Posts Tagged With: Martha Ames Burgess

It’s Masa Time!–Making Tortillas with “Fast” Corn

Pearly kernels of Tohono O’odham 60-day corn (MABurgess photo)

Gardening is hardly an “instant-gratification” activity (altho’ the gardening process from the git-go is instantly gratifying to soul and body).  But if you want to try the fastest seed-to-harvest corn cycle on the Planet, next summer try growing Tohono O’odham 60-day Hu:ñ!  It’s the closest thing to instant-gratification-gardening.  Trust the Desert People–the Tohono O’odham of southern Arizona and northwest Sonora– to have selected and perfected a flour corn fit for the rainfall vagaries of a Sonoran Desert summer!  Seeds of this precious crop have been conserved and multiplied over the years by the caring folks at NativeSeedsSEARCH and are available for Southwest gardeners to plant.

Tia Marta here, inspiring you to try your hand at making corn tortillas with this ancient, local, and well-adapted corn!  Volunteers at Tucson’s Mission Garden just harvested their monsoon crop of Tohono O’odham 60-day dried cobs, and they invited MaizTucson’s Carlos Figueroa to make masa with it and to provide tastes of tortillas made with this special heirloom corn.

Three kinds of heirloom corn kernels ready for nixtamalization. Tohono O’odham 60-day corn is at lower right (blue corn at top, traditional nixtamal corn lower left)

He explained how he boiled the kernels until they were softening, then he added slake lime (food grade calcium hydroxide) and let it stand overnight.  [There are detailed instructions online how to make nixtamal.]  He ground the  nixtamal in a stone mill to make the masa, adding enough of the reserved cooking liquid to have the right dough consistency.

Form your masa into a ball about the size of a golf ball before putting into your tortilla press or rolling with rolling pin.

He formed the masa into balls for placing between two sheets of wax paper in a tortilla press.  No problem if you do not have a press.  A rolling pin works fine with your dough sandwiched in wax paper.

60-day corn tortillas and blue corn on the grill at Mission Garden

a 60-day corn tortilla on the grill with blue corn tortilla

forming a basin in the soft masa as it heats on the griddle, to make quesadilla-style cheese-and-salsa melt or “Southwest pizza”

 

After pressing, he showed how to peel one sheet of wax paper and put the dough side into his hand for easy placing onto a very hot grill.  Instead of a grill, I use an ungreased iron skillet on the stovetop.  Grill your round of masa until it begins to puff on top, then flip it to allow it to puff up on the other side.  You may want to flip it twice before it is grilled through.  The great news is that MaizTucson has ready-to-use masa from Tohono O’odham 60-day Corn available for sale at some farmers markets, so you can take the gardening-later short-cut!

Serve your tortillas hot –as with the preceding delicious recipe for tomatillo stew (scroll back to the Oct.20 post in this same blog!)  You could also create a fancy appetizer by pinching masa dough into a little basin.  After it is grilled, fill it with grated cheese, chopped tomatoes or salsa and melt it in a quick oven for a “Southwest pizza”.

MaizTucson has prepared masa from the heirloom Tohono O’odham 60-day corn grown at Tucson’ Mission Garden.  Check the MaizTucson instagram for where to buy it.  (MABurgess photo)

Talk about sustainability!  Think about the month of water saved by growing a short-season corn compared to normal 90-day  corn varieties.  All the more reason for happy tortilla-grilling and eating with this desert-adapted, highly nutritious Tohono O’odham 60-day corn masa!

Your homemade corn tortillas will go really well with Tia Marta’s heirloom bean soup mixes!

Tom’s Mix Southwest Bean Mix–14 delicious heirlooms with recipes

Native American-grown Tepary Bean Mix with recipes, available at http://www.flordemayoarts.com and other southwest specialty stores

For Southwest heirloom foods and gift ideas for the holiday season check out my website www.FlordeMayoArts.com and order early.  Or you can find my jojoba herbal soaps, notecard and canvas art tote creations, sacred sage bundles, white Sonora wheat berries, and colorful heirloom bean  and tepary mixes at special stores–Tohono Chul Museum Shop, NativeSeedsSEARCH store, Presidio Museum in the center of Tucson, Old Town Artisans, Wiwpul Du’ag East at San Xavier Mission Plaza, Saguaro National Park West bookstore, and Caduceus Cellars in Jerome, AZ.

Notecard and canvas tote artwork by Martha Ames Burgess, http://www.flordemayoarts.com

Luxurious herbal jojoba soaps created by Martha Ames Burgess, made with local desert plants and healing jojoba

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

Magical Cereal-ism this Week in Baja Arizona

An important conference focused on ancient heirloom grains is about to happen this week at University of Arizona.  All cerealists are invited!–and that means any of us who love baking and cooking with our local white Sonora wheat, Pima Club wheat, quinoa, kamut, and other heritage grains.

It’s the Heritage Grain Forum — Tuesday and Wednesday, September 3 and 4, 2019.  In the words of organizer Dr. Gary Paul Nabhan, it will “celebrate grain-shed advances in the Santa Cruz river valley & the rest of the West.”

Padre Kino’s White Sonora Wheat, grown organically by BKWFarms, Marana.  Wheatberries available at NativeSeedsSEARCH store.  A new crop will be grown again and viewable at MissionGarden, Tucson, this winter and harvested at their San Isidro Feast in May. (photo MABurgess)

The upcoming conference meets at UA Building ENR2 (1064 E Lowell Street on UA campus just north of 6th Street) in the Haury Auditorium.   For anyone interested in hearing some of the mover-shaker-foodies who helped make the UNESCO City of Gastronomy designation happen for Tucson, come meet them:

Tuesday Sept 3, 4:00-5:30 pm for a lecture on their book Grain by Grain by authors Bob Quinn & Liz Carlisle, with bread + cracker tastings.

Then on Wednesday Sept 4: 8:30am-12:00 noon you can participate in talks + roundtables led by Vanessa Bechtol (SCVNHA), Joy Hought (NSS), Don Guerra (BarrioBread),Jeff Zimmerman (HaydenFlourMills), Ramona & Terry Button (Ramona Farms), Gary Nabhan (author, UA SW Center),  & others, with commentaries by Quinn & Carlisle + more tastings!

I’m excited to meet these amazing Cerealists!

Muff’s heirloom grain scones made with white Sonora wheat, Ramona Farms roasted O’las Pilkan Chui (Pima Club wheat), and wild blueberries.  These are really rich and nutritious, made with eggs and cream in addition to our local heirloom flours and fruits.

Getting in the heirloom grain mood–and fortified with fruits picked up on recent travels–I dived into baking scones using local flours.  Here are my recipe variations on scones in honor of the event:

Muff’s Date Scones (or Wild Berry Scones) Recipe:

Preheat oven to 450 degreesF (A solar oven might work on a very clear day at noon hours, but not today).

In large bowl, sift together:   1 1/2 cups fresh-milled white Sonora wheat flour (or kamut flour, or einkorn)

1/4 cup Ramona Farms Pilkan Haak Chu’i (roasted Pima Club O’las Pilkan) flour

2 1/4 tsp baking powder

1 Tbsp sugar

1 tsp sea salt

Organic eggs, organic mild, Ramona’s roasted heirloom wheat, and raw organic sugar assembled for scone-making. Cut in cold butter into golden white Sonora Wheat mixture.

Make a well in the dry ingredients then pour in wet ingredient mixture. Stir minimally to make dough with few strokes.

Cut into dry ingredients with 2 knives or pastry cutter:   1/4 Cup cold butter

In a separate bowl, beat, and reserve 2 tablespoons for glaze:    2 eggs  

Add to beaten eggs:    1/2 cup cream (or milk)

Chop (optional) fruit– (suggestions:  local dry dates, wild hackberries, wild blueberries)

I chose a dry date (Khadrawy, but Medjool is perfect too) because it is easy to chop into discrete pieces which stay visible and taste-able in your scone!

Pat out dough on floured board, then place chopped fruit or berries on the dough layer, ready to be folded over.

Make a dry-ingredient “well” and pour in liquid ingredients.  Mix with short, quick strokes.  Less handling the better.  Place dough on floured board.  Pat dough to 3/4 inch thick.

Place optional fruit on 1/2 dough then fold dough over once or more.  Lightly roll over each fold with rolling pin.  Cut into diamond shapes and fold if desired.

Fold dough over chopped fruit or berries a few times, rolling very lightly over each fold. (A Light touch is key! Don’t overdo.)

Brush with reserved beaten egg.  Sprinkle with raw sugar grains.

Onto pressed scone dough brush egg “glaze” and sprinkle with raw sugar (or mesquite meal if you are a desert-purist).

Bake about 15 minutes.

Piping hot with butter–Muff’s date scones made with Ramona Farms roasted O’las Pilkan Chui (Pima Club wheat flour roasted), kamut flour, and chopped Dateland dates.  Who needs clotted cream or lemon curd when it tastes so good already?

Most of these heirloom ingredients–grown in Arizona–may be purchased ready to use at the NativeSeedsSEARCH store (3061 N Campbell Ave, Tucson).  Small trial size packets of heirloom grain with informative labels are available there provided by Flor de Mayo.

Enjoy the rich flavor and nutrition of our heirloom grains– and their stories!  Maybe see you at the conference?…

[Search with keyword “white Sonora” or “wheat” in the search-box at top of this blog page for many other fabulous heirloom grain recipes!]

 

 

 

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

Beat the Heat with Mesquite Treats!

Naturally sweet solar-oven baked mesquite peanut butter cookies are easy and fun! (MABurgess photo)

It’s blasting HOT outside!  Dry mesquite pods are rattling and falling off the trees!  It’s mesquite harvest time–so gather them quick before they take on any monsoon moisture.

Even in this heat my sweetie wants a dessert and can’t stand store-bought stuff.  OK, I got the solar oven out preheating in the sun.  I’ll bake some old time peanut butter cookies this time with a Southwestern twist–with mesquite!  (And, we’ll keep the heat out of the kitchen.)

For mesquite peanut butter cookies, in addition to mesquite meal you’ll need:  butter, brown sugar, vanilla, flour, baking soda, chunky peanut butter, and honey. Amaranth flour is a great option available at Safeway, Sprouts, WholeFoods, and NaturalGrocers.

Add crunchy peanut butter to creamed butter/honey/brown sugar, beat in egg and vanilla….Then stir in sifted flour mixture to make cookie dough….

Tia Marta here to share a quick and easy mesquite cookie recipe.  No problem–If you don’t mill your own mesquite pods you can find fresh LOCAL mesquite meal at the NativeSeedsSEARCH store .

 

MUFF’S MESQUITE PEANUT BUTTER COOKIE RECIPE:

Preheat solar oven (or indoor oven) to 375 degreesF.

Beat until creamy:  1/2 cup butter, 1/3 cup local honey, and 1/2 cup brown sugar.

Beat in:  1 egg, 1/2 – 3/4 cup chunky organic peanut butter,1 tsp vanilla

Sift together:  1 cup whole wheat flour and 1/4-1/2 cup mesquite meal (optional–substitute 1/4 cup amaranth flour for 1/4 cup of other flour), 1/2 tsp sea salt, 1/2 tsp baking soda

Stir dry ingredients into moist ingredients for dough.  Roll dough into 1″ balls.  Put on cookie sheet and press with fork. (see photo–Who knows where these traditional patterns come from?  Different cultures have different patterns for peanut butter.  Rombauer’s Joy of Cooking shows a linear pattern from her German tradition.)

Bake:  about 12minutes in conventional oven OR about 20 minutes in solar oven–until done.

Make small balls of cookie dough and roll each in mesquite meal….

On cookie sheet, press each ball of dusted cookie dough with fork in criss-cross pattern….ready to bake….

Preheat solar oven to around 350-375 degrees, then bake about 20 minutes (depending on the sun’s intensity) or until done. The sweet bouquet of cookie-bliss will let you know they are ready! (MABurgess photo)

My “serving suggestion” is to enjoy mesquite peanut butter cookies any time–especially with GOV (good old vanilla) ice cream or an ice-cold glass of tea on a hot day! (MABurgess)

Now here’s another quickie cool and refreshing mesquite treat, if you don’t have time to bake, but using similar ingredients.  It’s a Mesquite Peanut Butter Malted Milkshake— ready in a jiffy:

For a fast cool-down treat, blender up a mesquite peanut butter malted milkshake! You’ll have a meal-in-a-glass in no time–full of complex carbs, calcium, protein, and renewal! (MABurgess photo)

Muff’s Mesquite Peanut Butter Milkshake RECIPE:

In blender mix:

2 cups 1% organic milk (or optional rice, almond or soy milk OR frozen RiceDream)

1 Tbsp. mesquite meal

1/4 cup organic agave “nectar” or syrup

1/2 cup organic chunky peanut butter

2 tsp vanilla extract (or 1 Tbsp Mexican vanilla)

1 Tbsp Carnation dry malted milk (optional)

a few chunks of ice

Blender the mix until frothy and serve in chilled glass.  Enjoy the rich nutrition and sweet refreshment of this mesquite meal-in-a-glass!

Carob powder is ground from the pods of a Near-Eastern bean tree, like an Eastern “sister” of mesquite with many similar nutritional components.  For a super-tasty cool shake that satisfies all the food groups (except chocolate!) and helps chill a summer day, add 1/4 cup carob powder to your blender mix.

Add carob as you blender your mesquite peanut butter shake and voila you’re transported into the gourmet snack dimension! (MABurgess photo)

Check out the Iskashitaa Refugee Network to see if they have carob available currently.  And find wonderful local mesquite flour ready for cooking at NativeSeedsSEARCH, (3061 N. Campbell Avenue, Tucson; 520-622-5561), along with great mesquite recipe books by DesertHarvesters.org.   Find Freddie Terry, the Singing Beekeeper, with superior local honey at the Rillito Park Farmers Market Sundays.  To order your own Solar Oven, check out www.flordemayoarts.com or contact 520-907-9471 to locate good used solar ovens.

Let’s adapt to heat with these low-tech tools, desert foods, and recipes.  Enjoy the monsoons and happy eating with local mesquite!

 

 

 

 

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

Sonoran Desert New Year Greetings!

Saguaro fruit is ripe and ready to harvest by many desert creatures. The traditional Tohono O’odham Bahidaj–the saguaro harvest and the rain ceremonies that are an integral part–herald our true New Year in Baja Arizona! (MABurgess photo)

It has been a scorching few days since San Juan’s Day in the Sonoran Desert.  But even in the heat and blistering sun there is such productivity, such life in hopes of rain.  Tia Marta here relishing our beautiful Bahidaj-time–saguaro harvest time–with coyotes, white-wing doves, ant people and a zillion other desert creatures!  So many depend on the delectable, nutritious fruits of our admired Giant Saguaro Cactus.  The Tohono O’odham– original Desert People of the Arizona-Sonora borderlands–traditionally depended upon the Giant Saguaro, hasañ, for more than food.  The Hasañ Bahidaj helps bring the rain!  A spiritual leader recently shared with us that one community still carries on their tradition of using saguaro “wine” in the ceremony to pray for monsoon rains to bless us.  Our thanks go out to those keepers of tradition–May our prayers join with yours!

Saguaro fruits as yet unopened and still green may not be ready to collect. Wait a few more days until they develop the “blush.” (MABurgess photo)

Ripe saguaro fruits perfect for collecting are still closed with a luscious rosy color or “blush” to them! (MABurgess photo)

He told us the new year begins when the rains come and “wash away our old footprints.”

So…Happy New Year greetings to all of you fellow desert residents….when the rains come!….

Meanwhile until then, may we enjoy the bounty of Bahidaj fruit that is provided!  Head out in the coolth of early morning with a long kuipaD (collecting pole) and bucket.  Know your fruit and be choosy so not to waste any of its goodness.  Here are some vivid photographic hints.

Saguaro fruit open showing the glorious inner fruit and rind.  At this stage fruit can still be harvestable for making syrup. (MABurgess photo)

Use your thumb to scoop out the mass of sweet pulp and seeds.  (MABurgess photo)

The Desert Museum often would get calls from newcomers asking about the “red flowers” on the giant cactus at this time of year.  If they looked closer they would see that it is the husk being the siren of color inviting birds who might assist spreading seed.

At your fingertips in this SavortheSouthwest blog, you can find clear instructions how to prepare saguaro syrup, how to dry Chuñ in a solar oven, and other delicious recipe ideas in our previous posts about Saguaro Season.  Blog sister Carolyn Niethammer’s book Cooking the Wild Southwest is also a great source.   Go for it, enjoy the sweet taste of summer and keep up this long and important tradition of Bahidaj–and add your prayers of thanksgiving.

 

Count yourself lucky if you find totally dried fruit still in the husk! This is Chuñ, the dried sweet fruit, storable or immediately edible, and better than any energy bar. (MABurgess photo)

Bahidaj Chuñ–dry saguaro fruit–is like candy, one of the finest of desert treats! (MABurgess photo)

With this post I would like to celebrate and acknowledge the life of an amazing traditional harvester, Stella Tucker, who passed in January of this year.  Her lovely daughter Tenisha now is “carrying the baton” or shall we say “carrying the kuipaD” for the family and their community traditions at the Bahidaj camp.  Tenisha is great grand niece of my dear friend and mentor Juanita Ahil, prima desert harvester, who taught us all so much about wild desert foods.

Juanita, and Stella after her, always instructed young harvesters to place the empty husks on the ground near the generous saguaro, facing up to the sky, asking for rain…. I hope they are watching. (MABurgess photo)

You can read more about Stella Tucker in the Edible Baja Arizona magazine archive www.ediblebajaarizona.com July/August 2017 issue.  There is a beautiful tribute to Stella by Kimi Eisele in the AZ Daily Star.

Our own noted Tucson photographer Peter Kresan, was a good friend of Juanita Ahil and documented her harvesting saguaro fruit in beautiful images which he has donated to the Himdag Ki Tohono O’odham Cultural Center in Topawa, AZ.

When harvesting may we always be conscious of the creatures who depend on them for survival and limit our “take”!  It is comforting to know that many of the fruits atop saguaros are well beyond human reach, up there for our feathered and many-legged neighbors.  Be sure always to get permission from any landowner before you harvest.  The Arizona Native Plant Law protects all parts of cacti and succulents except fruit.  Many public lands provide permission for harvesting for personal use–not for commercial purposes–but it is up to the gatherer to know what land you are on and to obtain the right permits.  National Parks and Monuments are off-limits to harvesting by the public; we had to jump through countless government hoops to obtain permits for Juanita’s family to harvest on her own traditional grounds after it became Saguaro National Monument!

My little pot of luscious fruit is cooking at this very moment in my solar oven.  I look forward to hearing from you through my website and send a New Year’s wish from Flor de Mayo–May your harvest be bountiful and may it help bring on good monsoon moisture to the desert!

Categories: Edible Landscape Plant, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , | 4 Comments

“Yellow Moon” leads to…..Sweet Pea Harvest-Time!

Desert ecologist Dr. Tony Burgess enjoying the glow of Oam Mashad — “Yellow Moon” in Tohono O’odham is the lunar cycle or “month” when so many desert plants are blooming yellow.

illustration palo verde post June7,2019

Massive bloom of foothills palo verde (Parkinsonia microphylla), in spring 2019, extended beyond the normal Oam Mashad, making it the longest lasting and dense-est flowering in botanical memory! (MABurgess photo)

THIS WEEK in early June is a narrow window of opportunity–one of those Manna-from-Heaven moments we are blessed with in our colorful and productive Sonoran Desert.  Tia Marta here, encouraging you to get out into the desert right away to enjoy this pulse of plenty!  What an experience it is, eating fresh sweet peas right off a tree! No fuss. No kitchen cooking.  It’s an easy outdoor treat that grandparents, little kids, even overactive entrepreneurs can all enjoy, along with our feathered and four-legged neighbors.

To ID our most directly-edible and flavorful bean-tree–the foothills, one of many palo verde species–note close-up that the top petal of its butterfly-shaped pea flower is WHITE, and its pinnate leaflets are teensy. (MABurgess photo)

Palo verde flowers, once pollinated by buzzing helpers, shed their petals and morph in May into clusters of bright green seed pods.  Foothills paloverde pods are not flat–check these photos.  Rather, they look like beads on a short string.

Not to be confused with foothills palo verde, the flat pods of blue palo verde (Parkinsonia florida) have no constriction between seeds, and a bitter taste to my palate–not nearly as flavorful as foothills. [Avoid Mexican palo verde (Parkinsonia aculeata) with its orange petal and potentially toxic seed.]

Imagine each seed of a foothills palo verde (Kuk Chu’hu-dahk) pod inside a long green sheath, a constriction between each like beads on a necklace. (MABurgess photo)

My Tohono O’odham harvesting teacher and mentor, Juanita Ahil, taught me that Kuk Chu’hu-dahk kai is its best when eaten in the green stage, as the pea-size seeds are just swelling.  She told me, “Don’t wait til they are real fat, or the seeds will get a little tough and lose some sweetness.”   These sweet green peas are chucky-jam-full of legume protein, complex carbs and sugars, and phytonutrients in active mode.

In a short few days when temperatures soar, the soft green seeds shrink into hard little brown “stones,” which can be used in a totally different way, as a protein-rich flour (but that’s another story!)

With the gift of our cool wet spring of 2019, there is a good chance our sweet pea harvest season may extend into June beyond the “normal” first week.  But don’t hesitate!  Go browse with a basket or canvas bag to bring some home to share or prep into salad or snacks.  Long sleeves, gloves and sunglasses are suggested, as branches of foothills palo verde are sharp-tipped.  [A voice of experience:  In your enthusiasm to look up and reach for handfuls, don’t forget to look down for rocks or rattlers in your shared space.]

Note the structural similarity of a peeled foothills-palo-verde pod to edamame at your favorite sushi bar. They do look like botanical sisters. For a great “desert edamame” recipe go to my June13,2019, savorthesouthwest post (link below).

Beyond the simple pleasure of eating directly from the tree, you can also make “desert edamame” with palo verde pods.  They make a wonderfully unexpected hors d’oeuvre or potluck finger-food. Click on my June 13, 2015 post Lovely and Luscious Legume Trees for fabulous recipe ideas and helpful photos. More sources are at Bean Tree Farm’s website,  and desertharvesters.org.

To peruse and purchase my traditional Southwest foods and watercolor artwork, visit my website www.flordemayoarts.com or several special shops in Tucson:   NativeSeedsSEARCH, the Tucson Presidio, Old Town Artisans, and Tohono Chul Park Museum Shop.  Next fall-winter season, sign up to learn more about traditional Baja Arizona foods in our City of Gastronomy downtown tours at Tucson Presidio Museum.  I also teach timely hands-on wild foods harvesting workshops through Tucson’s Mission Garden.

Foothills palo verde pods plump and ready to pick for a sweet desert treat

Now…grab a pal and go ye into desert foothills to browse palo verde pea-pods –mindfully, joyfully, gratefully!

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

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

Wild Rhubarb Upside-down Cake!

Wild desert rhubarb–canagria–is up from its hiding place deep in sandy desert soil triggered by our wonderful winter 2019 rains– ready to harvest for upside-down cake! (MABurgess photo)

Known as hiwidchuls by traditional Tohono O’odham harvesters, canagria (literally “sour cane”) by Spanish-speaking amigos, Rumex hymenosepalus by science nerds, Arizona dock by herbalists, and wild rhubarb by those who might know its relatives in northern climes, this rarely-seen tuberous perennial has responded gloriously to our winter rainfall.  It is currently bedecking the riverbanks along the Pantano, Rillito and Santa Cruz where Native People have gathered it probably for millennia.  But it won’t be there for long–so act now if you want a tangy-sweet treat!

Tia Marta here to share a fun recipe that celebrates this short-lived desert food:  Wild Rhubarb Upside-down Cake.  (If you seek a rationalization to counter sugars and fat, check out its available Calcium, plus helpful soluble and insoluble fiber.)

Wild rhubarb stalks look like celery with a pink tinge. Peel off any tough fibers, then chop into 1/2 inch pieces to use as the lemony flavor in the “bottom” of your cake–which becomes the top when turned upside-down. (MABurgess photo)

Put chopped canaigria into the butter-and-brown-sugar melt in the iron skillet, and dredge them til all coated with sweetness. It helps to have your skillet warm, as a head-start before baking. (MABurgess photo)

Wild rhubarb leaves can be boiled twice to eat as greens.  The plant also has many important uses other than food–tannins for medicine, dye from its root, and food for a native butterfly.  Read more about hiwidchuls in my February 2017 savor-post using rhubarb as the keyword in the SearchBox above.

 

I’ve used other ingredients in this recipe from our Baja Arizona palette of delicious heirlooms to make it super-local.

RECIPE FOR WILD ARIZONA RHUBARB UPSIDE-DOWN CAKE (“Skillet Cake”):

Preheat oven to 350F.

Into an iron skillet, melt 1/4 – 1/2 cup butter.

Stir in and stir until dissolved 1/2 – 1 cup brown sugar. (I use 1 cup to balance the rhubarb’s lemony sourness.)

Place diced wild rhubarb on top of butter/sugar mixture (as in photos above).

Pour batter right over the wild rhubarb/butter/brown sugar mix in bottom of skillet. (MABurgess photo)

When done, the cake will pull away from sides of skillet. At this point you can keep it in pan to cool down and heat again later, or turn it over immediately. (MABurgess)

To make batter, sift together: 3/4 cup White Sonora Wheat flour

1/4 cup amaranth flour (e.g.Bob’s Red Mill)

1/4 cup mesquite meal

1 tsp baking powder

pinch of sea salt.

Separate 4 eggs, yokes from whites to beat separately. Beat egg whites gradually with 1 cup sugar and whip until stiff.

Add  1 Tbsp melted butter and 1 tsp vanilla to beaten egg yokes.  Fold egg yoke and whites mixture together then gradually add sifted flour mixture.  Pour batter over the still warm or hot rhubarb in skillet.  Bake about 30 minutes or until it tests done.  To serve right away, place a pizza pan or plate on top of the skillet bottom side up, then carefully turn the paired pans over.  Your warm cake will drop easily onto the inverted (now right-side-up) plate.  Remove the skillet carefully.  To gild the lily, you can garnish your cake top with whipped cream.  Enjoy the zippy tang and good nutrition of a wild rhubarb upside-down-cake made with our special heirloom wheat, mesquite, and amaranth!

 

We took our cake out on a camping trip, quick re-heated it in the skillet over the campfire, and turned it over to serve on a pizza pan for a fabulous and nutritious breakfast pastry. (MABurgess photo)

For access to heirloom products and artwork of heirlooms from Flor de Mayo, check out NativeSeeds/SEARCH store and catalog,  and museum shops at Tucson Presidio, Old Town Artisans, and Tohono Chul Park.  And visit my website http://www.flordemayoarts.com.  (Enter your favorite native food word and find great recipes at this very blog–search box at top right.)  Enjoy every bite of flavor with gifts from our beloved Sonoran Desert!

 

Categories: Cooking, Edible Landscape Plant, medicinal plant, Sonoran Native, Southwest Food, White Sonora wheat | 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

Blue Corn Pancakes bedecked for the Holidays

Going local for a holiday breakfast! Gluten-free blue corn pancakes are bedecked with Tucson’s own Cheri’s Desert Harvest mesquite syrup and Coyote Pause’s prickly pear jam. (MABurgess photo)

For the wheat-sensitive, try a delicious gluten-free mix of flours for pancake batter–Navajo blue cornmeal, Bob’s Red Mill amaranth flour and tapioca flour,

First step for holiday pancake batter–Beautiful blue cornmeal mixed with boiling water and raw honey to mix and let corn’s bouquet permeate the air! (see recipe)

 

Tia Marta here to share one of our family’s traditional Christmas brunch favorites….

 

RECIPE–Tia Marta’s Gluten-free Holiday Blue Corn Pancakes

Ingredients:

1 Cup  blue cornmeal (available at NativeSeedsSEARCH)

1 tsp  sea salt

2 generous Tbsp  local raw honey

1 Cup  boiling water

1 large egg

1/3 Cup  milk (or soy or almond milk)

1 Tbsp  avocado oil (or melted butter)

1/4-1/2 Cup  plain non-fat yogurt (or sour cream)

1/2 Cup  total gluten-free flour mix (I use 1/4 C amaranth flour plus 1/4 C tapioca flour)

1 Tbsp  baking powder

Directions:  Measure blue cornmeal, sea salt, and honey into a bowl.  Stir in boiling water until honey is melted, and let mixture stand 5-10 minutes.  Meanwhile in a separate bowl beat together egg, milk and oil, then add to the cornmeal mixture.  Sift flour and baking powder together, then add flour mixture into the batter with a few strokes.  Stir enough yogurt into batter to desired liquidity.  Place batter on hot, greased skillet in 1/4-1/2 cup dollops.  Turn when bubbles in the batter begin to stay open (as shown in photo.)

Don’t wait! Serve hot bluecorn pancakes right away.  Have your toppings (found locally or home-made from desert cactus fruits or mesquite pods) on the table ready for guests to custom-decorate each pancake stack.  Then taste the joy and nutrition of farm and wild desert bounty!

After mixing wet ingredients, quick-beat in your gluten-free flour….

Pancakes on the hot griddle are getting done through and ready to turn when batter bubbles begin to stay open….

As Rod was helping me in the kitchen by whipping the cream he splashed a little libation into one batch.  I must admit the Kahlua cafe liqueur gives the whipped cream a festive kick.  For the hard-core among us we might go so far as lacing another batch of whipped cream with a crushed chiltepin pepper.

 

Home-made saguaro syrup tops whipped cream made with Kahlua liqueur on these blue corn pancakes.  Is this gilding the lily or what?    (Making saguaro syrup is another story, so stay tuned for next June’s blog.)

You can find fabulous local raw honey and precious saguaro syrup at San Xavier Farm Coop at 8100 S. Oidag Wog on the Tohono O’odham Nation near San Xavier Mission.  Honey from Fred Terry the Singing Beekeeper at Sunday’s Rillito Farmers Market is also superb, as is our SavorSister Monica King’s honey.   Native American-grown blue cornmeal is available at the NativeSeedsSEARCH store, 3061 N.Campbell Ave, Tucson, or online at www.nativeseeds.org (the perfect place for holiday shopping!)  Cheri’s Desert Harvest products (like her mesquite syrup in photo) are there at the NSS store and at several specialty shops in Arizona.  Great local foods–such as home-made prickly pear jam–are a part of the delectable menu at Coyote Pause Cafe near Tucson Estates.

Try topping your blue corn pancakes with whipped cream and fruit–Here I’ve used home-canned apricots purchased in the charming town of Bacoachi, Sonora (south of Cananea), on a recent Mission Garden tour. (MABurgess photo)

Dress up a holiday breakfast to delight the eye and tastebuds–fit for all at your table–with nutritious, LOCALLY-sourced Southwest gluten-free pancakes!   Ideas offered with cheers and holiday blessings from Tia Marta!

[Tia Marta is an Ethnobotanist and Artist dba Flor de Mayo Arts.  Many of her Southwestern heirloom bean and wheat-berry products, as well as her beautiful canvas art-totes, notecards and prints, are available at the NativeSeedsSEARCH store, at Tohono Chul Park Museum Shop, the UNICEF Store in Monterrey Village, Presidio Museum and Old Town Artisans in OldTown Tucson.  Hear her in person as lecturer/guide at several upcoming City of Gastronomy Tours in January-April 2019 sponsored by Tucson Presidio Museum.]

 

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

Holiday Deliciousness for Diabetics and Friends

Mmmmm–Wish you could taste this hot and hearty heirloom bean soup!  It hits the spot on this chilly desert evening.  Makes me want to share the message of its goodness.

Piping hot and delicious Tom’s Mix heirloom bean soup warms the soul and enriches the body….

November is National Diabetes Awareness Month and diabetes is indeed now EVERYONE’s issue.  WE ALL need to tune in to be aware of this increasing health problem, now of epidemic proportions especially here in the Southwest. The wonderful thing is that we CAN DO SOMETHING TO HELP by the very foods we serve each other–both for meals and snacks.

Southwestern Native tepary beans are among the lowest glycemic index foods, with published low figures of 30 to 44. In addition to great burritos, they also make a fantastic healthy hummus! (see recipe plus links to local sources for teparies below)

Tia Marta here with healthy recipes that diabetics can enjoy for pot lucks and drop-ins over the holidays or any time.  Interestingly, the great majority of our traditional Southwest foods have LOW GLYCEMIC INDICES.  (The lower the glycemic index the better.  Pure sugar has an index of 100.  Foods lower than a GI of 55 are considered low-glycemic.)   So many of the fabulous recipes recorded in this Savor-the-Southwest archive using traditional wild desert foods (e.g. mesquite and cholla buds) and SW Native crops of Baja Arizona are low glycemic foods great for HELPING TO BALANCE BLOOD SUGAR!   Beans have Glycemic Indices from 30-49, high in complex carbs, soluble, and insoluble fiber, which slow the release of sugar into the bloodstream.  Our rich tasting and versatile Tepary Beans are among the best!

Easy Tepary Hummus RECIPE

2 cups cooked Traditional Native American Tepary Bean Mix (cooked until tender)

reserved liquid from cooking beans

1-2 cloves garlic, minced (or more to taste!)

3-4 Tbsp lemon juice

2-3 Tbsp olive oil

1-2 Tbsp tahini (optional, not needed for tepary’s great flavor)

1 tsp sea salt

In a blender or food processor, add beans and garlic.  Blend gradually with enough reserved liquid to make a frosting-like consistency.  Add lemon, olive oil, salt (and optional tahini) to taste.

Store in freezer, or in fridge in serving size containers to be ready for impromptu company.  Serve with corn chips or whole grain crackers for a healthy low-glycemic snack.

Flor de Mayo’s Traditional Native American Tepary Mix makes the ideal consumable holiday guest gift– available at NativeSeedsSEARCH store on North Campbell, Tucson; at Tohono Chul Park Museum Shop; Tucson Presidio Museum and at ArtHouse.Centro in Old Town Artisans, downtown Tucson; and the UNICEF Store at Monterrey Village, Tucson.  Assorted tepary beans can be ordered from Ramona Farms in Sacaton, AZ, or San Xavier Farm Coop.

Tom’s Mix–the most delectable mix of 14 colorful heirloom beans from the Southwest! Tom’s Mix makes a rich, warming soup, delicious dip, or mixed bean salad. Yummy easy cooking instructions and recipes are on the label.

The taste-jewels in Flor de Mayo’s Tom’s Mix Southwest heirloom beans can be viewed in detail at Tia Marta’s earlier post Glorious Diversity–check it out and start salivating.  You can find them at the above linked sources in Tucson, or online at NativeSeeds/SEARCH and Flor de Mayo.  Tepary Mix or Tom’s Mix will cook easily (after a few hours’ soaking, change water) either in a solar oven or crock-pot slow-cooker.

The most efficient way to cook Tom’s Mix (after presoak and change water) is in a crock-pot. Put them on before you leave for the day and their inviting aroma meets you when you come in the door!

When energy efficiency matters, cook your beans in a solar oven. Sunlight is a gift! You can find a smoking deal on solar ovens at www.flordemayoarts.com.

 

 

 

Here’s a recipe for the best bean dip you ever tasted–great to keep on hand in the fridge or freezer for when company pops in.  As a bonus it is super healthy, gluten-free, high in protein, gives sustained energy, and helps to balance blood sugar!  What more can one ask of a great fun-food?

Tom’s Mix Southwest Treasure Bean Dip Recipe

2 cups (the 1-lb package) Tom’s Mix washed and drained

2 quarts drinking water

1 tsp sea salt

1 tsp fresh ground black pepper

1 Tbsp cumin seed ground

1 Tbsp olive oil

1 tsp minced garlic

1 Tbsp fresh lime or lemon juice

1-3 tsp Red Devil hot sauce,

1-2 chiltepin peppers, ground (optional for picante taste) (see Savor blog posts on chiltepines!)

1 tsp Tony Chachere’s Creole Seasoning (optional but good)

Wash, drain beans.  (Presoaking beans 1-2 hours, drain liquid, speeds up the cooking but is optional). In a large pot put beans and drinking water.  Bring to boil then simmer 2-3 hours or until tender.  Alternatively, put soaked beans in drinking water to cook in slow-cooker 5-6 hours, or in solar oven, tending sun angle at 1/2 hour intervals, 3-4 hours.  When beans taste done, drain into bowl reserving the bean liquid.  With mixer or hand-mashing, puree the hot beans with other ingredients, adding about 2 cups reserved hot bean liquid until mixture is dip consistency.  Put in microwavable dish for easy re-heating.  Serve with corn chips for a complete protein complement, and enjoy the gifts of many Southwest farmers through ages of desert harvests.  What a legacy!

Southwest “bean gifts” from Flor de Mayo include not only these precious heirloom food flavors, but also feasts for the eyes, Native food watercolor notecards, canvas art totes, and original paintings by yours truly Tia Marta. Check links below…..

I invite you to visit the specialty and other shops, parks, and museums in Tucson which carry our Flor de Mayo heirloom food mixes and other creations, totes, art notes, and jojoba soaps.  At Sunday’s Rillito Farmers Market look for Tom’s Mix at Cindy Burson’s Country Harvest booth.  You can also explore the Flor de Mayo website for perfect holiday gifts.  We will soon be adding an online gallery of fine one of a kind watercolor paintings by Martha Burgess and the WildDesert nature photography of Roderick Mondt.

Happy holidays–eating well on joyous low-glycemic heirloom tastes from Tia Marta!

 

 

Categories: heirloom beans, Sonoran Native, Southwest Food, SW foods in the Arts | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

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