Waxing On Honey Comb

Aunt Linda Here: writing to you on a rainy Thursday morning.

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This morning I am watching Santa’s cap go up in flames. The heat is nearing his face, now, poor thing. He does not look happy. The Buddha on the other hand, appears downright enLightened. On this rare rainy morning in the desert South West, the smell of rain is merging with the aroma of melting bees wax. The impact is enchanting.

The color of wax in a hive changes as the season progresses. In last month’s post, we delighted in how different nectars and pollens produce different colors and flavors of honey. So do they affect the colors and scents of the wax itself.

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Honey Bees are the only creatures, that I know of, that build their homes from substance secreted by their own bodies. Solitary bees, wasps, and other relatives dig ground nests, collect mud and create mud nests, paper nests, bore into wood. In contrast, the honey bee “draws” comb using wax flakes secreted from their own bodies. What fascinates me is that they will INVOLUNTARILY secret wax flakes when there is a need for it.  One of the great delights of my life is watching the bees pass along these flakes to one another in a process called “chaining”. It is like the old toy “A Barrel of Monkey’s” where the plastic monkey’s arms entwine as they hang together.  As the build comb, honey bees link up in a similar way, as they pass a wax flake at a time, all while directing heat  to make the wax more malleable.

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This comb functions as the skeleton of the hive, in that it provides structure. It is also a pantry for the honey and nectar stores. It is a nursery, for the brood. It also functions as a kind of liver. Beeswax absorbs and holds oil- and fat-soluble toxins, which are, sadly, all too prevalent in today’s environment. These toxins can build up, especially in hives near monoculture farmland (now often more polluted than cities because of our agricultural practices) and in hives in which the beekeeper treats bees to deal with mites etc. The wax can literally become toxic for the bees!  Ironically, these days it is the small scale bee keeper, even within cities, that have the purest wax both for the bees, as well as for lip balms salves etc.

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Throughout history, humans have used beeswax in surprising variety of ways.  In addition to candle and salve making, the use of beeswax has been used in both honorable and quirky ways:  encaustic painting, mustache wax, use in dread locks, accordion making, bullet casting, embalming (last two are used probably in that order!) furniture polish, wood waxing , glass etching, crayons, candy making, basket making, ear candles, blacksmithing. I could wax on and on about all the different uses of beeswax. And have begun writing and crafting several recipes for this post using beeswax – from a DIY Lip balm to a Beeswax Furniture Polish, a Wax Varnish, even a Grafting Wax for horticultural grafting, even a  ax furniture “filler” . The possibilities for practical utilities using beeswax are seemingly endless.

In the end, though, I settled on candle making once again. Mostly because it smells so darn good. And it is satisfying to light a candle in these days approaching the winter solstice.

RECIPE : (in the quantities that you choose) Candle making is a kind of process where we find our own way … at least it was that way for me.

A few rules of thumb:

*Have a dedicated just-for-wax melting pot. Melt wax on low heat (or use a crock pot on “low” setting) as you would chocolate, and do not let it boil nor even smoke.

*When you are “threading”  your candle mold, ( I use rolls of wick #2/0) leave the wick uncut. That way as you release the candle from the mold, you pull the fresh wick up through the mold for the next pour.

*Pour the wax slowly for a better result.

*Organic beeswax – (you want to breath in the great “ions” that beeswax produces, and not the toxins from a more polluted wax.

*Candle molds ( check out bee keeping supply companies such as Brushy Mountain, or Dadant, or simply google “candle making  supplies” or “candle molds”). Make sure you buy molds for wax, and not for food. I have found my most interesting molds in quirky google searches. Molds can be pricy; I buy one new one a year. Once you get versed in the craft, you’ll find yourself experimenting with all sorts of things. Yuo can make sand caste molds … you can pour wax into tea cups from thrift stores … and of course you can relish in the simplicity of Hand-Dipped Beeswax Canldles and skip the whole mold thing completely. Use your creativity as your guide.

*Wicks (beeswax requires wicks are #2/0; or ask the person you are buying from for advice.)

*A large needle to thread the molds with (this is a must and you can get them from candle making suppliers; you just need one and it will last a lifetime)

A mold release spray to help the wax candle separate from the mold once it has cooled.

TIPS: Melt your wax slowly

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Pour your wax into the molds … slowly for a smooth result, and allow the wax to cool. This depends on the mass of the candle and the ambient temperature.

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Beeswax Candles are beautiful. Their smell is enlivening. They make great presents. Making them is a great project for any age.

They light the dark.

They are also a great lessons in the nature of change.  From the pristine new candles above, to the fully burned Buddha candle below. The real Buddha found part of his enlightenment in making friends with the nature of change and cycles and impermanence.  Here is his candle version, left hand still visible in the photo, filled with rain water and mesquite leaves from today’s rain.

I will likely rinse him off,  and put this version of him back in the wax pot to melt down for the next round of pouring candles. The cycles continue.

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Versatile Tomatillo Salsa

Salsa Verde is the perfect addition to a tostada.

Salsa Verde is the perfect addition to a tostada.

When I was interviewing chefs for my book The New Southwest Cookbook back in 2005, tomatillos were the vegetable du jour — every chef had them on the menu, usually “blackened” or roasted to heighten the flavor.  I gained new respect for how versatile they are.

I planted six tomatillo plants in August and hoped for a plentiful harvest, I even dreamed about making enough green salsa to can or freeze. Alas, my homegrown tomatillos were so tiny they weren’t worth the trouble and I ended up buying tomatillos grown by a farmer who had a better technique.

My homegrown tomatillos next to commercial

My homegrown tomatillos next to commercial

In Mexico the tomatillo is called tomate verde, which means “green tomato.” However, tomatillos are not just small, underripe tomatoes, but a distinct vegetable in their own right. Tomatillos are the size of an apricot and covered with a papery husk. They are meatier and less juicy inside than a tomato.  Tomatillos are an essential part of Mexican cuisine and have been since the Aztecs domesticated them. Most tomatillos are harvested slightly underripe when then have a tart, slightly lemony flavor that adds zip to salsas.  As they fully ripen they turn more golden and become sweeter.

Tomatillos are the main ingredient in the classic salsa verde which includes tomatillos, sliced green onions, green chiles of some variety, garlic and cilantro.  Salsa verde can be served raw or very lightly cooked. Of course, you can always put your own spin on salsa verde by using the herbs you have fresh in your garden.

To prepare tomatillos, remove the husk and rinse off the stickly substance on the skin. Rub them with a little oil and then put them under the broiler until they are soft and just slightly brown.

Roast the tomatillos until soft.

Roast the tomatillos until soft.

I love the flavor of poblano chiles in anything, so I roasted a couple of those while the tomatillos were cooling.  When their skins were charred on all sides, I put them in a paper bag to sweat for about 10 minutes (OK, 5 minutes, I was impatient).  This makes them easy to peel.  Also take off the stem and the seeds.

Nicely charred poblano chiles.

Nicely charred poblano chiles.

Next it is time to get creative.  Put your tomatillos, skin and all into the blender with some sliced green onions, some peeled garlic cloves, and the peeled chiles. If you want a little more heat, add a half or whole jalapeno, chopped. (And of course you remember to use gloves while chopping the jalapeno and don’t touch your eyes.)  Add some chopped cilantro. I had some lovely fresh basil, so I added that as well. Blend well until you have a nice smooth consistency.  The chef at Medizona, a top Scottsdale restaurant, added a little apple juice to mellow out the tartness.

 

Blend together tomatillos, chiles, onions, garlic and herbs.

Blend together tomatillos, chiles, onions, garlic and herbs.

So now you have this wonderful salsa.  How to use it?  Try it on tacos or tostadas (photo top of post) or as a sauce for chicken, pork chops or even shrimp.

Salsa Verde on broiled chicken.

Salsa Verde on broiled chicken.

Charboiled Tomatillo Sauce from Medizona

Feel free to vary the amounts in this recipe.  As they say, “for reference only.”

1/4 pound tomatillos

1 tablespoon olive oil

2 poblano chiles

1/2 jalapeno (optional)

3 green onions, sliced

1/2 cup chopped cilantro leaves

5 cloves garlic, peeled

1/4 cup apple juice

Salt and pepper to taste.

1. Remove husks from tomatillos, wash and rub with oil. Put under boiler until soft and slightly browned. Let cool.

2. Broil or grill poblano chiles until all sides are charred. Sweat in paperbag until skins remove easily. Peel and deseed.

3. Combine all ingredients in a blender and whirl until smooth.  If using on hot food, heat in a saucepan before serving.

 

And just for fun, here’s a garnish tip I learned from Chef Janos Wilder. Carefully loosen the husk from tomatillos, peel them back and you have a lovely flower. They are a great addition to a cheese plate or relish tray for a party.

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For more great Southwestern recipes using local ingredients or fruits and vegetables from the wild, check out my cookbooks Cooking the Wild Southwest (University of Arizona), The Prickly Pear Cookbook (Rio Nuevo Press), or The New Southwest Cookbook (Rio Nuevo Press). 

 

Local Mesquite and Heirloom Wheat for Holiday Treats

“Home for the holidays” takes on even more significance than ever this year if we invite food to our table that has been born and raised here in Baja Arizona—in addition to our loved ones feasting with us.

Tia Marta here to share festive ideas for using two of our most exciting local staples—mesquite meal and White Sonora Wheat—in holiday baking. And, even more importantly, I provide access to these lovely local and often hard-to-find ingredients, ready for your culinary creativity!

Native AZ velvet mesquite meal, roasted or natural--look for it at NSS or Flor de Mayo

Native AZ velvet mesquite meal, roasted or natural–look for it at NSS or Flor de Mayo (photoMABurgess)

Delicious Arizona velvet mesquite meal, with its naturally sweet complex sugars (that actually help balance blood sugar!) is available at Native Seeds/SEARCH (3061 N Campbell, Tucson) and at our Flor de Mayo booth at Sunday St Phillips farmers’ market (N Campbell at River Rd). We mill it either as natural meal, or roasted, which has a glorious chocolate-y flavor almost like its bean-tree counterpart,carob or St John’s bread, from the Mediterranean region. Our natural mesquite meal is considered a raw food for those on a raw foods diet. We mill it with a cool method taking hours instead of minutes, unlike most hammermill methods which heat the pods with rapid grinding thereby caramel-izing the sugar content. Both our raw and solar-roasted mesquite meals are so fine they can be used as flour. Happily, they sift and cook easily the way one might cook with whole wheat flour.

The trick with mesquite meal cookery is to not use too much, as it is so rich. My rule of thumb is: In recipes for baking, substitute mesquite for up to one quarter of the flour called for in the recipe. Both flavor and nutrition remain even if you are more sparing than this—for example substituting 1/6 or 1/8 mesquite for other flour. Use your own taste as the test. Even a small percentage of mesquite can give a great “bouquet” flavor and many nutritional benefits of dietary fiber, protein, and complex carbs for sustained energy.

Mesquite has no gluten so it can be a welcome flavor-enhancer in gluten-free recipes using more bland rice or amaranth flours, or to pleasantly over-ride the beany bouquet of garbanzo flour. My favorite combo of all is mesquite with almond meal. Here’s an idea for a delicious gluten-free tea cake for holiday potlucks—a generous option to share with wheat-free pals. This one can be a heavier cake, and if it turns out more like a brownie or energy bar in your oven, that’s fine too!

Muff’s Gluten-free Mesquite-Almond Tea Cake
Preheat oven to 350 degrees. Lightly oil an 8×8” pyrex baking dish and dust with rice flour.
Sift together:
½ cup native velvet mesquite pod meal (roasted or natural)
½-3/4 cup brown rice flour and/or amaranth flour
½ cup almond meal
¼ cup tapioca flour
2 tsp locust bean gum or guar gum
1 tsp baking powder
¼ tsp sea salt
Mix in:
½ cup agave nectar or honey as desired
¼ cup canola oil or other cooking oil
¾ cup almond milk (soy or rice milk ok)
Beat in:
1 lg or 2 small eggs
1 tsp vanilla extract
1 tsp almond extract
Pour into baking dish. Bake 25-35 minute or more until it tests done. Serve with hot tea and thanks to the bean trees!

Padre Kino's White Sonora Wheat, being grown again organically by BKWFarms, Marana (photo MABurgess)

Padre Kino’s White Sonora Wheat, being grown again organically by BKWFarms, Marana (photo MABurgess)

For a local-foods partnership, White Sonora Wheat and velvet mesquite flour are a match made in culinary heaven. Here’s a super-easy and fast recipe, a variation on Scottish shortbread for celebration times:

Sonoran Shortbread Recipe – with Heirloom White Sonora Wheat and Mesquite!
Preheat oven to 325 degrees.
Cream: 1 cup butter (2 sticks)
Sift together: 1 ¾ -2 cups fresh-milled organic heirloom White Sonora Wheat flour 1/8-1/4 cup mesquite meal (roasted or raw) ½ cup confectioner’s sugar ¼ tsp salt
If your flour is fresh-milled you may need to play around with recipe quantities. Blend dry ingredients into butter. Pat dough into an ungreased 9×9″ baking dish, pressing down with fingers. Pierce dough with fork at 1/2” intervals. BAKE 25-35 minutes. Cut in small bite-sized squares to serve. For extra fancy desserts, top with whipped cream (or vanilla ice cream) and fresh strawberries. Share at a party and enjoy the new “old” tradition with a dose of nutrition to boot!

Organic began white Sonora wheat tortillas will be available at Sunday's St Phillips farmers' market Flor de Mayo booth (MABurgess photo)

Organic began white Sonora wheat tortillas will be available at Sunday’s St Phillips farmers’ market Flor de Mayo booth (MABurgess photo)

If you are a do-it-yourselfer in the kitchen, and you want the freshest wheat-flour for baking or tortilla-making, we can help you with access to live fresh flour. Within a few days of milling, flour retains nutrients and vitality of the living seeds from which it was ground. Those live-food benefits are gone from flour transported and left on store shelves even a short time. Solution: Buy local. If you can contact me—with response—by the Friday before Sunday’s farmers’ market, I can mill organic White Sonora Wheat, grown by BKWFarms locally, fresh for your baking, for you to pick up at Sunday market. Phone me at 520-907-9471 with your milled-flour request. Move over, King Arthur!

You can’t get it any fresher unless you have your own mill. If you have a hand-crank grain mill, electric grain mill, or appropriate Vita-mix, you can find heirloom whole White Sonora Wheat-berries at the NativeSeeds/SEARCH store (www.nativeseeds.org), or from Flor de Mayo (www.flordemayoarts.com), and at the Flor de Mayo Sunday market booth.

[Interestingly, we have heard from a few wheat-sensitive customers at our market table that they have actually tried, at their own initiative, our low-gluten White Sonora Wheat and have reported no reaction to it. This is not to say it is for everyone, but it brings up an intriguing question to test. We are now pursuing research into this ancient ca360-year-old, pre-Green-Revolution heirloom wheat’s DNA to determine possibly why it may not have some of the problem constituents that modern hybrid wheats contain.]

Tohono O'odham cushaw pumpkin known as Ha:l (MABurgess photo)

Tohono O’odham cushaw pumpkin known as Ha:l (MABurgess photo)

Do visit our Flor de Mayo tent on Sunday’s St Phillips market under the mesquite trees for some treats-du-jour and some White Sonora Wheat goodies like tortillas and pumpkin scones to take home, plus giant Tohono O’odham pumpkins grown at San Xavier. For the next few Sundays we will feature (tah-dah) the most delectable, local, totally organic White Sonora Wheat tortillas you ever tasted. Talk about real! And try our White Sonora and Tohono O’odham Pumpkin scones, made with native local Tohono O’odham Ha:l cushaw squash, rich in beta-carotenes. Where else but Tucson could one find such delicacies? This is why Tucson really should be named an International City of Gastronomy—because we cherish and grow and use our amazing desert-adapted, delicious native foods! Come and enjoy some tastes with your coffee or tea at St Phillips Square or carry them home.

White Sonora Wheat and Tohono O'odham pumpkin scones (MABurgess photo)

White Sonora Wheat and Tohono O’odham pumpkin scones (MABurgess photo)

Local color--scones don't come any better--find them at Sunday St Phillips market

Local color–scones don’t come any better–find them at Sunday St Phillips market

May our local Mesquite and White Sonora Wheat add joy to your holiday table and guests, with a bow to harvesters and farmers from the past, and a hopeful look to the future for sustainable desert agriculture!

Centenarians are experienced enough to know the best of local!  (MABurgess photo)

Centenarians are experienced enough to know the best of local! (MABurgess photo)

Within & Without: WILDFLOWER Honey Facial Mask (DIY)

Aunt Linda here, on this breezy Tucson morning. IMG_7283 As I write, the full moon shines powerfully in the west, as it sets. The bee yard is aglow. The beams of moonlight bounce off the hives;  alight upon the honey house roof;  shine through west facing doors and windows. The bees are hunkered down in their hives this morning. They will not launch into their foraging flights as early as they did in the summer. They are solar beings, and navigate with the sun. Being past the equinox , and with less sunlight available, their first flight begin later and their return home in the evening, earlier. They are also affected by cooler temperatures,  and are not partial to the winds we have been having. We are all, bee and human, between night and day; between summer and winter. As the cycles of flow and blossoming  constantly change, so do the stores of nectar, pollen and honey within the hive. The “inside” of a hive here in Tucson reflects the light yellow color/light aroma of Mesquite Flows from earlier in season, to the darker, stronger tasting and smelling honey of desert wildflowers of late summer and fall. The pollen comes in different colors as well. So it is that bees, in the process of their practicality, create mosaics of pollen and canvases of honey, depending on what is available to them regionally and seasonally. Below: you can see the variation of color and texture of pollen both on the bees’s “pollen baskets” on their hind legs, as well as in their “mosaic” of pollen stores within the hive. IMG_2744

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See how this desert wildflower yields a bight orange colored pollen (back legs of bee) as compared to the lighter yellow in the above photo.

By now you may be reveling in all the colors and tastes (and smells!)  of honey. Visit your local beekeeper at a farmers market  or health food store this weekend, and see how real and raw honey differs from the “honey bear honey” sold on many grocery store shelves. Bees have “honey stomachs” that they use to carry nectar back from the flowers, and into the hives to produce honey. The variation in plant nectars account for the variation on types of honey.

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Note the difference in color of the  very light Mesquite Honey (in the exquisite photo ABOVE – taken by Ben Johnson; you can learn more about this talented man at ben@benjohnsonart.com) as compared with the deeper colored Cactus Flower honey (photo below).

IMG_7793 True Fall Wildflower honey is usually an even deeper brown (bottom photo) and has higher antioxidant levels, which may be better for our skin! IMG_7218  Within and Without:  WILDFLOWER Honey Facial Mask (DIY)

Ingredients: raw honey and time How To:

This simple facial mask takes us from our own pores to the pores of plants.  As you can see in the photos,  the honey produced inside the hive literally reflects the environment around it. When we plant a garden or keep a hive, we move from being being a food consumer, to a participant in our food production. So, too, with our health products. It is wildly fun, and often more economical,  to use your own honey (or to purchase directly from a local beekeeper!!! That is a powerful act which moves you closer the “source”), than to purchase a  prepared product.

Honey has been used for skin repair and nourishment for thousands of years. Literally.  It is a humectant,  an anti-oxidant (darker, fall wildflower honey shows higher anti-oxidant levels than other types of honey,  in scientific studies),  and aroma “therapy” (is smells so, well, sweet!).

The idea here is as much about the Ritual as the Result.  Enjoy the smells and sensations WHILE applying the honey. Place the attention we so easily abdicate to the external world within once again. Our attention is rarely our own anymore, and a ritual as simple and everyday as washing our faces, can be a vehicle to practice enjoying the moment.

1) Exfoliate, however you like. This allows the properties of the honey to do their magic, without the barriers of dirt and oils.  Rinse. (Facials are not for everyday … at least not in my world.   I like to do the facial mask in the shower, on days when I wash my hair (which is not everyday) in order to utilize the humidity that the shower provides to open pores. (Water is a precious element in the desert, and I like to use Permaculture wisdom of “stacking functions” in order to lessen my water use.)    Truthfully, I do this facial mask less frequently than I should.

2) Right as you apply your conditioner, apply the honey to your face. Then wrap up your conditioning hair in a towel and step out of the shower  for about 20 minutes.  Who knows … during those magical twenty minutes you might even the feel the flights of the worker bees,  the “waggle dance” as specific foraging information is passed along,  the way the flowers tip and bend in the breeze, the smell of flower,  the sacred offering of pollen at dawn.  Once you have soaked up both the tangible and intangible properties of the fall facial mask, rinse (both face and hair, if you are doing a duo) and apply your favorite facial cream. Your skin will GLOW.

More Wild-Flower Foraging Fotos IMG_7193 The photo above shows how the hairs on a bees body gather pollen; note head on left bee. The photos  below show honey bees (and native bees) foraging in a variety of desert plants; and what “uncapped” honey looks like.   IMG_0748 IMG_1293 IMG_7804 IMG_1886 IMG_2173 IMG_7071

Soup Weather: Adobo Mixed Veggie Stew

013 Hello, this is Amy. I always love a bowl of hot soup, but especially when evenings are cool. We’ve been camping in the yard this week with our new dog, Leila and eating lots of soup. I have many basic templates and here is one of the easiest. Adobo powder really brings together the disparate characters in the veggie drawer. The entire CSA share in one big pot!A1 tin

Adobo refers to many different things around the world. It comes from the word adobar, to marinate. Made into a sauce (especially with vinegar) or used dry, it does make an excellent marinade. Mano Y Metate Adobo is made with Santa Cruz Chili, hot. This is very special chile from Tumacacori, Arizona. That bright red color! I pair that with a little chile ancho for depth. Sesame seed and organic corn tortilla meal give the finished soup or sauce some body. Cumin and Mexican oregano are two of the standout spices, with cloves and Mexican cinnamon in the background. Five flavors: spicy chile, the little bit of ancho has a hint of bitter, plenty of salt and evaporated cane juice for balance. All that’s missing is sour from a lime wedge squeezed into the bowl.

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To make a soup, put a tin of Adobo powder and a few tablespoons of oil in a soup pot.

A3 paste

Cook over medium heat until it turns a shade darker in color and smells fragrant.

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I have listed below some of the specific vegetables I used simply because I love them. Use what you have and love. Fresh or leftover meat is a great addition. Every single ingredient in this recipe is optional.

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Add the longer cooking veggies and stir to prevent sticking. Before it burns, add a quart of water or broth. When making Adobo into a sauce, I insist upon using broth. However, for this soup water works fine.

a6blue posole

Add the quicker cooking veggies as inspired, including precooked posole or beans, if using. I cook the posole and beans separately to ensure that they cook thoroughly but not at the expense of overcooking the tender veggies.

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When everything is tender, salt to taste. Garnish with lime wedges, avocado, thinly sliced white or green onion and cilantro.

Ingredients:

Mano Y Metate Adobo Powder
Cooking oil, like mild olive
Water or broth
Summer squash (zucchini, patty pan)
Winter squash (Delicata)
Potatoes (Red LaSoda, Yukon Gold, Purple)
Sweet Potato (Beauregard)
Sweet peppers (various colors and shapes)
Chiles (roasted and peeled, or diced and sautéed in oil first)
Tomatillo
Onion (red)
Garlic
Blue posole (heirloom dry posole available from NS/S or Flor de Mayo. The Savor Sisters promise at least one post soon about traditional posole.)
White Tepary Beans
Salt
Lime wedges, green onion, avocado and cilantro for garnish

Mac and Leila

Mac and Leila

Parsley

Petroselinum crispum flat leaf parsley

Flat leaf parsley grows well in the winter garden here in the middle desert regions of the Southwest.

Special for Savor the Southwest October 2014 by Jacqueline A. Soule, Ph.D.

Ever notice that restaurants often provide a sprig of fresh parsley on each dinner plate? They may not even know why, but it is a holdover from Victorian times and parsley’s reputed value as a digestive aid. Most diners avoid this strongly flavored green, but they shouldn’t! It may well be the most nutritious thing on the plate! Rich in vitamins A, B1, B2, B3, B5, B6 B9 (folate), C, and K as well as the minerals calcium, iron, magnesium, phosphorous, potassium and zinc. Parsley also helps the body in manganese absorption, a mineral important in building and maintaining healthy bones.

Petroselinum crispum salad

In Europe, salads may consist of parsley, onion and tomato, lacking the salad greens often seen in American salads.

Parsley is one of those plants that is easy to add to the garden, or even just a pot on the patio. And now is the time to plant them! First – there are several parsleys to choose from. Curly leaf parsley (Petroselinum crispum) or flat leaf parsley (P. neopolitanum), and popular for stews, parsley root (P. crispum var. tuberosum). All of these forms of parsley are members of the Carrot Family.   [[By the way, cilantro is als in the same family and can be grown just like parsley.]]

 

Petroselinum crispum var tuberosum root

One variety of parsley is grown for it’s root – tasty in stews and can be stored for months in a root cellar.

Soil. All carrot kin grow best in a well drained, even sandy, slightly acidic soil, rich in organic matter. That makes them easy to grow in containers. Use a pot one and a half feet deep. Potting soil with some added sand makes a good growing media.

Petroselinum crispum IMG_1371

Just a few plants of parsley can be enough so you don’t need a giant package of seeds.

Light. Six or more hours of winter sun to do well.

Plant. Parsley can be bought as a seedling from a nursery or grown from seed. One or two plants are usually enough for most families so seedlings might be a better option.

Water. Keep the soil relatively moist during establishment. You can let parsley dry a little more between water once they get larger. Some people believe this makes their flavors stronger.

Fertilizer. Parsley gets very lush and full with some fertilizer. However, if you amended your soil at the start you don’t need to purchase fertilizer. Plus, avoid fertilizing anything when frosts are a possibility. Come late February you could apply a half strength general purpose fertilizer.

Petroselinum neopolitanum curley parsley_PA_08

Curly leaf parsley grows well in the arid Southwest.

Harvest and Storage. Parsley tastes wonderful when fresh but loses much flavor when dried. Freezing the leaves retains more flavor. Select healthy leaves, rinse, pat dry but leave some moisture. Chop into roughly quarter inch squares and freeze in a labeled plastic bag or yogurt container. This can be used directly from the freezer.

Petroselinum_neapolitanum_flower

If you let your parsley flower, it should attract butterflies to your garden. Plus you will then get seeds to plant next year.

Not only does parsley look pretty on the plate and in the garden, it also attracts winged wildlife. Indeed, one species of swallowtail butterfly use parsley as a host plant for their larvae. Caterpillar are black and green striped with yellow dots, and will feast upon parsley for a brief two weeks before turning into lovely butterflies. Along with butterflies, bees visit the blooms. Seed eaters such as the lesser goldfinch also adore the seed. I let some parsley develop flowers and go to seed each year so the animals can enjoy it once I am done harvesting the leaves. And I save some seeds for replanting.

Petroselinum crispum seed crop

Do save some seed for next year. The best thing to plant in your garden is seed of what did well in your garden!

JAS avatarJacqueline A. Soule has been writing about plants and growing in Tucson for decades. Her latest book “Southwest Fruit and Vegetable Gardening” (Cool Springs Press $22.99) is available at local bookstores and botanical gardens. (Call first though, some venues have been selling out.)

©  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. Photos may not be used.

Pumpkin Time in Baja Arizona!

Male flower Magdalena Big Cheese squash (MAB photo)

Male flower Magdalena Big Cheese squash (MAB photo)

Tia Marta here to celebrate the pumpkins and squashes that are now plumping up in every garden and popping up in farmers markets. These sculptural fruits of the vine are our visual signal of autumn and herald cool weather cuisine. So many people ask, “What’s the difference between pumpkins and squashes?” Really there is not much difference, except that, to some ears, “pumpkin” sounds fun but is never eaten, while squash sounds like something your mother made you eat and you didn’t discover how good they are until you discovered Mexican food! (Yum, calabacitas.) Often pumpkins refer to the jack-o-lantern type squash—a Cucurbita pepo—but many squashes of other Cucurbita species are also called “pumpkin” so the term is not cut and dried.
While chubasco rains keep sprinkling our desert, my squash vines have continued to elongate and to flower into the fall. I’m hoping to have winter squashes coming on until the frost hits. Meanwhile, I can go out each morning to assist in pollinating any female flowers with the hefty stamens of the male flowers. Then, what a treat it is to take the plucked, spent male flower and sauté it with eggs for breakfast!

Tohono O'odham Ha:l and curry pumpkins at SanXavierCoop booth, SantaCruz Farmers Market (MABphoto)

Tohono O’odham Ha:l and curry pumpkins at SanXavierCoop booth, SantaCruz Farmers Market (MABphoto)

Native People domesticated several varieties of squash or pumpkin centuries before Europeans invaded North America. We all know the Pilgrims’ Thanksgiving story, but here in the Baja Arizona borderlands we should be giving a lot of thanks to the Tohono O’odham, the Yoreme, the Guarijio, and the Raramuri for the gifts of fabulous squashes they have given to all desert gardeners and farmers. From the Tohono O’odham comes the giant cushaw winter squash, known as Tohono O’odham Ha:l or “Papago Pumpkin,” (Cucurbita argyrosperma) with its bulbous pear shape and thick corky peduncle (its vine attachment.)

Tohono O'odham Ha:l "Papago Pumpkin" showing characteristic corky attachment and colorful stripes (MABphoto)

Tohono O’odham Ha:l “Papago Pumpkin” showing characteristic corky attachment and colorful stripes (MABphoto)

From the Yoreme or Mayo comes the round, oranged-fleshed Mayo blusher (Cucurbita maxima). From the Guarijio comes a grand segualca (Cucurbita moschata). And from the Raramuri or Tarahumara, comes the striped mini-pumpkin with sweet orange flesh (Cucurbita pepo). This last one is the pumpkin Native Seeds/SEARCH grew in plenty last year and returned to drought-stressed Tarahumara farmers in a cross-the-border sharing. Check out http://www.nativeseeds.org for images of each of these lovely squashes, or visit the Mission Garden at the base of A-Mountain to see maturing fruits from the monsoon planting. Then plan ahead for next year to plant some of each in your own monsoon garden for great winter cookery and for sharing with neighbors.

All of these Native pumpkins/squashes are the ultimate in desert adaptation. They grow well in the heat with monsoon rains, AND, they keep for long periods of time without refrigeration over the winter. Talk about an easy, low-tech way to preserve food! I have kept the hard-shelled Tohono O’odham Ha:l outside in the shade of my back porch from October’s harvest into May of the following year when temperatures soared. That’s what you call a keeper.

Tarahumara pumpkins Oct2014 from 2013 harvest (MABphoto)

Tarahumara pumpkins Oct2014 from 2013 harvest (MABphoto)

With last fall’s harvest of Tarahumara pumpkins, I started another experiment in non-refrigerated storage. I kept 2 medium-sized pumpkins inside on a tile floor out of direct sun. Over the summer they turned from green striped to bright yellow-orange on the outside. I had no idea this week what they would be like inside when I opened them at last for cooking. To my surprise and gladness the flesh was still firm and gorgeous—bright with beta-carotenes—and the seeds were plump and not-yet-sprouted.

Rich flesh and seed of Tarahumara pumpkin (MABphoto)

Rich flesh and seed of Tarahumara pumpkin (MABphoto)

Pumpkin seeds cleaned to dry and save for next year's planting (MABphoto)

Pumpkin seeds cleaned to dry and save for next year’s planting (MABphoto)

With such luscious pumpkin seeds, some had to be saved for next summer’s garden and some had to become snacks. Here is what I did to them. Give it a try with your next opened pumpkin:

Spicy Sweet Pumpkin Seed Snacks
(Makes 1 cup)
1 cup of pumpkin seeds, cleaned
1/2 tablespoon of olive oil
1/2 tablespoon of honey
1/2 teaspoon of sea salt
¼ tsp of chile powder (choose mild, medium, or hot, depending on your palette)
Preheat oven to 375 degrees
(Some recipes call for boiling seeds first, for 10 minutes in 4 cups of water then draining before the next step. It helps to soften the hulls but may remove some nutrients. This step is optional–I don’t bother.) Transfer seeds to a bowl, toss with the honey, oil, and spice ingredients until fully covered, then spread them out evenly onto a baking sheet that has been coated lightly with cooking oil or non-stick spray.
Bake for about 12-15 minutes, tossing once, or until the seeds are crispy and lightly golden brown. Let them cool before serving — they will get even crispier. Pumpkin seeds contain zinc which is great for fall-weather immune fortifying. They also contain L-arginine which is especially good for guys. Enjoy this tasty Southwest snack!

Chile-and-honey-roasted pumpkin seed snacks (MABphoto)

Chile-and-honey-roasted pumpkin seed snacks (MABphoto)

Next I prepared the Tarahumara pumpkin itself for a truly local autumn dessert. It takes a cleaver to carefully open a winter squash and to chunk it into segments small enough to fit into the saucepan. After you scoop out the seeds and fiber, you can boil, steam or bake the pumpkin chunks with skin or shell on. When softened and cooled, scoop out the pulp. Don’t hesitate–serve it with butter and sea salt as a hot vegetable right away. With the remainder, mash or puree it, storing it in freezer for later using in pies, empanaditas, or—as you’ll see below—in a fabulous Sonoran Pumpkin Cake!

 

Tarahumara pumpkin cleaned and chunked for cooking (MABphoto)

Tarahumara pumpkin cleaned and chunked for cooking (MABphoto)

SONORAN PUMPKIN CAKE with White Sonora Wheat and Mesquite
(inspired by NativeSeeds/SEARCH pot-luck favorite volunteer Ed Hackskyalo)
Recommended for Halloween, Thanksgiving, and other autumn occasions.

INGREDIENTS
Preheat oven to 350.
2 cups sugar (or alternative sweetener such as agave nectar or honey)
1 cup vegetable oil or softened butter (adjust less with liquid sweeteners)
4 large eggs
1 teaspoon vanilla extract
2 – 2 ½ cups heirloom White Sonora Wheat pastry flour (fresh-milled flour needs adjusting)**
¼ – 1/2 cup mesquite pod meal**
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
2 cups “Papago Pumpkin” or other native squash, cooked and pureed (or pumpkin puree)

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry
ingredients into a separate bowl; stir into liquid mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9 inch cake pans. Bake at 350 degrees for
35 to 40 minutes. Turn out onto racks to cool.

CREAM CHEESE FROSTING and FILLING
l package (8 ounces) reduced fat cream cheese, room temperature
2 cups confectioners’ sugar, measure then sift (use less to taste, as less sweet is nice contrast to cake)
½ – 1 teaspoons vanilla extract (as needed for smoothing)
Combine all ingredients in a large mixing bowl; beat well until smooth. Makes enough
for a 2-layer pumpkin cake. Frost pumpkin cake with cream-cheese frosting and sprinkle with chopped pecans or pine nuts for extra decor.

**Organic heirloom White Sonora Wheat-berries and flour, and local mesquite pod meal ,are available from Flor de Mayo at St Phillips farmers market on Sundays, or http://www.flordemayoarts.com or 520-907-9471. Whole grain organic White Sonora Wheat-berries for home-milling and mesquite meal are also available at NativeSeeds/SEARCH, 3061 N Campbell Ave, Tucson, or online http://www.nativeseeds.org.

Sonoran Pumpkin Cake made with organic heirloom White Sonora Wheat and mesquite  (MABphoto)

Sonoran Pumpkin Cake made with organic heirloom White Sonora Wheat and mesquite (MABphoto)

Sonoran Pumpkin Cake tea time on wheat china to honor the Wong Family farmers who are helping to save the ancient white Sonora wheat (MABphoto)

Sonoran Pumpkin Cake tea time on wheat china to honor the Wong Family farmers who are helping to save the ancient white Sonora wheat (MABphoto)

Now in their fifth generation of farming, the Wong Family of BKWFarms in Marana, have taken a rare heirloom wheat–the White Sonora Wheat that Padre Kino introduced into the Sonoran Desert over 300 years ago and “saved” by Native Seeds/SEARCH seed conservationists–and have made it a certified organic and sustainable crop again for the Southwest.  Bravo to the Wongs for making this low-gluten food treasure available to us!

Organic Wheat Farmer Ron Wong, Big Jim Griffith, and Karen Dotson of BKWFarms at Tucson Meet Yourself 2014 (MABphoto)

Organic Wheat Farmer Ron Wong, Big Jim Griffith, and Karen Dotson of BKWFarms at Tucson Meet Yourself 2014 (MABphoto)

BKWFarms and Flor de Mayo gave out samples of White Sonora Wheat-berry sprouts and a fabulous Sonoran Shortbread made with the White Sonora Wheat flour at the recent Tucson Meet Yourself festivities.  Coming up….Come try samples at the Flor de Mayo table this next weekend at the Chiles Chocolate and Salsa Event, Tohono Chul Park, Oct 25-26.   Every Sunday at St Phillips Farmers Market you can find taste surprises made with White Sonora Wheat-berries or mesquite at the Flor de Mayo booth–Stop by and visit Tia Marta and Rod!  And tell your friends in Phoenix not to miss our Flor de Mayo display at the Dia de los Muertos celebration, Desert Botanical Garden Nov 1-2.

Savoring Our First Anniversary (and Mesquite Cake)

(From left) Aunt Linda, Amy Valdez Schwem, Carolyn Niethammer,  Tia Marta, and Jacqueline Soule.

The Savor sisters: (From left) Aunt Linda, Amy Valdes Schwemm, Carolyn Niethammer, Tia Marta, and Jacqueline Soule.

Carolyn Niethammer here today with this celebratory post. The Savor Sisters, the five writers who bring you Savor the Southwest, got together this week to celebrate the first anniversary of our wide ranging blog about the glories of Southwest food traditions –  traditional, modern, wild and cultivated. The Savor the Southwest month always starts out with Aunt Linda who frequently writes about her bees, recipes with honey, and even making cheese from milk from cows on her ranch. Her posts are lyrical and sometimes spirtual. On the second Friday, you hear from Tia Marta (Muffin Burgess), our ethnobotanist who keeps an eye on what the desert is producing, traditional Native American agricultural products, and ingredients she sometimes uses in her Flor de Mayo products.  I take the third Friday and write about edible desert plants, Southwest specialties and interview other interesting folks in the food world.  On the fourth Friday we hear from Jacqueline Soule who has been taking us through her book Father Kino’s Herbs among other subjects. That’s her gluten-free barrel cactus seed cake Muffin is slicing in the photo. You’ll get the recipe later this month. So far we have only heard from Amy Valdes Schwemm, producer of fabulous spices, on the occasional fifth Friday, but she will be writing more frequently in the coming year.

We are grateful to all of you readers who join us each week as we explore and celebrate the culinary delights of this fabulous area here on the Sonoran desert where we are so privileged to live. Every celebration needs something sweet, so today I’m going to give you a recipe for an easy and delicious mesquite cake that uses whatever fruits are in season. I used peaches and grapes, but plums, pears, apples or even prickly pear would be great additions. This is good for brunch or a not-too-sweet dessert.

Golden Mesquite Fruit Cake

3/4 cup all-purpose flour

1/4 cup mesquite meal

2 teaspoons baking powder

1/2 teaspoon ginger or cinnamon

1/4 teaspoon salt

1 stick soft butter

3/4 cup sugar

2 large egs

1 teaspoon vanilla extract

1 cup chopped fresh fruit

For topping

1 tablespoon mesquite meal

1 tablespoon sugar

1/2 teaspoon ginger or cinnamon

Method:

Preheat oven to 350 degrees F with rack in middle. Chop fruit. Lightly butter a springform pan. In a small bowl, whisk together flour, baking powder, salt and spice of choice. In medium bowl, beat butter and sugar with an electic mixer until pale and fluffy. Add eggs one at a time, beating well after each addiotn, then beat in vanilla. At low speed,  add flour mixture until ljust combined. Spread batter evenly in pan.

Spread batter evenly in springform pan.

Spread batter evenly in springform pan.

Scatter chopped fruit over top of batter.

Scatter chopped fruit over top of batter.

In a small bowl, stir together the topping mixture and sprinkle evenly over the cake.

Sprinkle sugar mixture evenly over cake.

Sprinkle sugar mixture evenly over cake.

Put in preheated oven for 45 to 50 minutes. As the cake bakes it will rise over the fruit. Cake is done when it is golden brown and top is firm but tender when lightly touched. Cool in the pan for around 10 minutes and then remove the sides of the pan. Serve warm or at room temperature. A little whipped cream never hurt anything.

Yummm, warm and fragrant from the oven.

Yummm, warm and fragrant from the oven.

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Want more delicious recipes using ingredients from the Southwest?  I have lots of ideas for you. In Cooking the Wild Southwest, I introduce you to 23 easily identified and delicious wild plants of the arid Southwest. The Prickly Pear Cookbook is all about the fruits and leaves of the nopal plant. In The New Southwest Cookbook, you’ll meet some of the most innovative professional chefs in the Southwest and get to try the recipes they serve in their restaurants.

 

Drunken & Spicy Cerveza Camarones – or (spicy-beer shrimp)

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Aunt Linda here wishing you a very Happy October 3rd Morning to you.

Sleeping is sweet here in the Old Pueblo this time of year, with doors and windows opened to October air. Of course, when we open to one thing,  we open to others as well, and the smell that wafted in the bedroom door just now, as a band of Javelina meandered past was so potent it awakened me early this am.  I never saw nor heard them. Unable to return to sleep, I walked outside – the constellation Orion is twinkling as he arises in the eastern sky, as I write

Yesterday, at the front door, a a small crew of hardworking men appeared,  in want of a quick meal. Not exactly prepared for this,  I rooted around for whatever was on hand to work/cook with.  A bottle of beer had strayed from it’s pack and offered itself up.  The fridge held a bag of shrimp that were in need of cooking, or of perishing a second time. Red Chiltepin drying on the table called out to be used. An idea began to bubble up, and form froth on top.  I love  feeling in the midst of a new  invention; even if it is new only to me.  It is highly likely this recipe has been made a a hundred times in a hundred variations before it ever occured to me. I had some red quinoa on hand, as well as some early spicy arucola from the garden on hand, so I decided to cook the shrimp in a beer-chile and make a hearty salad. Consider adding some pomegranate seeds for a tart-sweet crunch.

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Recipe Ingredients:

I bottle of beer

One dozed shrimp – peeled and de-veined

Half a small onion, chopped to your liking.

2 Tablespoons Chopped garlic

12 chiltepin, or cayenne to taste.

2 Tablespoons or more of fresh herbs, one for cooking and one for flavoring once cooked.

Serve over Quinoa, or wild rice.

Add Fresh greens to make a salad. Pomegranate seeds. Fresh herbs.

How:

I chopped up some onion and garlic and cooked it in olive oil, along with the red chiltepin ( you could use cayenne), adding some basil from the garden (or any fresh herb of your choosing!) for a bit of flavor. It is probably wisest to add the herbs and chilies at the end as well, so the flavors don’t ” cook out”,  but I wanted to create a bubbling brew of multiple flavors so I added it all in.

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Once the onion looks translucent, and begin to brown, add the cerveza, and let it begin to simmer, and softly boil.  Then add the shrimp.

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As the shrimp cook in the bubbling mixture they transform from a grey color with a straight posture, to pink and curled. Make sure it is cooked through before serving.I added a bit of salt at the end, along with fresher chile and herbs.

While the shrimp where transforming in their beer-brew in front of me, the aroma invited a question:  Where did the word “cerveza”originate?  I quickly looked up the word origin for Cerveza and found this:

“The Romans called their brew “cerevisia,” from Ceres, the goddess of agriculture, and vis, Latin for “strength.”

images

Ceres.   Goddess of Agriculture.  It is amazing “who” you can meet hiding quietly inside a word.

 

Note: I had enough of the spicy beer-shrimp BROTH left over (and did not want to add to my shrimp-quinoa-salad), so I added it to a pot of tomato soup and it was DELICIOUS. Have it with sandwiches ( grilled cheese and shrimp sandwiches!)

One more Note: I HIGHLY encourage you to read Paul Greenberg’s book  American Catch: The Fight for Our Local Seafood. There have been several great interviews with him on NPR if you prefer to listen. The Mother Goddess would, I feel, encourage us to empower ourselves with such knowledge. Then we can more skillfully impact our food systems.

A Southwest Twist on Mac ‘n Cheese

Green Chile Macaroni gives a Southwest twist to everybody's comfort food.

Green Chile Macaroni gives a Southwest twist to everybody’s comfort food.

My husband is good at making breakfast — coffee, fruit, toast. And he can put together a salad if I have plenty of veggies in my garden or the fridge. But recently he decided he should learn how to actually cook something, and we decided on macaroni and cheese. From scratch, not out of a box. I looked in all my old standard cookbooks: The Joy of Cooking (both the 1964 and 1997  versions); How to Cook Everything, by Mark Bittman, and The New Basics by Rosso and Lukins. Ultimately, I decided the best recipe was in my own New Southwest Cookbook. I didn’t devise the recipe; it came from Chef Robert McGrath at the Roaring Forks Restaurant in Scottsdale.

To me the special flavor comes from the poblano chiles. I think they have a better flavor than the typical Anaheims. Frequently, but not always, they are less hot while still giving a great chile flavor. You must roast and puree them first. If you have a grill, roast them there. Otherwise, the broiler on your oven will do. The trick is to the get the skin nicely charred but not to burn the thick juicy chile walls.

These chiles are charred on one side. I have turned them to blacken another side.

These chiles are charred on one side. I have turned them to blacken another side.

Skin is easily removed after steaming.

Skin is easily removed after steaming.

Open chiles and remove seeds.

Open chiles and remove seeds.

Once the seeds are removed, puree the poblanos in a blender or food processor and set them aside.

Put some water to boil for the macaroni. Any shape will do, but I used the classic elbow-shaped. While the water is boiling and then the macaroni is cooking, you will have time to grate the cheese, and chop and saute the red pepper, onion, garlic  and corn. Use can use fresh corn cut from the cob or just canned works also.

Drain the macaroni.

Drain the macaroni.

When the macaroni is tender, return it to the pot and stir in all the ingredients. Last will be the cream. The recipe calls for heavy cream, but I used half-and-half. When I was collecting recipes for The New Southwest Cookbook, I discovered that lots of butter and cream are the professional chefs’ secret ingredients. THAT is why everything they make tastes so good.

Stir in the chile and other vegetables.

Stir in the chile and other vegetables.

Ford tastes for seasoning. It might need salt.

Ford tastes for seasoning. It might need salt.

Here’s the recipe.  It is supposed to be four servings, and it is. But everybody usually wants seconds so doubling the recipe makes sense.

Green Chile Macaroni  (Makes 4 servings)

1/4 cup diced red bell pepper

1/2 cup sweet corn kernels

1/4 cup  diced red onion

2 teaspoons chopped garlic

1 teaspoon corn oil

2 cups  cooked macaroni

1/2  to 3/4 cup puree of roasted, peeled poblano chile

2/3 cup  grated cheese (hot pepper jack, cheddar or mixture)

1/4 cup heavy cream

Kosher salt and cracked black pepper to taste

 

Sauté the red bell pepper, corn, red onion, and garlic in the oil in a heavy pan.  Add the macaroni, poblano puree, and  cheese and stir until cheese is melted. Fold in the heavy cream.  Season with salt and pepper to taste.

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Find more great recipes with a Southwest flair in The New Southwest Cookbook, The Prickly Pear Cookbook, and Cooking the Wild Southwest