Cooking

Limoncillo

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Savor Sister Jacqueline Soule posting today.

Chinchweed or limoncillo is known to scientists as Pectis papposa, a member of the Compositae family, now called the Asteraceae, and arguably the largest plant family out there.  If you aren’t “into” the Compositae, it is generally considered just another one of those DYC’s (Dratted Yellow Compositae).  (Well, we scientists don’t say “dratted” but we don’t want the parental controls to censor this blog.)

Pectis_papposa_flowers

Pectis papposa is just a “DYC” to some, but it can be so much more!

This sprightly summer blooming annual is found across the desert Southwest from New Mexico to California and northern Mexico (in the Sonoran and Chihuahuan Deserts) at elevations below 6000 feet.  With surprising promptness after the first summer rain, the desert floor is carpeted with the small yet bright yellow flowers – DYC’s.

 

Pectis_papposa_field

A carpet of Pectis papposa. Too lovely to trod upon!

 

Hopi, Zuni, and Havasupai all use the chinchweed plant as a condiment, especially to flavor meat.  There are also references to its use as a fresh green and potherb.  In Mexican markets, bundles of fresh or dried plants are sold as limoncillo and used as a culinary spice, generally to flavor meat. There are also references to its use as a dye plant.

Pectis_papposa_leaves

The leaves of limoncillo are dotted with a number of glands filled with flavorful oils.

Planting and Care.
Sow seeds of this charming summer annual anywhere in your yard you wish them.  Plants look especially lovely in a cactus garden, and appear to prefer well drained soil.  Since chinchweed is a summer annual, sow in the warmer months, from April onward.  Ideally have the seeds in the soil prior to the first monsoon rain, generally around San Juan’s Day or summer solstice.   This may be tough as seeds are generally not available in seed catalogs.  You may have to wild collect some of the herb this year, and while you are at it, collect seeds for your own next year.  Once you have some limoncillo your yard it seems to cheerfully find new places to tuck itself, including in areas of reflected light, which is often a tough site for plants to thrive in.

 

Pectis_papposa_habit

These tiny plants will find their way into unexplored corners of you yard. A weed only by common name, the seed is excellent food for native birds.

 

Harvesting and Use.
As a culinary spice, chinchweed may be used fresh or dried.  Simply chop up the fresh material or crumble the dried and sprinkle on meat.  If you like lemony chicken, then limoncillo is a great local herb to use!  Fresh cinchweed greens add a nice zing to stir fry, but I have not tried them cooked alone as a potherb (yet).  This will be part of my New Years resolution to grow and use all of the native plants in my Father Kino’s Herbs book (More on this at 30 minutes in on America’s Web Radio –  http://www.americaswebradio.com/podcasts/VeggieHourJan18.2014.mp3).  For dye, pluck the flower heads off and use them fresh or dried.  I could not find if there was a specific mordant.

Pectis_papposa_var_papposa_5_SS

Harvest the flower heads for dye and the leaves together with the flowers for culinary use.

Now I have thought of a new way to think of this DYC – it’s a Delightfully Yummy Compositae!  And I hope you will consider some for your yard.

Pectis_papposa_003

DYC stands for Delightfully Yummy Composite with Darling Yellow Crowns!

 [For another species of DYC flowering now, and some of its uses, please visit my blog on Native Plants & Wildlife Gardens – http://nativeplantwildlifegarden.com/brittle-bush-in-bloom/]

The information presented here is a sample of what appears in my book Father Kino’s Herbs, Growing and Using Them Today (Tierra del Sol Press, 2011).  Available through amazon.com.  Free public lectures on growing and using our wonderful native plants, at a number of branches of the Pima County Library.

Photos copyright free and courtesy of Wikimedia except where noted.  Article © 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. My photos may not be used.  Please use the contact me if you have any questions. JAS avatar

Slowing it down: Super-Slow-Rosemary-Crusted-Steak

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hearth as heart -

It is early winter, and as the days become shorter, things slow down in the natural world.  Egg laying is noticeably slower. Honeybee brood cycles are are scaled way back; the drones having been cast out (weeks ago) to preserve the resources of the hive. Our cattle are moved to winter pasture; and while we could keep a few cows near the house for milk/cheese,  we prefer to let the girls rest after the rough (read: drought) summer here.  Not taking milk allows the cows a chance to rest and recondition. This slowing down is a part of regeneration.

Humans, often forgetting our animal nature, can be out of sync with the rythms of particular seasons –  especially the slower more inward season that we are in now.  We continue the ceaseless output of energy that culture demands, as if it were perpetual spring – energy bursting upward and outward, rather than inward and in to our metaphorical  roots. .  We are a part  of the animal, insects, and plant kingdoms with which we live.  And seasons, with their increase and decrease in light and energy, offer different things to us. The winter kitchen is one of the few places where we can enjoy the slowness of this season, because winter meals often take time to simmer or bake.  We are nearing the winter solstice, which occurs between December 20th and the 23rd , wrapping the animals, insects, and plants, living on this side of the planet,  in darkness.

This recipe for Super-Slow-Roasted Rosemary-Crusted Chuck Steak, from Shannon Hayes’s THE GRASSFED GOURMET COOKBOOK is a flavorful way to both practice and delight in the Slowness of the Season.  And precisely because it   T A K E S  T I M E, the flavors  have time to mingle sensuously, another perk of the cold season.  More oddly, I feel it gives kitchens – sometimes forgotten as the “heart” of the home –  a chance to embody their mission.  Cooking meals slowly allows the kitchen to warm the home from the kitchen outward; you may find that family and friends linger a little longer, basking in the aromas and warmth and heartbeat. Forgive me for saying it, but I think I hear the kitchen smiling.

Harvesting range/grass fed beef

RECIPE: Super-Slow-Roasted Rosemary-Crusted Chuck Steak

Preheat oven to 250 degrees F.

Rub Garlic Rosemary Rub into the chuck (see below***)

Cover loosely with plastic wrap and let rest for 30-60 minutes.   Roast the meat in a shallow pan for 30 minutes, then lower the oven temperature to 170 degrees F. Continue to roast for 4-6 hours,  (depending on the weight the larger the cut the longer it takes to roast), or until an internal meat thermometer registers 120 F to 125 F. Hayes suggests that you do not cook it beyond 125F or you will loose tenderness.   And in keeping with the Spirit of Slow: allow the meat to rest (with loose foil tented) for 5- 10 minutes before slicing.

*** Garlic-Rosemary Rub: 2 Tablespoons of dried Rosemary, 1 clove garlic, minced, 1 ½ Tablespoons coarse salt, 2 Teaspoons freshly ground black pepper.

Note: I cannot recommend Shannon Hayes, The Grassfed Gourmet Cookbook enough. It will likely change the way you look at farming, flavors, and how they/we are connected.

* If you are a veggie/vegan try slow roasting  winter’s roots vegetables with the oil of your choice and the same spices in the rub, but do not cook them as long, just till as tender and as flavorful as you love.

Please note: The photos were taken by me to share with you; I would love it if you would please leave them here (and not abscond with them to other parts of the internet). Thank you so much.

Seasonal Flavors and Scents of the Southwest Spice Up the Holidays

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Wake Up Holiday Salads With Chiltepines!

Contributed by Tia Linda

Chiltepines add zip to holiday salads.

Chiltepines add zip to holiday salads.

The red, round fruits of  the ancient chiltepin are making a comeback this year, after a rough bout with erratic weather patterns.  This is “their” time of year, as they mature between October and December, giving us just enough time to dry them for use throughout the holidays.  Marinated Kale Salad is easy to make, and offers a fresh, raw energy to the heavy-ish meals often served at the holidays. Prepare it the night before you wish to serve it, to give the juices of the lemon and tomatoes time to work their magic and soften the raw kale.

Here’s the recipe: In a bowl, combine 3 bright red chiltepin (crushed),  3 medium tomatoes (diced), the juice of 5 lemons,  about half a cup of olive oil, and salt to taste.  Then chop about 5 cups of raw Kale (also grows in your garden this time of year, here in the SW) as finely as you wish and add it to the mixture.  Place it in some kind of container with a tight fitting lid so that you can periodically shake the green mixture, allowing the juices that inevitably fall to the bottom of the container the chance to coat the kale above.

Kale salad lightens heavy holiday meals.

Kale salad lightens heavy holiday meals.

Make a Sonoran Scents Pomander

Contributed by Jacqueline Soule

Pomanders are used to add fragrance to stored clothing while they are said to also deter moths.  Pomanders have traditionally been made by sticking cloves into oranges, or mixing cinnamon and nutmeg with applesauce.  For those of you that love the scent of creosote bush, here is a Sonoran Pomander recipe I invented.

Dry creosote leaves until well dried.

Dry leaves of creosote bush. Collect more than you think you need!

Dry leaves of creosote bush. Collect more than you think you need!

Turn them into leaf “powder” in a blender.  Mix three parts leaf powder to one part applesauce.

Mix powdered leaves with applesauce.

Mix powdered leaves with applesauce.

Form into walnut sized balls, or pat into thick disks.  If you get the mix too wet and have no more leaf powder, use a mild spice (like nutmeg) to add more “powder.”  Don’t use something moths eat, like flour or mesquite meal.

You can use nutmeg if you run out of powdered leaves.

You can use nutmeg if you run out of powdered leaves.

Use small cookie cutters to make impressions if you wish.

Use small cookie cutters to make impressions if you wish.

Add ribbon if you wish to hang them (later!).  Poke ribbon into the center with a toothpick.
Allow to dry for three to seven days.

Insert ribbon into still moist pomander with a toothpick.

Insert ribbon into still moist pomander with a toothpick.

Notes:
* Substitute white glue for some or all of the applesauce.
* Hang one of these in your car and carry the desert with you as you drive!

* To learn how to grow creosote in your yard, visit my other blog on creosote, available on http://nativeplantwildlifegarden.com/lovely-larrea/

* You can also read more about using creosote bush (and other native herbs) in my book Father Kino’s Herbs: Growing and Using them Today (available at amazon.com).

Pear and Mesquite: A Perfect Combo

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Mesquite Ginger Pear Tart Ready for the oven.

Mesquite Ginger Pear Tart Ready for the oven.

Hello everyone.  This is Carolyn Niethammer and this is my week for the Savor the Southwest blog.

With mesquite millings happening all over Arizona, it’s time to plan for what you’ll make with your delicious mesquite meal.  Pancakes are fine for mornings at home, but when you are headed for a holiday potluck, something a little special is required to show how attuned you are to our desert foods. This Mesquite Ginger Pear Tart fills the bill.  I adapted the recipe from an old Joy of Cooking recipe for an apple cake. This is better! Ginger, a warm spice, always goes so well with mesquite.

I give you the recipe at the bottom, but here are the steps.  Works best if you have a springform pan so you can remove the sides of the pan from the finished cake without disturbing the topping. However if all you have is a regular cake pan, just carefully tip it over onto a plate, then flip it back.  You may have to reposition a few nuts, but it will taste great.

First make the batter.  Use your fingers to push it to the edges of the pan.

Spread the cake batter with your fingers.

Spread the cake batter with your fingers.

Cut a perfectly ripe pear into quarters, then into nice even slices.

IMG_0938

Arrange the pear slices on top of the batter.

Make a pretty pinwheel pattern with the pear slices.

Make a pretty pinwheel pattern with the pear slices.

Mix the topping and sprinkle over the pear slices.

Crumbly topping will add sweetness and crunch to your cake.

Crumbly topping will add sweetness and crunch to your cake.

After baking, cool and remove from the springform pan.

Fragrant Mesquite Ginger Pear Cake.

Fragrant Mesquite Ginger Pear Cake.

Now that you know the method, here’s the recipe:

Mesquite-Ginger Pear Cake

1 cup flour

¼ cup mesquite meal

3/4 teaspoon ground ginger

¼ teaspoon salt

2 tablespoons sugar

3 tablespoons butter

1 egg

½ teaspoon vanilla

¼ cup milk

2 large pears, sliced

Topping:

½ cup sugar

¼ cup mesquite meal

3 tablespoons melted butter

¼ cup chopped pecans or walnuts

Prepare a 8- or 9-inch springform pan by lining with a buttered piece of paper cut to fit the pan. Preheat oven to 425 degrees F.

In a medium bowl, combine flour, mesquite meal, salt and sugar.  Fluff with a fork until well combined. Add the butter and rub with your fingers or cut with a pastry blender until butter is worked in.

In a glass measuring cup, put the ¼ cup milk and then beat in the egg and vanilla. Stir into the dry ingredients to make a stiff batter.  Press into the prepared pan with spatula or your dampened fingers. Arranged sliced pears in a circular pattern on top of batter.

In a small bowl, mix the ½ cup sugar, mesquite meal, and melted butter.  Sprinkle evenly over cake and pears. Top with chopped nuts. Bake in preheated oven for about 25 minutes. Remove sides of pan and cool. Serve with a dollop of whipped cream.

Delicious slice of Mesquite Ginger Pear Tart.

Delicious slice of Mesquite Ginger Pear Tart.

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Looking for more ideas to use your mesquite meal? Check out Cooking the Wild Southwest: Delicious Recipes for Desert Plants.  It includes recipes for 23 easily identified and gathered plants that grow all over the Southwest.

New Blog, New Voices

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Welcome to our new shared blog of the food and plants of the Southwest.  We are a group of friends who for years,  have been learning from each other. Now we are going to extend our little community and share with you the knowledge and recipes we have been sharing with each other.  We all come to this subject with different personalities. Some of us are practical and straight-forward, others more philosophical. We’ll write in rotation.  But it won’t be just about us.  There are so many other people doing interesting work in local and wild foods, we hope to interview some of them along the way.  Occasionally we’ll ask someone to do a guest post.

We always invite your comments as we want to make this a community conversation.  Whenever I’m with a group of  Southwest foodies, I come away with something new, something that makes me go, “Wow, what a great idea. I never knew that.”  So share with us and the other readers your new ideas for edible wild plants or local animal foods.

Our first post that will arrive in a few days is about bees.

Here’s who we are:

Carolyn Niethammer

Carolyn Niethamm

Carolyn Niethammer writes about Southwest cuisine and edible wild plants of the Southwest. She is happiest when working in her flower or vegetable gardens, out on the desert gathering wild foods, or devising new recipes for the plants she has gathered.  Her five cookbooks range from the way Native Americans cooked wild plants to a collection of recipes devised by the Southwest’s top restaurant and resort chefs for incorporating the area’s iconic ingredients in delicious dishes.

Aunt Linda

Tia Linda (design by Jennifer Parker Designs all rights reserved)

 

Tia Linda is both an urban and a rural food producer. She ranches in the Sierra Madres foothills in Northern Mexico. She also keeps honeybees and fosters native bee habitat in the urban Southwest. She enjoys raising poultry, with a special fondness for heirloom breeds. She sees herself as an extension of the hives, flocks, and herds that she lives among.

Martha Burgess

Martha Burgess

Mentored by Tohono O’odham Elders, Martha Ames Burgess came into ethnobotany from the inside out, learning how to harvest, prepare, store, and eat many Sonoran Desert edibles, and to make use of desert plant “first aid”.  With O’odham farmers and Native Seeds/SEARCH cofounders, she was taught desert gardening with native heirlooms.  Her mission is to pass along this wildcrafting and gardening knowledge so that new Baja Arizona dwellers may better appreciate and adapt to our desert home, especially in these times of climate change.  She uses on-site outdoor teaching, poetry and art for sharing the awareness.

JAS avatarJacqueline Soule has been writing about plants in the Southwest since the 1980’s, and growing and using them since even before that.  An award-winning garden writer, she is delighted to be the instigator of this venture.  She welcomes you to her free lectures at the Pima County Libraries.