Edible Landscape Plant

“Yellow Moon” leads to…..Sweet Pea Harvest-Time!

Desert ecologist Dr. Tony Burgess enjoying the glow of Oam Mashad — “Yellow Moon” in Tohono O’odham is the lunar cycle or “month” when so many desert plants are blooming yellow.

illustration palo verde post June7,2019

Massive bloom of foothills palo verde (Parkinsonia microphylla), in spring 2019, extended beyond the normal Oam Mashad, making it the longest lasting and dense-est flowering in botanical memory! (MABurgess photo)

THIS WEEK in early June is a narrow window of opportunity–one of those Manna-from-Heaven moments we are blessed with in our colorful and productive Sonoran Desert.  Tia Marta here, encouraging you to get out into the desert right away to enjoy this pulse of plenty!  What an experience it is, eating fresh sweet peas right off a tree! No fuss. No kitchen cooking.  It’s an easy outdoor treat that grandparents, little kids, even overactive entrepreneurs can all enjoy, along with our feathered and four-legged neighbors.

To ID our most directly-edible and flavorful bean-tree–the foothills, one of many palo verde species–note close-up that the top petal of its butterfly-shaped pea flower is WHITE, and its pinnate leaflets are teensy. (MABurgess photo)

Palo verde flowers, once pollinated by buzzing helpers, shed their petals and morph in May into clusters of bright green seed pods.  Foothills paloverde pods are not flat–check these photos.  Rather, they look like beads on a short string.

Not to be confused with foothills palo verde, the flat pods of blue palo verde (Parkinsonia florida) have no constriction between seeds, and a bitter taste to my palate–not nearly as flavorful as foothills. [Avoid Mexican palo verde (Parkinsonia aculeata) with its orange petal and potentially toxic seed.]

Imagine each seed of a foothills palo verde (Kuk Chu’hu-dahk) pod inside a long green sheath, a constriction between each like beads on a necklace. (MABurgess photo)

My Tohono O’odham harvesting teacher and mentor, Juanita Ahil, taught me that Kuk Chu’hu-dahk kai is its best when eaten in the green stage, as the pea-size seeds are just swelling.  She told me, “Don’t wait til they are real fat, or the seeds will get a little tough and lose some sweetness.”   These sweet green peas are chucky-jam-full of legume protein, complex carbs and sugars, and phytonutrients in active mode.

In a short few days when temperatures soar, the soft green seeds shrink into hard little brown “stones,” which can be used in a totally different way, as a protein-rich flour (but that’s another story!)

With the gift of our cool wet spring of 2019, there is a good chance our sweet pea harvest season may extend into June beyond the “normal” first week.  But don’t hesitate!  Go browse with a basket or canvas bag to bring some home to share or prep into salad or snacks.  Long sleeves, gloves and sunglasses are suggested, as branches of foothills palo verde are sharp-tipped.  [A voice of experience:  In your enthusiasm to look up and reach for handfuls, don’t forget to look down for rocks or rattlers in your shared space.]

Note the structural similarity of a peeled foothills-palo-verde pod to edamame at your favorite sushi bar. They do look like botanical sisters. For a great “desert edamame” recipe go to my June13,2019, savorthesouthwest post (link below).

Beyond the simple pleasure of eating directly from the tree, you can also make “desert edamame” with palo verde pods.  They make a wonderfully unexpected hors d’oeuvre or potluck finger-food. Click on my June 13, 2015 post Lovely and Luscious Legume Trees for fabulous recipe ideas and helpful photos. More sources are at Bean Tree Farm’s website,  and desertharvesters.org.

To peruse and purchase my traditional Southwest foods and watercolor artwork, visit my website www.flordemayoarts.com or several special shops in Tucson:   NativeSeedsSEARCH, the Tucson Presidio, Old Town Artisans, and Tohono Chul Park Museum Shop.  Next fall-winter season, sign up to learn more about traditional Baja Arizona foods in our City of Gastronomy downtown tours at Tucson Presidio Museum.  I also teach timely hands-on wild foods harvesting workshops through Tucson’s Mission Garden.

Foothills palo verde pods plump and ready to pick for a sweet desert treat

Now…grab a pal and go ye into desert foothills to browse palo verde pea-pods –mindfully, joyfully, gratefully!

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

Fern Shoots Are Delicious Spring Treat

Young bracken fern with shoots perfect for harvest.

As long as I’ve been writing about wild foods–and that is many decades–I’ve read about eating the just-emerging shoots of ferns, a great delicacy. But since practically all of my foraging has been in the desert, I’ve never had a chance to gather this mountain treat. Then last year, we became part owners of a cabin on Mt. Lemmon, next to Tucson, at 8,000 feet. The hill behind the cabin is covered with FERNS due to a fire on the mountain about 15 years ago. As soon as I saw them last summer, I began plotting my gathering experience.

First, I had to figure out if my ferns were edible. I turned to John Slattery’s book Southwest Foraging, and he assured his readers that only one kind of fern grows in Southern Arizona, the bracken fern, and that it is edible. He did advise cooking it in two changes of water to deal with “carcinogenic substances.”

We’ve had a unusually cool spring in Southern Arizona, so cool that we didn’t get up to our cabin until late May. But spring was very slow coming that high (it had snowed earlier in May), and the ferns were just coming up. I was in luck. I only picked a handful because I wasn’t sure I’d even like them and I didn’t want to waste any.

However, a rinse, the two changes of cooking water, and a quick saute in butter and lemon juice provided a little snack with a slightly nutty taste just as delicious as promised. There will be no second chance this year, it’s a fleeting season. By the time we get to the mountain cabin again the ferns will be unfurled. But I will for sure be up there next year in May and this time I will gather more!

Cleaned young ferns ready for cooking.

 

Shoots nicely cooked with butter and lemon juice and ready for eating.

Update:  I did my original gathering and cooking in the third week of May. We returned to the cabin the first week of June and there were still ferns just emerging and the tops of others further along were still furled and tender. I had forgotten to take butter and lemon juice, so I cooked the tips in olive oil and drizzled a tiny bit of balsamic vinegar over them. Great! So depending on the year, the fern season at 8,000 feet runs for maybe a month.

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Carolyn Niethammer writes about edible wild plants of the desert Southwest. You can see her books at http://www.cniethammer.com. In the fall of 2020 her book on why Tucson was named a UNESCO World City of Gastronomy will be released by the University of Arizona Press. In it she details the last 10,000 years of culinary history of the Santa Cruz Valley and why the inhabitants of the area are still eating the same things after all these years!

Categories: Cooking, Edible Landscape Plant, Sonoran Native, Southwest Food | Tags: , , , , , | 5 Comments

Delectable Cholla bud and Nopalito Recipe Ideas

 

Blooming staghorn cholla and foothills palo verde bathe the Sonoran Desert in color. Surprisingly, this 2019 spring season has been so cool and moist that we are still harvesting cholla buds and fresh nopales in May. (MABurgess photo)

“Act now while this offer lasts!”–so says Mother Nature in the Sonoran Desert.  She only offers her bounty in certain pulses or moments, and we must harvest while her “window of opportunity” is open. Tia Marta here to share some delectable ideas for serving your own desert harvest from our glorious bloomin’ cholla and prickly pears.

The YOUNGEST pads of new growth on prickly pear are the ones with tiny leaves at the areoles (where spines will later grow). (MABurgess photo)

After singe-ing off the tiny leaves and spiny glochids using tongs over a flame (either campfire or gas stove), slice and saute young prickly pear pads in olive oil. Now they are ready to use in lots of great recipes…(MABurgess photo)

Young prickly pear pads (many species in Baja Arizona) have no woody tissue yet developed inside. In their youthful stage (see photo) they are not only edible but also super-nutritious! The photo is our native Engelmann’s prickly pear (Opuntia engelmannii) with flower buds forming. Traditional Tohono O’odham call the edible young pads nawi.

After spines and areoles are singed off you can chop and scramble nopalitos with eggs, bake them into a quiche, pickle them, OR simmer them in a delicious mole sauce….The fastest and easiest way to prep a gourmet nopalito meal is to use Mano y Metate’s Mole Mixes.  Savor blog writer Amy Valdes Schwemm has created several different sabores of mole–many without chocolate.  My sweetie loves Amy’s Mole Adobe as its savory spice binder is pumpkin seeds with no tree nuts.

Nopalitos in Mano y Metate Mole Adobo sauce–here served with a mesquite tortilla (from Tortilleria Arevalo available at farmers’ markets in Tucson.) Nopalitos en Mole over brown rice is delicious too.

Get out your tongs and whisk brooms to harvest the last of the cholla buds this season!

A staghorn cholla cactus flower bud (Cylindropuntia versicolor) still with spines in need of cleaning. Buds with petals not yet open are the ones to pick–carefully.(MABurgess)

A harvest of staghorn cholla buds in screen box to remove spines from areoles (MABurgess photo)

Tohono O’odham harvesters know this cholla species as ciolim–pronounce it chee’o-lim.

Once de-spined, cholla buds must be boiled or roasted to denature its protective oxalic acid. Then, tah-dah!, cholla buds lend themselves to wonderful recipes similar to nopalitos in omelettes, quiches, stir-fries… They are flavorfully exotic, tangy, definitely nutritious containing gobs of available calcium and energy-sustaining complex carbs!

Pickled cholla buds (MABurgess photo)

I love to pickle my fresh cholla buds to enjoy later as garnish for wintertime dishes. For the salad recipe below, I’d canned them with pickling spices, but an easier alternative is to marinate them short-term for 24-48 hours in your favorite dressing for a quick fix.

 

Muff’s Easy Marinated Cholla Bud and Sonoran Wheat-berry Salad Recipe:

First–prep ahead–heirloom White Sonoran Wheat-berries:   boil 1 cup dry wheat-berries in 4 cups drinking water for 1 hour 15 minutes, or until water is fully absorbed and grains are puffed up, then chill.

Also prep ahead— marinate fresh boiled cholla buds in pickle juice, or your favorite marinade or salad dressing for 24-48 hours in refrigerator.

Then–Chop any combination of your favorite fresh veggies–sweet peppers, tomatoes, summer squash, celery, carrots, artichoke hearts, etc….

Toss veggies with cooked chilled wheat-berries and marinated cholla buds.  Add spices and pinyones if desired.  Dress with remaining cholla marinade.  Allow to chill before serving, neat or on a bed of fresh salad greens.

 

The yummiest cholla bud and wheat-berry marinated salad ever! (MABurgess photo)

Let’s honor, tend, and enjoy these desert foods that have fed generations of desert people for hundreds–thousands–of years, keeping them healthy and strong!  Thanks to traditional harvesters, newcomers can more deeply appreciate and take good care of this beautiful desert.

An energy-saving idea:   You can save energy and keep the heat out of the kitchen this summer by cooking your cholla buds or your wheat-berries in a solar oven!  Check out a light-weight streamlined model solar oven at www.flordemayoarts.com.

[White Sonora Wheat-berries are available at NativeSeedsSEARCH store, 3061 N.Campbell Avenue, Tucson.  Not to fret if cholla and prickly pear harvests are done for this spring in your neighborhood!  During the rest of the year, you can find dried cholla buds at NativeSeedsSEARCH, at San Xavier Coop, OldTown Artisans, and at Flor de Mayo and fresh nopales in the Mexican foods section at groceries like Food City.]

Categories: Cooking, Edible Flowers, Edible Landscape Plant, heirloom grains, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Wild Rhubarb Upside-down Cake!

Wild desert rhubarb–canagria–is up from its hiding place deep in sandy desert soil triggered by our wonderful winter 2019 rains– ready to harvest for upside-down cake! (MABurgess photo)

Known as hiwidchuls by traditional Tohono O’odham harvesters, canagria (literally “sour cane”) by Spanish-speaking amigos, Rumex hymenosepalus by science nerds, Arizona dock by herbalists, and wild rhubarb by those who might know its relatives in northern climes, this rarely-seen tuberous perennial has responded gloriously to our winter rainfall.  It is currently bedecking the riverbanks along the Pantano, Rillito and Santa Cruz where Native People have gathered it probably for millennia.  But it won’t be there for long–so act now if you want a tangy-sweet treat!

Tia Marta here to share a fun recipe that celebrates this short-lived desert food:  Wild Rhubarb Upside-down Cake.  (If you seek a rationalization to counter sugars and fat, check out its available Calcium, plus helpful soluble and insoluble fiber.)

Wild rhubarb stalks look like celery with a pink tinge. Peel off any tough fibers, then chop into 1/2 inch pieces to use as the lemony flavor in the “bottom” of your cake–which becomes the top when turned upside-down. (MABurgess photo)

Put chopped canaigria into the butter-and-brown-sugar melt in the iron skillet, and dredge them til all coated with sweetness. It helps to have your skillet warm, as a head-start before baking. (MABurgess photo)

Wild rhubarb leaves can be boiled twice to eat as greens.  The plant also has many important uses other than food–tannins for medicine, dye from its root, and food for a native butterfly.  Read more about hiwidchuls in my February 2017 savor-post using rhubarb as the keyword in the SearchBox above.

 

I’ve used other ingredients in this recipe from our Baja Arizona palette of delicious heirlooms to make it super-local.

RECIPE FOR WILD ARIZONA RHUBARB UPSIDE-DOWN CAKE (“Skillet Cake”):

Preheat oven to 350F.

Into an iron skillet, melt 1/4 – 1/2 cup butter.

Stir in and stir until dissolved 1/2 – 1 cup brown sugar. (I use 1 cup to balance the rhubarb’s lemony sourness.)

Place diced wild rhubarb on top of butter/sugar mixture (as in photos above).

Pour batter right over the wild rhubarb/butter/brown sugar mix in bottom of skillet. (MABurgess photo)

When done, the cake will pull away from sides of skillet. At this point you can keep it in pan to cool down and heat again later, or turn it over immediately. (MABurgess)

To make batter, sift together: 3/4 cup White Sonora Wheat flour

1/4 cup amaranth flour (e.g.Bob’s Red Mill)

1/4 cup mesquite meal

1 tsp baking powder

pinch of sea salt.

Separate 4 eggs, yokes from whites to beat separately. Beat egg whites gradually with 1 cup sugar and whip until stiff.

Add  1 Tbsp melted butter and 1 tsp vanilla to beaten egg yokes.  Fold egg yoke and whites mixture together then gradually add sifted flour mixture.  Pour batter over the still warm or hot rhubarb in skillet.  Bake about 30 minutes or until it tests done.  To serve right away, place a pizza pan or plate on top of the skillet bottom side up, then carefully turn the paired pans over.  Your warm cake will drop easily onto the inverted (now right-side-up) plate.  Remove the skillet carefully.  To gild the lily, you can garnish your cake top with whipped cream.  Enjoy the zippy tang and good nutrition of a wild rhubarb upside-down-cake made with our special heirloom wheat, mesquite, and amaranth!

 

We took our cake out on a camping trip, quick re-heated it in the skillet over the campfire, and turned it over to serve on a pizza pan for a fabulous and nutritious breakfast pastry. (MABurgess photo)

For access to heirloom products and artwork of heirlooms from Flor de Mayo, check out NativeSeeds/SEARCH store and catalog,  and museum shops at Tucson Presidio, Old Town Artisans, and Tohono Chul Park.  And visit my website http://www.flordemayoarts.com.  (Enter your favorite native food word and find great recipes at this very blog–search box at top right.)  Enjoy every bite of flavor with gifts from our beloved Sonoran Desert!

 

Categories: Cooking, Edible Landscape Plant, medicinal plant, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , | Leave a comment

Citrus Season is Time for Marmalade

Mix citrus for a delicious marmalade with my favorite recipe.

It’s Carolyn Niethammer here today to share my favorite recipe for citrus marmalade. It comes from an early version of The Joy of Cooking that I received as a gift in 1965. The most recent Joy of Cooking doesn’t even have an entry for jams though I hear there is a resurgence of interest in making them. I love citrus marmalade, but don’t like the overly sweet grocery-story version. I like a little bitterness, more like the English version rather than the American style.  I’ve used this recipe for at least 30 years, varying the proportion of fruit according to what I have.

Some of the oranges come from a Sweet Orange tree in my front yard that my husband as a small child planted with his dad, Dr. Leland Burkhart, a half time extension agent, half time college ag professor.  Dr. Burkhart used to travel all over the state consulting with citrus growers. Since my own grapefruit tree died, I have to snitch a few of those from my neighbors. I also gather a few sour oranges from street trees in the neighborhood because I like the tang it gives my marmalade.  If you don’t have access to free fruit, the farmer’s markets are full of all varieties right now.

Farmers’ markets in the Southwest have abundant citrus for sale now.

Although I have been using this recipe successfully for years, a couple of years ago I decided to get fancy and carefully cut away all the white pith on the inside of the fruit rinds. Then the mixture simply would not jell no matter how long I cooked it. So….I learned this is where the pectin is, what makes the marmalade thicken up. Leave the white stuff on; it disappears during the soaking and cooking.

Use whatever fruit you have; don’t worry about the proportions. You could use all lemons. Last year I foraged an abundance of kumquats and used those. You might decide to make your version of spring marmalade special by adding some thinly slice barrel cactus fruit, or a little prickly pear juice if you have some, or even some berries. This is a very adaptable recipe. I always try to stress experimentation. Here’s a place to construct your own signature jam to your special taste preference.

The recipe is very easy, but you have to start the process a few days before you plan to do the cooking. The fruit soaks and softens in a corner of your kitchen. During the days when the fruit is soaking, gather up your jars. If you have those with the sealing lids, fine. If not use any jars. Put them in your biggest pot, cover with water, and boil for a few minutes to sterilize. If you don’t have the lids with the rings that seal, be sure to refrigerate the jam until use. If you give it away, caution the receiver not to stick it on a shelf and forget it.

I use whatever jars I have for the marmalade.

Mixed Citrus Marmalade

1 grapefruit

3 oranges

3 lemons

Sugar

Scrub the fruit, cut each in quarters, and remove the seeds. Slice very thinly. Measure the amount of fruit and juice and add 3 times the amount of water. Set aside and let the fruit soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.

For every cup of fruit and juice, add ¾ cup sugar. Divide into two pots if you have them or cook one half at a time. Cook these ingredients until they reach 220-222 degrees F. on a food thermometer . It will seem like it takes a long time at first and then at the end it moves rapidly. If you don’t have a food thermometer, once you think it’s looking a little thicker, turn off the heat, put a little of the jelly on a china plate and put it in the freezer for a minute. If it firms up, it is ready. If it is still liquid, cook for a little while longer. It usually firms up a bit more once it cools in the jars.

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Ready for another challenge? It was a rainy winter this year in the Southwest which means lots of edible wild desert plants. You can find recipes for 23 of the  easiest to gather and the tastiest in my book Cooking the Wild Southwest available from Native Seeds/SEARCH and from on-line stores.

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, Sonoran Native, Southwest Food | Tags: , , , , , | 5 Comments

Browse and Bedeck with Desert’s Bounty–Mustards and more!

Meadows of bladderpod are carpeting Tucson’s West Side, parts of Avra Valley, and the Tohono O’odham Nation. Bare ground between creosote bushes has turned yellow! Enough for all!  (MABurgess photo)

How glorious!  We haven’t had a spring like this in the Sonoran Desert for so long!  With continuing rains, there’s such plenty around us that there is more than enough for all the pollinators, herbivores, insectivores, granivores, and omnivores that may wish to indulge in the wild-mustard smorgasbord–including two-leggeds.  We are drinking in–yea, indulging in–their beauty.  But we also can benefit from their phytonutrients and enjoy their spicy flavors.  Tia Marta here to share some fun ideas for including the “weeds” from the back-forty into your cuisine and your nutrition.   [As you know, I don’t really believe in weeds.  They all have purpose].

Dancing yellow Crucifers–Yellow Bladderpod (Lesquerella gordoni, members of the mustard family–are not only showy but edible too. Try them as a garnish or a spicy addition to salads. (MABurgess photo)

The name bladder pod refers to the spherical little fruit (seedpod) that looks like a tiny balloon with a divider down the middle, which forms after the 4-petaled flower is pollinated.

Yellow Bladderpod (aka Lesquerella gordoni) flowers gives your salad a wonderful little flavor-kick and a touch of beauty to boot. Nip off the very fresh tops of this wild mustard and toss it in with your favorite salad. (MABurgess photo)

Verbena gooddinggii–Goodding’s verbena–is forming lovely mounds of lavender in arroyos across the Sonoran Desert. Keep your eyes peeled as you drive. It also makes a fabulous landscape plant for xeriscape yards. Notice how the flowerless in each cluster turn from orchid to French blue after pollination. Try verbena as a garnish on any platter for a winsome look and edible addition. (MABurgess photo)

Lovely, fragrant Goodding’s Verbena makes a refreshing tea steeped for a few minutes. It has a hint of sweet on one part of the tongue and a little interesting bitterness on another. It’s as if flavor could be depicted as color! Pleasantly, verbena tea is a beautiful calming tea. It can safely mellow you out which is what tea-time should do for all–young and old! (MABurgess photo)

Peppergrass (Lepidium sp.) is not a grass at all! So what’s in a name? Well it is kinda spicy–I wouldn’t say peppery–just a gentle “bite.” It’s a delicate little mustard growing in profuse mounds and sprays this spring. You don’t usually notice it until you are up close. Check out the 2 bladder-pod flowers in the midst of the peppergrass seedpod stalks in this image. (MABurgess photo)

Peppergrass–another mustard family plant growing in plenty this spring–makes a zesty herbal addition to roast chicken (and other meats). It also makes an edible little garnish spray to liven up any platter. (MABurgess photo)

Tia Marta encourages you to go out and enjoy this amazing desert floral display.  You can visit special places like the Arizona-Sonora Desert Museum or Tohono Chul Park to learn names of the flowers.  In natural places where you find meadows of mustards or verbena, know that they can provide you not only visual joy but also vitamins and minerals that only fresh greens can give.  Happy flower hunting!

 

 

Categories: Cooking, Edible Flowers, Edible Landscape Plant, Gardening, herbs, Sonoran Native | 1 Comment

Elderberry to Savor

I am quite sick after some airline flights this weekend and dosing myself with (among other things) elderberry syrup. So I am writing on this topic.

sambucus_syrup_003

Various species of elderberry are found around the globe in the Northern Hemisphere, and here in the Southwest we are lucky enough to have two species of our very own! Both Southwestern species Mexican elderberry (Sambucus mexicanus) and Western elderberry (Sambucus cereulus) grow well in Arizona – depending on your location.

Sambucus cerulea - Blue Elderberry 003 calflora ccnc

Western elderberry – Sambucus cerula – in the Sierras in southern California. Photo courtesy of CalFlora.

 

Low, Middle, and High Desert can grow Sambucus mexicanus, a plant that is generally more tree-like. High Desert, Cool Highlands, and Cold Mountains can grow the more shrubby Sambucus cereulus. All of us in the SW should avoid planting the blue-berried Sambucus canadensis, a high-water user native to “Back East,” – also it does not thrive in our alkaline soils.

Sambucus cerula Utah 2006

Western elderberry – Sambucus cerula – photo taken in Utah.

Planting & Care

Planting and care will be posted this week on my Gardening With Soule blog and link to it here. (when it goes up – Wednesday).

Sambucus_mexicana_2_fruit by SS

Mexican elderberry – Sambucus mexicana. Photo courtesy of Stan Shebs.

Harvest & Storage

You can harvest elder flowers and dry them for later use. Fresh flowers are high in sugar and make a nice wine or champagne.

Sambucus_canadensis_inflorescence_001

Elderberry flowers.

The most common use of elder is the berries. Harvest a wad of berries by cutting the stem below the cluster. Berries can be dried for later use or pressed for juice. (If you have a juice press, great.) The juice will last about two weeks under refrigeration.

Sambucus_mexicana_fruit

Mexican elderberry fruit. Photo courtesy of Mountain States Wholesale Nursery.

Most commonly the berries are made into a syrup. Heat them gently with water to soften the flesh. Strain out the seeds and pulp as you would to make jelly. Add honey or sugar, generally in the ratio of two parts juice to one part sweetener. You can store this in the refrigerator for two to three months, or further preserve by canning.

Jacqueline-Soule

Jacqueline Soule

Want to learn more? Look for my free lectures at your local Pima County Library branch, or at Tucson Festival of Books! After each event I will be signing copies of my books, including Southwest Fruit and Vegetable Gardening (Cool Springs Press).  Note this link will take you to Amazon.  If you buy my book I get a few pennies.
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

Categories: Beekeeping, Edible Flowers, Edible Landscape Plant, fruit, herbs, medicinal plant, Sonoran Native | Tags: , | Leave a comment

Refugees Glean Citrus Abundance

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Citrus season in Southern Arizona.

It’s high citrus season in the desert Southwest. Oranges and grapefruits and lemons, oh my! Many people in Tucson have trees that produce so abundantly that they can’t use it all and even have trouble giving it all away. (Witness bags of grapefruits in break rooms all over town).  There’s an answer to finding good homes for all the citrus.

It’s Carolyn today, here to tell you about a wonderful local organization. Iskashitaa Refugee Network is a volunteer group of locals and refuges who have been settled here who go out to homes and farms where they have been invited to harvest extra produce. Barbara Eiswerth founded Iskashitaa in 2003 as a way to not only help acclimate United Nations refugees who had been resettled in Tucson, but also to find a way to rescue and make use of some of the unharvested and unused fruit that goes to waste in Tucson.  The first group Eiswerth worked with was from Somalia. The warm comradery the women developed led to the name of the group. Iskashitaa means “working cooperatively together” in a Bantu language spoken in Somalia.

Gleaning has a centuries old history. The Economist recently ran a fascinating article on gleaning in Europe and described it as harvesting “the good and usable fruit of human activity; they have not been discarded, merely overlooked, or thought not worth bothering with.” The article is worth a look.

Harvesting citrus

The Bible advises landowners to support gleaners. In Deuteronomy, a sheaf forgotten in the field was to be left “for the stranger, for the fatherless and the widow”; and “When thou beatest thine olive tree, thou shalt not go over the boughs again.”

Each year 800 to 1200 refugees from more than twenty countries are resettled in Tucson, all of them forced by conflict to start a new life in the United States. Many of them were farmers in their native land. They understand plants, and they also have heritage recipes for cooking and preserving desert foods, many of which grew in their homelands.

Refugees harvest oranges from a tree a homeowner planted 40 years ago. There is more than he can use, so he called Iskashitaa.

The volunteers harvest a cumulative 100,000 pounds of vegetables and fruits including grapefruits, oranges, pomegranates, dates, mesquite pods, even desert berries—ninety different food items—all of which would have been discarded without their attention. “And still, it’s only the tip of the iceberg” Einsworth says

“U.N. refugees are challenged to become part of the society,” Eiswerth says. “Working with our American volunteers, they get to practice their English, develop job skills, and begin to feel part of the community.” It’s not only work, it’s a support network using the universal language of food. And it doesn’t go just one way. The refugees teach the Americans new and delicious ways to cook familiar desert foods. There make citrus jams, pickled garlic, date vinegar, and powered fruit seasonings. The products are available at Iskashitaa headquarters at 1406 E. Grant Road and at food fairs.

Some of the products produced by the volunteers and refugees.

Frequently, there is more food harvested than the refugee gleaners can use themselves. In that case, the extra produce is donated to other refugee families, the Community Food Bank, schools, and soup kitchens. With one in four Tucsonans suffering from food insecurity, the food always finds a welcome home.

Eiswerth sees this as a double positive. “The work is an opportunity for refugees to give back to the people of Tucson while also providing for their families,” she says.

Date Vinegar Salad Dressing

When there is lettuce in my garden in the winter, we have salad for lunch every day. When I add apples or pears to the lettuce (instead of tomatoes), I like to use a citrus dressing. This uses Iskashitaa’s wonderful date vinegar.

1/4 cup olive oil

1/4 cup Iskashitaa date vinegar

1/2 teaspoon mustard

juice of one orange

juice of one lemon

1 tablespoon honey (optional)

Put the olive oil in a small bowl. Whisk in the date vinegar and add the mustard to emulsify. Whisk in the juices and taste. If you want it sweeter, whisk in the honey.

 

 

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

Spiced Pecans

Jacqueline Soule here today with a flavorful treat for the holidays – or anytime.

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Different varieties of pecans have different colors, flavors, and plumpness.

We harvested and shelled the new crop of pecans, I went to tuck them away and found a jar from 2017.  While not “bad” exactly, they were no where near as flavorful and succulent as the 2018 crop.  Like all foods, over time flavor is lost.  Some people say this is because the life force (chi) is going out of the product.  If you purchase your nuts in the store, they warn you about this, and recommend refrigeration.

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So what to do with these older pecans? My holiday favorite – spiced pecans.  The recipe came to me from a fellow Horticulture Therapy docent at Tucson Botanical Garden, Lucy Weber.  They are incredibly easy to make, and way too easy to eat! I make them in the microwave.

Ingredients
2 cups nuts
2 tablespoons butter
2 teaspoons chili powder (your choice of how hot a variety to use)
1 teaspoon cinnamon
pinch of clove powder
2 teaspoons white sugar
½ teaspoon coarse salt

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1) Melt the butter in a broad, flat microwave dish, like a glass pie plate.

2) Add the nuts and stir to coat well with butter.

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3) Sprinkle on the chili powder, cinnamon, and pinch of clove, and stir to coat all nuts evenly.

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4) Microwave on high for 1 minute, remove, stir. Repeat once. What you are doing here is toasting the nuts. Depending on your microwave, and your nuts, 2 minutes might be enough, but you might need 2 and ½ minutes, or even 3. Keep your nose tuned, and if you smell scorching, stop! Tip them out of that hot dish ASAP to cool them quickly and stop the cooking.

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Discard any burned nuts. Lessen cooking time on your next batch.

5) When you remove the nuts from the microwave, sprinkle with white sugar and coarse salt and stir in.

6) Cool before storing.

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Use our “search” bar to find other ways of using pecans, like Amy’s Mole Pecan Crackers and Goat Cheese!

 

 

JAS avatarVisit my gardening website to learn how to grow pecans, or look for my free lectures at your local Pima County Library branch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will sell and sign copies of my books, including Southwest Fruit and Vegetable Gardening (Cool Springs Press, $23), a book that includes pecan varieties for our area. Note: the book link is an Amazon affiliate link and will take you there.  We will get a few pennies for your purchase.
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos © Jacqueline A. Soule and they may not be used.

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

Arroz Verde with Sweet Potato Greens

Happy autumn! Amy here, wanting to make arroz verde to go with beans my friend made. But the summer amaranth greens are too mature and the winter greens aren’t ready to harvest. My new favorite vegetable the past few weeks is sweet potato vines. Mild and tender, and not at all bitter. I had some cooked in Asian food, but I’d never grown or cooked them myself. A couple cuttings turned into a large planter full in no time! I’ll report back if I ever get any edible sweet potato tubers…

To make the dish, I started with cilantro stems that would otherwise go to waste, onion, green chile, and the sweet potato leaves plucked from the vines.

I roasted the chile and let it cool as it sweated it in a covered container. Then I peeled, seeded and chopped it.

Then cilantro stems, onion and a handful of sweet potato leaves went in the blender with the amount of water needed to cook a cup of rice (The volume of water varies by variety of rice.) The chile can go in the blender, but opted to leave it coarse. Actually, it could all be coarsely chopped instead of blended.

The green slurry went into a dish to simmer with the chile, salt and some Mano Y Metate Mole Verde powder.

While that heated, I browned the rice in olive oil. For me, the trick is to keep from stirring it too often, so it gets some nice dark spots. I spooned the browned rice into the green liquid, covered and simmered on very low heat.

Once the rice was tender and the liquid absorbed, I added some chopped sweet potato greens sauted with onion and garlic and folded all together.

 Enjoy with beans.

Categories: Cooking, Edible Landscape Plant, Gardening, heirloom beans, herbs, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 2 Comments

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