Posts Tagged With: Friends of Tucson’s Birthplace

Southwestern Pintxos– Basque-style Tapas

 

On a recent trip to Spain we enjoyed an adventurous meal in a Basque tavern where we were introduced to Pintxos–the special Basque version of tapas–northwest Iberian finger-food.  These culinary mini-sculptures bring together the most unexpected combination of foods and flavors.  Each one is a creative work of edible art, visually and deliciously pleasing, handy for a pick-me-up meal or a many-course dinner.

Pintxos–traditional finger food of northwest Spain adapted for Baja Arizona! (MABurgess photo)

Tia Marta here to share ways I’ve adapted these traditional Basque food creations, incorporating our local Baja Arizona ingredients.  Pintxos (pronounced peent’shows) are fun to make.  They let your creativity take off.  The endearing individual servings make a pretty presentation.  Bringing a tray of pintxos to the dinner table makes for some drama too.  Your guests’ curiosity is piqued to find out what interesting delicacies make up each pintxo.  All eyes are focused, tastebuds on alert.  The eating pace slows down to savor-mode as each bite is tested—like sipping a new wine.  If being present matters to you, pintxos certainly makes it happen for everyone at the table.  [I can hardly wait to serve pintxos to adolescents to see what happens with their devices!]

A “shrimp boat” pintxo — a cool seafood “salad” for summertime, made with crab or tuna on a “boat” of tomato with “spinnaker sail” of chilled, cooked shrimp. (MABurgess photo)

Here’s a perfect summer pintxo—a little Sea of Cortes Seafood “Boat.” First find some ripe tomatoes from your garden or your favorite farmers’ market.  Next source some fresh, sustainably-harvested crab meat or tuna and Sea of Cortes shrimp.

Culinary oregano (Oreganum vulgare) with happy bee pollinating the flowers in my Tucson garden (MABurgess)

Harvest a few sprigs of fresh oregano from the garden (yours or a friend’s.  This fragrant herb grows so easily in low desert gardens.  See Savor-Sister Dr Jacqueline Soule’s post by searching August 28,2015 “Joy of the Mountains” on this blog for fantastic oregano info. They grow readily from cuttings.)

Pintxo actually means “toothpick” or “skewer,” so have a supply of long toothpicks or bamboo skewers ready.  You will also need:  1)  fresh tomato, cut in half so that each half can rest as a “boat” without tipping.  2)  crab or tuna salad, made with  boiled egg chopped, fresh chopped oregano leaf and a tad of mayonaise to taste; formed into a ball, 3) cooked, chilled shrimp.  Skewer a shrimp vertically from the top and then down thru the tomato (see photo) so that the shrimp becomes the “spinnaker sail” in your little sculpture.

Other neat pintxos can be made as layered, open-faced miniature sandwiches.

 

The perfect base for several styles of pintxos is Baja Arizona’s own Barrio Bread baguette, which can be cut in different shapes to suite each different pintxo. (MABurgess photo)

These baguette slices for other pintxos I cut flat then diagonally to make diamond bases for the Asparagus Spear Pintxos. (MABurgess photo)

I went to Don Guerra of Barrio Bread to find our best local equivalent of the bread the Basque are using in Spain for making pintxos.  Having been in Spain himself, he knew immediately and suggested his baguettes made with BKWFarms‘ heirloom organic Padre Kino White Sonora Wheat flour as our perfect pintxo bread.  Indeed it is! Barrio baguettes lend themselves to cutting in several different shapes, a distinct shape for each different pintxo style.

For the next pintxo–the Four-layer “Salmon in the Tropics” Pintxo–I cut the baguette at an angle to make elongate ovals as the pintxo base.

First step–to make the Four-layer “Salmon in the Tropics” Pintxo–spread avocado thinly on an oval of Barrio Bread baguette

Step 2–spread marinated, cooked salmon thinly on the avocado layer

Step 3–place a thin slice of avocado right on the salmon

Step4–place a thin slice of fresh mango on the top (MABurgess photos)

 

So there you have the Four-layer Salmon in the Tropics Pintxo–a taste combo that I personally would never have thought of, were it not for the creative Basques.

If you aren’t hooked or at least amazed yet, here’s another fun pintxo idea, this time using our local asparagus and chorizo!  Have you ever heard of such an unexpected combination of flavors?  Well it really works!

Asparagus-Spears-with-Chorizo Pintxo

Chorizo-wrapped Asparagas Pinto–cooked in the solar oven! (MABurgess photo)

For this pintxo, you will need:

1) sliced diamonds of Barrio Bread baguette,    2)  fresh farmers market asparagus spears, 3) Mexican-style chorizo OR sliced Spanish-chorizo (available at Trader Joe’s or other specialty grocers) to wrap the asparagus, 4) boiled egg sliced, 5) topping of plain yogurt mixed with your favorite mild chile powder or Spanish pimenton powder.ch

Wrap asparagus spears in chorizo.  If you have Mexican-style chorizo, fry the chorizo-wrapped spears until chorizo is barely done then place on bread to bake in oven or solar oven.  If sliced Spanish-style chorizo is used, bake entire bread/asparagus/chorizo stack in oven or solar oven.  Bake pintxos until asparagus is al-dente (not too long, 300degrees 12-15minutes, or roughly 20-25minutes in a preheated solar oven).  Top with sliced boiled egg and Chile-yogurt sauce.

These pintxos are only the tip of the iceberg of ideas you can create with silvers of your favorite veggies, fruits, fish, or sliced cheeses and meats!  Try thin slices of  Mexican queso asadero melted into your pintxo or Spanish manchego cheese.   Or try a combo of thinly sliced sweet cajeta de membrillo (Sonoran style quince conserve*) and asadero cheese baked gently on a Barrio Bread baguette oval!

*Tucson’s Mission Garden is the place to learn about membrillo fruit and the delicious traditional Hispanic recipes for it.  During the fall harvest you can sign up for workshops to learn how to make your own cajeta de membrillo.

Best-yet pintxo: local thin-sliced ham on manchego cheese on Barrio baguette topped with farmers market mushrooms–and baked to perfection in solar oven (MABurgess photo)

For easy pinxto baking, reaping the gifts of our intense sun, you can order a sleek, easy-to-use solar oven from Flor de Mayo.  Check out www.flordemayoarts.com for a how-to video.  Tia Marta here encouraging you to enjoy new combinations of our local Baja Arizona provender in your own pintxo creations!

 

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

Cooking with the SUN!

A sleek fold-up All American sun oven is set up on my patio table.  I slightly rotate it and reposition the angle every hour or so to track the sun. (MABurgess photo)

June in Baja Arizona should officially be Solar Cookery Month– time to not add any more heat in the house.  Thanks to some fabulous Baja Arizona “solarizers,” namely Technicians for Sustainability (www.TFSsolar.com), our house is now blessed with a PV array–yet despite this “free” electricity we still don’t want any extra BTUs loose in the kitchen.

Tia Marta here encouraging you to take your cooking OUTSIDE!!  A great project to do with kids is to make your own solar oven with a cardboard box and lots of tinfoil.  (The internet has easy do-it-yourself plans.)  Or you can purchase a ready-made solar oven online.  Check my website http://www.flordemayoarts.com under the menu “Native Foods” to buy one of the most efficient and least expensive solar ovens you’ll find anywhere!

Try de-hydrating saguaro fruit in a solar oven with the lid partially open to allow moisture to escape. It doesn’t take long to dry sliced fruits or vegetables. (MABurgess)

Wild desert fruits and orchard fruits will be coming on aplenty, and when solar-dried, they make wonderful snacks and trail mix.  As seasonal veggies come available in your garden or at farmers markets, you can slice and solar dry them for winter soups and stews.

It’s almost time to harvest mesquite pods (kui wihog) and saguaro fruit (bahidaj), in the dry heat of Solstice-time before monsoon moisture arrives.  Here are solar-oven-dried mesquite pods, crispy and ready to mill into flour.  Solar drying of mesquite pods–oven door slightly open–allows bruchid beetles to escape.   Solar-dried aguaro fruit chun (pronounced choo’nya) is ready to store or eat as rare sweet snacks! (MABurgess photo)

Washed velvet mesquite pods, covered with drinking water, set in solar oven to simmer for making Tia Marta’s “Bosque Butter.” (MABurgess photo)

Mesquite “Bosque Butter” and “Bosque Syrup” a la Tia Marta–Scroll back to the July 15, 2017 Savor post for how-to directions for these delicious products, made from solar-oven-simmered mesquite pods. (MABurgess photo)

Pellet-sized fan-palm dates washed and ready to simmer for making “Datil Silvestre Syrup”–First they should be transferred with water to a dark pan with dark lid for placing in solar oven to absorb more heat.  Scroll to Jan.30,2015 post for recipe.

Concentrated Solar Fan Palm Syrup–nothing added–just water and fan palm fruit simmered in solar oven.  For easy directions search “More Ideas for Wild Dates” post for January 30,2015. (MABurgess)

 

Solar-oven-dried figs get even sweeter and more flavorful, and keep for a long time. These are heirloom mission figs harvested from my Padre Kino fig tree purchased from the Mission Garden’s and Jesus Garcia’s Kino Tree Project–the “Cordova House” varietal.  You swoon with their true sweetness.  (A caveat for any dried fruit or veggies:  be sure there is NO residual moisture before storing them in glass or plastic containers to prevent mold.)

Tepary beans, presoaked overnight, into the solar oven by 10am and done by 2pm, avg temp 300 or better (see thermometer).  Note the suspension shelf to allow for no-spill when you change the oven angle to the sun.  This is a demo glass lid.  A black lid for a solar cooking pot will heat up faster absorbing sunlight.  (MABurgess photo)

 

 

 

George Price’s “Sonoran Caviar”–Cooking pre-soaked tepary beans slowly in a solar oven or crockpot makes them tender while keeping their shape for delicious marinated salads.  Directions for making “Sonoran Caviar” are in the Aug.8,2014 post Cool Summer Dishes. (MABurgess photo)

 

We cook such a variety of great dishes–from the simple to the complex– out on our patio table.  I stuff and bake a whole chicken and set it in the solar oven after lunch.  By suppertime, mouth-watering aromas are wafting from the patio.

For fall harvest or winter dinners, I like to stuff an heirloom squash or Tohono O’odham pumpkin (Tohono O’odham ha:l) with cooked beans and heirloom wheat- berries to bake in the solar oven.  It makes a beautiful vegetarian feast.

A solar oven is a boon on a camping trip or in an RV on vacation for heating dishwater as well as for cooking.  It was a God-send for us when power went out.  Solar ovens in emergency situations can be used for making safe drinking water.  (Hurricane-prone areas– take heed!)

 

 

 

For one of my favorite hot-weather dishes–marinated White Sonora Wheat-berry Salad–the solar oven is a must.  On stove-top, wheat-berries take an unpleasant hour20minutes to fully plump up.  That’s alot of heat.  Outdoors in the solar oven they take about 2 hours while the house stays cool, keeping humidity low.  Hey–no brainer!

 

Muff’s Marinated White Sonora Wheat-berry Salad Recipe

1 cup washed heirloom wheat-berries (available from NativeSeeds/SEARCH, grown organically at BKWFarms in Marana)

4 cups drinking water

Simmer wheat-berries in solar oven until round, plump and softer than al dente, and have absorbed the water–approximately 2-2 1/2 hours depending on the sun.  Drain any excess water.

Chill in frig.  Marinate overnight with !/2 cup balsamic vinegar or your favorite citrus dressing.  Add any assorted chopped veggies (sweet peppers, I’itoi’s onions, celery, carrots, pinyon nuts, cholla buds, barrel cactus fruit, nopalitos….).  Toss and serve on a bed of lettuce.

Muff’s White Sonora Wheat-berry Salad laced with pickled cholla buds, roasted nopalitos and barrel cactus fruit nibbles. (MABurgess photo)

While cooking with a solar oven, it will help to “visit” your oven every 1/2 hour or hour to adjust the orientation to be perpendicular to the sun’s rays.  Think about it–You gotta get up that frequently anyway from that computer or device where you’ve been immobile–just for health and circulation’s sake!  Think of your solar oven as part of your wellness program.

A solar oven is so forgiving too.  If you need to run errands, just place the oven in a median position to the movement of the sun.  Cooking may take a little longer, but, you are freed up to take that class, get crazy on the internet, texting or whatever.  And if you should get detained, good old Mr. Sun will turn off your oven for you.  No dependency on digital timers.  Happy cooking with the sun this summer!

Categories: Cooking, Edible Landscape Plant, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Celebrating Succulent Food-Plants–Sonoran Centuries and Cholla

Glowing marginal teeth of Agave shrevei from central Sonora. Known there as lechuguilla ceniza (ashy color), and as totosali by the Warijio people, it was traditionally pit-baked for communal eating. (MABurgess photo)

Tia Marta here to take you on a visual tour of our strikingly beautiful Sonoran Desert century plants and cholla which have, for centuries, fed Sonoran Desert people–and continue to do so in interesting new ways!  This is a “photographic appetizer” for the grand gastronomic and libation experiences planned for April into May–an invitation for you to participate in Tucson’s amazing Agave Heritage Festival and Cholla Harvest Workshops.  [For a full schedule of the many culinary, ethnobotanical, artistic and musical agave events, go to http://www.agaveheritagefestival.com.  For info on cholla harvests go to http://www.tucsonsbirthplace.org or call 520-907-9471.]

The Hohokam Century Plant, Agave murpheyi, is planted at Mission Garden to simulate a Hohokam archaeological site where ancient desert people farmed it.  This will be one of the agaves to taste at the Mission Garden’s pit-roasting event as part of the Agave Heritage Festival. (MABurgess photo)

Mescal cenizaAgave colorata–a sculptural Sonoran century plant, was traditionally pit-baked by Native People of NW Mexico.  It gives a superbly attractive focal point in an edible landscape!  (MABurgess)

Natives of the low Sonoran Desert region surrounding the Sea of Cortes, especially Yuman, Tohono O’odham (calling it a’ut) and Seri people (calling it ahmmo), traditionally used various varieties or subspecies of Agave deserti to cook as an important staple in their diet.

Agave deserti (this subspecies from the Anza-Borrego State Park in SE California) was pit-roasted by Native People, adding a rare and delicious sweet to their often sparse menu. (MABurgess)

Roasted agave heart of Agave murpheyi ready to divide and eat! (MABurgess photo)

Agaves bloom only once– a magnificent flower show after a long lifetime–hence the name “Century Plant” as the 15-25 years before maturing seems like a century.   Harvesters, mescaleros, watch year after year until they observe when the center of the leaf rosette begins to show the flower-stalk emerging, the signal the plant is changing its stored starches to sugars for blooming.  (There is a giant agave in central Mexico, Agave salmiana, from which harvesters remove the young flower stalk to create a center “well.” Sweet sap, agua miel, wells up daily, for weeks.  Cooked down and concentrated, that’s the so-called “nectar” being sold as a sweetener to gringos.  Good sweetness–nice product–wrong name.  Nectar is what pollinators drink from flowers; agave sweetener is made from internal sap.)

Agave “nectar”–really sap–makes a healthy sweetener for my prickly pear and chia lemonade. (MABurgess)

When the agave is about to bloom, to make roasted agave (for maguey or mescal), the whole mature plant is harvested, thick leaves chopped off (used for fiber), and the center or head, the cabeza that looks like a pineapple, is roasted in a rock-lined pit.  Cooking often takes 2-3 days and nights.  Once roasted, the fibrous pulp is a nutritious, sweet, chewy treat with complex healthy carbohydrates.

Roasted agave (maguey) leaf base ready to eat, showing fiber and pulp. Wish you could taste its smokey flavor! (MABurgess photo)

Bootleg Sonoran bacanora mescal, made in backyard stills from Agave angustifolia, rests in the succulent linear leaves of its unassuming century plant source.  Importers are now bringing this indigenous Sonoran mescal, bottled legally, into the US–now available at unique saloons such as EXO Coffee and specialty liquor stores.  (MABurgess)

If you haven’t tasted mescal, the distilled spirit made from roasted and fermented agave, you have a treat coming.  In a particular district of Jalisco, Mexico, it is made from  Agave tequilana –the blue agave–known only from there by the more familiar name tequila!  Select Sonoran Desert Agave species produce mescals that some connoisseurs consider even better than tequila.  At the Agave Heritage Festival you can taste several such spirits, to make that determination for yourself!

The beautifully cross-banded, fountain-shaped Agave zebra, from the hottest mountains of NW Sonora, was known for making mescal by local Sonorans prior to the 1950s.  Its stripes and fountain-form adds dramatic accent to an edible landscape.  Young agave plants can be purchased at Tucson’s primo succulent plant source, Plants for the Southwest for growing your own. (MABurgess photo)

Variegated Agave americana makes a vivid desert ornamental. It may have been one of several agaves cultivated by ancient people of the Southwest. (MABurgess photo)

At this year’s Agave Heritage Festival, at celebratory, culinary, artsy and educational events–from Mission Garden to Maynard’s MarketDesert Museum to Carriage House Tucson,  Tohono Chul to Tumamoc Hill,  UA to Pima College, with horticulturalists, scholars, artists, musicians–we will delve into the lore and many gifts of the Agave family.  Learn hands-on–even tastebuds-on— from esteemed experts, ethnobotanist Jesus Garcia, Southwest foods authors Carolyn Niethammer and Gary Paul Nabhan, culinary artists Chef Janos Wilder, Barry Infuso, and Don Guerra, scholars Karen Adams and Maribel Alvarez, to name just a few!  Sign up soon at http://www.agaveheritagefestival.com, giving yourself a gift while supporting such special organizations as NativeSeeds/SEARCH, Friends of Tucson’s Birthplace, Arizona-Sonora Desert Museum, and Tohono Chul Park.

Alongside the Agave events, as the succulent season progresses, there are other desert foods to harvest and taste in new recipes, inspired by both traditional knowledge and ideas for sustainable desert living into the future.  Cholla buds and nopalitos from several cactus species will be featured in upcoming workshops.  To call up lots of neat info from past http://www.SavortheSouthwest.blog posts, insert the word “cholla” into the search-box above for a feast of ideas, then……

 

Vivid flower of staghorn cholla (Cylindropuntia versicolor) with spiny bud ready to harvest.  Learn how to carefully pick, de-spine, cook and prepare this super-food in wondrous recipes at Mission Garden and Flor de Mayo workshops.  (MABurgess photo)

As cholla cacti begin to bloom, it’s time to harvest the buds!  Join me Friday, April 20, 2018, at the Mission Garden Cholla Harvest Workshop — Sign ups at http://www.tucsonsbirthplace.org.  Or, on Saturday, April 21, come to Flor de Mayo’s Cholla Harvest on Tucson’s west side–contact www.flordemayoarts.com and 520-907-9471.  Cooking School classes are happening at Janos’ Carriage House, http://www.carriagehousetucson.com, and Gastronomy Tours downtown are being scheduled at the Presidio Museum, http://www.tucsonpresidio.com.

I hope you have enjoyed my Photo Gallery and that you may enjoy many a succulent Sonoran Desert dish and libation this season–more ways to honor Tucson as an International City of Gastronomy!

May we all toast the spirit of Agave Goddess Mayahuel!

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

A Gastronomy Tour thru Time–from Ancient to Now!

Bedrock mortar hole where ancient desert people milled mesquite, legume pods, and other seeds  (MABurgess photo)

All around us in the desert–in our own Tucson Basin and beyond–there is evidence in the rocks that people long ago were gathering, processing, growing and eating bountiful desert plant foods.  The same plants (mesquite beans, amaranth, chia, corn…) are providing us today with a smorgasbord of yummy ingredients for new culinary creativity.  The pre-history and history of our diverse food cultures–not to mention the amazing inventiveness of our local chefs, farmers and gardeners–led UNESCO to name Tucson the first International City of Gastronomy in the US!

Tia Marta here to tell you about upcoming GASTRONOMIC TOURS created to celebrate our diverse local food heritage.  Are you ready for total immersion in culinary bliss?  Tucson’s Presidio Museum is sponsoring tours of our food heritage in the heart of Old Town.  Look for announcements about The Presidio District Experience:  A Progressive Food Heritage and History Tour.

Tucson’s Presidio San Augustine Museum–a living-history treasure at the center of downtown where visitors can envision life of 18th century Spanish conquistadores and their families on the new frontier.

In the style of progressive dinners or “round-robins” the tour will begin at the Tucson Presidio Museum, developing a sense of Tucson’s setting and cultures over the recent 10,000 years.  Participants will enjoy samples of traditional wild-harvested desert foods, then surprising Spanish introductions.  Next tourers venture forth afoot to taste Hispanic and Anglo family traditions plus nouvelle cuisine desert-style at some of our one-of-a-kind historic restaurants.  Past meets present in a symphony of taste sensations with spirits, entree, bebidas or dessert at each new venue.

These tours are educational-plus!  Feeding not only body and satisfaction-center, knowing Tucson’s gastronomic history feeds the mind and soul as well.  Tours are scheduled for Sunday afternoon, March 25, April 8, 15 or 29, from 1pm-3:45pm.  Check out http://www.tucsonpresidio.com , go to the event calendar and click on Heritage Tour for details and registration for each date.

Seedlings of heirloom white Sonora wheat seed from NativeSeeds/SEARCH and BKWFarms, planted early Feb and gladly doused by mid-February rains, growing rapidly, to be harvested in May (MABurgess photo)

Now, with the goal of merging plant knowledge with many food cultures into one tasty recipe, I’d like to share a quick and easy idea to enhance a pot luck or dinner for a few:  Muff’s Multi-Heritage Biscuits. 

A traditional milling of amaranth with stone mano on a metate.  Today, hard amaranth seed can be easily ground in a grain mill or coffee mill.  Traditional Tohono O’odham gatherers ate “rain spinach” or juhuggia i:wagi (Amaranthus palmeri) when summer rains started, then harvested these ollas of small seeds from the spiny stalks later when the weeds dried.   Plan to harvest your wild amaranth (aka pigweed) seed next September if monsoon rains are good.  Amaranth grain is 15-18% protein and high in iron, fiber and phytonutrients!  (MABurgess photo)

One of many species of Sonoran Desert saltbush, traditionally used by Tohono O’odham.  It can be dried and pulverized as baking powder. (Atriplex hymenolytra) (MABurgess photo)

Bringing together Amaranth, Mesquite, and sea salt from Tohono O’odham traditional fare, and Hispanic White Sonora Wheat introduced by Missionary Padre Kino, in a very Anglo-style biscuit from my Southern background,  here is a fast, tasty, local and nutritious complement to any meal:

Muff’s Multi-Heritage Biscuits 

You will need:

1/2 cup mesquite flour [from NativeSeedsSEARCH or desert harvesters.org]

1/2 cup amaranth flour [home-milled from NativeSeedsSEARCH’s whole grain, or Bob’s Red Mill amaranth flour]

1 cup white Sonora wheat flour (or Pima Club wheat flour)  [from Ramona Farms, San Xavier Coop Association, or NativeSeedsSEARCH]

2 1/2 tsp baking powder

3/4 tsp sea salt

1/3 cup butter

3/4 cup milk (or sour milk, rice milk, soy milk)

Mixing organic white Sonora wheat flour from BKWFarms, plus amaranth flour, roasted mesquite flour, and butter for Muff’s Mixed Heritage Grain Biscuits (MABurgess photo)

Preheat oven to 450 degreesF.  [You can use a solar oven but it will not get quite that hot.  Solar biscuits come out harder–reminiscent of cowboy hard-tack.]. Sift together flours, baking powder, and sea salt.  Cut in the butter to small pellet size.  Add milk.  Stir until soft dough forms.  Either drop by spoonfuls onto cookie sheet for “bachelor biscuits” OR, turn the dough ball out onto a floured board.  Knead a few turns.  Pat or roll lightly to about 1/2-inch thickness.  Use any shape cookie cutter to form biscuits–small for bite-size, large for cowboys, initialed for kids.  Bake on ungreased cookie sheet 12-15 minutes until barely golden.  Serve hot, rejoicing in the diversity of heritage foods still available from local farmers or in nearby desert!

Rolling out mesquite, amaranth, white Sonora wheat biscuit dough with Mayo Indian palo chino rolling pin purchased from NativeSeedsSEARCH (MABurgess photo)

Muff’s Mixed Heritage Grain (Mesquite-Amaranth-White Sonora Wheat) Biscuits hot from the oven (MABurgess photo)

 

 

 

 

 

 

 

 

 

A landmark in the heart of Tucson’s Old Town, this restaurant, shops and music venue occupy the oldest existing structure in the neighborhood, across Court Street from Tucson Presidio Museum

Two heirloom wheat flours introduced by Missionaries (White Sonora “S-moik Pilkan” and Pima Club “Oras Pilkan”) grown by a traditional Piman farmer at Ramona Farms; also grown at San Xavier Coop Association and organically at BKWFarms Inc in Marana (available at NativeSeeds/SEARCH store)               (MABurgess photo)

 

 

 

 

 

 

 

 

 

 

You can find many traditional desert foods and artworks depicting these botanical and culinary treasures at http://www.flordemayoarts.com.   Flor de Mayo native heritage foods can be purchased at ArtHouse.Centro in Old Town Artisans at LaCocina Courtyard, NativeSeeds/SEARCH store and online catalog http://www.nativeseeds.org, at Tumacacori National Historic Site, Tucson Presidio Museum Shop, Saguaro National Park Bookstore, and Tohono Chul Park Museum Shop.  Join us at Mission Garden (http://www.tucsonsbirthplace.org) Saturday, March 31, 2018 for a public tour by Herbalist Donna Chesner and ethnobotanist Martha Ames Burgess about Desert Foods as Medicine.

Hoping to see you in Old Town for a gastronomic tour this spring! Plan now for some of that immersion experience in local culinary bliss….

 

Categories: Cooking, Edible Landscape Plant, Gardening, heirloom crops, heirloom grains, Mexican Food, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

A Cordial Tribute to Time Itself–Valentine’s Dessert Toasts

Time–to be exact, good timing, plus duration and patience–are necessary ingredients in making most good dishes.  All of these are enlisted in creating festive cordials. Here, a native fan palm cordial made with tiny wild dates (in bowl), harvested & put up in the fall…after months later… produced a luscious cordial for a sweet Valentine surprise.  Time to celebrate! (MABurgess photo)

Let’s tip a toast to Father Time who allows magic to be wrought upon our local desert fruits.  The joyous results of his temporal magic can be festive and delightful cordials.  With a little industry, when our desert fruits are ripe in late summer or fall, there can be heartwarming dessert drinks to help celebrate chilly winter evenings–and especially fine for your favorite Valentine.

Tia Marta here, with an additional toast, this one to the father of Slow Knowledge, agricultural philosopher/author Wendell Berry.  His “slow knowledge”–yea wisdom–comes with growing one’s own food (or wild-harvesting), watching the near-imperceptable progress played by Nature and Father Time on leafing, flowering, fruiting, fermentation, decay of individual plants, small or tall, in garden, farm, wild desert, forest.  Being present is a key to “slow knowledge,” something sorely missed if one is always absorbed in a device.  Lack of slow knowledge may lead to atrophy of human brain neurons. There is evidence that practicing slow knowledge, being out in Nature, in fact enhances brain function and development, broadens associative thinking, deductive and inductive reasoning, adds serenity, promotes compassion….Hey what’s not to like about it?

We had left our Meyer lemons on the tree past the holidays to fully sweeten up. When frost was predicted, we quick-harvested 52 giant juicy fruits from one little tree! (MABurgess photo)

Meyer lemon does well in a low desert garden. It’s juice is so sweet and even its thin rind is edible!  All parts of Meyer lemon are used in creating limoncello.  Juice and thinly sliced rind all go into the mix to mull. (MABurgess photo)

Time and tequila produced the finest limoncello ever with Meyer lemon!  (MABurgess photo)

I’d like to share four of my favorite ways–four cordials– to celebrate time, with fruits that our Southwest gardens, orchards, and even prickly desert can supply in plenty:  1) Native fan palm “Desert Oasis Cordial” depicted above made with the seedy dates of our ubiquitous Washingtonia filifera (Read more by searching Jan.20, 2015’s post in this blog archive), 2) special Meyer Limoncello, 3) Prickly Pear Cordial, and 4) Colorado Cherry Cordial.  They are really so easy to make with speedy prep-time– a good investment in one’s spare minutes when there is a bumper crop of fruits shouting for attention.

General Cordial Instructions:  In order for all four cordials to “make,” i.e. to sit and mull, you will need a sanitized sealable crock or large canning jar.  Wash and cut your fruits (no need to cut the teensy native palm dates), measure equal quantities of:

a) fruit,

b) spirits (I use good 100% agave tequila or mescal, but vodka also works fine), and

c) a natural sweetener (I use agave nectar but my mother used sugar successfully).

Pack fruit into jars, add sweetener, cover with spirits, seal, and set aside in a cool, dark place for as many weeks or months as possible, checking periodically for progress or problems.

After mulling for months in tequila, the halved prickly pear tunas have lost their bright purple color but have lost none of their great flavor! Mash to free up their juices.

Decant by filtering prickly pear fruit&juice mix, separating fruit, seed, and remaining spines using a masher and coffee filter set in a funnel over a bowl or measuring cup to capture the precious cordial.

Several folded layers of cheesecloth set in a funnel can be used in decanting the prickly pear cordial.

Essentially, with the help of Time, you are making a sweet herbal tincture. Decanting is the next step.  Remember those gorgeous rosey red prickly pear tunas gathered carefully in August?  (Yes, planning ahead is paramount.  Put it on your calendar now for next August.)  At harvest, I washed and removed as many spines as possible, cut them in half, and set them in the canning jar, seeds and all, with the other ingredients.  Now at decanting time I must make sure to filter out all solid parts to clarify the cordial.  Coffee filters or layered cheesecloth resting in a funnel over your catcher-cup or bottle will work perfectly.  After filtering, store your cordial in glass indefinitely–to enjoy on special occasions.

Prickly Pear Cordial sits next to its drought-stressed provider, Engelmann’s prickly pear (Opuntia engelmannii) the winter after a grand August harvest. What gifts these plants provide!  Given rain, they bounce back to give more next year.  (MABurgess)

Colorado Cherry Cordial with delicious “marinated” cherries to be used for topping on ice cream. (MABurgess photo)

You can view native fan palms on the University of Arizona campus, lemon trees at the Tucson Botanical Garden, and Engelmann’s prickly pear close up at the Arizona-Sonora Desert Museum and at Tucson’s Mission Garden.  Find more traditional foods at http://www.flordemayoarts.com and http://www.nativeseeds.org.  And watch for upcoming City of Gastronomy tours in Tucson beginning in March at Tucson’s Presidio Museum–Stay tuned at http://www.tucsonpresidio.com.

Now a cordial toast to you, dear Savor Blog Follower!  May you delight in these spirited fruits of the desert and delight in the time they take to bring us this cheer!

Categories: Cooking, Edible Landscape Plant, fruit, Libations, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Sweet New Ideas for the honorable old Sweet-lime

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(All photos by the author, copyright 2017)

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

An ARTISTIC Harvest of Desert Foods

Living sculptures and a study in color–the fall harvest at Mission Garden, Tucson–Tohono O’odham Ha:l,   NSS Mayo Blusher, Magdalena Big Cheese pumpkin, membrillo fruit, T.O 60-day corn and chapalote corn (MissionGarden photo)

You salivate.  Or you catch your breath with it’s beauty!  Maybe the trigger is your taste-buds’ association with the truly GOOD foods from our Sonoran Desert… Or maybe the esthetic forms and colors of these foods clobber an “appreciation center” in our soul… We don’t even have to taste them–We react!

In Georgia O’Keefe-style, up close and intimate with heirloom beans–“Boyd’s Beauties” original watercolor by MABurgess

Shapely Dine Cushaw –a big-as-life watercolor by MA Burgess

For me,  just one look at a harvest of desert crops makes me want to PAINT it!  Over the years I’ve grown out many seeds for NativeSeeds/SEARCH (that admirable Southwest seed-conservation group saving our precious food-DNA for the future).  With each harvest–before I extract the seeds or eat the wonderful fruit–I’m always blown away by the sheer colors, patterns, sensuousness, or sculptural shape that each seedhead, each pumpkin, each pod, kernel, or juicy berry displays.  And the kicker is–they are oh-so-transient!  I am compelled to document each, capturing its esthetic essence pronto before it proceeds to its higher purpose, gastronomic and nutritional.

Tia Marta here, inviting you to come see some of my artistic creations depicting glorious desert foods and traditional cultural landscapes.   Next weekend–Saturday and Sunday, October 21-22, is Tucson’s WestSide ArtTrails OPEN STUDIO event!  You can see artworks in action (along with some inspiring fruits of the desert that inspire the art).  Check out http://www.ArtTrails.org and click on the artist’s name (Martha Burgess) for directions.  Join us 10am-4pm either day.

Velvet Mesquite’s Lasting Impressions–Imbedded handmade paper sculpture by MABurgess

In addition, at our OPEN STUDIO TOUR you will see a retrospective of Virginia Ames’ lifetime of diverse creative arts, including pastels, needlework, collographs and silkscreen, with her own interpretations of traditional foods and food-plants.

Tohono O’odham Autumn Harvest–large-scale watercolor by Virginia Ames

Cover of new children’s adventure picture-book of the Sonoran Desert Borderlands (in 3 languages); by Virginia Ames, illustrated by Frank S. Rose, and edited by Martha Burgess

Her children’s book about the saguaro in the Sonoran Desert Borderlands, entitled Bo and the Fly-away Kite will be available too.  It is illustrated by Tucson artist, plant aficionado and author Frank S. Rose, with the illustrator in person 1:30-4pm to sign copies and discuss desert plants.

Nature photography by J.Rod Mondt (WildDesertPhotography) will enhance our exhibit with his wildlife images, especially featuring our precious pollinators.

Honeybee heavy with pollen–photo by JRod Mondt

And only at the OPEN STUDIO of Martha Burgess, October 21 or 22 can you try tastes of the Native foods that you see in our artwork (from recipes you may find in earlier posts of this very blog).

Find more samples of our artwork at our website http://www.flordemayoarts.com, also at Tohono Chul Park Museum Shop and at the NativeSeeds/SEARCH Store (3061 N Campbell Ave, Tucson).  “NOW PLAYING” at the Tucson Jewish Community Center is an exhibit by the ArtTrails.org group of diverse WestSide artists–among them yours truly Tia Marta.  The public is invited to the reception at TJCC on Wednesday Oct.18, 6:30-8pm.  Virginia Wade Ames’ books can be found on Amazon.com searching by author.

Add to your fall-fun calendar:   Friday and Saturday, Oct.27-28–not to be missed- the wild and festive Chiles, Chocolate, and Day of the Dead celebration at Tohono Chul Park, 9-4 both days.  Flor de Mayo’s Native heirloom foods will be arrayed deliciously and artistically there for purchase.

Now–with 3 art events featuring my desert food images– first check out ArtTrails.org for details of our upcoming Open Studio Tour Oct 21-22, click on “Artists” and scroll to Martha Burgess for directions.  It will be truly a feast-for-the-eyes, a visual harvest a-plenty.  We’ll see you there!

Categories: Sonoran Native, SW foods in the Arts | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Ornamental Medicinals for Desert Landscaping

Goodding’s verbena makes an attractive mound of orchid and lavender flowers spring into summer.  What’s more it can make a gentle, delectable and calming tea.  Need mellowing out?  Try Verbena gooddinggii!  (MABurgess photo)

With the excitement of our Tucson Festival of Books and many upcoming plant sales, I was motivated to use some of our Baja Arizona herbalist authors as inspiration for desert landscaping.  Tia Marta here encouraging you to check out Michael Moore’s, John Slattery’s, and Charles Kane’s books on medicinal plant uses for great ideas and good instruction.  My personal challenge has been to create seasonal color in the garden with plants that I know I might use also as herbal remedies.

Find Michael Moore’s must-have handbook Medicinal Plants of the Desert and Canyon West at the Tucson Festival of Books.

Larrea tridentata–known as She:gi by the Tohono O’odham is “our desert drugstore.” Should you find it on your land, protect it, cherish it, and use it.(MABurgess photo)

Watch for announcements of plant sales at the Arizona-Sonora Desert Museum, Tohono Chul Park, NativeSeeds/SEARCH, and Desert Survivors to find beautiful ornamentals which also give healing or soothing, stimulation or protection.

 

 

 

 

Desert chia–“da:pk” in Tohono O’odham–Salvia columbariae–should be planted as seed in the fall for a spring harvest of seed that helps balance blood sugar and has high omega-3 fatty acid. (MABurgess photo)

Also to be planted as seed in the fall for a spring show is Mexican gold poppy. Its effect as a calmer/mellower has been known to traditional people for centuries. (MABurgess photo)

A hedge of prickly pear, especially this Persian orange-flowered Opuntia lindheimeri, can give you tasty “remedies” from blood-sugar-balancing nopales (see the new growth in the photo), herbal tea from the flowers, and high calcium from both young pads and fruits in late summer. (MABurgess photo)

No desert garden is complete without cholla! Cylindropuntia versicolor‘s (Staghorn’s; ciolim) colors are dazzling; its prepared buds balance blood sugar and give enormous amounts of available calcium helpful in prevention of osteoporosis. (MABurgess photo)

 

Late spring will bring a pink and lavender show of flowers to desert willow (“ann” in O’odham). The beautiful tree in this photo is in the landscape of the new Tohono O’odham Community College campus. All parts of Ahn have been used traditionally as an effective anti-fungal. (MABurgess photo)

Flowers of Ahn (Chilopsis linearis) are a visual as well as an herbal gift. Check out herbal books for guidance how it was traditionally used. (MABurgess photo)

With monsoon rains come the bright yellow flowers of Tecoma stans (“tronadora” in Spanish) making a sensational landscape splash. It also doubles as an important remedy for certain types of diabetes. (MABurgess photo)

A perennial to be planted as a tuber in the fall is the wild rhubarb (hiwidchuls in O’odham)( For more about this one, see last month’s blog post). Its tuber has important astringent properties.(MABurgess photo)

At summer’s end your garden will be punctuated with bright Chiltepin peppers! You–and your wild birds–will prosper with picante delights full of vitamin C and A. In addition, you can use them in a topical salve to soothe the anguish of shingles or muscle-sore. (MABurgess photo)

All through the year a Baja Arizona desert garden can give dramatic color as well as special healing gifts that have been know to Desert People since time immemorial.  You can see examples of these native desert plants growing at the Friends of Tucson’s Birthplace’s Mission Garden (foot of A-Mountain in Tucson, at the Arizona-Sonora Desert Museum, and at Tohono Chul Park.  Stay tuned for more about Mission Garden’s Michael Moore Medicinal Plant Garden to be planted this year.

Tis the season now to see a show of spring medicinals in nature as well as in town.  Here’s hoping you can get out in this lovely weather to see the desert explode with its colorful herbal gifts!

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

EVERYTHING-LOCAL PIZZA from Baja Arizona!

Totally local veggie pizza with cholla buds, nopalitos, acelgas, mushrooms, goat cheese and home-grown cherry tomatoes--ready to bake

Totally local veggie pizza with cholla buds, nopalitos, acelgas, mushrooms, goat cheese and home-grown cherry tomatoes–ready to bake

If you love pizza–and I’m picky about good pizza–here are some ways to celebrate local foods, to eat super-healthily, get creative in the kitchen, AND have new excuses to eat pizza!  Tia Marta here to share ideas for a delicious pizza party, incorporating the fabulous gifts that our local desert foods offer.

It will take a little fore-thought and assembly time (…like, all year harvesting at the right seasons for DIYers, or trips to the farmers market, NativeSeeds/SEARCH store, or San Xavier Farm Coop).

Locally-harvested buckhorn and staghorn cholla buds, reconstituted and ready to cut as toppings for pizza

Locally-harvested buckhorn and staghorn cholla buds, reconstituted and ready to cut as toppings for pizza

Pickled prickly pear cactus pads--better known as nopalitos in Spanish and nowi in Tohono O'odham

Pickled prickly pear cactus pads–better known as nopalitos in Spanish and nowi in Tohono O’odham

Cholla buds dried from last April’s harvest, soaked and simmered until soft through, make a tangy taste surprise– a super-nutritious calcium-packed pizza topping.  In the photo, the larger buds are from Buckhorn cholla (Cylindropuntia acanthacarpa) and the smaller buds are from Staghorn (C. versicolor), both plentiful for harvesting in low desert.  Dried cholla buds are available at San Xavier Coop Association’s farm outlet, at NativeSeeds/SEARCH store, and at http://www.flordemayoarts.com.

Another perfect topping is nopalitos, simmered or pickled and diced young pads of our ubiquitous prickly pears (Opuntia engelmannii, O.ficus-indica to name a couple).  Collecting from the desert is a spring activity, but you can easily find whole or diced nopales anytime at Food City.  The other cheater’s method is to find canned pickled cactus in the Mexican food section of any local grocery.  Nopalitos are a taste thrill on a pizza, and you can enjoy their blood-sugar balancing benefits to boot.

Starting the dough sponge--with local, organic hard red wheat flour--ready to rise

Starting the dough sponge–with local, organic hard red wheat flour–ready to rise

Risen pizza dough after a couple of hours--note the rich whole grain flour of local BKWFarms hard red wheat

Risen pizza dough after a couple of hours–note the rich whole grain flour of local BKWFarms hard red wheat

As for making the crust, we have the perfect source of the freshest whole grain organic flours right here from BKWFarms’ fresh-milled heirloom white Sonora & hard red wheat.

My suggestions for a Baja Arizona Pizza Crust:

Ingredients:

3 ½ to 4 cups bread flour mix  (consisting of 2- 2  1/2 cups organic hard red wheat flour from BKWFarms Marana, 1 cup pastry-milled organic heirloom white Sonora wheat flour also from BKWFarms, ½ cup organic all purpose flour from a good grocery)

2 tsp local raw honey (see Freddie the Singing Beekeeper at Sunday Rillito farmers market)

1-2 envelopes instant dry yeast (or your own sourdough starter)

2 tsp Utah ancient sea salt or commercial sea salt

1 ½ cups drinking water, heated in pyrex to between 105 degrees F and 115 degrees F

2 Tbsp organic olive oil for the dough

PLUS 2 tsp more olive oil for spreading on dough as it proofs

Pizza dough risen and kneaded then stretched and patted out on pizza pan ready for toppings

Pizza dough risen and kneaded then stretched and patted out on pizza pan ready for toppings

Directions for making Crust:

[Note–you can find several pizza dough recipes for bread mixers online.  Just substitute the above ingredients.]

Heat water and pour into a large mixing bowl.  Test for temperature then dissolve dry yeast.  Add honey and sea salt and dissolve both.  Add oil to wet mixture.  Sift flours. Gradually mix flours into wet ingredients until a mass of dough is formed and begins to pull away from sides of bowl.  Knead into a ball.  Let stand covered in a warm place until ball of dough has at least doubled in size (approx 2 hours).  Knead the ball again, divide into 2 equal parts, cover thinly with the additional olive oil, and roll out or hand-flatten the 2 dough balls out onto 2 oiled pizza pans.  Pat dough to approximately 1/4″-3/8″ thickness to the edges of pan.  At this point you are ready to add any number of good toppings.  Here are ideas for a local veggie and a local meatie pizza.

For the finest plain local carefully created goat cheese, find Fiore di Capra at Rillito Farmers Market, Sundays in Tucson

For the finest plain local carefully created goat cheese, find Fiore di Capra at Rillito Farmers Market, Sundays in Tucson

Baja Arizona Pizza Toppings

Ingredients for local Veggie Pizza toppings:

1/2 pt. spreadable goat cheese (I use Fiore di Capra’s plain)

local chard or acelgas (from Mission Garden) torn in pieces

local tomatoes, sliced

I’itoi’s Onions, chopped

heirloom garlic, minced

1/2 cup reconstituted cholla buds, sliced in half or quarters

1/2 cup diced nopalitos 

Fresh Chard (acelgas) from a refugee friend's garden--a great substitute for spinach in a pizza!

Fresh Chard (acelgas) from a refugee friend’s garden–a great substitute for spinach in a pizza!

Native I'itoi's Onions and local heirloom garlic from my garden for pizza topping

Native I’itoi’s Onions and local heirloom garlic from my garden for pizza topping

1/2 cup local oyster mushrooms, sliced

1/4-1/2 cup salsa, optional

Luscious oyster mushrooms from Maggie's Farm (Rillito Farmers Market) to cut in strips for pizza

Luscious oyster mushrooms from Maggie’s Farm (Rillito Farmers Market) to cut in strips for pizza

[You probably by now have some ideas of your own to add!]

Ingredients for Meatie Baja Arizona Pizza toppings:

1/2 pt goat cheese

1/2 lb local chorizo sausage, loosely fried

or, 1/2 lb local grass-fed beef hamburger, loosely fried and spiced with I’itoi onions, garlic, salt

1/2 cup tomato&pepper salsa of choice (mild, chilpotle, etc)

Fresh local pork chorizo to render before putting on pizza dough

Fresh local pork chorizo to render before putting it on the pizza dough

Directions for Toppings:

Layer your toppings artfully, beginning by spreading the goat cheese evenly over the patted-out crust dough.  For a local Veggie Pizza, scatter minced garlic and chopped I’itoi’s onions evenly atop the goat cheese layer.  Place torn leaves of fresh acelgas over the onion/garlic layer.  Add sliced tomatoes, sliced mushrooms, sliced cholla buds, diced nopalitos.  Top with optional salsa.  For a Cholla&Chorizo Meatie Pizza, do a similar layering beginning with goat cheese spread over the crust dough, then scattered I’itoi’s onions and garlic, then a full layer of cooked chorizo, and topped by lots of sliced cholla buds.  Adding salsa over all is optional for making a juicier pizza.

Preheat oven to high 425 degrees F.  Bake both pizzas 20-24 minutes or until the crust begins to turn more golden.  You won’t believe the flavor of the crust alone on this local pizza–and the delicious toppings grown right here in Baja Arizona are better than “icing on the cake”!  You can add more spice and zing by crushing our native wild chiltepin peppers on your pizza–but be forewarned–they might blow your socks off.

Home-grown chiltepin peppers crushed and ready to spice up a local pizza--Look out for a wave of picante heat even with a small pinch!

Home-grown chiltepin peppers from my garden, dried, crushed and ready to spice up a local pizza–Look out for a wave of picante heat even with a small pinch!

Here’s wishing you a great local pizza party!

How could you top this Baja Arizona Pizza?!!! Our locally grown and wild desert-harvested ingredients can't be beat by any other veggie pizza!

How could you top this Baja Arizona Pizza?!!! Our locally grown and wild desert-harvested ingredients can’t be beat by any other veggie pizza!

What a great combination--wild-harvested cholla buds, local chorizo, Fiore di Capra goat cheese, and truly flavorful organic wheat flour crust!

What a great combination–wild-harvested cholla buds, local chorizo, Fiore di Capra goat cheese, and truly flavorful organic wheat flour crust!

Buen provecho from Tia Marta!  See you when you visit http://www.flordemayoarts.com.

 

 

 

 

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

Election Bread—Savoring an old Recipe

No matter who your candidate was this momentous month, by fixing this festive treat called “Election Bread,” we can at least toast the democratic process AND local heirloom foods all in one delicious slice!

Ames Family Election Bread served joyously as a dessert

Ames family traditional Election Bread served joyously as a dessert topped with natural vanilla ice cream

Tia Marta here to share an Election Bread recipe inspired from my own family tradition served around election time each November. On the internet you might find historical variations of it with the moniker “Election Cake.” Technically it is a fruity yeast bread—probably one of the precursors of holiday fruit cake, reminiscent of Italian panettone–a nice addition as weather cools and fruits ripen. In the “old days” they say this Election Bread was baked to attract people to the polls on Election Day and fortify them for the trip home.

I gleaned our Ames Family Election Bread recipe from a cherished little cook’s notebook which my 80-year-old great Aunt Rina wrote for me when I was just learning to cook—yikes, some decades ago. My new adaptation of it reflects our home turf in the flavor-filled Sonoran Desert.

Heirloom Sosa-Carrillo fig (a Padre Kino introduction) from Mission Garden now producing in my yard (MABurgess photo)

Heirloom Sosa-Carrillo fig (a Padre Kino introduction) from Mission Garden now producing in my yard (MABurgess photo)

Heirloom pomegranate from Mission Garden, Tucson (MABurgess photo)

Heirloom pomegranate from Mission Garden, Tucson (MABurgess photo)

But here in Baja Arizona, instead of waiting for fall, I had to begin prep a few months ago by harvesting ripe heirloom figs, pomegranates and apricots as they ripened.  Father Kino’s figs grace my yard and the other two yummy fruits, grown at Tucson’s Mission Garden at the base of A-Mountain, were purchased at the Thursday Santa Cruz farmers’ market.

Preserving them for later use, I dried the fruits in my solar oven with the lid slightly opened, allowing humid air to escape.

 

Fresh Mission figs cut ready for drying in the solar oven

Fresh Mission figs cut ready for drying in the solar oven

Sun-dried figs get even sweeter and more flavorful than when they are fresh!

Sun-dried figs get even sweeter and more flavorful than when they are fresh!

Celebrating our International City of Gastronomy, I rejoice in using flours grown and milled locally by BKWFarms in Marana, Arizona, to bake this rich bread.  Other ingredients I sourced close to home as well — Tucson’s precious mesquite-smoked Hamilton whiskey, homegrown heirloom fruit propagated at Mission Garden, agave nectar in place of sorghum molasses — from the bounty of Baja Arizona’s foodscape, its green thumbs, and its creative local “food-artists.”

Tucson's best whiskey from Hamilton Distillers--made with organic local malted grain dried using local mesquite.

Tucson’s best whiskey from Hamilton Distillers–made with organic local malted grain dried using local mesquite.

Bread teaches us patience.  It is a beautiful meditation so take time to enjoy the process. There are tasks for this recipe to be done on two consecutive days.  At the very least, in between texts and emails, radio news and phone calls, take time out to go to the kitchen, check the status of your “rehydrating” fruit, or check your yeast sponge, take a nip, etc.  Bread is a living gift and this Election Bread in particular brings many quite lively foods together.  Be not daunted–become one with the yeasts!

If you are already into sourdough baking and have live starter, take method A.  If you are beginning with dry yeast, take method B.  Both will give olfactory pleasure from the git-go.

 

RECIPE FOR AMES FAMILY ELECTION BREAD

Day 1—Making the Pre-ferment –method A–Using Sourdough Starter
1 cup whole milk, warmed to ~ 70º F
¼ cup active starter — fully hydrated
2 ¼ cups all-purpose or whole wheat pastry flour *

OR Day 1 — Making the Pre-ferment — method B– Using Yeast
1 1/8 cup milk, warmed to ~70º F
1 tsp instant dry yeast
2 ¼ cups plus 2 Tbsp organic all-purpose or whole wheat pastry flour *

Pre-ferment Instructions:  In a bowl, combine milk and sourdough starter or yeast. Mix thoroughly until starter or yeast is well dispersed in the milk mixture. Add flour and mix vigorously until the yeast mixture is smooth. Scrape the sides of your bowl to use all yeast. Cover the bowl with a damp towel or plastic wrap. Allow your sponge to rest and ferment 8-12 hours at room temperature. When ready to use, your pre-ferment will have bubbles covering the surface.

Also Day 1–Pre-Soaking Dried Fruits

1 cup dried fruits, coarsely diced in 3/8-inch or ½-inch pieces **
1-1 ½ cup whiskey, bourbon, brandy, or non-alcoholic fruit juice ***

Instructions for Pre-soaking Dried Fruit:  To prepare dried fruits for your bread, soak them overnight, or for several days beforehand, in a lidded jar. Measure your dried fruit then cover with liquor or liquid of choice. (To speed up the soaking process put diced fruit in a small sauce pan, warm over low heat for a few minutes, remove from the heat, and allow fruit to soak, covered, for several hours.) Until the fruit is totally softened, you may need to add more liquid to keep fruit submerged.

Before adding fruit to your dough, strain the liquid off of the fruit. Use this fruity liquid as a cordial, or to make a simple glaze after bread is baked.

Freshly mixed dough in greased and floured bunt pan

Freshly mixed dough in greased and floured bunt pan

Proofing Election Bread dough--after covering and allowing dough to rise to almost double size--fruit bites visible

Proofing Election Bread dough–after covering and allowing dough to rise to almost double size–fruit bites visible

*** My secret to this “fruit marinade” is the smokey flavor of local Whiskey del Bac!  Using spirits results in a fabulous liqueur “biproduct” to enjoy later.  But, remember the words to that song “Oh we never eat fruitcake because it has rum, and one little bite turns a man to a bum……..”  For the tea- totaler, any fruit juices will work for re-hydrating the dried fruit chunks:  try apple cider, prickly pear, pomegranate juice, cranberry.  Then save the liquid after decanting as it will have delicious new flavors added.

 

Day 2 –Preparing Dough, Proofing, Baking Election Bread

Ingredients:  
1 cup unsalted butter
¾ cup unrefined organic sugar
2 eggs
1/3 cup whole-milk yogurt
¼ cup sorghum molasses, agave nectar, or honey
Your Pre-ferment –yeast mixture or sourdough mixture from Day 1
2 ¼ cups all-purpose or whole wheat pastry flour combination *
1-2 Tbsp mixed spice blend—your choice cinnamon, allspice, nutmeg, mace blend
¼ tsp ground coriander –optional
¼ tsp ground black pepper –optional
1-2 tsp salt
2 Tbsp sherry or another spirit- optional
2 cups rehydrated local fruit from dried/preserved fruits, decanted

* Create your own combination of pastry flours. My Southwest pastry flour mix to total 2 ¼ cups is:
½ cup organic all-purpose flour
¼ cup mesquite pod milling dust
1 cup organic BKWFarms’ hard red wheat flour                                                                                                                                          ½ cup organic heirloom BKWFarms’ White Sonora Wheat flour  (heirloom flours available at NativeSeeds/SEARCH and http://www.flordemayoarts.com)

** My Election Bread fruit mix honors the Kino Heritage Fruit Tree Project. You can purchase heirloom fruit seasonally at Santa Cruz Farmers’ Market. For this recipe I used:
1/3 cup diced dry figs
1/3 cup diced dry apricots
1/6 cup dry pomegranate “arils”
1/6 cup dry cranberries (a bow to East Coast food)

You can test to see if dough is done thru using a wooden kabob skewer or cake tester. Listen to hear if bubbles are still popping in the dough.

You can test to see if dough is done through by using a wooden kabob skewer or cake tester. Listen to hear if bubbles are still popping in the dough.

Day 2–Instructions for Election Day Bread Baking

a) Cream the butter well; add sugar, mixing until light and fluffy. Add the eggs one at a time with mixer (or spoon) on medium speed. Mix in the sorghum/honey and yogurt. If you have a dough hook mixer you can use it or good old elbow grease. Add the pre-ferment (starter or sponge) and mix slightly.
b) In a separate bowl, sift together all of the dry ingredients. Mix as you add dry ingredients into liquid ingredients, being careful not to over-mix.
c) Gently fold in the rehydrated fruit (then optional sherry).
d) Grease (with butter) and flour a bundt pan or round cake pan. Divide the dough evenly into the cake pan. Proof (i.e. let the dough rise) covered in a warm place for 2-4 hours, until the dough has risen by about ⅓ of its volume.
e) Preheat oven to 375F. Bake at 375° F (190° C) for 10 minutes. Reduce oven temperature to 350° F (177° C) and continue baking for about 25-35 minutes, or until a tester comes out clean. Let cake cool completely before cutting and eating.         Enjoy this sweet bread either plain or topped with a simple glaze.

If you are new to yeast bread baking, it would be fun to connect with a friend to chop fruit or get hands gooey together, or to have one person read directions while the other mixes. We always do it as a family and it’s so much more fun to add humor and gossip to the mix–or even a little political emoting.

Sonoran Desert style Election Bread with local grains and local fruits--Ah the aromas!

Sonoran Desert style Election Bread with local grains and local fruits–Ahhhh, the aromas and rich history of Baja Arizona in a single slice!

During the coming holidays, you could try this easy bread for a great party treat, for breakfast, or for a colorful dessert topped with whipped cream or ice cream.
And feel free to play with the recipe, adding your own tastes, honoring your own family’s food culture and history and your own sense of place!
Buen provecho from Tia Marta!

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

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