Wondrous Weeds!

February 14, 2014 / Savor Blog Partners / 5 Comments

Tia Marta here to share ideas about our new neighbors—the weedy greens popping up all around us. With those fall rains we had here in the low desert, there is a bloomin’ haze of green on the desert floor– not what you’d call a florid show—but wait—what is happening where November’s mud-puddles were collecting? That may be real food lurking in your own backyard! Now is prime time to take advantage of spontaneous tender mercies and phytonutrients. Interesting tastes await us, to spice up our salads and bedeck our burritos.

“Wild arugula” or London rocket (Sisymbrium irio) provides zesty greens, flower garnish, and later, mustard seeds when mature. (MABurgess photo)

London rocket (read “wild arugula”) is everywhere, its greenery literally growing before our eyes in every low swale, rocky hillside, every ditch where water has run. Sisymbrium irio is an introduced weed which we can enjoy with impunity—the more we eat of them the more we are removing competition for our beloved native plants. So harvest away! (A good rule of thumb is to collect at least 50’ from a road. No need to ingest road dust and pollutants when there is so much to be found in friendly yards or out in the des.)

Prepare for a picante treat, sometimes a picante bite, from these wild mustards. Toss a few wild arugula leaves with baby greens, or in a BLT to liven it up. Try them steamed with your favorite garden greens or added to stir-fry.

Hot February weather is telling our wild mustards, “Summer’s coming. Better go ahead and bloom fast!” Already we see tiny 4-petaled yellow flowers rising from the rosettes of deeply lobed leaves. Small erect spikelets of seedpods (called siliques) stand out from the central stem. Whole flower heads with seedpods are edible, and zingingly picante. Sooner than we think, seedheads will mature and you can harvest their tiny mustard seeds for dressings or salad sprinkles.

This year, if you spy Lesquerella gordoni (bladderpod), it will stand out like little yellow stars on the bare ground. (MABurgess photo)

In some wet winters, a different native mustard known as bladderpod has made carpets of lemon-yellow flowers on the desert floor. No such show this year. Should you find a patch of blooming bladderpod, try a taste of its petals. Their nice nip will add vivid color, nutrition, and excitement to any salad, garni, or burrito topping.

Better known as tumbleweed, Russian thistle (Salsola kali) is best harvested in this tender stage—and every rancher will thank you for your service! (MABurgess photo)

The most ubiquitous of weeds is the introduced Russian thistle which no one seems to notice until it dries, dislodges, tumbles across the road on a crosswind, and stacks up next to a fence or obstacle. So now, while it is in its infancy, go out to that windbreak and find its progeny! Have no compunction about snipping it at ground level while it is only inches high, young, and tender—before sharp stems develop making it unpalatable to humanoids. You will be amazed at what it adds, snipped in short pieces fresh in a salad, steamed with butter and pepper, or stir-fried with other veggies.

Our many species of saltbush (Atriplex spp.) are tender and ready for picking in late winter into spring. (MABurgess photo)

Find saltbush’s gray greenery along the Santa Cruz floodplain–or plant it in your yard for wildlife habitat. (MABurgess photo)

Now is saltbush’s time to shine—in landscaping and in cuisine. Here in Baja Arizona there are many species of Atriplex, and all are edible. These tough shrubs are desert survivors for sure. They tend to grow in “waste places” where hardly any other plants can make it. The name saltbush indicates its habitat, where soil is salty,heavy, or full of caliche. Quail and other creatures find refuge and forage in the dense shrubs. If you want to attract birds into your yard, go to Desert Survivors Nursery, Tucson, and buy any saltbush to plant—then stand back. We humans can join in the saltbush foraging guiltlessly, as saltbush is plentiful and our harvesting may even stimulate re- growth.

Nearly every Native nation in the Southwest has a tradition of using saltbush in multiple ways. When its stiff salty leaves are youthful they can be picked for cooking with other greens, the style of traditional Akimel O’odham, the River Pima. My Tohono O’odham teacher Juanita would steam saltbush with cholla buds, and told me how “the old people would roast their cholla buds in layered beds of ontk i:wagi [salt spinach].” Hopi cooks make a kind of baking powder out of pulverized saltbush foliage.

Try young saltbush leaves cooked with heirloom cannelini beans or cranberry beans—for a flavorful variation on beans-and-greens. You’ll find that the salts which the plants have sequestered from the soil will add a delicious desert flavoring. Move over, Hawaiian sea-salt! (After saltbushes have flowered, we will “talk seeds”—stay tuned….)

NativeSeeds/SEARCH (www.nativeseeds.org) and Mission Garden (www.tucsonsbirthplace.org) carry seed of a domestic relative of saltbush called “orache” which provides a purple-leafed “green” for a winter veggie garden.

Did you ever contemplate cheeseweed thru the day? (Are you kidding?) Its palmate leaf is a sun-tracker! I discovered these young Malva neglecta in late afternoon with each leaf bent westerly, cupped, facing the setting sun.(MABurgess photo)

Ah, cheeseweed—the “scourge” of gardeners, when it gets established. Malva or cheeseweed, so called for its cheese-wheel shaped seed pod, is another one of those introduced weeds which tend to follow humans. Only harvestable when young– get it while you can. You’ll find it in disturbed flat areas where stock or off-roaders have churned up the natural soil, along fencelines or untended sidewalk margins. Beware, cheeseweed seems to be sought-after by wandering dogs as a “marker plant” so wash your harvest well.

New Malva foliage can make a nutritious addition to steamed collards, kale, acelgas, or turnip tops; or stir-fried with peppers, onion, and slices of winter squash. If you want to explore Malva’s medicinal qualities, try the foliage steeped as a tea for soothing tender digestive tract tissue or urinary tract. It makes a healing topical poultice as well.

Life-giving weeds are all around us, especially now with their ju-ju rising. Really no one need be hungry here. We’d all be healthier if we were eating more of these spontaneous gifts brought by Nature and human mobility. My respect for weeds and knowledge of their goodness outweighs my frustration as I pull them from my garden. Here’s wishing you happy weed harvesting, a new way of enjoying the pulses of life in the desert!

If you are lucky enough to locate Carolyn Niethammer’s book Tumbleweed Gourmet, Univ. of AZ Press, 1987, grab it! Find more info about traditional uses of saltbush in Food Plants of the Sonoran Desert by Wendy Hodgson, Univ. of AZ Press, 2001. Find medicinal uses of Malva neglecta in Medicinal Plants of the Desert and Canyon West, Mus. of NewMexico Press, 1989. Mission Garden is open on Saturday afternoons for guided tours, and NativeSeeds/SEARCH store at 3061 N Campbell Ave, Tucson, is open daily 10am-5pm.

Visit me, Tia Marta, for more weedy ideas and heirloom beans galore at the Flor de Mayo booth, St Phillips Farmers Market on Sundays 9am-1pm. (www.flordemayoarts.com).

Cracks and Creation: “How the Light Gets In” Tea Eggs

February 7, 2014February 7, 2014 / Savor Blog Partners / 8 Comments

Cracks and Creation: “How the Light Gets In Tea Eggs”

Tia Linda: Spring seems to be arriving early in the desert, again, this year and egg laying is increasing significantly among my birds. It is less a function of temperature than it is the increase in light to the pituitary glad that increases egg laying. And my hens are broody, feeling strongly the impulse to sit upon and incubate eggs. Broodiness is a trait to be cherished in your birds. This is a great time of year (here in the Southwest) for the poultry aficionado to begin preparing for a new batch of chicks. In fact, it is not too early to have a eggs under a hen or in your incubator already.

For me, eggs have properties that go beyond being beautiful and nutritious. I feel more whole when I am collecting eggs; more in touch with Cycles. Aesthetically, they arrive in surprising varieties of oval shapes, sizes and colors. Nutritionally, they are chock full of minerals, are good for eyesight, and are a great source of (affordable) protein. In Michael Pollan’s book COOKED, he cites research from 2011, that states “ninety percent of a cooked egg is digested, where as only 65 percent of a raw egg” (Page 61n). Whether or not you are raising chicks, today’s recipe is a fun way to cook your eggs to get the most nutrition – and beauty- out of them.

But, before we get to the recipe.

Many cultures across time and space celebrate the egg. A few (painfully truncated) myths that include the egg show this.

*** The Universe began as an egg and a god (Pangu) born inside the egg broke the egg in two halves – the upper becoming the sky while the lower half became the earth. (Chinese). ***The concept of the universe as an Egg-shaped Cosmos, arose in Vedic thought. And so in Sanskrit, the term for it is Brahmanda. “Brahm” meaning ‘Cosmos’ or ‘expanding’ and “Anda” meaning EGG. In one version, the Golden Womb/Golden Fetus of the universe floated around in emptiness for a time, and them broke in two halves, forming heaven and earth. (Vedic). *** Another myth from Europe reveals the world being created from fragments of an egg laid by a diving duck perched on the knee of Ilmatar, a goddess of the air. (Finnish)

I sense a theme arising here. Cracks. And Creation. They seem to have something to do with one another.

Whether or not your believe myths to be literal or metaphorical, an explanation of mystery or a reflection of the human psyche, is yours to decide. Regardless, we can act as creators within our own pots and kitchens, and enjoy where the cracks take us. In our lives, “the cracks” are often involuntary and unasked for. Often, it is only later that we realize that it is these very cracks that allow some needed shift or change to occur.

With this recipe we can actively crack some shells. Let in some flavor. Some color. Create some beauty, all while being nourished.

The Recipe:

Put 8-10 eggs in a pot and begin to hard boil them.

While you are doing this, begin making a tea/spice bath for the eggs to go into after boiling. I use a handful of whatever tea I particularly like at the moment (or 3-4 teabags if you prefer). Lately I have been using black tea, but have also experimented with oolong and green teas. Experimentation is the key, and you, being the creator, can shift and change your recipe as you like. To the tea, I add about three tablespoons of Chinese Five Spice. This is the basic recipe.

To this basic recipe you can add, fresh ginger (chopped) and/or some chile (I use chiltepin). Whatever spices that want to play on our tongue are the ones to use. Remember you are the creator, and the choice of spices and how you use, is completely up to you.

When the eggs are just boiled, cool them enough to handle them, and crack the shells. (above)

The tea and spice mixture, dry.

Place the tea and spice mixture in another pot, and add enough water to just cover the cracked eggs.

Simmer the eggs in the spice bath, for a good half an hour. Then turn off the heat, and let them sit for at least another hour. Do not rush this; steeping-time is needed to really absorb the flavor and color. Check the eggs while still in the bath; the membrane right under the shell will have a deeper color than that on the egg itself. (above)

Peel and enjoy both their beauty and flavor. I included this photo to inspire you, as well as to show that if you peel off chunks of the shell you can create darker patterns (and deeper flavor), as in the egg top left.

These also make a great egg salad, as they impart a great flavor.

If you do not eat them all right away, store the eggs in a glass jar, in the tea bath water (strain out the spices/tea), in the refrigerator.

Sonoran Flat Enchiladas, a demo by the experts

January 17, 2014November 24, 2014 / Savor Blog Partners / 28 Comments

Elda Islas and Armida Islas as sisters-in-law who make Sonoran flat enchiladas according to directions handed down by Elda's mother and their mother-in-law Josefa.

Elda Islas and Armida Islas are sisters-in-law who make Sonoran flat enchiladas according to directions handed down by Elda’s mother and their mother-in-law Josefa Islas.

Hello. It’s Carolyn here with you this week. First I want to welcome all our new followers. Always feel free to leave a note, an observation, even a qibble. We want this to be a community conversation.

When I heard that Slow Food was considering nominating Sonoran flat enchiladas as a vanishing food tradition, I knew exactly where to go to document what in the Islas family is a recurring staple. Elda Islas and Armida Islas are sisters-in-law who are married to brothers who ran the American Meat Company on South Fourth Avenue in Tucson. Their families and their husbands go back many generations in Tucson and Sonora.

Elda’s husband Filiberto told me that Sonoran flat enchiladas were traditionally served on Fridays when Catholics were prohibited from eating meat. Since fresh fish wasn’t always available in the desert, this was a hearty substitute.

For our lesson, we met one afternoon last week in Elda’s comfortable kitchen in the Menlo Park neighborhood in Tucson. First we made the chile sauce. In this case, we used fresh chile paste prepared from plump red chiles by Filiberto. But you can also use canned Las Palmas chile or Santa Cruz chile paste. Elda began by smashing some garlic with a stone with a flat side she had inherited from her mother-in-law. It has been used by generations of women and has grooves worn where the fingers grip it. Then we browned the garlic in a little oil.

Smashing the garlic with a stone.

Brown the garlic in a little oil.

Next we added 3 tablespoons flour, the 2 cups of chile paste and a little broth and let it simmer gently.

The chile sauce should be thick but fluid.

Next we made the masa. She used lard which recent studies have shown is not as bad for you as Crisco. Armida mixed it with her hands.

5 pounds fresh masa

¼ cup soft lard (yes indeed)

2 cups queso fresco, grated

2 teaspoons baking powder

3 tablespoons salt

(Some cooks also include mashed potatoes, cottage cheese or a beaten egg)

Combine all in a deep bowl and knead with hands until thoroughly combined. It should be creamy, damp but not sticky.

Making the masa patties.

When the masa was ready, we formed it into patties 1/4- to 3/8- inch thick and 3 to 4 inches in diameter. Meanwhile ½-inch of vegetable oil was heating in a heavy frying pan When it was hot (didn’t have a thermometer, but probably around 350 degrees F.), Armida slid in three patties. A bigger frying pan could probably accommodate four.

She fried them until they were golden on the underside, about three minutes. Then she turned them to fry another 2 to 3 minutes until golden. She lined a oblong dish with paper towels and stacked the finished patties to drain. Eventually we ended up with 3 dozen patties.

Sizzling and smelling delicious.

The patties should be crispy on the outside and light on the inside.

Now it was time to assemble the enchiladas. Armida dipped each patty in the chile sauce and arranged them on a plate. Then it was time for the condiments. We used lettuce, grated queso fresco, chopped green olives, radishes, and chopped green onion.

The condiments

When the Sonoran flat enchiladas are assembled, they look like this. What is missing from the photo is the aroma. Heavenly!

Three enchiladas made a nice meal. You can also add beans and rice.

Should you have any leftovers, they are great warmed up and served for breakfast with eggs. Filiberto Islas said this is called Enchiladas de Caballo.

Enchiladas a Caballo

My sincere thanks to Elda and Armida for the lesson and a lovely afternoon!

_____________________________________

Want more recipes for delicious food with a Southwest twist? My book The New Southwest Cookbook contains recipes from top restaurant and resort chefs throughout the Southwest, using our local ingredients for mouthwatering dishes. You can find it at your local bookstore or order it here. See all my cookbooks at my website.

Wonders of White Sonora Wheat Berries

January 10, 2014 / Savor Blog Partners / 3 Comments

Heirlooom White Sonora Wheat growing at Mission Garden April 2013–Rod Mondt photo

Tia Marta here from Flor de Mayo to share news of an ancient grain newly emerging from its historic quietude as a flavorful and nutritious gift to Southwestern cuisine—a real boon to desert agriculture and health! I’m talking about the White Sonora Wheat, introduced by Padre Kino, kept alive and well in a Sonoran village for 300 years, “rediscovered” and propagated by Native Seeds/SEARCH plant-sleuths, and at last being grown commercially by a few caring farmers in Baja Arizona.

Fresh harvest of White Sonora Wheat Mission Garden May 2013–Bill O’Malley photo

This particular Triticum aestivum variety is a winter wheat for the desert. Now is the time to plant it in your own garden plot through February for a later harvest into May and June.

Precious White Sonoran Wheat grain was provided by Native Seeds/SEARCH as a start-up ag experiment to a local grower, BKW Farms, and it has really taken off. Tohono O’odham Elders may likely remember the Wong family of Marana who provided fresh produce out to the res in the early-mid 1900s. Now in their 5^th generation of attuned farming, the Wong family (as BKW Farms www.bkwazgrown.com ) have turned their attention to growing heirloom wheat—USDA Certified Organic. Bravo for feeding us well AND improving the soil, air and water! With their first crop a real bumper, BKW Farms is returning more than twice the wheat seed back to NativeSeeds/SEARCH than the original “starter kit” quantity loaned to them. Kneaded by the skilled hands of Barrio Bread and BigSkye bakers, their White Sonoran Wheat’s flavor is spreading and exciting many a Tucson palate. Check out www.barriobread.com and www.bigskyebakers.com .

At our Flor de Mayo farmers market booth, a few wheat-sensitive consumers have reported they are actually not affected by this heirloom wheat. (Hey, scientists, there is information in its genes and constituents we need to know more about!)

BKWFarms’ White Sonoran wheat berries cleaned and ready–MABurgess photo

Using whole kernals of wheat in cooking seems to be almost an unknown in modern culinary culture, but health benefits are significant. For one thing wheat berries are “live food” truly sharing life energy. Vitamins in the bran and germ are super-active. In commercial so-called “whole wheat bread” the vibrant living constituents have been removed for transport and storage then added back artificially when baked to make it “whole” again. By eating the wheat berries whole from the git-go, we can enjoy their full nutrition. [For local, fresh, the only truly whole flour (no parts removed) milled from White Sonora Wheat commercially available, we are blessed with the new Hayden Flour Mills in Phoenix (www.haydenflourmills.com) providing packaged flour to the NSS store and to Flor de Mayo LLC.]

Providers of other heirloom wheat berry varieties locally are Ramona Farms (www.ramonafarms.com) and San Xavier Farm Coop (www.sanxaviercoop.org) with Pima Club wheat, and the NSS Store with faro also known as emmer (www.nativeseeds.org).

I made mini “greenhouses” of recycled clear plastic boxes. Try rice bowls, berry or hamburger boxes for sprouting. MABurgess photo

I’ve been having a wheat-berry “hay-day” in the kitchen with White Sonoran Wheat berries. Here are a few appetizing ideas to introduce wheat berries into your culinary repertoire:

Sprouted White Sonora Wheat Berries:

Sprouts will take about 3-4 days until ready. Plan on rinsing them daily. Soak 1 tablespoon of wheat berries overnight in a jar. Prep “greenhouse” box with coffee filter or paper towel cut to size to prevent grains from passing thru any holes as a strainer. Pour wheat berries into “greenhouse” box, wash and drain. Place box on a dishtowel out of direct sunlight. Rinse and drain them twice a day to keep them from getting sour. Within 2 days you will see rootlets like tiny white spiders forming. By the third day greenish stems will rise. That’s when they are ready to eat. Try sprouts as a surprise snack—you won’t believe how its relatively blah starch can change with the magic of living enzymes into the sweetest pleasant sweet you ever tasted! To slow down growth of young wheat sprouts put “greenhouse” box in frig. You can snip or “mow” elongating wheatgrass and add it to green drinks or smoothies. Separate wheat sprouts and toss them in salads. With a hand-crank masa-grinder (such as the one sold at Native Seeds/SEARCH store) grind them fresh to add flavor and texture to bread-baking. [I will be interested you hear your wheat sprout ideas too!]

White Sonora Wheat berry sprouts at 5 days

Cracked Wheat Berries–Speaking of grinders—a masa grinder or meat grinder can be used to crack dry wheat berries for cooking bulgar dishes. If you have a stone-burr hand mill, White Sonoran Wheat berries mill to a beautiful flour for baking. Keep your ear to the ground about upcoming wheat-berry milling events to be announced with my new WonderMill…..

Basic cooking directions for Whole Wheat Berries: (Simply cooking wheat berries ahead makes some tasty recipes a breeze!)

1) Rinse 1 cup dry White Sonoran Wheat berries to remove any chaff or grit. Drain.

2) In saucepan cook washed wheat berries with 3 cups drinking water and ¼ tsp sea salt. Bring to a boil then reduce to low simmer.

3) Check berries after 30 minutes, adding more water if necessary to cover. Taste for doneness every 5-10 minutes thereafter. When done, berries should be round, fully plump, softly chewy (beyond al dente) with no white starch remaining. It may take 45 minutes to an hour to finish taking up water, i.e. to be fully cooked. One cup dry wheat berries yields about 4 cups of cooked wheat berries.

Then…you can eat hot wheat berries right away (or zap them later) as a hot cereal. Or, refrigerate them for up to a week for use in pilaf or marinated salads—recipes follow….

wheat berry cereal makes a wonderful hot breakfast

Berry-Delish Hot Wheat Berry Cereal

1 cup hot white Sonora wheat berries cooked

2 T dry blueberries and/or dry cranberries

1 T chopped walnuts or pecans (optional)

Pinch of sea salt

½ cup warmed milk, rice milk or almond milk

1 pat of butter on top (optional)

Serve hot and enjoy the soft crunchiness. My elderly mother got a nostalgic look of bliss after tasting this hot wheat berry cereal, saying that it reminded her of what her mother served her as a young child.

hot and tasty White Sonora Wheat berry pilaf-MABurgess photo

Perfect Wheat Berry Pilaf

In 2+ Tablespoons flavored olive oil, sautee 1-2 cups chopped fresh vegetables, such as red onion, yellow or winter squash, red sweet pepper, carrots, celery, greens (optional).

When veggies are al dente in the pan, add 2 cups cooked wheat berries to the mix and 2 more tablespoons flavored olive oil. Stir-fry until hot through.

Add 2 T pine nuts (optional—they won’t show) and 1 T chopped tops of I’itoi’s Onion (or chives)

Dress with salt, pepper, and spices, such as Santa Cruz Chile and Spice Company’s “zapp.” Serves 3-4 generously. Enjoy!

[A cool idea is to make extra pilaf (more than recipe) and chill it to use later as a flavorful salad.]

Wheat Berry Salad Supreme

Marinate 2 cups cooked wheat berries in your favorite Italian, balsamic, or Asian dressing overnight (8-12 hours) then toss with fresh chopped romaine, carrots, celery, sweet peppers, olives. Serves 4. As Mom says, “It’s so chewy—you know you’ve eaten something!”

* * * *

Three cheers –for our local seed-savers and growers bringing this ancient grain afresh to our tables! For our local bakers helping it rise again! And for our creative Baja Arizona chefs honoring pre-industrial wheat with their culinary alchemy!

Local, heirloom, organic—wow, what more could we ask? That is White Sonora Wheat. Come taste a White Sonora wheat berry sprout. Stop by and see me, Tia Marta, at the St. Phillip’s Sunday Farmer’s Market where I’ll have the BKW organic White Sonoran Wheat berries for sale in 6oz and 1 kilo size packages ready to use. Or you can find them packaged at the Native Seeds/SEARCH Store, 3061 N Campbell, Tucson. Order online at www.nativeseeds.org. Please visit my website for other desert food products and scheduled events at www.flordemayoarts.com.

DIY cheese, yogurt, chiltepin, edible flowers, simplicity, mystery

January 3, 2014August 7, 2018 / Savor Blog Partners / 6 Comments

Written and photographed by Linda McKittrick http://www.timecapsulekitchen.com

After all the the hoopla, meal sharing, and resolution making of the season I am ready for some simplicity. This “do it yourself” cheese making recipe echos the cheese making “en el campo”, but requires no milking of a ruminant animal (at least not by you). It is simple and, allows for some mystery to unfold as well. It is best made in small batches.

Presently, I am making this kind of yogurt cheese, rather than Queso de Campo, as we are letting our cows recondition right now. I share these photos of previous cheese making times on the ranch so you feel connected to the larger process. In the recipe that follows, you will have whey (the liquid-y part that separates, as the cheese forms – photo below) as well. It is HIGHLY nutritious for all of us animals, whether two or four legged, so do not toss it. At the ranch we add it to foods, or share it with the dogs or the chickens. In the yogurt recipe, the whey is salty, so best not to share with your animals, but great to add to your own salads, fermented concoctions, etc. Yours will look clearer than that in the bucket below.

I’ll give you the base recipe, then suggest some fun ingredients; 24 hours later, as you unfold the cheese cloth towel, tune into the tastes and colors and textures that emerge. The magic comes as your tongue tunes into the eddies of taste that happen as the chile, or herbs, or flowers that you added, undergo an alchemy. It is an alchemy that you set in motion, but then must let go of. Good practice for life generally.

THE BASIC RECIPE: Line a colander with a dish towel. Place colander over a bowl. Combine the yogurt and salt in the dish towel and make sure the salt is mixed in well. Bundle up the towel and either place it in the fridge for 24 hours, or, hang it over a bowl. Either way the yogurt and salt interact, while the whey drips below. Try making the “basic” recipe to give you a baseline taste for your tongue. You could then add mint or herbs from the garden on top, with a bit of olive oil.

1 32-ounce container yogurt (note: you can use your own home made yogurt. But whether you make it or buy it, it needs to be Full Fat. Try goat or sheep yogurts if you can find them. Variety is important.)

1 tablespoon rock salt ( the culinary rock salt, not ice cream making salt)

Olive Oil

ALCHEMICAL RECIPE : begin with the Basic Recipe: line colander, add theyogurt and salt, and then try adding:

1 teaspoon dried crushed chiltepins (not only the chile flavor, but the COLOR, infuses into the cheese as well.And each batch is a little different) for a Chiltepin Cheese.

A few tablespoons of fresh herbs from your garden. Rosemary is in high season in the SW right now, and you you can use both the herb itself as well as the flowers as well. Edible flowers are really a delight to use as the flowers add both flavor, often not what you expected, as well as beautiful colors.

Then with all the ingredients mixed, tie up your cloth, place over bowl, and let the magic happen. In 24 hours, when you open the cloth, the transformation will be yours to savor. Eat by the spoonful. It is great on sliced radishes, or rolled in fresh greens from the garden (both growing robustly in our gardens right now, here in the SW). Or add to a lightly sauteed vegetable dish.

I place my finished cheese in a glass container (so I can enjoy it visually) and add olive oil to seal it, even while I cover it with a lid. It seems to stay fresher. Keep it in the fridge.

Below: The Chiltepin Cheese Version

Below: Using edible flowers right before tying up the cloth.

Decorate Using Your Southwestern Yard

December 20, 2013December 13, 2018 / Savor Blog Partners / 1 Comment

Holiday time again. Many people stress out, wanting everything to be perfect. Others stress out due to family interactions — old and new. Almost everyone overspends their budget, another source of stress. It’s easy to tell yourself that you are going to be relaxed this year, but far harder to do it.

Numerous studies demonstrate that the relaxation process is helped by connecting to the natural world. This is great news for us living here in the sunny southwest. Take a sanity break in your own back yard, and ideally, bring some of the nature outside into your home.

Fill a vase with evergreen boughs. Prune your evergreens, or volunteer to do those of a neighbor. Pines such as Aleppo and Afghan pines are commonly sold as living Christmas trees and make lovely yard trees. They typically need little pruning (one of their attractions as a yard tree), but you may be able to find some branches that need trimming. Stores that sell fresh Christmas trees may let you have some trimmed boughs to decorate with.

There are a number of other evergreen cousins. Trees and shrubs commonly called cypress, cedar and juniper were all typically planted in older neighborhoods. All will last a week or so in a vase. Try to find branches with the bright blue “berries.” Actually the “berries” are tiny cones, and the seeds inside are well loved by many local birds.

Greens don’t have to be traditional holiday evergreens either. Technically, any plant that does not drop its leaves is an evergreen. Rosemary is evergreen, and it is related to mint. Citrus trees are evergreen, and make lovely additions to indoor arrangements. Pyracantha doesn’t lose it’s leaves in winter and is adorned with bright reddish berries right now. Nandina, also called heavenly bamboo has red berries and green leaves as well. The Texas mountain laurel tree is evergreen with silvery seed pods. One of my favorites to bring indoors is boughs of our native creosote bush. All of these will last at least a week in a vase and look very festive.

Yule logs are a British Isles tradition. A mesquite log can take the place of a Christmas tree. Glitter can be sprinkled into the bark crevices. Use a drill to bore several holes for candles. Decorate with evergreens and bows. If you want to be traditional, the Yule log is burned on Epiphany, January 6th, or in an older tradition, on the Winter Solstice, December 21st. Do not burn the evergreens when it is time to light your Yule log. The evergreens are full of highly volatile oils and can cause a house fire instead.

Above all, remember to relax and enjoy the season. Old expectations may rattle their chains and try to haunt you, but take it easy, and take it slow. Surround yourself with as much as possible with the natural world. When you start to feel stressed, take a deep breath, and rest and refresh your eyes and spirit with the beauty of nature.

If you would like help with care and planting of your yard, I work as a “Garden Coach” helping you get the most out of your yard. Please contact me, Jacqueline, at 909-3474. Feel free to leave a voice message.

Prickly Pear Sparkles in Holiday Cocktails

December 19, 2013December 19, 2013 / Savor Blog Partners / Leave a comment

Welcome guests with tasty prickly pear cocktails.

It’s Carolyn Niethammer here this week. First, I want to welcome all the new subscribers. I speak for my fellow bloggers when I say we are so happy to have you join this little community of food lovers. Please feel free to join in at any time with ideas and comments.

Today I want to talk about using prickly pear syrup in holiday cocktails. We all know and love prickly pear margaritas, but there is a world beyond that beloved beverage. And these cocktails don’t have to include alcohol. In fact it is nice to be able to offer your non-drinking guests something tasty and sophisticated way beyond diet coke and seltzer with lime.

There are several keys to delicious cocktails. One important ingredient is fresh juice. It makes a big difference and here in Arizona we have an easy abundance. Some of you need only walk as far as your backyard to grab a handful of oranges or tangelos. If you are using alcohol, you can choose vodka, tequila or rum.

Make your prickly pear syrup.

If you have stored some prickly pear juice in your freezer, make a syrup with 1 cup juice to 1 cup sugar. Simmer gently to evaporate some of the liquid. If you didn’t get around to storing any juice this year, there are several good commercial syrups made by local entrepreneurs. You can find Cheri’s Desert Harvest products widely in stores or on-line and Jeau Allen is at farmer’s markets with her products and they are available on-line.

You can buy commerical syrup and a special prickly pear/lime blend.

To elevate your cocktail with a more sophisticated flavor, you need to add a bitter or sharp flavor such as you get with ginger. To make ginger syrup, I grate a 5-inch piece of fresh ginger and simmer for 30 minutes in a cup of water. Strain out ginger and reduce liquid to a half cup. Add a half cup sugar or agave syrup and cook a few minutes to dissolve sugar. You can also add a few drops of bitters. Angostera bitters is the most available brand and they hold their recipe closely, but bitters is usually a blend of herbs and spices. You can find some recipes to make your own here and here.

As a final step, top each glass with a little flavored sparkling soda.

Here are some recipes to get you started. Then experiment.

Arizona Sunset

Fill glass with ice. Pour 3/4 full of fresh orange juice. Add a shot of tequila or rum and a tablespoon of ginger syrup. Add two tablespoons of prickly pear syrup. It will sink to the bottom and look like one of our gorgeous sunsets (see picture at top of blog).

Sombrero

1/2 cup pineapple juice

1 ounce rum

1/2 ounce Triple Sec

5 drops bitters

1 ounce prickly pear syrup

1/2 cup crushed ice

Combine all in a blender and serve in a glass with a swizzle stick speared onto a chunk of pineapple.

Carolyn’s Christmas Cocktail

2 ounces fresh orange juice

2 ounce fresh lime juice

1 ounce prickly pear syrup

1/2 ounce ginger syrup

2 ounces cranberry sparkling soda

Combine first four ingredients and pour over ice in large wine glass. Top with cranberry soda. Garnish with lime wedge or circle on glass edge.

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Want more prickly pear recipes? Take at look at The Prickly Pear Cookbook. Available at Native Seeds Search, The Tucson Botanical Gardens, your local bookstore or on-line here.

Heirloom Beans for Holiday Feasts!

December 13, 2013 / Savor Blog Partners / Leave a comment

Colorful Christmas lima, also known as chestnut lima, will keep some of its purple color and its shape in cooking. Photo by Muffin Burgess

Among beans, Christmas Lima is a giant not only in size but in flavor! This heirloom Phaseolus lunatus is dramatic mottled purple and white, and lends itself to many colorful dishes. Try a holiday tip from the Heirloom Bean Queen “Tia Pan Dulce”—sure to please vegetarian and omnivore alike: Curried Christmas Limas!

The evening before cooking, sort and wash ½ lb of dry Christmas Limas. Presoak overnight in plenty of water (at least a qt) as they will swell. Next day give remaining water to your compost and add a qt of fresh drinking water. Simmer limas without salt until they test tender (1 ½-2hrs stove top; 2-3hrs solar oven; 3-5 hrs crock pot). Some people prefer them al dente. I like them soft and done through but not mushy. Reserve the bean liquid.

Saute ½ cup chopped onion, ½ cup chopped celery, ½ cup thin-sliced winter squash, and ½ cup chopped sweet pepper in olive oil and stir in 2 tsp curry powder. (My favorite curry powder is from Santa Cruz Chile and Spice Co, available at most southern Arizona groceries. If you are ever in the Tubac area give yourself an olfactory adventure by visiting the SC Spice Co outlet just south of Tumacacori Mission Nat Hist Park.)

Add cooked limas to the veggie curry stir-fry adding either veggie stock or the reserved bean liquid as needed. Simmer on low heat until flavors are blended (about 1/2 hr) and salt to taste. Serve with brown rice or polenta for a complete protein complement.

(Here’s another idea to try with cooked Christmas limas: If they keep their shape as individual beans when done, you can serve them as veggie hors d’oeuvres with toothpicks dipped in your favorite sauce. Try BBQ or Asian or chilpotle sauce. They are better than meatballs and much healthier!)

If you want to GROW Christmas limas for yourself, save a few seed out of the bag you find at Sunday’s Heirloom farmers’ market or at the Native Seeds/SEARCH store (3061 N Campbell, Tucson). Plant them in April where they can vine their way up a trellis in dappled light or into a low-growing tree. They are long-season, so plan on tending them thru heat of May and June until the monsoons give them a boost. You will be climbing the tree or trellis to harvest big pods in the fall, ready for homegrown holiday cookery next year.

Bright and beautiful Four Corners Gold beans are used in the traditional winter ceremony by the Zuni. These beans are truly light-returning and life-renewing. photo by Muffin Burgess

Bright and beautiful Four Corners Gold beans are truly light-returning and life-renewing. photo by Muffin Burgess

An important heirloom for the season– used by Native cultures of the Southwest since time-immemorial to celebrate the Winter Solstice—is the festive yellow and white Four Corners Gold Bean (aka Zuni Gold). It will lend itself to any hearty dish you may want to have simmering in a crock pot ready to drive off any chill from ski-ing, hiking, cycling, or dog-walking thru these short wintry days. Try them in a bean soup with an oxtail from Jojoba Beef at the farmers’ market; or as chile beans with Native Seeds/SEARCH’s amazing chilpotle chile powder; or as a dip mashed with a Tarahumara bean masher, dashes of Red Devil tabasco sauce and 1 tsp of cumin powder.

“Moon Beans” spiced with Pipian Rojo Mole from Mano y Metate makes an exceptionally festive vegetarian dish! photo by Muffin Burgess

My grandmother always served us black-eyed peas for New Year’s telling us grandkids that the number of them we ate was the number of dollars we would make in the new year. In her tradition of black-eyed peas, as New Year’s approaches, I like to fix a Southwestern version of black-eyes: Moon Beans! For a festive flavor try moon beans with pipian rojo mole as a centerpiece dish, adding the prepared mole powder from Mano y Metate in the last half hour of bean cooking.

Solar-cooked Moon Beans can be downright celestial. If December 30 or 31 is going to be sunny, and if you know you will be “hanging out” available for re-orienting your solar oven every ½ hour or hour, soak your Moon Beans the night before, change the water next day, and in a saucepan with plenty of drinking water add a ham hock and/or chopped onions and veggies to your Moon Beans. A few hours of solar cookery will provide a New Year’s home-made feast worth a million dollars.

Happy Holiday-time with Heirloom Beans– and Bon appetit from Martha Burgess! http://www.flordemayoarts.com

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

December 7, 2013December 8, 2013 / crosspollinatingwithlinda / 4 Comments

hearth as heart -

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

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

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

Harvesting range/grass fed beef

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

Preheat oven to 250 degrees F.

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

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

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

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

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

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

Seasonal Flavors and Scents of the Southwest Spice Up the Holidays

November 29, 2013November 30, 2013 / Savor Blog Partners / 1 Comment

Wake Up Holiday Salads With Chiltepines!

Contributed by Tia Linda

Chiltepines add zip to holiday salads.

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

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

Kale salad lightens heavy holiday meals.

Make a Sonoran Scents Pomander

Contributed by Jacqueline Soule

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

Dry creosote leaves until well dried.

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

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

Mix powdered leaves with applesauce.

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

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

Use small cookie cutters to make impressions if you wish.

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

Insert ribbon into still moist pomander with a toothpick.

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

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

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

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Savor the Southwest:

Forage, Raise, Cook

Wondrous Weeds!

Cracks and Creation: “How the Light Gets In” Tea Eggs

Sonoran Flat Enchiladas, a demo by the experts

Wonders of White Sonora Wheat Berries

DIY cheese, yogurt, chiltepin, edible flowers, simplicity, mystery

Decorate Using Your Southwestern Yard

Prickly Pear Sparkles in Holiday Cocktails

Heirloom Beans for Holiday Feasts!

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

Seasonal Flavors and Scents of the Southwest Spice Up the Holidays

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