Posts Tagged With: Mano y Metate

Rosie Bravo’s Chimichangas

Hello, Amy here. Once I lived next door to Rosie, who made food that her husband Arturo peddled in the neighborhood. She made Sonoran classics including tamales de res, THE BEST tamales de elote, Mexican interpretations of Chinese food (for parties), and her own creations. One of Rosie’s creations was a spicy bean burrito, wrapped in bacon and fried, served with her own salsa roja.

Inspired by Sonoran Hot Dogs wrapped in bacon, she had no name for this delicious lunch, but it seems to me to classify as a chimichanga. The chimichanga has a few often sited origin stories, but it is a logical thing to fry stuffed flour tortillas just like you do corn tortillas!

 

To replicate Rosie’s dish, I started with Mano y Metate Adobo Powder. I cooked a couple tablespoons of powder in a splash of grape seed oil until it got bubbly and slightly brown.

 

Then I added a couple cups of cooked pinto beans and their cooking liquid. (Yes, these were from the freezer.) Of course, any bean would be delicious.

I let them defrost and reduced the liquid until it was almost dry. Then I mashed the beans by hand.

I heated a big wheat flour tortilla in by biggest pan JUST until pliable, an important step in making any burrito. Skipping this step makes for cracked, loosely rolled burritos. That is never good, but for this project would be a disaster.

The beans have to be spread pretty thinly, because these are only rolled without folding the ends, and because they have to be sturdy enough to fry.

Then a strip of bacon (or two) are wrapped around the burrito and fastened with toothpicks. (Yes, you could totally just fry the burrito without the bacon!)

Fry until golden and crispy. I had to add a little splash of oil to the pan, but by no means was it deep fried. Simply roll the chimichanga to brown on all sides. The bacon shrinks and attaches firmly to the tortilla as it cooks. If you started with a good flour tortilla, it might shed flakes of crispy dough, so handle gently.

I suggest eating immediately. (Yes, before you cook the next one.) Rosie used to pack each in small brown paper bag, to keep them crispy. But they are still wonderful at room temperature. ¡Buen Provecho!

 

 

 

Categories: Cooking, heirloom beans, heirloom crops, heirloom grains, Mexican Food, Sonoran Native, Southwest Food, Uncategorized, White Sonora wheat | Tags: , , , , , , , , , | Leave a comment

What to do with tomatillos? Carne en su Jugo

Hello, Amy here, with tomatillos from my Tucson CSA share. Some people asked me what to do with them if they don’t like salsa. Try a soup! Carne en su jugo, meat stewed in is own juices, is a traditional Mexican dish that features tomatilos and makes a little meat go a long way. Mole Verde powder contains lots of green chile and cilantro, so I used that for seasoning and it worked perfectly.

Start by sorting, soaking and boiling pinto beans.

Use any cut of beef; trim and cut into tiny bites. Boil the trimmings to make a broth. Cut a few slices of bacon into tiny bites and fry to make it crispy and render the fat. Set aside the bacon and save the fat in the pan.

Then husk and boil tomatillos in water.

They will start bright green but are done when soft and dull green.

Drain the tomatillos. Then peel and mash, or just puree whole in the blender.

Next, brown the beef in the bacon fat. Salt to taste. Add some sliced garlic and onion, to taste. I used elephant garlic and red onion from Tucson CSA. Then add some home made beef broth and stew until tender.

Add the pureed tomatillos. In a separate pan, I cooked a couple tablespoons of Mole Verde powder in a little oil and then thinned with more beef broth. All that went into the pot, too. Salt to taste again.

Spoon in some cooked pintos. Cook for a few minutes for the flavors come together and the stew thicken a little. At the last moment, stir in the crunchy bacon or sprinkle on top of each serving. Eat with hot corn tortillas. Enjoy!


Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , | 1 Comment

Chilaquiles with Mole Dulce y Negro

Hello Friends, this is Amy.

Chilaquiles are breakfast favorite, made with fried corn tortillas, sauce, cheese and toppings. The sauce can be smooth red chile or a fresh salsa, but today I used mole. I mixed two varieties of mole in one dish: Mole Dulce adds the sweetness and Mole Negro the heat. Feel free to use whatever mole you have and what suits your taste.

It all starts with old corn tortillas. I cut two tortillas per person into bite sized pieces and left on the counter to dry for a bit, so they fry better. Whenever I go to a restaurant and they are too generous with the tortillas, I wrap them up and take them home to make chilaquiles!

Then the tortilla pieces are fried in shallow oil until toasty brown and crisp. Any frying oil will be fine; I used grape seed.

For the sauce, I used half Mole Dulce and half Mole Negro from the mole powders I make (ManoYMetate.com).

Heat a splash of mild oil, add the mole powders and cook until fragrant and a shade darker. Add broth and simmer for a few minutes until thick. I had turkey broth handy so that’s what I used.

Unlike enchiladas, chilaquiles are eaten before the sauce completely softens the crunchy tortillas. SOOOOO good! So it’s important to have all the toppings ready. I like to rinse raw onion and drain. Crumbled queso fresco, crema, cilantro, green onion, avocado, roasted green chile, radishes, cucumbers, lettuce/cabbage, pickled carrots…whatever you like.

Once all the elements are prepared, set the table and assemble the people. Fried eggs and/or beans traditionally accompany chilaquiles, so have those ready, too. Scrambled or with a runny yolk are both excellent. Start the eggs in another skillet.

Now, add the toasty, crisp tortillas to the hot mole along with a handful of cheese, if you like, and stir briefly. It doesn’t even have to be completely combined.

 

Plate everything and enjoy for breakfast or any time of the day.

¡Buen Provecho!

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , | 1 Comment

Brown Goddess Dressing; Copycat Recipe?

Brown Goddess Dressing!!!! A mole vinaigrette over a cucumber salad with mint and candied pepitas!!!!!


Long a fan of salad on the same plate next to a mole-sauced entree, the idea of a mole vinaigrette sounded familiar and spectacular. I came across a 2017 article mentioning this salad from a restaurant named Lalito, opened by chef Gerardo Gonzalez in New York. The restaurant is still there but Chef Gonzalez is not, and there’s no sign of any Brown Goddess Cucumber Salad, or anything else with the dressing on their current menu posted online. Not ever eating there myself, who knows.

With no further direction, I attempted Mole Dulce candied pepitas. I started with a cup of pumpkin seeds dry toasting in a pan on medium heat.

After they darkened and smelled toasty, I added a tablespoon Mano Y Metate Mole Dulce powder, a tablespoon sugar and a half teaspoon salt.

Stirring, I added a couple tablespoons of water and cooked until sticky and glossy. Then I transferred to a plate to cool.

For the Brown Goddess Mole Vinaigrette, I used the same skillet to cook a tablespoon Mole Dulce powder in a tablespoon of mild oil (grape seed) over medium heat.

When it was a fragrant paste, I added a tablespoon white wine vinegar and cooled completely.

I tossed two small sliced cucumbers into the room temperature pan, topped with tiny spearmint leaves and few candied pepitas.

After taking a photo and eating some, I sliced the third (slightly opaque from my too cold fridge) cucumber, and remixed all. Topped with the rest of the mint leaves and a handful of pepitas, it was a great little summer meal.

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

A Trip to the Mano y Metate Kitchen

Amy’s mole mixes on the shelf at the Native Seeds/SEARCH retail store in reusable tins. .

It’s Carolyn here today giving you a behind-the-scenes look at one of my sister Savor the Southwest bloggers. For my forthcoming book on Tucson as a UNESCO World City of Gastronomy, I interviewed a number of small food manufacturers, and Amy Schwemm was one of them. So I’m going to share with you my story on how Amy got into the spice business:

Amy Valdez Schwemm opens the double doors of her industrial refrigerator and displays a collection of herbs and spices that would make Marco Polo and any Arab spice trader swoon. Plastic tubs and glass jars hold nine kinds of chiles, three kinds of nuts, sesame and pumpkin seeds, raisins, prunes, tortilla meal, cinnamon sticks, herbs, cacao nibs, imported chocolate from Oaxaca, and a secret ingredient—dried bananas.

These are the ingredients she uses to make the six dried mole mixes she sells through her company Mano y Metate. She has a stringent non-GMO policy for every one of them.

Amy owns a three-room professional kitchen with five large refrigerators, a huge black stove, and an array of health department-endorsed sinks. But she works her spice magic out of a room about 15 feet square. Just herself, a small scale, and that well-stocked fridge. The rest of the facility she rents on an hourly basis to other small food business—a caterer, two women who make kimchi, a baker of cheesecakes, and a couple of food trucks.

Amy uses a large industrial Cusinart to grind spices. It is really loud so she wears ear protection.

Schwemm began her food career working for Native Seeds/SEARCH which at the time sold a mole mix. She recalls that no one knew how to use it, but she remembered her grandmother making moles for the family. It was several years later with people asking for mole mixes that Schwemm decided this was something she could do. She took business and accounting classes and rented kitchen space from a small bakery. Meanwhile, Schwemm was helping to clean out her great aunt’s household accumulation and found a small mano for a molcajete, worn smooth from years of spice grinding. Another family member passed along the molcajete that went with it. Seeing Schwemm’s interest, the great aunt confessed she had given away her mother’s metate, but asked for it back. Thus the name of the news business was born: Mano y Metate.

Then began the task of trying to replicate the exact flavor of the authentic mole her great-grandmother had made according to her mother’s memory. Schwemm made numerous passes until finally her mother agreed that she had hit on the perfect combination. That blend of four kinds of dark chile, raisins, dried bananas, ground almonds and lots of sweetened Oaxacan chocolate became Schwemm’s Mole Dulce mix, her most popular. It is what is used at EXO coffee in their delicious Mole Dulce Latte.

Next in development was the much spicier Mole Negro with more bitter notes from unsweetened cacao nibs, four kinds of nuts, and smoky chipotle chile. An herby Mole Verde followed with jalapeno, green chile, cilantro, parsley and epazote.

Amy measures one of her secret ingredients: dried bananas. I guess it’s not a secret any more.

As the business developed, Schwemm kept experimenting, adding Pipian Rojo, a mixture of Santa Cruz mild child, pumpkin seeds, almonds and herbs, followed by Pipian Picante, a spicer version of Rojo. The most recent addition is Adobo with chiles, garlic and lots of herbs which works great as a dry rub before a steak goes on the grill.

All the mixes are packed in charming highly re-useable made-in-America two-ounce steel tins. Customers who are heavy users can save a little by buying the four-ounce packs in not-as-charming plastic bags. Mano y Metate products are available in small specialty store and independent food stores throughout Tucson and from Tubac to Seattle and from Santa Ana, California to Maine.

Over the years, Amy has given us great recipes using her spice mixes.  There is this for Tortilla Soup, another for fabulous Onion Rings, and another for a special holiday brunch with enchiladas and squash made with her fabulous mole negro mix.

Here is one of my favorites:

Mano Y Metate Mole Dulce Brownies

4 eggs (room temperature)
2 cups sugar
2 sticks softened butter (8 ounces)
1 1/4 cup cocoa powder
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
3 tablespoons Mole Dulce powder

Mole Dulce powder for topping, 5 tablespoons or so, to taste

Preheat the oven to 300 degrees F. Line a 9-inch x13-inch baking pan (or two eight-inch square pans) with parchment paper.

With an electric mixer, beat the eggs just until fluffy. Beat in sugar. Add remaining ingredients and beat. Pour batter into pan(s) and spread to level. Shake Mole Dulce powder though a wire strainer to evenly distribute over the batter as a topping. Bake for 35 minutes, or until a toothpick inserted comes out with crumbs instead of batter.

Schwemm says: I like the brownies thinner, so there’s more spicy, chocolaty topping per bite. Feel free to take them out of the oven sooner or bake them in a smaller pan if you like them gooey, but the edges of the pan always seem to go first around here.

_________________________________________

Carolyn Niethammer has been writing about ancient and modern foods of the Southwest for forty years. You can see her books at her website. She has a new book coming out (Fall 2020) on the 10,000 years of food history of the Santa Cruz Valley that is the basis for why Tucson was named the UNESCO World City of Gastronomy.

 

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

Delectable Cholla bud and Nopalito Recipe Ideas

 

Blooming staghorn cholla and foothills palo verde bathe the Sonoran Desert in color. Surprisingly, this 2019 spring season has been so cool and moist that we are still harvesting cholla buds and fresh nopales in May. (MABurgess photo)

“Act now while this offer lasts!”–so says Mother Nature in the Sonoran Desert.  She only offers her bounty in certain pulses or moments, and we must harvest while her “window of opportunity” is open. Tia Marta here to share some delectable ideas for serving your own desert harvest from our glorious bloomin’ cholla and prickly pears.

The YOUNGEST pads of new growth on prickly pear are the ones with tiny leaves at the areoles (where spines will later grow). (MABurgess photo)

After singe-ing off the tiny leaves and spiny glochids using tongs over a flame (either campfire or gas stove), slice and saute young prickly pear pads in olive oil. Now they are ready to use in lots of great recipes…(MABurgess photo)

Young prickly pear pads (many species in Baja Arizona) have no woody tissue yet developed inside. In their youthful stage (see photo) they are not only edible but also super-nutritious! The photo is our native Engelmann’s prickly pear (Opuntia engelmannii) with flower buds forming. Traditional Tohono O’odham call the edible young pads nawi.

After spines and areoles are singed off you can chop and scramble nopalitos with eggs, bake them into a quiche, pickle them, OR simmer them in a delicious mole sauce….The fastest and easiest way to prep a gourmet nopalito meal is to use Mano y Metate’s Mole Mixes.  Savor blog writer Amy Valdes Schwemm has created several different sabores of mole–many without chocolate.  My sweetie loves Amy’s Mole Adobe as its savory spice binder is pumpkin seeds with no tree nuts.

Nopalitos in Mano y Metate Mole Adobo sauce–here served with a mesquite tortilla (from Tortilleria Arevalo available at farmers’ markets in Tucson.) Nopalitos en Mole over brown rice is delicious too.

Get out your tongs and whisk brooms to harvest the last of the cholla buds this season!

A staghorn cholla cactus flower bud (Cylindropuntia versicolor) still with spines in need of cleaning. Buds with petals not yet open are the ones to pick–carefully.(MABurgess)

A harvest of staghorn cholla buds in screen box to remove spines from areoles (MABurgess photo)

Tohono O’odham harvesters know this cholla species as ciolim–pronounce it chee’o-lim.

Once de-spined, cholla buds must be boiled or roasted to denature its protective oxalic acid. Then, tah-dah!, cholla buds lend themselves to wonderful recipes similar to nopalitos in omelettes, quiches, stir-fries… They are flavorfully exotic, tangy, definitely nutritious containing gobs of available calcium and energy-sustaining complex carbs!

Pickled cholla buds (MABurgess photo)

I love to pickle my fresh cholla buds to enjoy later as garnish for wintertime dishes. For the salad recipe below, I’d canned them with pickling spices, but an easier alternative is to marinate them short-term for 24-48 hours in your favorite dressing for a quick fix.

 

Muff’s Easy Marinated Cholla Bud and Sonoran Wheat-berry Salad Recipe:

First–prep ahead–heirloom White Sonoran Wheat-berries:   boil 1 cup dry wheat-berries in 4 cups drinking water for 1 hour 15 minutes, or until water is fully absorbed and grains are puffed up, then chill.

Also prep ahead— marinate fresh boiled cholla buds in pickle juice, or your favorite marinade or salad dressing for 24-48 hours in refrigerator.

Then–Chop any combination of your favorite fresh veggies–sweet peppers, tomatoes, summer squash, celery, carrots, artichoke hearts, etc….

Toss veggies with cooked chilled wheat-berries and marinated cholla buds.  Add spices and pinyones if desired.  Dress with remaining cholla marinade.  Allow to chill before serving, neat or on a bed of fresh salad greens.

 

The yummiest cholla bud and wheat-berry marinated salad ever! (MABurgess photo)

Let’s honor, tend, and enjoy these desert foods that have fed generations of desert people for hundreds–thousands–of years, keeping them healthy and strong!  Thanks to traditional harvesters, newcomers can more deeply appreciate and take good care of this beautiful desert.

An energy-saving idea:   You can save energy and keep the heat out of the kitchen this summer by cooking your cholla buds or your wheat-berries in a solar oven!  Check out a light-weight streamlined model solar oven at www.flordemayoarts.com.

[White Sonora Wheat-berries are available at NativeSeedsSEARCH store, 3061 N.Campbell Avenue, Tucson.  Not to fret if cholla and prickly pear harvests are done for this spring in your neighborhood!  During the rest of the year, you can find dried cholla buds at NativeSeedsSEARCH, at San Xavier Coop, OldTown Artisans, and at Flor de Mayo and fresh nopales in the Mexican foods section at groceries like Food City.]

Categories: Cooking, Edible Flowers, Edible Landscape Plant, heirloom grains, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Mole Spiced Dark Chocolate Sablé Cookies

Do you like dark chocolate with a hint of spice?

How about not too sweet but buttery rich cookies that are cute and easy to make?

Hello friends, Amy here today with a cookie perfect for Easter from my friend Joy Vargo.

Yes, that Joy from Tucson CSA. She also is a chef and AMAZING caterer. She brought these cookies into CSA, spiced with Mano Y Metate Mole Dulce. The texture is delicate and crumbly, and Joy said that the French name Sablé translates as sandy.

Joy is a trained baker, so her original measurements are the weights listed in the recipe. If you have a kitchen scale at home, please use those instead of my approximations for the volumes.

I made both the logs sliced thinly and the roll and cut method. Since the rolled were thinner, I preferred those. The sugar sprinkled on top of the unbaked cookie was a nice touch. The sea salt I used was too fine and dissolved on the surface, but tasted good. However, the combination of salt AND sugar on the top of the cookie was a hit!!!! If I had saved any Mole Dulce powder I would have tried that as a sprinkle as well, like on these brownies.

They don’t rise at all, so this is a great recipe to use those cookie cutters with intricate designs. Also, they can be crammed close on the baking sheet. That is good because this recipe makes a big batch, of course depending on the size and thickness of the cookies. I froze some of the dough to defrost and roll fresh for Sunday.

 

Mole Spiced Dark Chocolate Sablé Cookies

By Joy Vargo

 

2 sticks Unsalted Butter, Room Temperature (7.5 oz)

½ cup Sugar (3 oz)

2 Eggs, Beaten (3 oz)

1 tablespoon Vanilla

1 tin Mole Dulce, Mano y Metate (2.2oz)

1 cup Dutch Process Cocoa Powder (4.5 oz)

2 ½ cups All Purpose Flour (10.5 oz)

Pinch Sea Salt

 

In a large mixing bowl whisk together the flour, cocoa powder, sea salt, and Mole Dulce. Set aside.

 

In stand mixer bowl cream together butter and sugar until light and fluffy. Slowly add eggs, about half at a time, making sure to incorporate fully into the batter before each addition. Scrape down bowl frequently to help fully incorporate all ingredients. Add vanilla. Mix. Add flour mixture all at once and very slowly mix until a soft dough forms. If dough is still too wet and sticky add a few pinches more flour. If dough is too dry add just a couple drops of water. The goal is to have a smooth soft dough that can be rolled/shaped easily, but also take care to not overwork the dough.

 

At this point, form the dough into either patties that can later be rolled out, cut and baked OR roll the dough into the desired size of logs that can be cut and baked. Cover dough and refrigerate for at least 30 minutes.

 

When ready to bake, Preheat oven to 350F.

 

If dough has been shaped into patties then gently roll to desired thickness, cut desired shapes. If dough was rolled into logs then gently cut to desired thickness with a sharp knife to avoid crushing the logs.

 

Place evenly on parchment lined cookie sheets. Sprinkle tops of cookies with a bit of sugar, a sprinkle of sea salt or both.

 

Bake cookies for 10-15 minutes, or until just set. Cookies should still be slightly soft to the touch as they will firm when cooled. Let cool completely before serving.

 

Categories: Cooking, Southwest Food, Uncategorized | Tags: , , , , , , , | 1 Comment

Pollo Milanesa

Hello friends, Amy here today making a dish my mom imagined, and I’m so happy to report that it’s a keeper. Chicken Milanesa is a crunchy breaded cutlet of breast meat. Beef Milanesa in a torta (sandwich) is a Mexican favorite! My mom makes excellent Pollo Milanesa with panko, Japanese bread crumbs, which she plates as a main course. She had the idea to season the crumbs with Mano Y Metate Pipian Rojo powder. Another day I’ll try it with other varieties of mole powder. The flavor of the Pipian really came through in the finished dish.

Start with a whole chicken breast in a heavy duty plastic bag.

Then pound gently until the meat is very thin.

I cut the breast in a few pieces. This time, I forgot to dredge in flour first, which makes a thicker coating. Then dip the meat in a beaten egg.

I seasoned panko bread crumbs with Pipian Rojo powder. Salt to taste, if you like.

The seasoned crumbs stick to the egg coated chicken, but I pressed extra on to the meat.

Use one hand for the wet egg and the other for the dry crumbs, keeping your hands a little less messy…

Place the meat in a medium hot skillet with small amount of neutral frying oil.

It only takes a few minutes per side for the crumbs to brown and the inside to cook.

Spicy, juicy and tender. It would be perfect served with rice, beans and a salad, but I just ate them as quickly as I made them. Thanks for the idea Mom!

Update: Then I made a torta with homemade mayo, home pickled jalapenos, lettuce from Tucson CSA, tomato and avocado on a bolillo. YUM!

 

 

Categories: Cooking, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , | 1 Comment

Onion rings spiced with Adobo

Hello, Amy here on a crisp and sunny winter day, making crisp and sunny food. I wanted to make something spicy and different, and onion rings sounded fun to make.

I started with tempura batter: rice flour, egg yolk, salt and cold seltzer water.

For half a cup of rice flour, I added half an egg yolk, combining the other half of the yolk with the white to scramble for breakfast. Then a dash of salt and enough seltzer water to make a light batter. Then I added a tablespoon of Mano Y Metate Adobo powder.

I sliced an onion, but many other veggies could go into the same batter.

Through the batter went the rings…

…and into hot oil!

When the vigorous bubbling subsides, they are ready to flip. When golden on both sides, they are done. I skimmed the stray bits of batter and sprinkled over a crispy lettuce and radish salad.

Draining the rings on a wire cooling rack prevents any condensation they might get resting on paper towels, and the whole tray can go into a warm oven for holding.

For additional zip, I sprinkled with extra salt and Adobo powder. Eat as soon as they are cool enough to bite!

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

Peeling Potatoes for Propagation and Provender

It’s happening in favorite grocery stores and pantries around Baja Arizona.  Potatoes are awakening!  Some are even turning green with chlorophyll showing in their skins.  They know. Time in the low desert to PLANT POTATOES–soon!!–while the weather is chilly and while we are enjoying fantastic soil moisture.

Yukon Gold potato beginning to sprout, skin turning green… This potato wants to be planted!  But wait–no waste here.  We must always be thinking SUSTAINABILITY, right?

Tia Marta here to share a neat trick taught to me by ace heirloom gardener Tom Swain.  Planting potatoes doesn’t have to be a big deal, not expensive nor time-consuming, nor does it require special “seed potatoes,”  no sacrificing luscious chunks of whole potatoes that you would rather eat.  With planting potatoes you can “have your potato cake and eat it too!”

Place potato peelings in a flat dish like this shallow plastic tub. Rinse and drain 1-2 times per day until little rootlets sprout out from under the tiny green leaf sprouts at the “eye.”

These active Yukon Gold peelings sprouted fast and are ready to plant in the garden!

The simple trick is to peel your potatoes to include an “eye” in each peel, the anatomical “action spots” where new life can generate (not hard to find eyes). Knife-peeling may work better for this than with a potato-peeler.  Compost the bad-looking peelings but save the healthy ones to a flat-bottom dish.  Keep the peelings fresh and damp to sprout by rinsing and draining daily, leaving a little water around them, until you have time to dig a garden trench for planting.

Potato plants (Solanum tuberosum) store their life-energy in starchy nodules–potatoes– that form at the tips of modified underground stems or rhizomes.  Green potato skins happen when potatoes are exposed to light–so store potatoes in a dark place.  Avoid eating any green skins of potatoes as they are very bitter and may become toxic.  Better to use green peelings for planting.

Planting my sprouted potato peels — Potato gardening in the desert is different from wetter or temperate regions where plants must be mounded up.  In deserts start them deep:  Dig a trench in good garden soil about a spade depth and place sprouted peels at the bottom…..

Close-up view of potato peels set at bottom of garden “trench”

As I began covering the potato peels on damp garden soil, worms came out to see what the action was. They will assist keeping the soil turned and loosened as I continue to bury the young growth this winter.

Keep a pile of good garden soil at the ready.  As your young plants emerge from the soil, gradually, gently, keep burying them, or top-dressing them with compost, over their days and weeks of growth to encourage the underground stems to continuously elongate, thereby adding space for more and more potatoes to form. Try never to let a little potato get exposed to the sun.  As your plants grow, and as you cover them, your trench will fill, then hopefully it will even become a linear mound full of small potatoes by late spring.  Don’t forget to water regularly as rains diminish.  They need cold or cool weather for best growth, so get them into the ground by end of January at the latest.  You could start them as soon as November’s cool weather sets in.  Plan ahead to protect your potatoes from excavating ground squirrels, rock squirrels or packrats.

 

Having our “taters and eating them too”– I’m making garlic-parsley-scalloped potatoes with red potatoes I peeled for planting.

Tia Marta’s Scalloped Potatoes Recipe with variations

Into a pyrex dish, slice 6-8 partly peeled potatoes (Skins are nutritious!).  Add 1 cup of grated cheddar cheese, 1+ tsp sea salt, garlic powder and/or black pepper to taste, and milk (soy or rice milk OK) 1-2cups to barely cover potatoes.  As additional seasoning options add 2 Tbsp Mano y Metate Mole mix, 1 Tbsp parsley, and/or 1 tsp paprika. Mix, Cover and Bake at 325 F for ca.45 minutes until all ingredients are happily melded.  [For solar-oven cooking use dark saucepan and dark lid.]. Don’t burn your tongue when you serve them piping hot–and do enjoy the fruits of your potato-labors!

No waste here… I’m using partly-peeled-for-planting red spuds in this delicious variation on scalloped potatoes–seasoned with Mano y Metate’s yummy Mole Verde!  (available at NativeSeedsSEARCH  and many specialty markets in Tucson, online at http://www.manoymetate.com)

 

Organic new red potatoes ready to peel for sprouting AND for cooking–  Now go for it–don’t waste those peelings!!  Make them work for you.  All it takes is a little bit of garden space and you will have new potatoes for potato salad by next summer.  Happy peeling and planting!

Tia Marta is an artist, ethnobotanist, and teacher about Baja Arizona’s gastronomic history and prehistory.  Her heirloom foods and/or “foodie” notecards can be found at NativeSeedsSEARCH, Tohono Chul Park, the Presidio Museum, Old Town Artisans, Arizona State Museum on UA Campus, Tucson Museum of Art, the UNICEF Store, and online at www.flordemayoarts.com.  Catch one of her Native Foods workshops at Friends of Tucson’s Birthplace’s Mission Garden, or join her downtown Gastronomy Tour at Tucson Presidio.  Coming up soon!–Join us to view her traditional foods artwork at the ArtTrails Open Studio Tour on Tucson’s West Side, Saturday and Sunday February 2-3, 10am-4pm both days.  For directions see the centerfold in Zocalo, the Desert Leaf calendar, or go to www.ArtTrails.org.  See you there!

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

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