Hearty Jojoba

August 22, 2014February 10, 2015 / Savor Blog Partners / 1 Comment

Green jojoba fruit dangle below the branches, slowly ripening in the desert sun.

posted by Jacqueline A. Soule

If you know how I title most of my blogs, you now have a hint on how to pronounce jojoba – it’s pronounced ho-ho-ba. (The “j” is an “h” sound in Spanish. Which reminds me of the time at the busy health clinic when “Hakalina” did not recognize her name called out by the nurse – but that’s another story.)

Jojoba is the O’odham name for the plant (Simmondsia chinensis) and it came into Spanish via the work of Father Kino. Indeed, Father Kino wrote in his journals about the plant. In Bolton’s 1919 translation of Kino’s journals, Kino writes of a visit with “Pima Indians” (pg. 93) and states that, among other items “. . . they also have bezoar, the medicinal fruit called jojoba, blankets, cotton fabrics, curious and very showy baskets or pitchers, macaws . . . and other conveniences.” Later, Kino describes the fruit as “. . . like the almond, and with a very salutary and effective remedy for different kinds of sickness.”

Jojoba shrubs are either male or female. Here a male shrub offers it’s pollen filled flowers to passing pollinators.

Other common names for the plant include goat nut, deer nut, pignut, wild hazel, quinine nut, coffeeberry, and gray box bush. Although there are references to jojoba as nuts, they are, botanically speaking, a seed.

Jojoba was used in most areas where it is native. The uses varied with tribe. O’odham would crush the seeds to yield an oily paste useful for dry cracked skin, chapped lips, cuts, scrapes, and burns. Seeds were ground and pressed into cakes, and small portions were eaten in moderation as food. Too much jojoba has a laxative action. Seri used seeds as an emergency food, but more commonly as part of a shampoo process. Seeds can also be made into necklaces.

You can purchase pressed jojoba “oil” in many stores. I use the oil in making lotion.

Currently, jojoba is grown commercially for its “oil,” in reality a liquid wax ester, expressed from the seed. This oil is rare in nature. Technically it is an extremely long straight-chain wax ester and not a triglyceride, making jojoba and its derivative jojoba esters more similar to human sebum (body oil) and sperm whale oil than to vegetable oils. Jojoba oil is easily refined to be odorless, colorless and oxidatively stable, and is often used in cosmetics as a moisturizer and as a carrier oil for specialty fragrances. It also has potential use as both a biodiesel fuel for cars and trucks, as well as a biodegradable lubricant. Plantations of jojoba have been established in a number of desert and semi-desert areas.

Jojoba plantation in one of the semi-arid areas of India.

Jojoba is currently the Sonoran Desert’s second most economically valuable native plant (overshadowed only by the Washingtonia palms used in ornamental horticulture). Plant breeders are doing selective breeding to develop plants that produce more seeds, seeds with higher oil content, and characteristics that will facilitate mechanical harvesting.

A few interesting taxonomic notes. Jojoba is the only species in its plant family, making it quite unique among flowering plants. While there are around 400 monotypic genera, this is the only monotypic flowering plant family. The scientific name, Simmondsia chinensis, is an example of the need for good penmanship. Jojoba does not originate in China! Johann Link, the botanist naming the species, misread Nuttall’s collection label “Calif” as “China.”

Jojoba shrubs live well in the desert.

Harvesting and Use.
Jojoba seed on a single bush will ripen slowly over several months. This is one of the traits breeders are seeking to change. Seed is ready to be harvested when the hulls easily fall off and a slight tug releases it into your hand. If it resists, it isn’t ripe.

Store harvested seed in jars or even in the freezer. Grind jojoba seeds in a mortar and pestle for topical use. Alternatively toast the seeds and munch as an occasional snack.

If you have the technology, you can harvest seeds and press them for the oil. Or simply plant them in your native landscape and let the native wildlife use the seed.

Planting and Care will be covered in a future blog.

To learn more about jojoba and other native plants used as herbs, please come to my free presentation “Father Kino’s Native Herbs” at the Main Library on Saturday Sept 13 at 1:30. More at http://www.library.pima.gov/calendar/?ID=26635

Some of the information in this article is excerpted from my book “Father Kino’s Herbs: Growing and Using Them Today” (2011, Tierra del Sol Press, $15). I hope you will consider purchasing a copy locally at Antigone Books, Arizona Experience Store, Magic Garden, Mostly Books, or Rillito Nursery.

© 2014, Jacqueline Soule. All rights reserved. I have received many requests to reprint my work. My policy is that you are free to use a very short excerpt which must give proper credit to the author, and must include a link back to the original post on our site. Please use the contact me if you have any questions.

Cool Summer Bean Dishes….with Heirlooms

August 8, 2014August 9, 2014 / Savor Blog Partners / Leave a comment

Sonoran Caviar in Mayo mesquite bowl (MABurgess photo)

For picnics, barbeques or simple pick-me-ups, here are some fun ideas to bring a variety of heirloom beans into your summer fare. We usually think of beans as winter food, but in the heat of August these tasty bean treats will help chill you out with gusto.

Tia Marta here to share ways of bringing the original “fast food” into your summertime menus. Fast–that is, cook ’em first and have them “at the ready” for dressing them to suit any mood or occasion. I am a founding member of the Heirloom Bean Fan Club, always amazed by the array of bean possibilities we have in the Southwest available to us. Here in Baja Arizona we are blessed with inherited gifts of delectable, nutritious, desert-adapted beans from Native farmers, traditional Hispanic families, Black, Chinese, Anglo and other newcomers. They grow well in our backyard gardens, bedecking our tables with colorful goodness.

All American sun oven set up on patio table-available thru Flor de Mayo (MABurgess photo)

When the summer sun fully hits our porch about 10am, out comes our sun-oven to help us pull the heat of preparation out of the kitchen. Unfolding its reflector “wings,” I place a saucepan of pre-soaked Native tepary beans–the ones the Tohono O’odham call s-wepegi ba:wi or red tepary–covered by plenty of drinking water, nothing else necessary. About every half hour or hour (you don’t have to be too regimented if you don’t feel like it), I go out and re-adjust the orientation of the sun-oven, vertically and horizontally, to keep it as close to perpendicular to the sun as possible. The teps will be smelling good and testing done about 2pm if the sky has remained relatively bright.

Tepary beans, done by 2pm in solar oven, temp 300 (MABurgess photo)

Now, with my well-cooked teparies, if I’m not ready for kitchen cookery action I let them cool down then store them labeled in the frig or freezer. If I am in cook mode, I drain them, reserving the liquid for soup, and let them cool while I chop veggies. My plan–“Sonoran Caviar”–the best salad ever invented for desert rats in need of a pinch of picante. This is the culinary creation of desert survival instructor, raconteur, and one-of-a-kind character George Price, and my thanks go to him for bringing even more excitement out of teparies! Give it a try.

George’s Sonoran Caviar–teparies with NSS heirloom garlic (both available at St Phillips Sunday farmers market)

Sonoran Caviar recipe:

Ingredients:

4 cups cooked brown tepary beans, drained and cooled (from less than 1 lb dry beans)

1 cup diced red onion

1 red bell pepper, diced

2 crisp Anaheim Chiles, diced, skinned, and de-seeded

1 Tbsp crushed garlic

1 Tbsp Tony Chacere’s Original Creole Seasoning (to taste)

1/3 cup olive oil

1/3 cup red wine vinegar

1 tsp black pepper ground

Mix all ingredients thoroughly in a large bowl. Chill in refrigerator for 24 hours, stirring occasionally. Stir again before serving. Buen provecho, George (Be advised that this one serves 6 hungry folks including teenage boys.)

[His Sonoran Caviar will get rave reviews at any pot luck or picnic.]

Flor de Mayo beans in Mayo palm basket (beans and baskets from Sunday St Phillips market)

In the realm of cool summer dishes, I can always count on Heirloom Flor de Mayo Mixed Bean Salad (my namesake!). When I was in college, Mother sent me a little book by Barbara Goodfellow, Make it Now Bake it Later from the ’60s. It has inspired my hostessing ever since, especially my adaptation for this sweet recipe which delights in everything from your garden:

Marinated Mixed Bean Salad with Flor de Mayo heirlooms (MABurgess photo)

Heirloom Flor de Mayo Mixed Bean Salad Recipe:

(Fool-proof for picnics and barbeques–and it keeps well for days in the frig)

1 cup (or more) cooked heirloom Flor de Mayo beans for bright color (or another SW heirloom such as Ojo de Cabra, Rio Zape, Bolita, Cannellini–all taste wonderful in this marinated salad)

1 cup cooked green beans or snap beans from your garden (or organic canned)

1 cup cooked garbanzo beans (organic canned garbanzos/chickpeas) from your winter garden

1 cup cooked GMO-free corn kernels (off the cob or canned)

1/2 cup chopped green pepper

1 Tbsp chopped shallots, chives, sweet onion, or I’itoi’s onion from the garden

1/2 cup organic sugar or agave nectar

1 cup organic cider vinegar

1/2 cup extra virgin olive oil

1 tsp sea salt

Drain cooked beans. In mixing bowl dissolve sweetener and spices in liquid. Add beans, chopped green pepper and onion, then mix. Let stand in refrigerator overnight, mix again. When serving, reserve liquid for other marinades. Serves 6 generously.

Mortgage Lifter burrito in whole wheat tortilla--first step for making heirloom bean roll-up appetizers

Anasazi Bean burrito in whole wheat tortilla–preliminary for making heirloom bean roll-up appetizers

Another fun way to get your complex carbs and vegetable protein is to make heirloom bean dips– then to get fancier using the dip, the next step is Easy Heirloom Bean Roll-ups. For the fastest, most crowd-pleasing bean-spread, I use either Mortgage Lifter beans or Anasazi beans–both great. Mortgage Lifter is a giant white runner bean, also known as Aztec white runner or Bordal. Grown in your garden, it will vine over itself and its neighbor plants with big white flowers that attract hummingbirds.

Easy Heirloom Bean Roll-up Appetizers Recipe:

Ingredients:

2 cups cooked Mortgage Lifter beans, or purple & white Anasazi beans

4 oz low-fat cream cheese (1/2 block of neuchatel)

1 Tbsp Red Devil hot sauce

1 tsp ground cumin seed

pinches of sea salt, to taste

3 or 4 medium whole wheat tortillas

Drain cooked beans (reserving liquid if you need to make a thinner texture after mashing). Mash beans and cream cheese together with pastry cutter or bean masher. Mash in all other ingredients. [You can sometimes find traditional Tarahumara madrone-wood bean mashers at NativeSeeds/SEARCH or at Flor de Mayo.] At this point you have the best dip ever, and also the filling for instant burritos ready to feed to drop-in visitors. Read on for further Roll-up directions…..

Heirloom bean “roll-ups” Step 1–with Anasazi beans

Rolling up heirloom bean hors d’oeuvres–Step 2 before cutting

To finish these festive heirloom bean appetizers…spread the bean mixture onto 3/4 of one tortilla leaving a chord of the circle uncovered. You will see why when you roll it up. Begin rolling the tortilla tightly from the bean-covered edge and continue to roll snugly. The bean spread will squeeze toward the unrolled edge, filling it. The rolled tortilla will be held together by the bean spread. Repeat with remaining tortillas and dip.

Place tortilla rolls on wax paper and chill in freezer or frig long enough to become firm for cutting. Place chilled rolled tortillas on cutting board one at a time. Slice in 1/2-inch rounds and place the disc-shaped spirals on a serving tray. Chill until served. Bedeck each Heirloom Bean Roll-up with a sprinkle of paprika or a cilantro leaf. Each tortilla should produce about 6-8 roll-ups. (With any leftover bean mixture, enjoy it as dip or in a burrito.) These appetizers are a tasty celebration–and a tacit bow to Southwestern farming traditions.

Heirloom Bean Roll-up Appetizers and yellow pear tomatoes in chicken hors d’oeuvre tray (MABurgess photo)

By the way, you can find all of the wonderful Southwest heirloom beans to use in these recipes either at the NativeSeeds/SEARCH store, 3061 N Campbell Ave, Tucson, or at our Flor de Mayo booth at the charming St Phillips farmers market on Sundays in the shade of spreading sycamores and mesquites.

Traditional Native tepary beans–colorful mix available at Tohono Chul Park gift shop, NativeSeeds/SEARCH and Flor de Mayo booth at farmers market

For the experienced or the novice desert gardener, now is the time to do the last planting in your monsoon garden. One of my Tohono O’odham mentors taught me that the second week in August is really the last opportunity to put bean, corn, melon, or squash seed in the ground. Even better to give your garden a jump-start by planting starts! Right now at the NativeSeeds/SEARCH store you will find a variety of healthy seedlings hungry to be in the soil–and on sale. Come give them a future–and a delectable future for your palette in the months to come….

Happily planted--seedling Magdalena Big Cheese Squash seedling from NativeSeeds/SEARCH monsoon plant sale still on!

Happily planted–Magdalena Big Cheese Squash seedling from NativeSeeds/SEARCH monsoon plant sale (still going)

Happy gardening–and healthy eating to you from Tia Marta!

Foes or Friends ? and Foes as Friends Fudge !

August 1, 2014August 1, 2014 / Savor Blog Partners / 4 Comments

Aunt Linda here:

Walking home this humid evening, and exactly as I was gazing up at the gorgeous, dark grey, monsoon clouds, a tiny insect flew right into my eye. Ironically, I had been admiring the bats just above me, swooping and eating insects with both efficiency and drama. The tiny bug now in my eye, had somehow escaped their skill, yet flew right into my moist eye, where it became stuck, wriggled a bit, and then met its end in involuntary blinking of eyelids.

Which got me thinking about life and death in the worlds of insects.

Over the past few days I have been watching one particular spider. Hiding itself under a similarly colored part of the plant, it is quite the hunter. Strategically situated above the birdbath designated as a primary water sources for honeybees, it has cast its web, and quite efficiently catches and eat bees.

Now, if you find that you are a bit squeamish about these photos you are not alone.

Many in this culture have lives and palates and plates, very much disassociated from their food sources. Much of our food had become de-animalized and is often unrecognizable from its original source. Insects have no distance between themselves and their sources of nourishment. This is perhaps one reason that we wince a bit when we see such raw feasting before us.

I suspect that there may be more going on for us than that, however. It is possible that we are rooting for the sweet bee. After all, it is a HONEY bee. It is fuzzy, and cute, and provides it’s own species (as well as ours) with delicious honey! It may be the one insect on the planet — , (but I am not an entomologist, so please chime in with corrections or tweaks if you are one) — that actually enhances the flowers/plants from which it “takes” its food. It does not take a life as some insects do. It does not harm one leaf or petal. It leaves plants “stronger” than they were before it’s visit to gather pollen and nectar.

So, perhaps, when we wince at scenes like the ones in this post, some part of us feels a metaphorical, or archetypal, pinging somewhere inside us. That of the Monster. Eating the Hero, or in this case, the Heroine. Myths, children’s stories, and movies, are full of Monsters. And here, right in our own back yards, we find this multi-legged, relatively ugly (to all but the most arachnida-loving predator or human), weird eyed monster eating our Sweet Honey Bee.

Ah. But things in Life, and in stories/movies, are not always what they seem. The sweet honey bee has a sting and powerful venom that is not subtle. And spiders are amazing allies, weird appearances aside, as their diets keep overpopulation, and therefore disease, in check. Even inside our homes, where we generally do not welcome spiders nor monsters, they are powerful allies for humans. For several years now, I have allowed spiders to live and hunt in the corners and crannies of our old adobe home. (Being selective is obviously important; I don’t welcome black widows for example.) Co-habitation with them is mutually beneficial. Our home provides them with a happy hunting ground with few predators, while they rid the house of SIGNIFICANT numbers of mosquitoes and flies. Getting a good night sleep without that incessant mosquito whine, is but one benefit. For me, they are the equivalent of having a cat that is a skilled “mouser”. Home spiders also eat fleas and flies and cockroaches.; some even eat black widows.

I wish I had a black widow-eating -spider in one of my hives. In nearly 20 years of being in and out of hives, this is the only one in which I have a problem. (see photo above). But for two consecutive years, beginning about this time of year, when I open up the hives there they are. Black bodies, egg sacks, and bees all tied up in webs. I admit to smooshing these red-8 abdominal spiders and their egg sacs with my hive tool. Yuck. Having a spider to do Black Widow Patrol for me would be so much nicer.

So, sometimes foes are foes; and friends are friends. Othertimes, who/what we think of as foes are actually friends. When we can adjust our focus to include that possibility, now that is when the world can open up.

Foes as Friends Fudge:

(makes five thick fudge rounds or 9 thin ones)

This fudge, I have to say, may be a Super Food. It’s ingredients that are so healthy, that this fudge might even be considered medicinal.

Ingredients:

The Must Have ingredients

– 1/2 cup refined coconut oil, melted

– 1/3 cup of (local) honey (healthier than sugar; and honors insects)

– 1/2 cup cacao (unsweetened)

– 2 tablespoons almond butter (play around with this; try peanut butter)

– a few tablespoons of fresh mint and a few mint flower (leave the lion share of flowers on the plant for bees)

Optional Ingredients:

– 3 Tablespoons Goji berry powder or berries (Goji Berries are also Wolf Berries, which grow right here in the South West and are considered a power food)

– 3 Tablespoons Cacao nibs

How to:

– Put all the ingredients (except the nibs) in an electric mixer (I used as Cuisinart but am sure you could use one of those submersible mixers and mix it al right together in a bowl) and blend.

– Place parchment paper in a cupcake or muffin pan; or if you want squares, place parchment in a pan. Pour mixture into the parchment/pan and freeze for 15 minutes for thinner rounds and 20 for thicker.

– Refrigerate. Left at room temperature these will melt a bit.

Desert Lavender

July 25, 2014February 10, 2015 / Savor Blog Partners / 3 Comments

posted by Jacqueline A. Soule

In the days before indoor plumbing, daily showers, and sanitation in general, the clean fresh fragrance of lavender was highly welcome. The name lavender is derived from the Latin “lavare,” meaning to wash. Leaves and flowers have been used for several millennia to do just that, wash. Fragrant baths, hair rinses, to cleanse and treat skin ailments, and, in the past, to help eliminate lice and bedbugs from the household. Tea made from leaves and flowers has been used to treat sleeplessness, restlessness, headache, flatulence, and nervous stomach.

Imagine the delight the Europeans experienced when first encountering this fragrant desert plant in our area. Here they were, after an arduous sea voyage, months of horseback travel along dusty deer trails, riding into progressively odder lands – strange towering saguaros, bulging barrel cactus, pungent creosote bush – to come across a gentle evocative fragrance of their childhood home, the sweet scent of lavender. Some, like Father Kino, may have seen it as a sign from God that their journey was blessed.

Native Seri use a tea of desert lavender (Hyptis emoryi) to help treat a cold. The Franciscans (who came to the area well after Padre Kino) were known to have harvested and used the leaves and flowers in the sick room, to soothe the ill with the fragrance and to bathe fevered foreheads.

Harvesting and Use.
Harvest stalks of desert lavender as the lower-most flowers open. This gives you buds with optimum fragrance. Dry these, like all herbs, out of direct sunlight. I have used desert lavender in all the same external applications European lavender is used for with no observed ill effects. Here are three ways you can use desert lavender.

Herbal sachets can be made with desert lavender.

Herbal Tisane
“Tisane” is the general term for a herbal tea not consumed as a medicinal tea.
1 tablespoons dried herbs or 2 tablespoons fresh herbs
1 cup boiling water
Pour boiling water over the herbs and steep for 3 to 5 minutes. Strain. Sweeten to taste. Serve warm or chilled. Serves 1.

Floral Water
In the Victorian age, floral waters became popular. Floral waters are made by steeping leaves and flowers in water until it becomes fragrant. The water can then be used in tea, pudding, cake, and pastries. There are a number of commercially available floral waters, such as rose water and orange water (made with orange blossoms).

Herb Syrup
One of the more famous herb syrups is the mint syrup used in making mint juleps. But herb syrups can be used in many other ways, like topping cakes, ice cream, fruit, pancakes, waffles, or as a base in preparing other foods, like sorbet. In general herb syrups can be used to sweeten anything, including tea. Some herb syrups are used medicinally, like elderberry syrup. Desert lavender syrup makes a nice topping over poached pears, fresh figs or perhaps canned fruit for a quick yet elegant dessert.

1 cup water
3 cups sugar
1 cup chopped fresh herbs
or 1/2 cup crumbled dry herbs

Boil all ingredients together for 10 minutes, or until thickened into a syrup. Strain into a clean glass jar. Store in refrigerator for up to two weeks or preserve by canning.

Planting and Care of this Sonoran native will be covered on August 17 in my blog on the Native Plants and Wildlife Gardens site. The Sonoran butterflies that appreciate this shrub will be discussed in my blog on Beautiful Wildlife Gardens site on August 5. I will return to this site to post the links, or follow you can the thread on my Facebook page, Gardening With Soule.

Note: This topic is covered more extensively in my book “Father Kino’s Herbs: Growing and Using Them Today” (2011, Tierra del Sol Press, $15). If you live in Tucson, I hope you will consider purchasing a copy locally at Antigone Books, Arizona Experience Store, Magic Garden, Mostly Books, or Rillito Nursery.

Where Monsoon Melons Reign….

July 12, 2014 / Savor Blog Partners / 3 Comments

Native Mayo watermelon from the hot coastal plains of Sonora (seed from NativeSeeds/SEARCH)

I see them peeking up out of the moist soil and spreading their many-fingered leaves out, inviting sunlight……there in the secluded orchard behind adobe walls at the base of A-Mountain. Hooray, the Tohono O’odham watermelons are rising again in the living history huerta at Mission Garden!…….

Seedling Tohono O’odham watermelon emerges with a water-assist

Ah, these monsoon rains have made it happen again—they thrill soul and body, triggering seeds to sprout and bringing the desert to life all around us. I can hear all the little stomates letting out their, “Whoopee! Whoopee at last! We didn’t know if we could hang in there much longer!”

Tia Marta here, wishing you joy with the renewing humidity and moisture blessing the earth—mat o sha ju:–when it rains. It seems all people know deep in their hearts that we need to, and want to, be singing in the rain. In the poetry of wordsmith Ofelia Zepeda, “Wa nt o m-ne’i g ju:kĭ ne’i. I would sing for you rain songs….” What higher compliment or loving expression could one hear in the desert than that? [For more tastes of her poetry, find Zepeda’s book Ocean Power (1995) and other works at University of Arizona Press.]

One of my most admired traditional Tohono O’odham gardening mentors, Laura Kerman, used to watch the southeastern sky as the clouds were building. When she knew rain was close and her skin was getting softer, that meant it was planting time again. To gardeners steeped in more temperate biomes, it’s a different yet palpable signal for planting time, the feeling of the sap rising. Here in the desert it is the reconstituting of our very integumen that we feel—then we know…(and yes some of us truly feel it in our bones too.) It brings a deep urge to plant seed in the ground, an urge imbedded in our physical being, deep in our psyche, somehow in our genetic memory.

At this very moment I can sense that the seed racks at every hardware store are getting lighter. The Native Seeds/SEARCH store and webstore are restocking seed packets at a fast pace to keep up with the monsoon pulse of gardeners.

My tastebuds think ahead as I scan the racks and webcatalogs. What flavorful squashes will I try this season? What fragrant and refreshing melons? What healthier grain, heirloom bean, ancient corn variety? Delicious and appropriate ideas are sprouting at the Mission Garden living history orchard. You can plan a tour any Saturday morning to inspire your own gardening bug. [www.tucsonsbirthplace.org]

Guarijio Grain Amaranth for greens, high protein grain, and glorious summer color!

I think the plant that loves rain most is Amaranth. (Such an insult to call our wild native amaranth a “careless weed” or “pigweed”! Better, the Tohono O’odham moniker which translates “rain spinach,” ju:hukia i:wagi. Within a week after a rain the tender young greens that pop up uninvited in your garden can be plucked to make a most healthy dish.) For planting delightful color and beta-carotene-rich greens, try Guarijio Grain Amaranth, originally from the little-known tribe from southern Sonora and saved by Native Seeds/SEARCHers (Amaranthus hypochondriachus x A.hybridus or “guegui” in the Mayo and Guarijio tongue). Guegui gives extra bonuses beyond greens: after showy red flower plumes grace your garden, you can bag seedheads to retrieve a plentiful grain that is 15-18% protein. Cooked amaranth seeds make a fine pilaf or rich hot cereal. Try popping amaranth seed in a hot dry skillet then add them to salads or to lighten up biscuit dough.

Delicious and well adapted, this Mayo Minol grande is perfect for Baja Arizona

As I plant melon seeds I am thinking of the delectable future they promise. Native Mayo People of coastal Sonora and Sinaloa have perfected Mayo Minol Grande , a canteloup-like melon adapted to the heat that can perform well in Baja Arizona gardens. It makes a beautiful breakfast complement or a summer dessert served à la mode on a generous wedge of the orange fruit.

Melon de Castille from NativeSeeds/SEARCH–another summer treat

Similar in color to Mayo Minol but with smoother outer skin is the Melon de Castille which grew successfully in last summer’s Mission Garden. [Seeds of all of these can be found at the Native Seeds/SEARCH store or in the online catalog http://www.nativeseeds.org.]

Refreshing and prolific are Mayo Indian watermelon (photo from Mission Garden)

At harvest time last summer, Mission Garden volunteers enjoyed an orgy when the rich red-fleshed Mayo watermelons were ripe, in an effort to save seeds to return to NSS. Good duty—such a forward thinking and benevolent activity is seed saving—and someone’s gotta do it.
Melons in your garden will indeed need water so plan on a reliable drip system and some form of water-harvesting berms to direct any rainfall runoff. Plant your melon seeds at the lowest part of your garden where water tends to accumulate. Give the vines room to sprawl out, even over not-so-good ground, so long as the roots are in rich soil.

Tohono O’odham keli ba:so–by any name, a success for Baja Arizona gardens

Traditions of Desert People—the Tohono O’odham—provide a model of truly sustainable living in the Sonoran Desert. From them we have been given seeds of two of the best-adapted and tasty melons of all: a honeydew-like cushaw melon known as keli ba:so (pronounced gurli-bahsho), and the Tohono O’odham yellow-meated watermelon. Open up a keli ba:so for a sweet treat to use in a refreshing liquado or smoothie, or in a melon-ball salad perhaps laced with mint-agave nectar sauce. Translating the name keli ba:so opens up another dimension—the wonderful humor of the Desert People. The name (used especially by women) refers to the super-wrinkly texture of the outer melon skin and means “old man’s chest.” In retaliation, men have a different name for the same melon, “ohks tohn.” You might guess where this is going—it translates “old lady’s knees.”

Unique rich flavor, color, and hot-weather-hardy–that’s Tohono O’odham yellow watermelon

Watermelons must have had an exciting ride to the New World some 400 years ago, arriving in what is now central Mexico from Africa with the first Europeans. Apparently the flavor and plant-ability of watermelon, and indeed its transport-ability, were so appealing to Native Peoples of Mexico that the fruit spread from its introductory source like wildfire. By the time the Spanish explorer Alarçon arrived at the northern end of El Mar de Cortes meeting Yuman people for the first time at the Colorado River’s mouth, watermelon was already part of their agriculture and diet! This fact stumped historians and ethnobotanists for years—(like how could the same watermelon have been cultivated in both hemispheres?)—until they finally figured out the speed with which a favored food can migrate. Watermelon–the original fast food.

Tohono O’odham yellow-meated watermelon from NativeSeeds/SEARCH is a color and taste delight

Prepare yourself for a whole new flavor experience with Tohono O’odham yellow-meated watermelon. Its sweetness is non-cloying and gentle with an almost musky rich bouquet—a different taste realm from any red watermelon you’ve ever tasted. Put slices of this luscious watermelon on an hors d’oeuvres tray, or slice it alternating with red watermelon for a colorful picnic buffet. Joining orange Mayo Minol, cubes of lime-green keli ba:ṣo, red Mayo watermelon, and T.O. yellow watermelon completes a rainbow of color and flavor to create the ultimate Southwest fruit salad.
Happy monsoon planting and gardening to you as you practice sustainable agriculture in your own backyard! With the term introduced by Wendall Berry, may your “slow knowledge” grow as you tend your melon vines and cheer on the pollinators in anticipation of summer’s sweet and nutritious bounty of melons and amaranths!
As the monsoon season progresses, watch for the San Xavier Coop Association’s T.O. yellow watermelons for sale at the Thursday Santa Cruz farmers’ market at Mercado San Augustin. For more ideas, advice and seeds for monsoon garden heirlooms, visit the NSS store on North Campbell Ave. Also, come by our Flor de Mayo booth at the new St Phillips Sunday farmers’ market in its charming, refreshing oasis setting. Rod and Tia Marta of Flor de Mayo have experience, recommendations, and stories to share, and perfect monsoon seeds for the season. See you Sunday at St. Phillips!

The seeds are READY to put in the ground! All they need is a little help!

Evaporative Cooling and the Hive Recipe: THE HIVE TOOL : A Cooling Cocktail for the Overheated Beekeeper

July 3, 2014 / Savor Blog Partners / 5 Comments

(Above: bees on water collecting duty; these workers will return to their hive where the water droplets will be distributed in strategic locations, then fanned/evaporated to keep the hive cool)

Aunt Linda here. It is early July in the Sonoran Desert, and triple digits temperatures have been the norm for weeks now. All creatures, great or small, utilize whatever methods and technologies they can to survive this kind of heat. As I write, it is pre-dawn and the planet Venus is twinkling at the horizon. The small cooler atop my roof is humming away, air passing through moistened pads, doing a noble job keeping me cool. Just outside the door, the humming of honeybees is noticeable as they get an early start, collecting water at the birdbath I have placed just for them. Evaporative cooling is a technology that both honeybees and humans use; it works for both species because it’s basic principles hold strong whether used by human or bee. Once the norm here in Tucson, fewer and fewer homes utilize evaporative cooling, opting instead for central air. While there are pros and cons to both systems, the simplicity and reduced energy consumption of this ancient technology has earned my true appreciation.

What is Evaporative Cooling? A simple example of it is that not so subtle sensation you have, likely, experienced when caught in unexpected down pour, that soaks both your cloths and skin. You immediately feel refreshed, or chilled, even on the hottest summer day – especially when a breeze aids in the evaporation of that water. The basic principle is this: AS WATER EVAPORATES, ENERGY IS LOST (or Used) REDUCING the temperature, whether it be from our skin or the air around us.

Following the principle of why evaporative cooling works, we humans have designed evaporative coolers that have 1) a water delivery system to 2) a pad (often aspen) which is moistened and 3) a fan, circulates air through the moist pads, evaporating the water, and reducing the temperature of the air in our homes. Similarly, honeybees cool their hives by collecting water, spreading it on or within the comb, and fanning to increase evaporation. Same principle. It occurred to me while writing this morning, that since honey bees have been on the planet for somewhere near 60 million years (and since science tells us that they have changes little as a species in all that time) that they have been effectively utilizing evaporative cooling for eons before humans even evolved.

(Above: bees are not good swimmers, so it is important that you add aids for them to alight upon; so that they can sip and gather water without drowning)

Honeybees collect water to cool the brood area (nursery) by evaporation on hot days. Pivotal studies by (Lindauer, 1955) revealed how bees regulate the hive temperature in hot conditions. Essentially: water is collected by water foragers, brought to the hive, and distributed around the hive and inside cells containing eggs and larvae. Bees fan the air, little evaporative cooling machines with wings. On hot days you can also see bees at one side of the hive entrance, facing away from the hive, drawing air INTO the hive – while on the other side of the entrance, bees face toward the entrance, fanning air Out and Away from the hive. Fanning bees point their heads downward and fan with their wings vigorously.

The Hive Tool –

A Cooling Cocktail for the Overheated Beekeeper

Measurements For Two People

INGREDIENTS:

2-3 OZ of Grapefruit Flavored Vodka

1 Tablespoon Local Honey

1 1/2 limes (freshly squeezed)

3-4 leaves of Lemon Balm/Lemon Verbena (bruised, to infuse flavor)

1 – 2 cups Sparkling Water

ice cubes

How: Mix together honey, vodka, herb leaves, lime juice until thoroughly mixed. Leave ice cubes out of the cocktail mixer as the cold won’t allow the honey to dissolve with the other ingredients.

Prepare your cocktail glass with ice ( I used hexagon/honey comb shaped cubes) and herbs and a slice of lime, and pour in your concoction.

Enjoy AFTER checking you hives, not before. Or enjoy whether or not you keep bees at all. Bees love citrus flowers, as well as lemon balm, which is what guided me in that direction. Feel free and experiment with other flavored vodkas and herbs. Another great version of the Hive Tool, included Ginger Vodka.

PS: Thanks to The RumRunner who sold me the Grapefruit Vodka, and encouraged me to use a Cocktail Mixer. Special thanks to Swan S. for being my playful “co-creator of flavor “while mixing up various versions of The Hive Tool. She is a goddess of Quilts, Color, and, now, Cocktails.

Another example of evaporative cooling is covering a canteen/water bottle with burlap or old jeans, and then soaking it in water. The evaporation will keep your water coolish, even in the Sonoran Desert.

Marvelous – and Medicinal – Mesquite

June 28, 2014 / Savor Blog Partners / 10 Comments

The tall stately velvet mesquite tree (Prosopis velutina) is not what most people think of as a herb! But this graceful tree with durable wood was used as a medicinal herb as well as a source of food, tools, and building materials.

The velvet mesquite can grow into a lovely tree especially when given minimal pruning.

Sore throats were treated with a hot tea blend of the clear sap plus inner red bark, while stomach aches were treated with a tea made from the leaves. Toothache was treated by chewing the root. For flagging appetite, a tea made from the leaves was taken before meals. Along with medicinal uses, the bark was used for baskets and fabrics, the wood used for tools, building and firewood, and perhaps most importantly, the pods are a protein-rich food.

The clear mesquite sap (usabi in O’odham) is not only edible but a highly palatable treat, eaten right off the tree. It was often collected and saved, sealed in pottery vessels, and fed the ill (children especially) to help bolster flagging appetites.

Mesquite trees can produce a clear-ish sap, like this cherry sap, that has a sweet flavor. Photo by T. Bresson.

Mesquite seed pods (wihog in O’odham) were an important food source for the natives, and are becoming increasingly important today as research determines how healthful they are for humans. Mesquite pods, and their meal and flour, are considered a “slow release” food due to galactomannin gums which have been found to lower glycemic responses. Their glycemic index is 25 percent, compared to 60 for sweet corn, and 100 for white sugar. I believe some of my “Savor Sisters” will discuss this issue further. Today I am looking at the medicinal uses and how to grow this marvelous plant.

Mesquite pods fresh off the tree are a tasty treat.

Of vital importance to a select number of folks was the use of mesquite against hair loss. This treatment was used by men only, and consisted of the black sap that oozes from mesquite wounds (not the clear sap) mixed with other secret herbs and applied to the scalp. Mesquite herbal soap for “macho” hair is still available in parts of Mexico..

. The dark sap that oozes from mesquite wood is said to be good against hair loss.

Planting and Care.

Our Sonoran Desert native velvet mesquite is slower growing than the grassland mesquite species from Argentina and Chile, but it is a far better choice for a number of reasons. Unlike the non-natives, velvet mesquite is well adapted to our climate, and it feeds the native animals. Leaves serve native butterfly larvae and Gambel’s quail. The pods nourish almost every Sonoran Desert inhabitant, from bunnies and squirrels to coyotes, javalina and humans. The velvet mesquite also has deep tap roots, making it much less likely than the non-natives to blow over in the swirling summer winds that often accompany the monsoon rains.

Since all mesquites can cross, it is now difficult to find pure velvet mesquite. If you go far from town you may get a pure species. Harvest a handful of seed pods, then plant them, pods and all, where you want your tree to grow. Water well and stand back. When about twenty little seedlings have several clusters of true leaves, select the one or two with the most velvety blue leaves. Keep watering but do not fertilize. We started a tree this way and in three short years it grew to a sturdy and robust 20 foot tall tree. In the same time frame, mesquite trees we planted from 15 gallon containers were scarcely any taller than when they were planted –about seven feet tall.

No need to remove the seeds from the pod prior to planting. Just put them into the soil, pod and all and keep evenly moist.

Mesquite are drought toleratant once they are established, but they grow more quickly and larger with a thorough soaking of root zone once every month or two during the warm months.

Do not fertilize mesquite trees or any plant in the pea family. They have a special relationship with bacteria that fix nitrogen out of the soil atmosphere. If you want to encourage more rapid growth of your mesquite, mulch it with an organic mulch, such as the leaves that have dropped off it or composted organic material from a nursery.

Mesquite blooms are many flowers on a single stalk, termed a catkin. Photo by M.J. Plagens.To learn more about the native animals that use mesquite trees, visit my blog this month at: http://nativeplantwildlifegarden.com/vital-velvet-mesquite/

To learn more about how native animals use this plant, visit my blog on: http://nativeplantwildlifegarden.com/vital-velvet-mesquite/

This article copyright Jacqueline A. Soule, 2014. The topic is covered more extensively in my book “Father Kino’s Herbs: Growing and Using Them Today” (2011, Tierra del Sol Press, $15). If you live in Tucson, I hope you will consider purchasing a copy locally at Antigone Books, Arizona Experience Store, Magic Garden, Mostly Books, or Rillito Nursery.

It’s Saguaro Season

June 19, 2014June 19, 2014 / Savor Blog Partners / 3 Comments

Saguaro flowers and unripe fruit. Photo by Rael B.

Our fire has burned and the sun has gone down;

Our fire has burned and the sun has gone down.

Come together, following our ancient custom.

Sing for the liquor,

Delightfully sing.

This was the song that called the people of the Tohono O’odham villages together for the saguaro wine ceremony that followed the harvest. During the ceremony, they people invoked the intercession of a deity far away in a “rainhouse” full of wind, water and seeds in the hopes of hastening the storms.

This and many other songs were collected and translated by Ruth Murray Underhill, an early anthropologist who lived among what were then called the Papago in 1938. They appear in her book Singing for Power.

When I go saguaro gathering, I get up around 4:30 a.m. and aim to be out among the saguaros just at dawn. I am always joined by doves and other birds looking for their breakfast. Alone on the desert, I occasionally find myself talking to the saguaros. “So what have you got for me?” I ask. I might worry about my sanity, but I know others have felt the same way. The late desert chronicler Edward Abbey agreed, calling saguaros “planted people.”

Dove getting breakfast

My harvest

The orginal desert dwellers used a dead saguaro rib to push the fruits off the cactus. If you can’t find one, any long pole or a fruit picker will do. You can separate the fruit from the rind in the field or bring it home to clean. Each fruit comes with its own sharp-edged knife, like a natural can opener.

Opening a fruit with the calyx on the blossom end.

Sharp edge of the calyx can be used as a knife.

Once you have extracted the fruit, you can either dry it whole or separate it into the seeds and juice. This is a simple process. To your pan or bucket, add as much water as you have fruit. Let it sit, covered loosely for six to eight hours. Then plunge your hands in and break up the fruit. Strain off the juice. Boil to concentrate. If you want to make syrup from the concentrated juice, add half as much sugar as you have juice and boil until clear. Store in a clean glass jar in the refrigerator. It will usually keep for months.

So what are the options for the seeds. You can put them in any baked good, make pilaf or porridge or cookie filling. But an easy use is homemade crackers. Spread the wet seeds on a cookie sheet in the sun. There will be some white material left from the juice, but either blow it off or ignore it. I made these crackers in around a half hour. We are accustomed to eating commercial crackers that are very sweet and salty. So if you want a familiar flavor, use the higher amounts of salt and sugar.

Black Beauty Wafers

1/4 cup saguaro seeds

1 cup whole wheat flour

1/4 teaspoon baking powder

1/4 to 3/4 teaspoon salt

1-2 teasp0ons sugar

1/4 cup water

1 tablespooncider vinegar

1/4 cup vegetable oil

8 teaspoons whole saguaro seeds

Preheat oven to 400 degrees. Grind the 1/4 cup saguaro seeds in a blender or coffee grinder. In a large bowl, combine seeds, flour, baking powder, salt and sugar. Add water, vinegar and oil and mix, stirring and kneading until a stiff dough forms.

Shape dough into two rolls, 6 inches long and 1 inch in diameter. Then slice each roll into eight wafers. Sprinkle some seeds on a flat surface, place one disk of dough on it, sprinkle some more seeds on top and roll with a rolling pin as thinly as you can. The thinner the cracker, the crisper they will be. The shapes will be irregular.

Form dough into log and divide into eight portions.

Roll out each portion of dough.

Transfer the crackers to an ungreased nonstick cookie sheet. If you have a regular metal pan, use a sheet of parchment paper. Bake in the preheated oven for just 5 to 7 minutes. Watch closely to ensure they do not burn.

You can serve with soup or salad. Or spread with a soft cheese.

Serve your Black Beauty Wafers with a crisp salad.

And when you eat your saguaro syrup or enjoy your Black Beauty Wafers, remember the words an elderly Tohono O’odham woman said to Ruth Underhill back in 1938:

“To you Whites, Elder brother gave wheat and peaches and grapes. To us, he gave the wild seeds and the cactus. Those are the good foods.”

____________________

For more recipes using both saguaro fruit and seeds, consult Cooking the Wild Southwest: Delicious Recipes for Desert Plants. You can find a copy at Native Seeds SEARCH or order online here.

Wild Greens and Mole Enchiladas

June 16, 2014June 16, 2014 / Savor Blog Partners / 1 Comment

Hello, this is Amy Valdés Schwem, and I’m honored to be here with such esteemed plant and cooking women!

I love harvesting wild greens, but my day job is making mole as Mano Y Metate. Today I’m going to make enchiladas made with Mole Dulce and fill them with wild greens and summer squash. It won’t heat up the house, if you take the toaster oven outside! Enchiladas made with tomato sauce instead of chile are called entomatados, and those made with mole are enmoladas. So the menu can read: Enmoladas de Mole Dulce con Quelites y Calabacitas.

Quelites can refer to several unrelated wild greens, but to me they are wild amaranth greens, Amaranthus palmeri, also known as pigweed.

I grew up eating quelites with my maternal grandfather, and he knew no shame jumping fences to pick weeds. They make a few tiny black seeds, unlike its Mexican domesticated relatives that make enough blond seed to fill bulk bins at the health food store.

It is native to the southwest US and northwest Mexico, and its wild and domesticated relatives are enjoyed around the world both as a green and for its grain-like seed. It easily out-competes summer garden and field crops and is becoming resistant to glyposphate (Roundup). But you wouldn’t want to harvest from those over fertilized fields anyway, since it can absorb too much nitrate, making it unsafe for humans and animals. However, grown in native desert soil, they are safe and nutritious, high in vitamin A, vitamin C, and folate, among other vitamins and valuable minerals.

Some species and cultivars available at Native Seeds/SEARCH are used for dye and have red leaves, and some make a huge red inflorescence pretty enough to grow as an ornamental, even if the birds eat all the seed. I’ve never had much luck popping the seed I grew, but you can buy commercially popped seed, like miniature popped corn.

I just visited my closest community garden, Las Milpitas de Cottonwood, and found these beauties in the irrigated beds already in flower. If this was all I had, I would pick the smallest leaves from the stalks and use those.

Hopefully you find quelites before flowering, shorter than a foot tall. I found a few plants in my yard where other things get watered. Many more will sprout with the summer rains.

Last year I had so many from my Tucson Community Supported Agriculture share that I dried some, just like my great aunt Tia Lucy told me they used to do. I just plucked leaves from the stems and air dried them in the house. To use, I soaked in water overnight, then sauteed with the others. I’ll dry more this summer, for sure.

To prepare the fresh quelites, wash, chop tender stems and all, and saute with a little onion and garlic in oil. My grandfather always used bacon grease, so that’s what I did.

It’s also prime season for calabacitas, so use them if you don’t have any fresh or dried quelites. My grandfather also collected and cooked verdolagas for us, which would work here, too.

Calabacitas, sauteed with onion and garlic. This filling with mushrooms and queso fresco, inside mole dulce enchiladas, is my brother’s signature dish. Well, one of his signature dishes.

Now for the mole! For a half dozen enchiladas, to serve two people, I used about half of a tin of Mano Y Metate Mole Dulce powder, cooked in mild olive oil to make paste.

Then I added about half a cup homemade chicken stock and a dash of salt, but veggie stock is great, too. Water doesn’t quite do it. Simmer until you have a nice sauce, adding more broth as necessary. There will be steam and good smells.

The secret to enchiladas: start with thin corn tortillas and fry briefly in oil hot enough to sizzle, but not hot enough to make them crispy!!! DO NOT skip this step!

If the tortilla cooks too much, or if it breaks, just turn up the heat and make that one into a corn chip.

Dip the flexible tortilla in the mole dulce.

Put quelites or calabacitas in the tortilla and roll.

Top with homemade queso fresco and bake until heated though. My grandfather used the toaster oven outside on the patio in the summer to make enchiladas. No need to heat the house!

Depending on your oven, you may need to cover them with foil, but I didn’t. I like crispy edges. Serve with a cucumber, tomato salad dressed with a squeeze of lime, beans, and prickly pear grapefruit-ade.

Leftovers are best fried in a cast iron pan until crispy.

Mano Y Metate moles can be purchased from Martha Burgess of Flor de Mayo Arts at the Sunday Heirloom Farmers’ Market at St. Philip’s Plaza, Native Seeds/SEARCH, and ManoYMetate.com.

Savor the Southwest Portable Pies

June 6, 2014June 6, 2014 / Savor Blog Partners / 4 Comments

Aunt Linda here….

It is predawn in the Old Pueblo, summer constellations flicker overhead, the early morning mating songs of birds twirl their way to my ears. Right now the air cool and dry. In a matter of hours it will heat up to triple digits. Those who live in the desert a resilient sort. We live with significant temperatures swings all year long, fascinating animals (I saw a Gila Monster June 1st), and lots of spiny cacti, all of which we find beauty in.

I like my food to be resilient as well. Which makes me think of pie. It can be savory or sweet., or both. It can be served hot or cold. It is forgiving in what it allows the pie maker to do. It can be frivolous or serious; nutritious or not. Its flavors can reflect family and cultural identities and preferences. Pie does it all.

Which makes me curious about who the First Pie Maker might have been. The particular “who” remains a mystery. After reading up on pie, it seems to me that there were likely many many many First Pie Makers in nearly every culture known to cook and experiment with food. It is, after all, quite simple: the creating of dough, or pastry, and then filling it with regional, seasonal foods.

“New World Resiliency Pie” Being inspired by the prickly pear pads that radiate with that fresh spring green color, (photo) right now. I decided to make a pie, ancient and not from this continent, with a New World Flare. New World Pie Fillers: nopalitos (fresh prickly pear pad), chiltepin, chocolate. (Talk about Resiliency, each of the foods above have survived centuries. One example: Coprolites (human droppings) found in caves reveal that humans have been the relatives of the chiltepin for thousands of years! )

The First Pie Maker was not a Southern American, despite many Americans strong cultural identity about pie. Read even a little bit about pie and you quickly find intensely personal accolades about it. For those who “get” pie, there is a love for it that is both reverential and sensuous. It includes a deep feeling of being “nurtured”, pie often being equated with Grandma’s Love. It is clear that human beings have been feeling nurtured by what we now refer to as pie, for a lot longer than the United States has been a country.

One first version of pie, came from Egypt, around 9500 B.C. That surprised me. It places the first pies all the way back to the Neolithic Period. The rustic pies were made from dough made from oat, rye, barley, and wheat – and then filled them with honey! The pies were then baked over hot coals. There is no doubt in my mind that their flavor was fabulous – what with the sweet of the honey and the smoky taste of having been naked in coals. By the time the Pharoh’s bakers got into the action (by 1300 BC-1200-something BC) nuts and fruits were added to the honey “pies”. Ramsey the II’s tomb shows etchings of this. The beekeeper in me loves this! Remember that the Egyptians were prolific beekeepers, floating their hives up and down the Nile to follow the honey flows.

“The Pharohs’ Honey Nut Pie” (add fruit of your choice)

As epochs continued, and cultures evolved the fillings included meats of all kind, as well fish, muscles, and oysters; dairy products became another beloved filler. Human are creative and the number and variety of pies world wide is enormous. They include Indonesia’s “panada”;, Jamaica’s “patty” Malasia’s Keripap (curry puff), Nigeria’s “meat pie” and on and it goes. Throughout Latin America and Mexico you find the Empanada. Sweet meat emapanadas are made for Christmas in Mexican tradition.. At the ranch, we make Calabasa (squash) with Pilloncillo (a brown cane sugar) Calabasas.

As much as I value a good, slow cooked meal, it is just too hot in Tucson presently to be near heat for very long. So I decided to try to create a version of pie that was smaller and thus quicker to bake. It is also more portable. And infinitely flexible: you can eat them warm or cool, pack them for a hike, lunch, bike or car trip, kids lunch. They can be fancy, humble, or decadent. Create great tasting pies from foods you are most passionate about. Create them from leftovers. The two photos above show you how versatile the ingredients can be.

Savor the Southwest Portable Pies

INGREDIENTS: for 9 to 12 portable pies

All you need in the way of equipment for these joyous little pies is a standard 12 cup, muffin pan and some parchment cupcake-paper inserts for your muffin pan.

+++ Pie Dough or Pie Crust of your choice.

Make the favorite family recipe. Investigate a new one. There are a plethora of recipes available in these food savy days, vegan options, full fat ones, raw ones. I used a store bought crust for these tiny pies. While I have made crust in the past, and value making it, I needed something quicker this week. There are a number of buying options these days. I found one at my local health food store, whose ingredients I felt comfortable with.

I feel dough-headed (brain fog) and lethargic if I eat a lot of dough, so I minimized it in these recipes – but you can and should use as much or as little as your would like. Fill the sides! Cover the tops (remember to slice air holes). Add decorations with the left over dough. Remember resilience, and you can practice it in the act of making pies. I used the equivalent of 1, 9″ pie crust; but if you would like to have more pie crust to the pies, make enough for two 9″. Also, using the parchment is completely optional. I used it because I travel a lot and I thought the pies would travel better, too. I think the tiny pies might be more beautiful for your table if you don’t use the paper, and if you use dough for the whole pie, including sides and top. In that case, after unrolling your dough (you’ll do this whether you make it yourself or buy it), place it on a lightly flowered surface, and roll with a rolling pin, to about 1/8′. Using a biscuit or cookie cutter cut 12, 4” circles for the bottom of the pie and 12, 3″ circles for the top, or for as many pies as you would like to make.

+++ 3 eggs

+++ Imagination and Play-full-ness as you select your Other Ingredients. We humans can be a tad on the serious side. Too much seriousness undermines resiliency. A spirit of play help us strengthen resilience. So allow your spark to guide you, as I did in the New World Pie above.

Fresh egg yolks.

The Basic Recipe/How to:

Place the muffin parchment papers in the muffin tins, or gently handling the dough, press dough into the muffin cups. Break the 3 eggs into a small bowl (preferably one with a pouring spout) and beat with a fork until combined.

Divide your ingredients to the bottom crusts, and then pour about two tablespoons of the egg to the pie. Add the top crust, or weave a top crust. Once you have the pies filled, and topped with crust, refrigerate the muffin tin for 30 minutes. Preheat Your oven to 375 F – and when the small pies have sufficiently chilled, bake them for 20-30 minutes. The time will vary from oven to oven, and from the types of pies.

For the New World Resiliency Pie, I added prickly pear, chilpetin cheese (see my January post for the recipe), and the 2 T of beaten egg.

I then tried a New World Dessert Pie – and filled the pie with Chocolate and Chiltpein Cheese (like a French pastry, but with the chile cheese). Note there is crust just at the bottom.

Then the 2 T of egg was added, and the crust on top. I did this with the Pharohs’ Honey Nut Pie. As well

The “before” baking Portable Pies – you can see the pirckly pear pads peeking through. The “after” photo is at the top of this post.

I was surprised how VERY fun it was to think up names for pies!

Here are a few:

Bye Bye Mrs. Neolithic Pie

Pico de Gallo Pie (hmm there goes the rooster – rooster pie?)

Portable, Picante, Prickly Pear Pad Pies

New World Resilience Pies

Feel free and post some of your pie variations and names!

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Evaporative Cooling and the Hive Recipe: THE HIVE TOOL : A Cooling Cocktail for the Overheated Beekeeper

Marvelous – and Medicinal – Mesquite

It’s Saguaro Season

Wild Greens and Mole Enchiladas

Savor the Southwest Portable Pies

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