Posts Tagged With: desert harvesting

“Tepa-lites!”=Teparies + Quelites=Summer Beans and Greens

Quelites or Bledo in Spanish–Cuhuggia I:wagĭ in O’odham–These nutritious “weeds” of Amaranthus palmeri are springing up all around us after good warm-season rains, ready for harvesting. (MABurgess photo)

At last, summer monsoons have gifted the Sonoran Desert with a veritable explosion of delicious wild greens and a growing gardenful of traditional tepary beans! You don’t have to look far to see patches of what many people call “WEEDS” sprouting up. But you and I know better–and others will too after they taste those yummy greens.

Tia Marta here inviting you to appreciate show-time for many species of greens like Amaranth—”rain spinach”–our wild Amaranthus palmeri, and many varieties long cultivated by traditional farmers of Northwest Mexico and the American Southwest.  You can find seeds and info of locally adapted greens and tepary varieties at NativeSeedsSEARCH for planting your own. Come and see living, flowering examples of several Native varieties of greens and teparies right now at Tucson’s Mission Garden

Hopi Red Dye Amaranth is a quadruple-whammie for garden and kitchen: Its glorious flower makes an ornamental show, its leaves are tasty greens, its seeds are nutritous grain, and then it is used as a safe and pleasing red food dye–used in ceremonial piiki bread. (MABurgess photo)

If you can’t visit Mission Garden in person, you are invited to join us virtually at Mission Garden where will be presenting the “Tepa-lites” (short for teparies and quelites) workshop live next Saturday morning, August 7, 2021, 9-11a.m. (Tucson time) via Zoom or on Facebook Live. This community workshop—free, with no pre-registration necessary—is supported by grant funds through the University of Arizona Desert Lab at Tumamoc Hill.

Now is also show-time for verdulagas, that ground-hugging, tasty, succulent summer “weed” also known as “purslane” (Portulaca oleracea) which can be eaten fresh in salads or steamed as a nutritious veggie.  Learn some great purslane recipe ideas at the zoom workshop. (Note its small elongate succulent leaves.)

A confusing verdulaga look-alike known as “horse purslane”, is a low-growing succulent that can fool you. Some people might find this one palatable, but for others it has a taste of soap or an unpleasantly bitter after-taste. (Note its rounder leaves.)

Don’t let yourself be swayed by derogatory names like “pigweed” and “careless weed.”  (Those terms are shop-talk by the weed-killer salesperson or the yard guy that wants to eradicate your edible landscaping).  Far better to call good weeds by positive names, like “rain spinach” or cuhuggia i:wagĭ (“sleeping spinach” when they wilt),  as they are called by the Tohono O’odham, the Desert People who have eaten them in good health for hundreds of years.  

At the online workshop we will celebrate the nutritional combination of these monsoon greens and traditional teparies.  It’s a way to open eyes and tastebuds to the nutritious foods available right out the front door—Nature’s provender—and to encourage easy planting of the fastest beans known. 

When they are young, tepary plants look like miniature versions of common beans, with a three-some of pointed leaves that fold up to save water when the sun is strong at midday. It is the most arid-adapted bean alive, domesticated from wild teparies by early farmers right here in the desert possibly 6,000 years ago.

OK, admittedly tepary beans aren’t “fast food” per se (they do take a long time to soak and cook), but you can grow them to maturity in about 60 days—and that’s fast for a bean.  THIS WEEK is the last opportunity to get them into the ground for a harvest this fall.  My admired O’odham gardener-friends, Laura Kerman-bad, her brother, and Juanita Ahil-bad, always recommended that teparies (and other traditional summer crops) could be planted successfully through the first week in August.  So make it happen….get busy and dive into planting that little garden plot which is now soaked with Nature’s own irrigation!

Chilpotle red teparies–pasta faggioli Sonoran style with greens–will be introduced at the workshop….

Here is the link to join the Zoom “Tepa-lites” class: https://us02web.zoom.us/j/85958074230?pwd=S1htT1JKVXNCN3g4NWhoWGRPdS9UZz09
Meeting ID: 859 5807 4230
Passcode: 2021

Hoping to see you virtually on August 7!

Additional info: For helpful greens identification and surprising recipes for greens and tepary beans, check Tia Marta’s earlier post “Blessed Monsoon Weeds”

also SavorSister Carolyn’s post on Sherman’s tepary recipe

SavorSisterAmy’s post for a fabulous tepary-with-veggie stew

and for more appreciation of ba:wĭ–tepary beans–Tia Marta’s “Tepary Time” post

Categories: Sonoran Native | Tags: , , , , , | Leave a comment

Syrian Salad for Fig Season

Asaf Hasan, a Palestinian from Kuwait and Jordan, and Raina Kanawati from Syria brought this delicious Syrian fig salad to share with Mission Garden volunteers. (Photo by Dena Cowan)

Fig trees, originally from the Middle East, have found a happy home in the Southwest, a similar climate. Mission Garden in Tucson  features historical gardens and  heritage fruit trees that produce an abundance of figs in late July and August. Asaf Hasan and Raina Kanawati brought a delicious Syrian fig salad to share with volunteers as they led us in making stuffed grape leaves. It is traditionally eaten with the fingers and since we had all washed our hands to make the grape leaves, we dug in happily.

The salad requires no cooking, just assembly, so it’s good to prepare on these hot summer days. Choose sweet white onions or red onions if those are not available.

Figs are ripe in deep summer. Originally from the Mediterranean, they grow well in the hot American desert.

 

When you slice the onion, do so pole to pole rather than through the equator.

Syrian Fig Salad

8 fresh figs, quartered

1 sweet onion, sliced thinly pole to pole

1 lemon, sliced as thinly as possible

1/2 cup finely chopped parsley leaves

1/2 cup finely chopped mint leaves

1/4 cup lemon juice

1/4 cup olive oil

1/4-1/2 teaspoon salt

Choose a bowl that holds at least a quart. Combine figs, onion, and lemon and toss until well mixed. Stir in the parsley and mint leaves. In a cup, combine the lemon juice, olive oil, and salt. Pour over the fruit mixture. Refrigerate for an hour to meld flavors. Serve cold or at room temperature.

Completed Syrian Fig Salad is a fresh addition to a summer meal. 

My latest book, A Desert Feast: Celebrating Tucson’s Culinary Heritage, discusses how Old World crops such as Mediterranean fruit trees were brought to Tucson by the Catholic missionaries in the early 1700s. I also discuss how local historians worked to recreate the Mission Gardens originally located at the Mission San Agustin.  Order the book from Amazon or  Native Seeds/SEARCH. The book is the the winner of three awards and was named Top Pick in the 2011 Southwest Books of the Year. 

Categories: Sonoran Native | Tags: , , , , | 3 Comments

Curry puffs with cholla and palo verde

Hello! Amy here playing with the cholla buds I just harvested! NOW is the time to harvest and our own Tia Marta is teaching a workshop THURSDAY, April 22 on Earth Day! Register here.

The unopened flower buds of the cholla cactus are a real favorite, and one annual harvest I collect every year no matter how busy life gets. It is a very narrow harvesting window, usually in April, depending on the year and elevation. Simply bush off the spines with a bouquet of creosote or bursage, pluck with tongs and boil in water for 5 minutes. They taste tart with a slightest hint of internal texture like nopalitos. But that doesn’t convey how delicious they are.

Plentiful in the desert, harvesting does not hinder its reproduction, which is usually from “cuttings”. But this is the first year my backyard had enough to harvest! Grown with no irrigation at all, it is totally sustainable, low maintenance agriculture. Plus beautiful in the yard!

There are countless ways to enjoy cholla buds, but yesterday I snuck them in Chinese curry pastries, a treat I remember from childhood, from the tiny Chinese bakery that was near my house.

I started with ground beef, onion and garlic. Of course, mixed veggies could be used instead.

Then I added beautiful Tucson CSA carrots and Chinese curry powder. I’m sure any curry powder would work perfectly.

I had some young foothills palo verde seeds from last spring in the freezer. I blanched the harvest and stashed for another day. Learn more about them here.

The delicious, sweet immature seeds taste like young green peas…and also take as much work to shell as green peas.

The filling complete, I folded a spoonful into premade puff pastry.

Gilding with beaten egg is essential to make them look like how I remember them at Lai Wah bakery.

After a few minutes in the oven, it smelled unbelievable.

I can hardly wait to make them for my sister and brother.

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

Tepary Time!

When cooked, these beautiful O’odham tepary beans keep their pleasing integrity, and lend themselves to a diversity of delectable dishes. Read on!

Ancestors of the O’odham–the Desert People and their relatives the Pima or River People–more than 4000 years ago, were gathering wild tepary beans (ba:wi) from the mountains in what we now call the US/Mexico borderlands.  They found a way to cultivate these precious beans in summer floodwater gardens and eventually domesticated them!  Tia Marta here hailing the gift ba:wi (Phaseolus acutifolius) is to the world–especially in hot, dry climates!

Mixed Tepary Bean soup is perfect for chilly days of winter for an easy and delicious stick-to-the-ribs lunch.  It only needs a little salt to bring out the rich flavor of teparies.  Other spices can elaborate, but teparies stand on their own just fine.

To make a fancier bean soup, mash cooked teparies for a pleasant creamy texture. Mushroom powder, or kelp, or pimenton, can lead this creamy soup into different delectable directions!….

When a chilly storm sets in in the desert, tepary beans can warm the soul and body.

The most important ingredient in cooking teparies is TIME, t-i-m-e.  Plan ahead by soaking your teparies the day before, for at least 8-10 hours.  To hasten the soaking process, you could bring a pound of teparies and about 8-10 cups water to a quick boil then let them sit in the same water for several hours.  Drain the soaking water and add 8-10 cups good drinking water for cooking.  Bring to a boil then simmer  (adding more water if needed) for up to 2-3 hours until beans test soft–just beyond al dente.  At this point you can create anything with your cooked teparies.  Good hearty soups can be the first satisfying treat.

It is so easy to mash your cooked, drained teparies. To refry teparies, just add some olive oil or butter to your fry pan and mash them as they bubble–the good old fashioned way. Or the quick fix:  whirl them to desired creaminess in the food-processor.

Partially mashed then refried teparies complement eggs and toast or tortilla for a hearty and delicious breakfast!

It’s worth being reminded–mentally jolted–that teparies’ gift of super-nutrition is off the charts:   One fifth of a tepary serving is protein!  Their slowly-digested complex carbs measure 22% Daily Value and their dietary fiber is a whopping 100%-173%–both acting as perfect balancers of blood-sugar and digestive support.  When it comes to important minerals, consider tepary’s iron at 20-30%; calcium for bones at 20-25%; magnesium 10-40% and potassium 48% as electrolytes and body building blocks.

Energize your refried teparies with your favorite chile spices, cumin powder, and/or hot sauce and voila! –you have an instant healthy dip that keeps for a week in the frig–if it doesn’t get eaten up right away! “Serving suggestion”–serve teparies with blue corn chips for a complete protein.  Yummmm!

The BEST vegetarian burrito you will ever eat!!–This is the famous Tepary Burrito made with our local red and white mixed O’odham ba:wi–full of flavor, substantial high-protein nutrition, and sustained energy!

You can dress teparies up or down with garlic, chiles mild or picante, cumin seed, toasted onions, oregano, cilantro, cheeses, or even a ham hock–variations are endless.  Check out archived recipe ideas by writing “tepary” in the search box above.

You can find our delectable red-and-white Native American Tepary Mix in person at Tucson’s amazing Mission Garden Wednesdays thru Saturdays, 8am-2pm (come masked for a special socially distanced experience).  The Native American Tepary Mix is also available online at NativeSeedsSEARCH, and www.flordemayoarts.com.  Individual tepary bean colors are available from Ramona Farms and NativeSeedsSEARCH.

Happy tepary tasting–to your good health! 

 

Categories: Cooking, heirloom beans, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , | 3 Comments

Easy Cinnamon Swirls with Sweet Southwest Glaze

Quick cinnamon swirl biscuits can dress up any celebratory breakfast. These have special Southwest surprises inside–Read on!

Here’s an easy and festive treat for warm winter breakfasts!  Get your ingredients out now in prep for New Year’s morning, Three King’s Day, for Orthodox New Years, or a birthday delight.

Tia Marta here to share how, using a quick biscuit dough, you can insert your favorite wild desert berries and seeds to make a sweet swirl–no long waiting on yeast-rising for this goodie.  Dig out those wild seeds and juices you harvested last summer (always thinking ahead)….

Roll out your biscuit dough and spread with your mix of pinyon nuts, agave syrup, and dried berries. Then, roll up the dough tightly into a “log” shape.

Before rolling up your dough “log” sprinkle with saguaro seed, chia or popped amaranth.

RECIPE–SOUTHWEST CINNAMON SWIRLS

Ingredients for dough: 

2 cups sifted flour (*heirloom white Sonora wheat with 1/4 cup amaranth flour makes a great mix)

2 1/2 tsp baking powder

3/4 tsp sea salt

1/3 cup butter

3/4 cup milk of any kind

*white Sonora wheat is available at Barrio Bread Tucson; whole wheatberries for home milling are available at NativeSeedsSEARCH  or from www.flordemayoarts.com .

Ingredients for inner swirl (use what you have):

1/4 cup agave nectar (or or mesquite syrup, or desert honey which will spread more slowly)

1/4 cup pine nuts (de-hulled) (OR, chopped AZ walnut or pecan meats, or crushed bellota acorn meats)

1/4 cup dried berries (desert or canyon hackberry, dry saguaro fruit, cherries, raisins, cranberries)

1/2 tsp ground cinnamon

1/8 cup saguaro seeds (OR popped amaranth seed, or wild chia seed)

Directions for inside swirl:  Mix together all swirl ingredients (except seeds) for spreading on dough.

Directions for dough:  Sift dry ingredients together.  Cut in butter to pea size or smaller into dry mixture.  Add milk and stir to form dough ball.  Knead with fingers 10-20 “turns”.  Pat dough out on flour-dusted board.  With flour-dusted rolling pin, roll dough to about 1/2 inch thickness.

Place dough swirls on ungreased cookie sheet to bake 12-14 minutes.

Preheat oven to 450F.  Spread gooey cinnamon/agave syrup/nut mixture evenly onto flattened dough.  Sprinkle with desert seeds. Then tightly roll the flattened and bedecked dough into a “log”.  With a sharp knife, cut rounds of the “log” 1/2 inch thick and place each swirl on an uncreased cookie sheet.  Bake 12-14 minutes.  Serve hot with melted butter, or top with (tah-dah!) Tia Marta’s saguaro or prickly pear glaze (recipe follows).

Serve cinnamon swirls HOT out of the oven!

Buttered Desert Cinnamon Swirls — yum!  For an even more decadent topping, top with a glaze….

RECIPE–Tia Marta’s Easy Saguaro Glaze and Southwest Hard Sauce

Ingredients:  2-3 Tbsp softened butter

1/2 cup sifted confectioners’ sugar

1/3 cup saguaro syrup, prickly pear syrup, or mesquite syrup

Directions:  Beat softened butter with confectioners’ sugar until smooth.  Gradually add up to 1/3 cup saguaro syrup or other desert fruit syrup mixing thoroughly to spreadable consistency.  Apply to tops of cinnamon swirls.  (You may want to make this glaze ahead and chill before spreading, but no-chill works for me.)

There’s only one more step to make this the most fabulous Southwest Hard Sauce:   Add 1 tsp of local agave mescal (try bacanora) to your glaze spread and voila–You have created a hard sauce!   (Goes great on brown-bread, bread pudding, holiday fruit dishes, or to make your cinnamon swirls into a rich dessert.)

Use home-made saguaro, prickly pear, or mesquite syrup for a delightsome glaze, or find great ready-made syrups from Cherie’s Desert Harvest also available at www.nativeseeds.org.

May the New Year 2021 bring you little swirls of joy, adventure and nutrition given generously by our Southwest desert plants–Feliz Año Nuevo! from Tia Marta

o

 

 

 

Categories: Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , | Leave a comment

Watch The Savor Sisters Demo Wild Foods at Native Plants Christmas Party

 

The Tucson Chapter of the Arizona Native Plant Society has asked the Savor Sisters–Tia Marta, Amy, and me, Carolyn, to demonstrate cooking some virtual appetizers and “libations” for their on-line Christmas Party. You can join in on Thursday, December 10,  at 7 p.m. MST at a zoom meeting with this link. Amy’s making something with her delicious mole mix, Tia Marta is doing a wild rhubarb pudding, and I’m making a delicious goodie with a mixture of quinoa and popped amaranth seeds bound with agave syrup and coated with chocolate. This is a 21st century version of a treat previously made by the Aztecs. I’m also taking everyone on a field trip to a local craft brewery where the head brewer tells us about all the heritage ingredients that go in his beers.

My newest book, A Desert Feast: Celebrating Tucson’s Culinary Heritage, is more a book of stories with just a few recipes to illustrate past and present food trends. So I went back to my previous cookbook, Cooking the Wild Southwest: Delicious Recipes for Desert Plants to find the perfect recipe for this event.

Hank Rowe at Catalina Brewing adds desert flavors such as prickly pear and mesquite to his brews. Come along to hear Hank tell about his beers at the on-line Native Plant Society Party.

When you pour the amaranth into a hot wok, the golden seeds will pop and become like tiny kernels of popcorn. Work quickly and don’t let the seeds burn or they will be bitter.

 

Using two forks, dip each ball into the melted chocolate. They are fragile, so if any break, don’t panic or be upset. Just eat them immediately! Transfer coated balls to refrigerator to harden.

Aztec Delight

This recipe is from my book Cooking the Wild Southwest: Delicious Recipes for Desert Plants. In the video, you can watch the little amaranth seeds pop to a snowy cloud.

¼ cup chia seed

¼ cup amaranth seed

2-3 tablespoons agave syrup

½ cup semi-sweet chocolate chips

            In a wok or heavy bottomed pan over medium heat parch the chia seed for just a minute or two, stirring constantly. Transfer to a coffee grinder or blender and grind to a powder. Put into a bowl.  Repeat with the amaranth grain.  It is possible the amaranth grain will pop while being parched, resulting in a light cloud, like very tiny popcorn kernels. If that happens, fine; if not, equally fine. Combine the ground chia and amaranth in a bowl and begin adding the agave syrup and stirring until you have a stiff dough that holds together.

            Form balls the size of a large olive. Put the chocolate chips in a heat-proof bowl and melt in the microwave or over hot water.  If using the microwave, heat for one minute, check, then continue heating in 30 second increments until melted. If too stiff, add a few drops of neutral oil, like grapeseed.

            Line a plate with waxed paper or plastic wrap.  Using the tines of a fork, roll each ball of the chia/amaranth dough in the chocolate. These balls are rather fragile so be careful. If one breaks apart, the best way to deal with that catastrophe is to eat it immediately.  Transfer the perfect ones to the plate.  Refrigerate until the chocolate has hardened.

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Still looking for a Christmas gift for your foodie friend? In my new book A Desert Feast: Celebrating Tucson’s Culinary History, you’ll read stories of how early residents existed on wild foods, how agriculture developed and the people built massive irrigation ditches with only wooden tools and baskets, and how the arrival of the Spanish changed everything. I also visit today’s farmers and talk about their challenges and how Tucsonans are learning to garden and grow their own food, starting with school and community gardens. You can order it from your local bookstore (they’ll love you for that) , from Native Seeds/SEARCH, or Amazon.

 

Categories: Cooking, Sonoran Native | Tags: , , , , , , , , , | Leave a comment

Quince: Having Fun with an Old Fruit

Quinces come with a fuzz that must be washed off before cooking.

There are some people who like to cook, but want an explicit recipe to follow. Then there are others who dare to plunge in with new ingredients, new techniques, making it up as they go along. It’s Carolyn today and for all of my professional life, through five cookbooks, I’ve belonged to the later group. Most of my experimental cooking over the years has involved wild plants, but this week I began to make friends with an old-fashioned cultivar: the quince. There is plenty of advice for how to cook quinces, I’d just never done it before. And the advice isn’t foolproof. 

Quince is native to rocky slopes and woodland margins in Western Asia, Azerbaijan, Turkey, Georgia and from northern Iran to Afghanistan. It was brought to the New World by the Spanish and is very popular in Sonora, Mexico. Several years ago, the Kino Fruit Tree Project propagated cuttings from quince trees in Sonora and many of those cuttings have grown into huge and prolific trees in the Mission Garden in Tucson. I write about these in my new book A Desert Feast: Celebrating Tucson’s Culinary History. Quinces aren’t as popular as apples, to which they are related, because they can’t be plucked from the tree and eaten. They are hard and astringent and they need to be cooked to be good. 

After looking through a number of recipes, I decided to take a risk and combine a couple of them. One bit of advice that ran through all the recipes was not to peel the quinces because that’s where much of the pectin (the jelling factor) lies. I decided to use half quince and half green apple and chose a technique of grating the fruit rather than chopping it. Then I mixed the sugar with the fruit, lemon juice, and water and cooked it. I kept having to add more water to get the fruit soft. Because I had added the sugar right away, the mixture jelled before it was adequately soft. 

Green apple on the left, quince on the right. Related but different.

This is a case of I didn’t know what I didn’t know. Quince, even when shredded is a hard fruit and takes a long time to cook. When I finally gave up, the resulting jam was rather chewy. 

Quince, when cooked with sugar, turns slightly pink.

In the middle of my experiment, I reached out to gardening and cooking expert Dena Cowan for advice. Maybe I should have done that first. Here is her response:  “For the past two years I have been making it in the crock pot! I cook the whole quinces first in a pot full of water for about 10 or 15 minutes, just to make it easier to cut them. (If you have a microwave, you can put the whole fruit in it for a minute). No need to peel. I cut around the core and wrap all the cores in cheesecloth. Then I dice the rest of the quince. I put the diced quince, the cores in the cheesecloth, and the cane sugar into the crock pot, stir it up, and leave it overnight. In the morning I mush the core and use what in Spain they call a “chino” (basically a strainer) to get the gelatin out of the cooked core. Then I mush all the quince with a masher and leave it a couple of hours more.”

Ultimately, I used my jam as filling for some turnovers. The texture is perfect for them. I have about a cup left. We can use it on toast or I might try it as an alternate filling in a recipe I have used for fig or date bars. 

Quince-Apple Preserves

2 quinces, unpeeled

2 green apples, unpeeled

¼ cup lemon juice

½ cup water (be prepared to add more)

2 cups sugar

Cut washed fruit in quarters and remove cores. Grate apples into a bowl; grate quince into heavy-bottomed medium saucepan. Add water to grated quince and cook over low heat until soft, about 15 minutes. Add grated apple, lemon juice, sugar, and more water if necessary. Cook over medium heat, watching closely and adding more water as necessary, around another 15 minutes. The mixture is done when it turns pink. Makes about 1 pint.

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A Desert Feast: Celebrating Tucson’s Culinary Heritage tells the history of how residents of the Santa Cruz Valley have fed themselves over thousands of years, why they are still eating some of the same foods over that time, and how that led to Tucson’s designation of the first American city to earn the coveted UNESCO City of Gastronomy. You can order the book from your favorite bookstore, on-line, or from the Native Seeds/SEARCH bookstore.

Categories: Cooking, Sonoran Native | Tags: , , , , , , , | 5 Comments

Harvest-time Happenings at Mission Garden

Tohono O’odham ha:l–the traditional desert pumpkin with its corky attachment and rich orange center–is ripening in autumn heat at Mission Garden…..

A colorful harvest is happening at Tucson’s Mission Garden, and it’s time to celebrate!   Tia Marta here with an invitation:   Every Saturday for the weeks of autumn there will be foodie festivities to enjoy at Mission Garden. Come masked and socially-distanced for open-air learning, tasting, photography and fun.  There’s a big one this coming Saturday Oct.17, 2020 not to miss!

O’odham tepary beans hold the record for desert adaptation, high nutrition, rich flavor, and long sustainable cultivation right here in the Sonoran Desert.  Come get a taste of this rich heirloom Sat.Oct.17.

This colorful heirloom bean mix, known as Tom’s Mix, is like a multi-cultural metaphor–bringing the agricultural wisdom of 14 different Southwestern cultures together in one incredibly delectable soup. You can taste it Oct.17 at Mission Garden!

Tohono O’odham 60-day corn could be the fastest maturing and most desert-adapted corn known. It was domesticated by the Desert People long ago. Mission Garden’s volunteers are honoring it and helping to bring it into wider cultivation. Come taste a tortilla made with this ancient and nutritious desert crop!

Ancient Chapalote corn (known from 4100-year-old archaological sites in the Tucson area) and pre-Columbian Tohono O’odham 60-day corn are celebrated at Mission Garden. What a beautiful way to pay proper respect on Indigenous Peoples’ Day! Our mutual thanks to Native ancestors for these gifts from the past which can help us into an unsure future!

All of these Three Sisters–Corn, Beans and Squash–are grown together at Mission Garden in traditional ways, demonstrated in different “time-line” gardens.  Come observe and learn how you might plan your own garden next summer season.

As the evenings get cooler, it will be time to plant a winter/spring crop of ancient White Sonora Wheat, a golden, low-gluten wheat-berry introduced to our area by Padre Kino over 300 years ago. It will be packaged and available for sale at the Mission Garden’s Oct.17 gastronomy book launch event.

Tastes of the Southwestern heirloom bean Tom’s Mix soup and tastes of traditional O’odham Tepary Beans will be available at Mission Garden, Saturday, October 17, 10am-12noon.  Look for the Flor de Mayo table under the north ramada that day.  Also available will be packaged White Sonora Wheatberries with recipes for cooking them for pilaf or for marinated wheatberry salad.  For more wheatberry recipes check out this post.   A portion of the Oct.17 sale of these heirloom foods will go to support Mission Garden’s programs.

Author Carolyn Niethammer and her latest Southwestern foods book will be in the limelight this Saturday Oct.17 at Mission Garden. A DESERT FEAST describes in delicious detail a 4100-year history of foodways in Tucson, Arizona–named UNESCO’s first International City of Gastronomy!

All of Carolyn Niethammer’s books are gastronomic inspirations, but THIS one —A Desert Feast–bears the crown!  It is rich in history and recipes.  Come get your copy signed Oct.17 and discuss traditional foods–wild and domestic– with the author herself.

You can find many fantastic recipes for tepary beans, Tom’s Mix, and wheat berries in this SavortheSouthwest.blog archive using the search box.  Try some of the great recipes on the link SavortheSouthwest post written for healthy menus and specialized diets.  Tom’s Mix and Teparies make fabulously flavorful bean salads, dips, stews, and hummus.  These bean mixes and white Sonora Wheatberries are also available online at www.NativeSeeds.org and at www.flordemayoarts.com .  Also check Tohono Chul Park, Tucson Presidio and Old Town Artisans for Flor de Mayo heirloom foods.

For a full schedule of Mission Garden weekend events, the Membrillo Fest, 60-day corn tortillo demos etc, please see the website www.tucsonsbirthplace.org.

 

Categories: Sonoran Native | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Prickly Pear Coconut Frozen Pops

Hello friends, it’s Amy here with my new favorite late summer treat. Pink prickly pear pops are creamy and easy to bite, yet vegan using coconut milk. For a prickly pear peach sorbet using cream and honey, try Carolyn’s recipe from last season. Also, try Tia Marta’s Prickly Pear-Mesquite-White Sonora Wheat Muffins (Ihbhai c Kui Wihog Pas-tihl).

 

With the drought, there are very few prickly pears out in the wild this year.

However, the young plants in my yard near water harvesting basins set a decent amount of fruit, especially for their size.

Even though the fruit may look purple sooner, I usually wait until September to harvest. If picked before total ripeness, the firm flesh holds onto the juice and it is more difficult to extract. To check, I simply pluck them off the plant with kitchen tongs. Ideally, the fruit separates easily from the plant and the skin with no tinge of green at the base tears the fruit open a bit (see the holes in the bottoms of the fruit in the photo below). If juice runs where the tongs squeeze the flesh, it’s definitely ready!!!! 

I then blend the whole fruit, spines and all.

The hard seeds remain intact, while the pulp and skins are pureed. Then I strain the slurry through a cloth napkin or other piece of fabric. Cheese cloth is not fine enough.

This strains out the seeds, pulp, pieces of skin, spines and the tiny, skin-irritating glochids.

It drains slowly, so sometimes I tie the ends of the fabric, hanging it to drip in the refrigerator. 

The clear juice is ready to make treats or savory food right away, or freeze for later. As an extra precaution, I let the juice stand, then pour the clear liquid from the top, sacrificing the bottom inch from the vessel to leave behind any sediment.

To make pops, I heated some juice with lemon and sugar, then thickened it slightly with cornstarch to make a thin syrup.

After taking it off the heat, I added a can of coconut milk. Add a little lemon or orange extract, if you like.

When completely chilled in the refrigerator over night, it is ready to be frozen in an ice cream maker.

If you just pour the mixture into the pop molds, it will freeze as hard as ice. But this method makes pops that are easy to bite.

Of course, it can be eaten now as soft serve or frozen in one container to enjoy as a sorbet. But spooned into reusable pop molds, it is portion controlled!!!

Prickly pear coconut frozen pops (or sorbet) 

By Amy Valdes Schwemm

1 cup prickly pear juice

1 ½ cups sugar

¼ teaspoon salt

¼ cup lemon juice

1 tablespoon cornstarch

13-15 oz coconut milk

lemon or orange extract (commercial or 100 proof vodka infused with zest) to taste

Bring first four ingredients to a gentle boil. Dissolve cornstarch in 2 tablespoons water in a small dish. Add to pan, and simmer for one minute. Add coconut milk and extract. Remove from heat to cool and refrigerate until well chilled. Pour into ice cream maker and freeze. Firm in freezer, either in pop molds or a lidded container. Enjoy!

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 1 Comment

Mesquite and Chocolate: A Love Story

Mesquite Chocolate Mousse for two

 

Cooks and those they cook for all love chocolate. It’s Carolyn today and I see in other food blogs I follow that people light up for chocolate recipes. Our readers loved Amy’s recipe for Chocolate Mole Dulce Cake a few weeks ago. Today I’m going to give you a recipe for combining chocolate and mesquite. The two flavors enhance each other perfectly, making for creamy, caramel-y, chocolate-y deliciousness. And rich. You always want rich with chocolate.

I usually make my mesquite broth starting with pods. Most mesquite pods appear in late June to early July, but there is usually a small fall crop as well. Even with our very scanty rains this year, I see lots of new mesquite pods on trees in our neighborhood. The crop is much smaller than the early summer crop, but you can probably find enough pods to make this recipe. If all you have is the mesquite meal from a previous year, that will work as well.

For the liqueur in the recipe, which is optional, you can use coffee liqueur (like Kahlua), maybe hazelnut, or whatever you have on hand and like. Or you might even substitute a little strong coffee.

Gather a basket of mesquite pods. Remember to gather only from the tree, never from the ground. Some people say the ones with red stripes are sweeter. I can’t tell the difference myself.

Mesquite Broth

To make mesquite broth, slowly simmer 2 cups of broken pods in 4 cups of water for about an hour until they are very soft. When cool, wring and tear them (hands in!) to release the sweet goodness into the water. Strain.  You can get more details in my previous post on mesquite broth here. If you don’t have the pods, you can make broth with mesquite meal. For this recipe, combine 1/2 cup mesquite meal with 1 1/2 cups water and stir until completely dissolved. You may have to use a whisk. If your mesquite meal is coarse and doesn’t totally dissolve, strain before making the Mesquite Mousse.

These wine glasses contain a rather large serving of this rich dessert. But it is so delicious, you’ll probably finish it off anyhow.

Mesquite Mousse

2 cups mesquite broth

1 can (12 oz) evaporated milk

½ cup water

6 tablespoons cornstarch

2 beaten eggs

¼ cup liqueur (optional)

¼ cup cocoa

¼ cup sugar

Combine mesquite broth and milk in saucepan. In small bowl, combine water and cornstarch and stir until smooth. Add to mesquite mixture. Cook over low heat, stirring constantly, until thickness of pancake batter. Turn off heat and let cool for about eight minutes. Stir occasionally to keep skin from forming. If it has a few lumps, beat with a whisk until smooth. Meanwhile beat eggs in small bowl.

Please follow the next step carefully. If you try to rush, you will end up with bits of scrambled eggs. Here we go: When mesquite mixture has cooled somewhat, add about a fourth cup of mesquite mixture to the beaten eggs and stir. Add another fourth cup and stir, and then add a half cup. Add egg-mesquite mixture to the saucepan and cook over low heat, stirring constantly for about four minutes.

Divide the mixture, taking out half which is about two cups. Put it in another saucepan, and stir in ¼ cup cocoa and ¼ cup sugar. Stir over low heat until cocoa is incorporated, about 2 minutes.

Layer mesquite and chocolate mixtures in small wine glasses and chill until set.

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In just two weeks my new book A Desert Feast: Celebrating Tucson’s Culinary Heritage will have the official publication date. It’s already in the warehouse and ready to ship. Five years ago Tucson was named a UNESCO City of Gastronomy and this is the story of why a desert town received that honor. All history is a series of stories and A Desert Feast tells in lively stories how the residents of the Santa Cruz Valley developed from hunter-gatherers to corn growers to cattle raisers to today’s sophisticated consumers where prickly pear even goes in our local craft beer. We’re going to have a big rollout party in October, but if you can’t wait, ask your local bookstore to order it for you. For more mesquite recipes, check out Cooking the Wild Southwest: Delicious Recipes for Desert Plants. 

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

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