Southwest Food

Mole Dulce Latte and Hot Chocolate

Hello all, Amy here on bright, cold day. My friends at EXO Coffee make Mole Dulce Lattes, and they are amazing. They discovered Mano Y Metate mole, developed the recipe, and only later did we meet!

I can’t make coffee like that, but I wanted to make a hot drink for myself at home. So I decided to try Mole Dulce Hot Chocolate.

I started with half a tin of Mano Y Metate Mole Dulce powder (about 1 oz). In a dry pan I toasted it over low heat, stirring constantly until it got a shade darker and I started to smell the spices and cough just a bit from the chile. You can see oil from the almonds and the melting chocolate on the wooden spoon.

Then I added one cup of water and simmered for about 15 to 20 minutes.

Mole Dulce powder is made with A LOT of chocolate.  I use Xocolatl, a handmade Oaxacan drinking chocolate imported by a sweet Tucson family and available seasonally at the Rillito Farmers’ Market and online. (Tell the young salesperson Isaac we sent you.) The only ingredients in Xocolatl are cacao beans from Chiapas (60%), cane sugar, Mexican/Ceylon cinnamon and almonds. It is wonderful eaten straight, where you’ll notice its coarse ground texture, formerly found in chocolates like Ibarra, before they changed their recipe. Xocolatl also comes in 70%.

I melted 6 small sticks (about 125g) of Xocolatl Classic into the pan, making a glossy chocolate sauce, with some suspended solids from the mole and chocolate giving it interesting texture.

Then I added 4 cups of milk from Danzeisen Dairy from Laveen, Arizona. When I was a kid, my mom would buy raw milk with a cream layer in bottles like these from a drive through milk store. What the milks then and now do have in common are freshness, lower ‘food miles’ (less transportation fuel from farm to consumer), and returnable bottles with a deposit. Plus, the bottles are so pretty!

Now, for the frothy topping. The saying goes that as much work as someone put into the foam layer on the top of your chocolate mug, that’s how much they love you. I heard you could get this by pouring from one container into another from as high as you can, but I found this is messy, possibly dangerous and disappointing.

But there’s a tool designed for this purpose. My grandmother had a molinillo just like this.

However, she didn’t let us use it, just like the fancy dishes, the living room, or anything else that grandkids would certainly ruin or break. These are now available at big Mexican grocery stores, and are so fun to use! They have free-spinning rings and holes which act like wires on a whisk. (Of course, a metal whisk works at least as well.) To use a molinillo, put the handle between your palms, rolling back and forth to spin it in the liquid. Yes, this is when you sing the cho-co-la-te song, singing and spinning as fast as you can! Then sit and savor your warm, frothy, sweet, spicy, rich cup slowly.

 

 

Categories: Cooking, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 2 Comments

Celebrate Seasons

Jacqueline Soule here, busy in the hustle and bustle of the holidays, getting baskets of garden goodies ready for gifting.  Many of the topics we Savor Sister have discussed over the years are finding their way into those baskets.

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Some of the topics I featured in the last twelve months that are great for gifts:
* lemon cordial – December 2016
* pomegranate (made into jelly) – January 2017
* seeds (some used as herbs) – March 2017
* lemon pickle – April 2017
* turmeric root (chopped and dried) – June 2017
* sunflower (dried heads for friends with birds) July 2017

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All of these gifts from your Southwest garden require planning ahead.  Harvesting, drying, preserving the bounty of the earth takes time and effort at the time that the bounty is offered.  Sharing the bounty is – in so many ways – the entire point of this season, no matter what religion or non-religion you embrace.

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As the solar year cycles through, the days get shorter and shorter, the darkness of night gets longer and deeper, until, on one specific day, the days start getting longer again, and darkness decreases.  We humans now living with artificial light may miss the point of just how tremendous this turning back the dark is.

 

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To celebrate this season of renewed light we give gifts that were generated by light! Solar light that is – light that shines down on the earth, ripening the grain so we can make flour, ripening the cane so we can make sugar, growing the trees for cinnamon and cloves, causing the flowers that grow into vanilla beans, and then we combine them in many tasty ways.

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We would not be here, nor have any gifts to give, without the bounty of the earth and sun.  Even if you give gifts made of plastic and metal, the plastic comes originally from plants, and metal came up out of the earth.  Points to ponder as the sun cycle continues and the days grow longer once again.

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However you celebrate the season, I wish you joy and peace and bounty in the year ahead.

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JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).
© 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 may not be used.  Some photos in this post are courtesy of Pixabay.

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, herbs, Kino herb, Sonoran herb, Southwest Food | Tags: , , , , , , , , , , | 1 Comment

Sweet New Ideas for the honorable old Sweet-lime

Surprisingly aromatic and gracefully sweet despite its continued green, the heirloom Mexican Sweet Lime is ready to harvest at Mission Garden. This ancient and honorable citrus was brought to Tucson by the Padres and is a proven producer in our desert kitchen-gardens and orchards. Note the characteristic “nipple” on the base of the fruit which distinguishes it from other citrus.  (photos by MABurgess)

Boughs are hanging heavy with fruit in the Mission Garden’s living history orchard at the foot of A-Mountain!  With chilly nights at last descending upon us, it is time for all of us in low desert country to harvest citrus for the holidays.  The heirloom SWEET-LIME, brought by Father Kino to the Pimeria Alta more than 3 centuries ago, is a living, lasting gift to us, conserved and propagated now by ethnobotanist Jesus Garcia of the Arizona-Sonora Desert Museum and the Kino Mission Fruit-tree Project.

Citrus time again in Baja Arizona! I’ve harvested Meyer Lemon, Mexican lime, and tangerine from my trees, and I hope to buy an heirloom sweet-lime from Mission Garden to plant in mi huertita–my mini-orchard.

Tia Marta here, wanting so much to share this amazinging sweet-lime with you–and doggone technology has not caught up with my wish to have you just scratch and sniff it right now!  (When will techno-dudes ever perfect the digital transmission of olfactory joys?).   For the time being you will just have to visit the Community Food Bank booth at Thursday’s Santa Cruz Farmers’ Market, or come in person to visit the Mission Garden any Saturday 10am-2pm (within the adobe wall off S.Grande Ave.  See http://www.tucsonsbirthplace.org for directions.)

Mexican sweet-limes –sliced and ready to eat– There is NO puckering up with THESE limes; their gentle sweetness and bouquet will thrill your tastebuds! (And note gladly: the seeds are small and few.)

It’s easy to juice sweet-limes in a manual squeezer.

Ideas for sweet-lime juice:  Amazing what baby-boomers are getting rid of these days.  I found a manual juicer at a yard sale which is perfect for citrus halves and even for sections of pomegranate.

With sweet-lime juice you can wax creative.  For a festive punch, try it mixed with prickly pear juice that you have saved frozen from your August harvest.  Or, for more colorful punches, mix sweet-lime juice with grenadine, or your home-squoze pomegranate juice, or jamaica tea.  It also tastes great with mango.  Another admired Tucson ethnobotanist, Dr Letitia McCune, (www.botanydoc.com) is an expert in cherry nutrition so of course I had to try sweet-lime with tart cherry.  Yum!

Sweet-lime juice and tart cherry punch–a glass full of flavor and colorful cheer for the holidays!

Here are more ideas for sliced or diced sweet-lime fruit:

Sweet-lime, sweet sliced tomato, and rosemary Garni, topped with pine nuts and drizzled with olive oil.

Peeled and diced sweet-lime fruit makes an incomparable aromatic addition to a fruit salad. Here sweet-lime chunks are tossed with sliced red grapes and bananas, dressed with chia seed and agave nectar.

No need to throw away these fragrant sweet-lime rinds! Everything has a use.

Crytallized sweet-lime and tangerine rinds make a marvelous home-made holiday candy.

SWEET-LIME CANDY RECIPE:  For a simple-to-make holiday treat of sweet-lime and other citrus rinds, boil sweet-lime rinds for 5-10 minutes to denature some bitter oils, drain completely, add equivalent amount of organic sugar (i.e. if you have 2 cups of sliced rinds then add 2 cups of sugar).  Do not add ANY liquid.  In saucepan, cook on medium heat until a thick syrup forms (at the hard-ball stage).  With tongs, remove each syrup-coated slice and place to dry and harden on a cookie sheet or waxed paper.  Each will crystallize into a crunchy piece of aromatic candy to excite both the youthful and mature palette.

AN EVEN BETTER SERVING SUGGESTION:  (Ah-hah!–You have already thought of this!)  “Enhance” your punch into a fabulous SWEET-LIME MARGARITA by adding a jigger of your favorite local Bacanora, Sotol or mescal spirits to your sweet-lime punch.  Then pow!!–taste that “nutrition”!  If you happen to add prickly pear juice, you even have a built-in hangover helper.  Happiest holiday wishes to all!  Wassail wassail as we hail the heirlooms!

(All photos by the author, copyright 2017)

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

Roasted Veggies with a hint of Pipian

Happy Thanksgiving week! Amy here, planning the menu with the cooking team, which is pretty much everyone in our family. It’s fun to mix it up and offer something interesting for the big meal, but it can’t stray too far… on Thursday.

A few years ago my sister and I spiced the veggies with a dusting with Mano Y Metate Pipian Picante powder and a splash of Alfonso olive oil before going into the screaming hot oven.

This was a Tucson CSA mix of small Red La Soda potatoes, Glendale Gold onions, a Beauregard Sweet Potato and cubes of this unknown winter squash. If I had carrots or mild turnips, I would have added them, too.

Pipian Picante is medium spicy, but for a mild dish, use Pipain Rojo. The two Pipian are nearly the same recipe, but Pipain Rojo is made with Santa Cruz Mild Chile from Tumacacori, Arizona, while Pipian Picante uses Santa Cruz Hot Chile. This chile is fruity and flavorful. It’s bright red in color and the flavor matches the color. Of all the varieties of mole powder that I make, these two are the only ones that use only one type of chile, because this chile is special enough to stand on its own. By the way, if you’re looking for a fun road trip to take out of town guests, the little Santa Cruz Chili and Spice Sore is fun and right across from the mission.

Both Pipian Rojo and Pipian Picante are made with lots of pepitas, or pumkin seeds, along with almonds and a few sesame seeds. It also features plenty of coriander (cilantro) seeds and canela, the soft, easy to break sticks of Ceylon cinnamon.

Sweet cinnamon, sweet chile, and evaporated cane juice in the Pipian go great with the beautiful winter squash that usually looks sweeter than it is. And the kick in the chile is great on the sweet onion and sweet potato. The finished dish is unquestionably savory and spicy. I hope you like it as much as we do. Add a sprig of rosemary from the garden if you have it, just for fun.

 

Now, for Friday after Thanksgiving, I recommend Enmoladas with Turkey. These are enchiladas made with mole instead of just chile. Please forgive the candlelit photo, but this is all I could take before it was devoured! For the recipe, go to my very first post on this blog, and substitute leftover turkey for the amaranth greens filling.

Thank you to my family that helped me sell mole at the Desert Botanical Garden and Tohono Chul, and my friends that helped me fill and label tins to prepare for the events. Mil Gracias.

Categories: Cooking, Edible Landscape Plant, heirloom crops, Heirloom pumpkins & squashes, herbs, Kino herb, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

So Many Pumpkins…So Little Time!

Tohono O’odham Ha:l “TO pumpkin” –a striped cushaw winter squashes with their corky peduncle attachments–and bright orange Tarahumara pumpkins (a NativeSeeds/SEARCH harvest) MABurgess photo

Pumpkin-bashing may be fantastic sport after Halloween, and indeed it can create great compost with the right follow-through, but I’m in the camp of those waste-not-want-not folks who enjoy pumpkins and squashes for their wholesome flavors and vibrant nutrition (not to mention their esthetic colors and sculptural forms–see last month’s post).  Tia Marta here, delighting in the diversity of our Southwestern heirloom pumpkins and sharing some diverse ways to enjoy them.

An assortment of Dineh Hubbard-type pumpkins from a Navajo community in northeastern Arizona (MABurgess photo)

The so-called “Magdalena Big Cheese squash” from Sonora, shaped like an ancestral jackolantern, has a glorious color inside and great flavor, here pictured at Mission Garden grown from NativeSeeds/SEARCH seed. (MABurgess photo)

Pumpkins are easy and fun to grow over the summer if you have a nice sunny space where the vines can sprawl, a little plot of good deep soil for the roots, and consistent water.

[Do you think that the word squash has a bad rap?  You’ll notice that I prefer to use the word pumpkin for many of the squash group within the Cucurbit family that mature with a harder shell and an be saved for longer periods.]  Pumpkins can actually take many forms–not just the carve-able Halloween type.  I think of squash as the early, thin-skinned stage of several different pumpkin relatives in the Cucurbitaceae family.  There are four different species of pumpkins that Southwestern Native People have created into a diversity of successfully adapted crops over the centuries.  You can plant seed of all 4 species in one garden as they will not easily cross-pollinate.   Dig into the NativeSeeds/SEARCH website http://www.nativeseeds.org to explore the wide realm of Southwest indigenous squashes.

Three different pumpkin lineages–the light green “Mayo Blusher”(Cucurbita maxima), the striped “TO ha:l” (C. argyrosperma), and golden-orange “Magdalena Big Cheese” (C.moschata). Surprisingly, they can all be grown together and remain pure because the different species will not easily cross.

Now for the fun of “internalizing” these colorful and nutritious foods–  Look what happens when you open one up!

Rich orange betacarotenes of Mayo Blusher pumpkin can brighten many a meal– and a nutrition panel!  After de-seeding you can roast a half pumpkin turned open-side-down in the oven or solar oven.  Served with melted butter, there isn’t anything finer nor simpler to prepare!  (MABurgess photo)

My Tohono O’odham teacher and mentor Juanita Ahil told how, when she was young, her family would take a whole TO ha:l on long trips in their wagon.  When they rested the horses they’d make a fire, roast the ha:l whole on the coals, and when done cut and serve chunks in the shell communally with the family.  That was dinner–easy, packable, nutritious, sumptuous, no mess to clean up, just toss the shell.

Winter Pumpkin stir-fry–Skin and dice fresh Mayo Blusher (or any hefty heirloom winter squash) into chunks to stir-fry with onion or garlic. Enjoy as is, or add herbs and other veggies as desired. Don’t be hesitant to even try adding curry to this stir-fry for a healthy pizzaz.  Yum!  (MABurgess photo)

A delectable one-dish meal with stir-fry pumpkin:  Mayo Blusher turkey-skillet–the perfect way to use turkey left-overs!  You can use TO Ha:l, Magdalena Big Cheese, Dineh pumpkin, or any other winter squash (or other meats). to achieve flavor-filled variations on this wonderful dish. (MABurgess photo)

Carrying the stir-fry of heirloom pumpkin to the next level, try it in a stir-fry one-dish meal with meat.  Here I have sautéed ground turkey before adding it to the Mayo Blusher and onion stir-fry.  Add fresh diced green peppers or diced I’itoi’s onions for color and flavor–or if you have a picante palate, dice a jalapeño into the entire dish, gradually testing it to your own level of “heat.”  This is an innovative use of left-over turkey a few days after Thanksgiving.

With roasted or steamed Mayo Blusher (or other pumpkin heirloom) you can make a slightly sweet dish pleasing to a younger palate.  Add agave nectar to taste, pine nuts and/or pumpkin seeds to add crunchy texture.  (MABurgess photo)

After steaming or roasting your pumpkin (here I”ve used Mayo Blusher again as we had a bumper crop), add 1 cup of mashed pumpkin as a substitute for the wet ingredients in any coffeecake recipe. It will add flavor, color, and nutrition.  (MABurgess photo)

Many hard-shelled winter squashes/pumpkins have the helpful attribute of storability without refrigeration.  I kept a whole Tohono O’odham Ha:l in the shade of my back porch all winter long until March when I cooked it up.  Its weight was getting lighter but it had lost no flavor!  Steamed or roasted pumpkin leftovers can be stored frozen ready for quick defrosting, a more effective use of space than storing whole pumpkins.

Shiny Mayo Blusher (Cucurbita maxima)  seeds washed, dried, ready to save for planting–or to roast as a healthy snack

Tohono O’odham Ha:l seed saved from a pumpkin, cleaned & saved for summer planting or winter snacking

Honoring those ancient Southwestern farmers through the ages (and those who still grow traditional squashes and pumpkins), let’s rejoice in their agricultural creativity and plant a seed next summer.  Meanwhile, with heirlooms from farmers’ markets, we can reap the benefits of their beautiful culinary contributions.  Enjoy a pumpkin served in new and delightful ways this holiday season!

 

 

 

Categories: Cooking, Gardening, Heirloom pumpkins & squashes, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , | 1 Comment

Easy to Grow – Caraway

Jacqueline Soule (Gardening with Soule in the land of El Sol) this week to share a wonderful plant to raise this winter.

Caraway has a long history of use as both a culinary and medicinal plant. Evidence of the seed has been found among Mesolithic (middle stone age) food remains, indicating that it has been used by humans for over 10,000 years. Caraway is also mentioned in the Ebers Papyrus, an Egyptian medicinal manuscript from 1500 B.C.E. Caraway was used in Roman cooking, and Olde English cooking as well, since it is listed in the “Form of Curry,” a cookbook written by Richard the II’s cook in 1390 C.E.

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The entire caraway plant is useful. Leaves, roots, flowers, and seed are all edible. As a spice, primarily the seed is used; by Austrians in beef dishes; by Germans to season pork; by Hungarians in goulash; and by Swedes and Norwegians to flavor their bread. Caraway seed is also tasty in eggs, cheeses, baked goods, pastries, fish dishes, or with many types of steamed vegetables, in pickles, or in fruit dishes such as compote, apple sauce, or some chutneys. I mix caraway seed or leaves with tofu and stir-fry for a pleasantly different flavor. Others use the leaves raw in either green or fruit salads, or in soups and stews. The roots may be eaten raw, steamed, or added to soups and stews.

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With all these wonderful uses of the plant, you may wonder if caraway will grow in the southwest. The answer is a resounding yes! Start caraway seeds in October in your winter garden. Or plant the seedlings any month without a freeze. If you intend to harvest the roots, be sure that you keep the soil evenly moist throughout the season, otherwise they can be bitter. Caraway can be grown in the yard, in the oasis area of a xeriscape. It also does well in containers at least two feet deep.

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Ethnomedicinally, caraway is used to promote digestion, stimulate the appetite, and relieve cases of diarrhea. In most cases it is prepared as an infusion, and has a slightly sweetish taste to it. There is no known indication of toxicity, but all plants contain defensive compounds to deter pests, thus it is best consumed in small doses. People with food allergies to other members of the carrot family, such as dill or cilantro, should also avoid caraway.

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Caraway is easily grown, a prolific seed producer, and a delicious addition many dishes. Adding some caraway to your garden or yard is a green action. It will reduce, at least a little bit, importation of caraway seed from eastern Europe, the principle growers. It can also add a wonderful new flavor dimension to your food.

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JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).
© 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 courtesy of Pixabay.

Categories: Beekeeping, dye plant, Edible Landscape Plant, Gardening, herbs, Kino herb, medicinal plant, Mexican Food, Southwest Food | Tags: , , , , | 2 Comments

Mole Roasted Garbanzos

Hello, Amy here, sharing an EASY, tasty and very satisfying recipe. My sister Laura made and photographed these, so THANK YOU to her!

Garbanzos have always been a favorite. They are a fun plant in the winter garden in the low desert. Tucson CSA occasionally has them in the shares as well. To start this recipe from dried garbanzos, just soak and cook as normal in the slow cooker, pressure cooker, solar oven or on the stove. However, my sister started with canned beans. So easy! Just rinse and drain thoroughly.

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Laura put the garbanzos on a cookie sheet with a splash of olive oil. Then she sprinkled them liberally with Mano Y Metate Pipian Picante and a dash of salt. Because she likes heat, she also used black pepper and crushed red chile!

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She put the cookie sheet in a screaming hot oven, like 450 degrees! and watched them very carefully so the spices did not burn.

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When they’re crunchy, they’re done!

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They do not keep their crunch the next day, so eat soon after they are cool. Sprinkle on a salad or nibble them plain as a snack. Enjoy!

Categories: Cooking, heirloom beans, heirloom crops, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , | Leave a comment

Wild Satisfaction: A Simple Sandia (Watermelon)-Pomegranate Margarita; (and for the Intrepid Sipper, Chiltepin)

 

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Savor Sister Linda here on this beautiful, lightly drizzling, evening in the Old Pueblo. It is nearly time for the Wild Chile harvest in the mountains in Sonora. The rains have brought life back to the very parched land. I have to admit that I had begun to loose faith that it would ever rain, even though I am generally friendly with cycles in life and seasons.  It is so hard to watch the land get so dry that even it shows it’s ribs;  and not just the hoofed creatures that depend upon it.  Now,  because of all the reconditioning and regenerating brought by the rains, we’ll soon be harvesting chiltepin.  I’ll be be musing and meandering in this blog about the rare Wild Chiles,  and how they are harvested, dried, and used – and likely about how darned transformative it is to simply be in their midst. Today I am in the mood for something simple and satisfying to kick off the season. I look around my kitchen at the red, ripe fruits of late summer/early fall and have decided to craft an adult beverage. And because I always have chiltepin on hand, I added it to the mix of ingredients as well.

I am not at all sure how smart it is to write after sampling a few versions of this Sandia Margarita, but here goes. This Recipe is for 2 people and served in smallish glasses. It takes about five minutes to prepare.

Combine the follow ingredients:
1 cup fresh watermelon
2 Tablespoons fresh pomegranates
Juice of one fresh lime – or two if you like lime flavor.
1.5 OZ Tequila Silver (this amount is a starter amount – wax and wane as you desire. Use good quality tequila, you’ll feel better in the morning)
1 chiltepin
Blend, and blend it well.  Otherwise you’ll have glumps of sandia/watermelon which is distracting; and the seeds of pomegranate will stick in your teeth. Instead: blend it all until satisfyingly smooth. 
Put into beautiful glass and garnish as you would like. I garnished one glass with just pomegranate seeds. Another with Pomegranate and one crushed chiltepin on top.
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Natures Beauty ….

 

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Scoop put one cups worth of watermelon …

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…. place watermelon in blender.

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Add 2 Tablespoons of pomegranate seeds and juice of one fresh lime.

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1.5 Silver Tequila. 

 

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Blend and Garnish as you would like; pomegranate seeds add color and a nice crunch.

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Add one crushed chiltepin for a surprisingly satisfying “heat”  that  balances out the cooling property of the watermelon.

 

Categories: Edible Landscape Plant, fruit, Gardening, Mexican Food, Sonoran Native, Southwest Food | Tags: | Leave a comment

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Blessed Monsoon Weeds!

Yikes–look what has happened all around us!

Verdulagas — purslane — exploding in the garden. (photo by ChadBorseth, NativeSeedsSEARCH store mgr.)

With our recent record-breaking rainfall in Baja Arizona, weeds continue to go rampant. Now, what to do with them? Tah-dah–Eat them before they eat up all your garden space!

Tia Marta here—admitting I actually don’t believe in weeds at all—Weeds are gifts to be used, relished gastronomically and nutritionally, admired as amazing strategists,… appreciated!  Weeds are much-maligned plants with a different way of surviving than our regular “garden variety” plant.  They know genetically how to hustle to “make hay while the sun shines.”  So if you need to deal with a bounty of weeds coming on like gang-busters in your garden or nearby in the desert, I’d like to share some fun ways to consume and internalize them.  If we are what we eat, perhaps their “energies” may be a form of speed on some ethereal plane.

Fresh young quelites  (Amaranthus palmeri), aka pigweed and carelessweed, popping up with summer rains–ready to pick!  (MABurgess photo)

Quelite, weed of many names– careless weed, pigweed, Amaranthus palmeri, known as “rain spinach” or Juhukia i:wagi to the Tohono O’odham–is popping up in great green swaths wherever rainwater has pooled. It grows faster than one can imagine. The scourge of cotton farmers, it is, on the flip side, a positive boon to traditional harvesters—Native, Hispanic, African or Asian. As climate change digs its teeth into desert environments, our native Amaranth “weed” holds great potential as a rapid-responder “dry-land” crop for the future.

When flower stalks of Amaranthus palmeri emerge, leaves toughen. Be sure to harvest only the tender leaves. (MABurgess photo)

Mature, drying Amaranthus palmeri image taken at Mission Garden. The seedhead is spiny but contains nutritious seeds! (MABurgess photo)

The nutrition of Amaranth, our rain spinach, is way up at the top of the chart. Consider that 100g of young shoots provides 42 calories packed with 3-4 grams of protein, 3mg iron, and 4-11 mg of available calcium.

If your Amaranth patch matures faster than your harvesting schedule allows, don’t fret–all is not lost. As long as there are soft, non-fibrous leaves to pick, they are fair game for steaming or stir-frying as greens or quelites. Later, when the arching spike of spiny seed capsules matures and dries, you can harvest seeds (carefully with gloves) and winnow the tiny grains in the breeze. THEY are fabulously nutritious too. Amaranth seed is 15-18% protein—far higher than most cereals. They can be cooked as hot cereal or ground into flour– full of healthy, gluten-free carbs and fiber. Amaranth weed seed baked into bread adds a pleasing and healthy crunch. If you want quantity and lack patience to harvest wild carelessweed, the NativeSeedsSEARCH store, 3061 N Campbell Ave, Tucson, has grain-amaranth for cooking or milling, also popped amaranth for adding to baked goods or confections for Dia de Los Muertos. [More to come on that topic in early November.]

Caution:  Here’s a trick plant that may look like Amaranth but it is a perennial that leafs out with summer rains, especially in the Tucson Mtns area–Ambrosia cordifolia–not good for eating–better for soil stabilization. (MABurgess photo)

Delicious and healthy grain amaranth and popped amaranth, available at the NativeSeedsSEARCH store for cooking.

Another “weed” that is probably at this very minute creating mats of green in your garden is verdulaga. Traditional Tohono O’odham know it as ku’ukpulk, and some gardeners refer to the same puffy-leafed ground-sprawler as purslane (Portulaca oleracea). It can be added fresh to any salad for a juicy, succulent texture and tang. And check the nutrients, especially if your body needs available calcium. Every 100g (a little less than ½ cup) of verdulagas provides 0.3mg iron, 19mg calcium, high omega-3-fatty acids and lots of vitamins A&C. Rinse your verdulagas in a bowl of water, then toss the water back in the garden where the many teensy seeds that have dropped to the bottom can go for a “second round.”

Caution:  Another “trick plant” is this purslane- look-alike called “horse purslane”-Trianthema portulacastrum. It will taste a little soapy if you try it. (MABurgess photo)

Picked and washed true verdulaga/purslane, ready to make into pesto (MABurgess photo)

Here is an idea for Monsoon Pesto made with tasty weeds! Pestos of course can be made with almost any greens—e.g. with kale in the winter—so why not use what Nature provides locally and now?  Both amaranth or verdulaga can be used in your favorite pesto recipe for a healthy and tasty Southwest vacation from basil. [A word of caution: If you harvest from the wild, be sure to collect at least 50 feet from a roadway, or upstream from any road along an arroyo. Know your plants when harvesting!]

 

Here is a SUPER-NUTRITIOUS SONORAN DESERT MONSOON-WEED-PESTO RECIPE:

Ingredients:
2+ cups well-packed, fresh, washed Amaranth or Purslane greens
2-3 cloves heirloom garlic
¼ cup pinyones shelled (pine nuts), or any other fresh nutmeats, or soft seeds such as pepitas (pumpkin seeds)
2/3 cup cold-pressed extra-virgin olive oil
sea salt or ancient Utah salt, and ground pepper, to taste (all optional)
½ cup grated Parmesan or Pecorino cheese

Directions:
In a food processor, combine wild weed greens (Amaranth or verdulaga), garlic, and pinyones, and process on the  “pulse” setting until finely chopped.
With processor running, slowly drizzle in the olive oil until the texture is smooth and fine.
Add the cheese and pulse briefly just to combine ingredients.
Taste, then season with salt and pepper as needed. (It may not need any.) Give one last pulse after seasoning.
(Pesto can be stored in frig or freezer.)
Serve on crackers with cream-cheese, in pasta, on pizza made with local white Sonora wheat flour for another local twist, or simply spread on good bread for a fantastic snack, as seen below!

Monsoon Weed Pestos–The top row is Purslane Pesto with Pine Nuts. The darker green is “Pigweed & Pepita Pesto” made with pumpkin seeds–(here served on harvest seed bread squares)–Both Weed Pestos are SO delicious (MABurgess photo)

As you taste either of these nutritious weed pestos with eyes closed, you can SAVOR the wild Southwest bouncing back into its burgeoning monsoon mode and relish the desert’s rhythms. This is Tia Marta’s wish for you– Happy weeding and eating your way through monsoon season!

Amaranthus palmeri seedheads growing too tall for a selfie –but soon ready to harvest for seed

(You can read about Winter/Spring Weeds in my blog from February 14, 2014. Interestingly, the weeds that flourish with our Sonoran Desert summer rains in the heat are totally different from the species that sprout in winter with cool/wet conditions here. The metabolism of winter vs. summer weeds involves totally different biochemical strategies—tho’ they are all similarly nutritious.)

 

 

Categories: Cooking, Edible Landscape Plant, Gardening, heirloom crops, heirloom grains, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , | Leave a comment

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