Monthly Archives: May 2020

Yellow squash blossoms with blue corn

 

Hello all, Amy here with my two little summer squash plants growing in the garden. 

They’ve been flowering beautifully, but I’ve only eaten one patty pan. 

Each squash plant produces flowers that make pollen (male flowers) and flowers that make fruit (female flowers). Each flower only opens for one day. On that day insects (or a human with a tiny paint brush) pollinate from one flower to the next, from the same or different plants, resulting in the famous swelling summer squash. Without pollination, the little fruit withers and dries. Looking at the stem below the flower is the fastest way to determine a fruit or pollen producing flower. Since I don’t plan to save seed and both plants are of the same species, I’m mingling pollen from the pale green patty pans and the yellow patty pans. I won’t see the difference in this year’s crop. Often pollen producing flowers bloom days before any fruit bearing flowers appear, so those are fair game to eat. Unfortunately, I also had many days with only female flowers and no pollen! I did not have any cheese on hand to stuff them like Carolyn used in this recipe, but I did have some lovely heirloom blue corn meal.

 

 

After dipping in beaten egg, I dusted the blossoms (a few male flowers from my Tucson CSA share and the females from my garden) in the salted cornmeal.

I also sliced a yellow crookneck from the share and treated it the same.

Then into hot oil…

While that was going, I RAN out to find something fresh to garnish this crispy little dish.

 I found garlic chives, flat leaf parsley and a volunteer “wild” tomato I’ve been babying in a pot since last summer.

After a final sprinkling of sea salt, I ate it immediately, very hot! 

A delicate treat from the garden. There’s plenty of summer left to eat giant green baseball bats. 

Categories: Cooking, Edible Flowers, Gardening, Heirloom pumpkins & squashes, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , | 2 Comments

Call It Prickly Pear, Call it Nopal. It’s time for harvest.

Every year, for thousands of years, people living in the Sonoran Desert could count on prickly pear producing succulent delicious new pads this time of year. The native varieties of Opuntia have lots of thorns and it must have been a chore to clean them when all you had was a sharp-edged stone for a tool. Carolyn here today, recalling that one of the reasons that Tucson was named a UNESCO City of Gastronomy is that modern Sonoran Desert dwellers eat some of the same foods people ate here when they were just small family groups drifting through the area, long before there were even villages. That’s quite a testament to the staying power of these local foods.

You need to pick prickly pear pads in the spring when they are only a few weeks old. As they mature they develop a woody interior structure. You can buy fresh pads year ’round in Mexican grocery stores. They are grown by farmers who know how to manipulate their plants through trimming and fertilizing to produce throughout the season.

 

A fresh prickly pear pad, tender and succulent. Very obvious that it is new growth.

Interior structure of a prickly pear pad where the green flesh has rotted away.

Today, most of us who like to pick and eat prickly pear use the Ficus indica variety that grows taller and without big thorns on the young pads. It is native to areas further south, but it can survive here in gardens. Although the big thorns are absent, there are, however, tiny stickers called glochids, and they can be dangerous so you should wear rubber gloves when working with the pads. The glochids look like small hairs but they do have barbs on the end. You don’t want them in your finger or your tongue! I tend to just scrape the sides of the pad with a serrated steak knife, then cut off the edge as in these pictures. The edge has so many thorns it is not worthwhile to try to clean it so just trim it off.

Use a serrated steak knife to clean the thorns and glochids from the prickly pear pad.

My friend Chad Borseth takes a more nuanced approach to cleaning the pads, cutting out just the glochids. He sells lots of edible wild plant products on his website Sky Island Spice Co. and has made this video of cleaning the pads. If you want a better idea of just how to go about it, take a look at the video.

The nopalitos are done when they turn olive green.

Once you have the cleaned pads, you’ll need to cut them up into strips or small squares and cook them. Now you have turned your nopal into nopalitos. You can do this in oil in a frying pan, or follow the Rick Bayless method and oil them, place on a cookie sheet and bake until olive green. The cooking shrivels them and dries up the gummy sap that is so healthful but that some people find objectionable.

You can put the cooked nopalitos into a taco, combined with meat or alone. Or, if you are introducing them to people who might be wary, include them as a new ingredient in some familiar food.  In a previous post we gave a recipe for nopalitos in pineapple salsa which is a great side dish. It comes from The Prickly Pear Cookbook. 

Another super easy familiar dish is this apple and carrot salad, with, of course, nopalitos. It is adapted from Cooking the Wild Southwest: Delicious Recipes for Desert Plants, a compilation of information on how to gather and cook 23 delicious and easily gathered desert plants.

Apple, carrot, and nopalito salad is a delicious way to introduce people to their first taste of cactus.

Apple, Carrot and Nopalito Salad

1 small cleaned prickly pear pad

1 cup shredded carrot

½ shredded apple

Dressing

2 tablespoons mayonnaise

2 tablespoons milk

½ teaspoon sugar, honey, or agave syrup

Sprinkle of salt

Cut the prickly pear pad into very small pieces and bake on a greased cookie sheet in a 200-degree oven until dried and slightly chewy. This should take 15-30 minutes depending on how juicy the nopalitos are. Or put them in a frying pan with just enough oil to coat the pan and cook until olive green. The pieces will shrivel.

Meanwhile make the dressing by combining the mayonnaise and milk in a small bowl. Season with the sweetner and salt. Set aside.

When the nopalitos are chewy, add the carrot, apple, and nopalitos to the dressing. Stir and serve. It looks nice on a lettuce leaf.

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If you are interested in edible wild plants of the Southwest and Southwest food, check out my books Cooking the Wild Southwest, Delicious Recipes for Desert Plants, The New Southwest Cookbook, a complilation of recipes from the Southwest’s top chefs, and The Prickly Pear Cookbook, with great recipes for both pads and fruits. There is more information about them at www.cniethammer.com.

Buy copies on line or order from your favorite local bookstore. They will love you for it.

Categories: Cooking, Edible Landscape Plant, Sonoran Native | Tags: , , , , , , , | 3 Comments

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