliced
Preheat oven to 325 degrees F. In a 9 inch springform pan, put 1/4 cup butter. Put pan in the oven just until butter is melted. Sprinkle with brown sugar and arrange prickly pear fruit on top. Mix flours, sugar, baking powder and salt. Separately, mix prickly pear juice, 1/2 cup melted butter and vanilla. Combine the two mixtures and pour into prepared pan. Bake for 3o minutes or until a toothpick inserted in cake comes out clean. I like the cake to have some brown edges. Cool, invert on to a serving plate and enjoy. 
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