Posts Tagged With: Mesquite

Pear Prickly Pear Desert Dessert

Hello, Amy here, preparing a dessert for some new friends completely new to the desert, passing through on their way to Costa Rica. A few pears that had seen some travel were sitting on the kitchen counter…

So I pared, sliced and put them in the oven with a few cubes of frozen prickly pear juice.

After baking and stirring, they looked like this!

Then I made a crumble topping, staring with plenty of desert seeds, from left to right: saguaro, amaranth, chia, barrel cactus.

The bulk of the mixture was mesquite meal, rolled oats, pecan meal, butter, sugar (evaporated cane juice). For seasoning, I used cinnamon, cardamon, dried rose petals and dried ocotillo flowers.

Once mixed, I crumbled the mixture over the pears and put back into the 350 degree F oven to bake until browned and crunchy.

It is best served warm, here with a little homemade goat yogurt, but cream or ice cream works, too!

The recipe can be found in the Desert Harvesters’ Cookbook:

This recipe is so forgiving. I was short on oats so increased the pecans. I doubled the cardamom, traded evaporated cane juice for the brown sugar, substituted water for milk, changed the orange/apple juice to prickly pear, and doubled the seeds. Coconut oil works fine instead of butter for this, too.

 

Amy’s Apple Crisp

2 pounds apples, local organic heirlooms if possible (Or pears. No need to weigh!)

2 tablespoons orange, apple or prickly pear juice (or more)

 

Topping:

1 cup mesquite meal

1 cup rolled oats

1/2 cup seeds, like amaranth, chia, barrel cactus, saguaro

1/3 cup evaporated cane juice or brown sugar (0r less)

1/4 cup chopped pecans

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 pound (1 stick) butter

2 tablespoons milk or water

Slice the fruit into a baking dish, add juice, and bake at 350 degrees while preparing the topping. Mix all the topping ingredients in the food processor, distribute over sliced fruit, and bake at 350-375 degrees F until browned. Enjoy!

 

Categories: Cooking, edible flowers, Edible Landscape Plant, fruit, heirloom grains, herbs, medicinal plant, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Mole Pecan Crackers and Goat Cheese

Happy spring! Amy here, riding the waves of rushing spring activity. At Tucson CSA this week, we saw the first fresh chevre of the season from Black Mesa Ranch.

Later in the season, David will send us cheese rolled in herbs, or green chile, or chipotle. Since this chevre was plain, I decided to roll some in Mano Y Metate Mole Verde powder and some in Pipian Picante.

To accompany it, I wanted to make something special. Pecan crackers are delicious yet easy, and can be made with entirely local ingredients. Green Valley Pecan Company in Saguarita, just south of Tucson, sells finely ground pecans, which I use in the Mole Negro. Almond meal works just as well as pecan in this recipe. In other batches, I’ve added some mesquite meal, acorn meal, barrel cactus seed, chia seed, sesame seed, amaranth seed, and/or cracked wheat. Use what you collect!

For this batch, I mixed 2 cups pecan meal with an egg and a tablespoon of olive oil. No need to measure; as long as it comes together into a dough that can be rolled, it works. Normally I add salt, but this time I added 2 teaspoons mole powder.

Roll the dough onto a piece of parchment paper on a baking sheet as thin as possible, and cut into squares with a pizza cutter.

 

Top with salt, seasonings, or Mole Powder and bake at 350 degrees F for 10 to15 minutes, depending on thickness. I usually let them get a little brown, so they will be crispy. Towards the end, they can burn quickly.

After baking, re-cut and separate the crackers. Cool and enjoy! Store any left in a dry place.

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

New Desert Harvesters Cookbook Celebrates Glories of Wild Desert Foods

Hello everybody. It is Carolyn today with an exciting new book for you. I’ve been studying and writing about edible wild plants of the Southwest deserts for more decades than I want to fess up to, and one of the most energizing things for me is when other people catch the bug and begin gathering and experimenting.

Last year we had John Slattery’s great book Southwest Foraging with colorful photos to help us identify plants new to us (see review here). Now we have even more riches in Desert Harvesters’ new book Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living.

The 170 recipes range from the very simple to lightly challenging. While heavy on dishes using mesquite, the book includes recipes for some less exploited plants such as desert ironwood, palo verde, wolfberry, and creosote (creosote capers!).

One of the most exciting things about the book is the range of contributors. While there are familiar names in the local foraging world, including fellow Savor Sisters Muffin Burgess and Amy Valdés Schwemm and myself, Janos Wilder, Brad Lancaster, Barbara Rose, Jeau Allen, and Jill Lorenzini, you will also find dozens of other folks who have also shared their recipes. What fun to see how cooks have included Sonoran desert plants in favorite family recipes. That’s exactly how to introduce a new food to family members leary of something strange—by incorporating it into something familiar.

This book goes far beyond recipes with essays on solar cooking, neighborhood water harvesting, and medicinal uses of some of the plants.

Ethnobotanist Dr. Richard Felger, who was my first mentor and thus has been writing about and advocating for  “wild agriculture” even longer than I have, contributes an article that tells us that 10,000 years ago Prosopis (mesquite) formed the nutritional foundation of some of the first human populations along the Pacific Coast of South America, long before the use of corn in their society. And we do know that mesquite was also the staple of the desert Tohono O’odham. As Dr. Felger has been advocating for decades, it is time we begin (or go back to) fitting our food production to fit the climate rather than changing the environment to fit the crop just as earlier desert inhabitants did.

Now for a recipe. For years the artists in Cascabel have put on a pancake breakfast in the beautiful San Pedro Valley. Here is the recipe they have used, developed by Pearl Mast.

Nothing beats mesquite pancakes on a winter morning.

Pearl’s Mesquite Pancakes

(Makes about 12)

1 cup mesquite flour

1 cup whole wheat flour

1 cup unbleached white flour

1 tablespoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

1 egg

1 tablespoon oil

1-2 cups of buttermilk, sour milk or fresh mile

1 tablespoon vinegar (optional)

In a large bowl, mix together dry ingredients. In a small bowl, whisk together egg, oil, 1 cup of milk and vinegar. Add wet ingredients to dry. Add more milk to thin the batter. Cook on medium heat and enjoy with your favorite syrup or toppings.

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Carolyn Niethammer writes about edible wild plants of the Southwest deserts in her books American Indian Food and Lore, The Prickly Pear Cookbook, and Cooking the Wild Southwest. They are available at the Native Seeds/SEARCH store or on-line bookshop or your favorite on-line book seller.

 

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

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

Date Bars with Mesquite

Mesquite meal, oats, and dates combine for a sweet and nutritious snack.

Now that the temperatures have dropped, we can once again turn on the oven to bake some goodies. Carolyn here today to talk about one of my favorite recipes. Because both dates and mesquite meal are quite sweet, you can cut way back on the sugar. My version cuts two-thirds of the sugar in the original recipe. Although you could actually completely leave out the sugar in the base, in baking at least a little sugar is needed to help with texture and browning. Adding the warming spices of fall make the bars special. I added some cardamom, because it is unusual in our culture, and a little cinnamon. If you happen to have some of Amy’s mole mixes, a tablespoon of one of those would add real punch.

In order to make the finished date bars easy to remove from the pan, line the pan with foil or parchment paper with some wings on the sides to lift out the finished bars.  I hate it when I have to hack at bars to get them out of the pan.  Use a little more than half of the crumb mixture on the bottom; I figured I used about three-fifths.

Line the pan with paper or foil to help lift out the finished bars.

You will have plenty of time to cook the date filling while the base bakes. I was surprised how quickly the pieces of chopped dates softened into a smooth paste.

Dates and water cook quickly into a smooth paste.  Use low heat and stir frequently.

 

When you add the final layer of crumbs, you can add a sprinkling of nuts if your intended audience can eat them. Adjust the baking time by watching for the bars to brown around the edges. Let them cool

in the pan an hour or so before lifting them out with your paper or foil. I cut mine into 24 pieces. They could be even smaller.

Cut small pieces because the bars are quite rich.

I made these bars to take to a potluck. They would also be a good addition to a selection of Christmas cookies.

 

Ummm….delicious with a cup of coffee or tea.

Here’s the recipe:

Oatmeal date bars

1 1/2 cups rolled oats

1 cup whole wheat flour

½ cup mesquite meal

¾ teaspoon baking soda

¼ teaspoon salt

½ cup packed brown sugar

1 cup very soft butter

2 cups chopped dates (3/4 pound)

1 cup water

1 teaspoon lemon juice or 1 tablespoon orange juice concentrate

1 tablespoon grated lemon or orange rind (optional)

¼ cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with foil or parchment paper with an inch or two extending over the edge. Spray with cooking spray or spread a tiny bit of oil over the lining.

In a large bowl, combine oats, whole wheat flour, mesquite meal, salt, brown sugar, and baking soda. Add butter and mix until crumbly. Press a little more than half of the mixture into the bottom of a 9- inch square baking pan. Bake 15 minutes.

While the crust is baking combine dates and water in a small saucepan over medium heat.. Bring to a simmerl, and cook until thickened, probably around 5 minutes. Stir in lemon juice or orange juice concentrate, and remove from heat.

Remove crust from oven when it is beginning to brown at the edges, spread the filling over the base, and pat the remaining crumb mixture on top. Sprinkle with chopped nuts if using. Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before lifting from the pan. Cut into small pieces (I did 24) as these are very rich.

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Carolyn Niethammer writes about the foods of the Southwest, both wild and domesticated.  Find her books at her website, at Native Seeds/SEARCH, at at on-line booksellers.

 

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

Monsoon Mesquite Bosque Butter

Mature pods of velvet mesquite–ready for monsoon planting  or eating!  (JRMondt photo)

Tia Marta’s 12’x12″ pod net, slit into center on an imaginary radius to wrap around trunk and over understory plants, edged with duct tape on non-selvedge sides (MABurgess photos)

Mesquite pods shaken from tree onto harvesting net

I finished the split center edges of my pod-harvesting net with hems in which to optionally insert saguaro ribs or PVCpipe for easy set-up around a mesquite tree trunk

This past week, at the last hurrah before these wonderful monsoonal rains began, Tia Marta here was out with my handy dandy self-invented pod-harvesting net to bring in some of our Sonoran Desert’s bounty–just in time to avoid the aflatoxin hazard which comes with higher humidity.

Some velvet mesquite (Prosopis velutina) have a rich raspberry color–Wish you could taste this one–We compete with the wildlife for them. (MABurgess photo)

Plump pods of sweet velvet mesquite, full of pulp for making Bosque Butter. Every tree’s pods have different shapes and tastes.  Be choosy!–collect from the trees with the plumpest and sweetest pods. (MABurgess photo)

 

 

 

 

 

 

 

 

Mesquite orchardist, miller of primo mesquite flour, died June3, 2017

 

With a song of thanks for this desert super-food–and with thankful recollections of some amazing mesquite aficionados–I would like to share one of my favorite mesquite recipes.  This post about mesquite is a tribute to the “gotmesquite guy” Mark Moody who recently passed, and whose fabulous mesquite flour via farmers’ markets and NativeSeeds/SEARCH has fed many a happy desert-foods buff over the years.  (Check out my piece in the online EdibleBajaArizona for more about Mark.)

Mesquite “Bosque Butter” and “Bosque Sauce” a la Tia Marta

This delectable recipe for Mesquite Bosque (pronounced boss’kay) Butter was inspired by a crack team of Arizona-Sonora Desert Museum Docents in the 1970s -80s who assisted in our first Mesquite Harvesting Workshops, possibly the first ever done in English.  In particular I’m honoring the memories of docents Mike and Jean Mentus, Gerry Dennison, and Linda Stillman, who helped me invent this condiment and teach Museum members about it.

This recipe uses the whole dry pods freshly harvested–not milled meal (although you could enhance it with extra mesquite meal if you desire.)

RECIPE for Muff’s “MESQUITE BOSQUE BUTTER”:

You will need:  3 bowls(2 for straining, 1 for compostable fiber), 2 stirring spoons, tasting spoon, 1-2 colanders, 1 lg. saucepan for stovetop or solar oven, cheesecloth, electric mixer with pulse setting (Your grandmother’s osterizer is fine.)

Ingredients:

Approx. 2 qts mesquite pods, clean, mature, dry (preferably fresh off the tree)

Approx. 1 quart drinking water

2 pk sure-jell (or other fruit pectin, ca.3.5oz.)

¼ C sugar (or honey optional) [Sugar helps set the gel.]

½ C raw organic agave nectar

1-2 tsp ground cinnamon

1 T butter (optional)

juice of 4 Mexican limes (or 2 lemons)

Washed pods, covered with drinking water, set in solar oven to cook (MABurgess photo)

Directions:

 1) Rinse mesquite pods until thoroughly clean of desert dust, and drain them.

2) Place pods in large saucepan with enough drinking water to cover. Add more water if 1qt is not enough to cover pods.

3) Simmer pods 30-40 minutes until fully softened. Softening time differs with dryness of pods.

4) Water will be sweet.  Through a colander over a bowl, drain pods, reserving ALL the liquid.

Cooked pods and reserved liquid being blendered

Check bottom of blender to remove all fiber from blade with each handful

Cooked, blendered pods draining thru cheesecloth in colander

5) In blender, whirl softened pods–handful by handful, each handful with ¼ cup of the reserved liquid– with gentle pulses, 8-10 short pulses max for each handful of pods.

6) Into a cheesecloth-lined colander over a bowl, hand-remove the entire loosened juice, pulp, seed, and fiber mass after each handful.  Check blender blades each time to prevent burnout of motor, as pod fibers can easily bind up the works!

7) In the colander over the bowl, drain as much of the blendered pulpy liquid from the fiber as possible, pressing, squeezing, twisting it out with cheesecloth.  You might extract more if you squeeze the cheesecloth after each handful is poured from the blender.

Squeezing cooked, blendered pods thru cheesecloth to extract pulpy liquid

After adding all other ingredients,, boil the sweet pulpy liquid

8) Transfer the strained pulpy liquid to a saucepan.  Bring it to a boil.  Add lime/lemon juice, sugar, agave nectar, cinnamon, pectin, and butter, stirring all in smoothly.

9) The liquid mixture must be cooked down to concentrate it.  Simmer 30-45 minutes to desired texture or thickness.

10) Funnel the mixture into jars.  Cool down; refrigerate when cool.

If it thickens it will be a delicious spread–like apple-butter.  If it does not gel it will be a fabulous mesquite syrup or sauce over pancakes, waffles, or ice cream!  If your mix has more liquid than pulp, when it thickens it can even be served as a very rich yummy pudding.

Mesquite Bosque Butter on buckwheat pancake–delish!

However it comes out, you will be enjoying the health benefits of mesquite’s complex carbohydrates and its unforgettable sweet and natural taste!  (Don’t forget to compost the leftover seeds and fiber—good nutrients for soil building.  Or, feed it to the birds in your “back forty.”)

Plan NOW and prep for future mesquite harvests!  Why not plant you own trees and enjoy their shade, their life-giving oxygen–and their nutritious food!  In the coolth of morning start digging a tree hole where you want future shade.  Monsoon time is a good time to plant, and there are Monsoon Plant Sales happening right now.  Three mesquite species are native to our Southwest region:  Velvet (Prosopis velutina), Honey mesquite (P. glandulosa), and Screwbean mesquite (P.pubescens).  All three make fabulous pod meal but the best for Bosque Butter are Velvet and Honey, as their pods can be plump and full of high-carb pulp.  For the most local varieties of mesquite visit Desert Survivors Nursery (desertsurvivors.org).   The Tohono Chul Park’s Monsoon Madness Plant Sale Friday-Saturday, July 28-29, 2017, will have several expert local growers represented (www.tohonochul.org).  NativeSeeds/SEARCH has mesquite meal in stock and expects the most recent local harvest to be available soon.  (NSS’s Monsoon Plant Sale is Fri-Sun, July 28-30, for monsoon gardening plants, http://www.nativeseeds.org).

Happy harvesting–happy tree-planting–y buen provecho! de Tia Marta.

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

The Best Mesquite Brownies

Carolyn Niethammer with you here today talking about one of my favorite subjects, mesquite meal. The first crop of mesquite pods ripened early this year on the lower desert. Here in Tucson, Desert Harvesters sponsored a milling in June. (A milling is this miraculous process of putting whole pods in a hammermill and getting lovely, silky flour at the end.) Because of the early summer rains, there is a huge second crop of pods ripening on the trees now(see the photo above). If you missed the first round, there will be opportunities to get your pods ground in communities throughout Arizona later in the fall after the weather has dried out.

Dry mesquite pods ready for milling.

Dry mesquite pods ready for milling.

So what to do with all that mesquite meal after you have had your fill of pancakes?

I have been cooking with mesquite pods since the early 1970s and have published in my cookbooks lots of recipes using the ground pods. But until now, I’ve never been completely satisfied with a mesquite brownie recipe. But this one that I made for a potluck at Native Seeds/SEARCH earlier this summer is close to perfect. I used pepitas (hulled pumpkin seeds) because I think the flavor goes well with mesquite, but pecans would work too. If you cannot bear to bake anything without chocolate, feel free to toss in some chocolate chips and maybe a little cocoa powder as well. The familiar warm flavor of mesquite will still come through.

 

The recipe has a considerable amount of fat and sugar, but those are the ingredients that make up what we consider a proper brownie. Just go easy on how many you eat.

If you aren’t up to making your own mesquite meal, you can purchase it from the Native Seeds/SEARCH retail store or order on-line from NS/S or Flor de Mayo. Mesquite meal is also available at farmers’ markets throughout Arizona.

Ummm, don't these look good?

Ummm, don’t these look good?

Best Mesquite Brownies

2/3 cup melted butter

1/4 cup vegetable oil

3/4 cup mesquite meal

2 cups brown sugar

4 eggs

2 teaspoons vanilla extract

1- 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt (if using unsalted butter)

1/2 cup pepitas or chopped pecans

2/3 cup semisweet chocolate chips (optional)

  1. Preheat oven to 350 degrees and grease a 9×13-inch baking pan. Set aside.
  2. In a medium bowl, combine mesquite meal, flour, baking powder and salt if using. Set aside.
  3. Combine melted butter and oil in a large bowl. Stir in sugar and add eggs, one at a time, combining well after each addition. Stir in vanilla.
  4. Stir in mesquite and flour mixture. Add chocolate chips if using.
  5. Spread batter into the prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. When cool, cut into squares.

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Cooling in the pan, ready to cut into squares.

Mesquite brownies cooling in the pan, ready to cut into squares.

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Want more recipes for mesquite meal? Check out my cookbook Cooking the Wild Southwest: Delicious Recipes for Desert Plants available at Native Seeds/SEARCH or from Amazon or B&N.  There you’ll find my favorite recipes for Apple-Mesquite Coffee Cake and a killer Banana Mesquite layer cake.

Categories: Sonoran Native | Tags: , , , , , , , , | 1 Comment

Desert Harvesters June Events

010Though newcomers to the Sonoran Desert sometimes miss the abundant fruits, berries, mushrooms, and greens of wetter forests, one Tucson organization wants you to know the desert is full of food: You just have to know where to look for it. Desert Harvesters is a nonprofit grassroots group that promotes the harvest of native, wild, and cultivated desert foods and also advocates for the planting of indigenous, food-bearing shade trees (such as the Velvet mesquite) and understory plantings within rainwater harvesting “gardens” in the landscapes where we live, work, and play. Funds raised at these events support the group’s educational efforts in the community, including demonstrations, publications, and tasting events.

The group announces its summer season of harvesting workshops and activities, which aim to help the public learn how to plant, harvest, process, and prepare wild, native, and local food items, including mesquite pods, ironwood & palo verde seeds, and saguaro fruit. Currently the group is raising funds to support the publication of a revised and expanded version of its 2010 cookbook Eat Mesquite! This new cookbook will include recipes for mesquite and other desert foods, as well as information about how to grow, harvest, and prepare native and local foods. Desert Harvesters is also seeking volunteers to help with (and learn from) these and other events.

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June 18 & 19, 2016

Workshops on Mesquite Pod Tasting, Inspection, and Ticketing and Hammermill Operation for those who want to become Desert Harvesters volunteers or staff, or others wishing to expand their mesquite-related skill sets. Visit http://www.DesertHarvesters.org or email volunteer@DesertHarvesters.org to learn more.

 

June 23, 2016

DESERT HARVESTERS’ 14th ANNUAL MESQUITE MILLING & WILD FOODS & DRINKS FIESTA Santa Cruz River Farmers’ Market at Mercado San Agustín, 100 S Avenida del Convento, Tucson

Bring your clean & sorted mesquite pods to be milled with our hammermill (fee applies) and taste an array of wild foods.

Harvesters can have their milled mesquite flour tested for aflatoxins (see below) at our 14th Annual Mesquite Milling on June 23, 2016, in Tucson. The cost per test will be a special subsidized fee of only $5.

We will also be serving craft beers (Smoked Mesquite Apple beer as well as a beer finished with creosote flowers) from Iron John Brewing Co. with proceeds going to Desert Harvesters.

 

June 24, 2016

Desert Harvesters’ Happy Hour at Tap & Bottle

403 N 6th Ave #135, Tucson

5–8 pm

Enjoy great regional brews, some infused with locally sourced native wild ingredients. A percentage of all happy-hour sales goes to Desert Harvesters! A local food truck will also be on site with delicious offerings including native wild ingredients.

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BE IN SYNC WITH THE SONORAN DESERT’S NATURAL PATTERNS

To encourage harvesting before the monsoons, and to be more in sync with the Sonoran Desert ecology’s natural patterns, Desert Harvesters has shifted its annual harvesting and milling trainings, along with its mesquite millings and fiesta, to the month of June—BEFORE the summer rains. This is also when our native bean trees (mesquite, desert ironwood, palo verde) are ready to harvest (they produce before the rains so their seed is on the ground ready to germinate when the rains arrive). Regularly check our Calendar of Events for more such event info.

 

 

FOOD SAFETY: Aflatoxin and how to avoid it

Aflatoxin is a toxic natural compound produced by certain molds; it can cause liver damage and cancer. Aflatoxin is found in many common foods, but only in small quantities is considered safe (U.S. ≤ 20 parts per billion (ppb), Europe ≤ 2 ppb). We at Desert Harvesters are specifically concerned with the invisible mold (Aspergillus flavus) that can produce aflatoxin B1 on mesquite pods, as well as on other food crops (legumes, corn, etc) that have been exposed to moisture.

HARVEST MESQUITE PODS BEFORE THE RAINS (at higher elevations, harvesting in dry autumn weather may be an option)

Desert Harvesters is now recommending that, as much as possible, harvesters collect mesquite pods BEFORE the monsoon rains. (This can be more difficult at higher altitudes due to later ripening. In these areas the best practice may be to only harvest in dry autumn weather.) The reason for pre-rain/dry-season harvesting is to reduce the pods’ exposure to moisture, and thus the risk of the development of an invisible mold (Aspergillus flavus) and the aflatoxin it can produce. Aflatoxin poisoning can have serious health consequences over the long term, so we want to harvest in a SAFE manner. To further avoid moisture issues with the pods we recommend you do NOT rinse or wash pods.

In the small number of batches of mesquite flour we have tested thus far…ALL mesquite pods we tested which were harvested BEFORE the rains have tested SAFE.

In other words, NO mesquite pods harvested BEFORE the rains had results with unsafe levels of aflatoxin. The U.S.-designated safe limit of aflatoxin is 20 parts per billion (ppb), so safe test results will be 20 or fewer ppb.

However, all test batches of mesquite pods that DID have results with unsafe levels of aflatoxin were harvested AFTER the onset of the rains. Again, in the U.S., safe aflatoxin levels of 20 or fewer parts per billion (ppb) are considered safe. However, many other batches harvested AFTER the onset of the rains tested SAFE.

 

We hope to continue to share more studies and best harvesting practices.

 

What to do with mesquite flour?

Sonoran Cookies

Here’s a truly classic recipe from the first EAT Mesquite! Cookbook.We’ve made hundreds of these cookies. The author of the original recipe is unknown. The ones in the photo below are topped with mesquite toffee.

mesq cookies toffee

.25 lb (one stick) butter

1 cup sugar (can be reduced to .75 cup sugar, plus .25 cup mesquite)

1 egg

2 teaspoon vanilla (or local lemon extract)

2 cup corn tortilla meal (or whole wheat flour)

1 cup mesquite meal

2 teaspoons baking powder

2 teaspoons baking soda

.5 cup pecans, finely chopped (optional)

Cream softened butter.  Mix in sugar, egg and extract.  Sift dry ingredients and add to the first mixture.  Add nuts (optional) and beat until smooth.  Roll dough into 2 inch balls and press onto ungreased cookie sheet.  Or, roll dough into thin logs, wrap in waxed paper, and refrigerate or freeze.  Slice cold logs into rounds and place on cookie sheet.  (Doubled cookie sheets or Airbake prevent bottoms from browning too fast.)  Place in preheated 375 F oven and bake 12 minutes or until golden.  Cool on racks until crisp, or eat warm and soft.  Makes up to 200 tiny (.75 inch) cookies.

 

 

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

Oh Yum! Tasty Mesquite Meal Enhances Pie Crust and Waffles

Bodie Robins offers a selection of delicious gluten-free baked goods at farmers markets in Tucson and Sierra Vista.

Bodie Robins offers a selection of delicious gluten-free baked goods at farmers markets in Tucson and Sierra Vista.

For thousands of years, mesquite pods were the primary food of people who lived on the Sonoran Desert. It’s Carolyn here today recalling that when I first started researching and experimenting with mesquite in 1972, hardly anybody was eating this sweet nutritious food. Although a few Tohono O’odham kept up with the old ways, it was on the verge of being forgotten.

Until recently,  it wasn’t easy to process mesquite pods. Early Native women made mesquite meal by pounding the pods in bedrock mortars. By the 1970s it hadn’t gotten much easier. But fortunately for all of us someone (I recall it was at the Desert Museum) figured that the pods could be crushed and sifted by a hammermill, a common piece of farm equipment. After some years, Desert Harvesters took up the challenge and offered to grind the pods of all comers for a modest fee. Getting a beautiful, smooth tasty flour was now easy. And the world of mesquite baking opened up.

Mesquite crust adds extra deliciousness to Big Skye's fruit pies.

Mesquite crust adds extra deliciousness to Big Skye’s sweet potato and fruit pies.

Bodie Robins of Big Skye Bakers is one of the folks who have brought mesquite baking into the twenty-first century selling mesquite baked goods at farmers’ markets in Tucson and Sierra Vista.

Bodie, an architectural designer, began baking with mesquite as therapy in 2008 when construction took a dive with the recession. His first experiment produced some dog biscuits that he shared with his neighbors. He decided there might be a future in mesquite baking when his neighbors admitted they were eating the dog biscuits themselves. With salsa!

Bodie took his product to a farmers’ market. But it turns out not enough people were willing to pay for high-end mesquite dog biscuits (many dogs are willing to just chew the pods, unbaked), so he began to experiment with other baked goods, trying various combinations of flours until he produced a version he liked.

Today he sells pies with mesquite crust, cookies, and cupcakes. Many of his customers are attracted by the gluten-free nature of Bodie’s mesquite pie crust. One very grateful middle-aged customer was thrilled to find a pie crust he could eat and told Bodie he hadn’t been able to eat pie since he was 15 years old.

Bodie entices his customers with a little table setting at his farmers market booth. Personally, I'm ready to dig right in.

Bodie entices his customers with a little table setting at his farmers market booth. Personally, I’m ready to dig right in.

A perfect loaf of gluten-free bread eluded Bodie until recently when extensive experimenting has finally led to a mixture of mesquite meal, brown rice flour, tapioca and sweet potato flour that turns out a delicious loaf.

“My customers are particular about the foods they buy and eat,” he says .  “They like to learn about mesquite. There’s a romance to it – an arts and crafts movement about food. I get everything from savvy young college kids to the elderly.”

Bodie gathers the mesquite pods he uses himself and has them ground at the Baja Arizona mill at the Sierra Vista farmers’ market. He goes through up to 200 pounds a year and if he runs out, he can grind a few pounds in his Vitamix. He produces his goods in his home kitchen under the home baker cottage industry law.

You can find Bodie and his Big Skye specialty baked goods at the Rillito Farmers’ Market in Tucson on Sunday mornings from 9 a.m. to 1 p.m. and at the Sierra Vista Farmers’ Market on Thursdays from 10 a.m. to 2 p.m

Here’s a delicious recipe for waffles that Bodie developed. This recipe includes wheat flour, but if you are gluten sensitive, experiment with some other flours to find a mixture that works for you.

Mesquite waffles make a delicious breakfast or lunch.

Mesquite-Pecan waffles make a delicious breakfast or lunch.

Cinnamon-Pecan Mesquite Waffles

Ingredients

2 eggs separated

2 1/2 cups milk

¼ cup olive oil

1 cup all-purpose flour

½ cup whole-wheat flour

½ cup mesquite meal

1 cup finely chopped pecans

1 tablespoon cinnamon

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon sugar

Directions

  1. Lightly oil and pre heat waffle iron.
  2. Separate eggs reserving the whites in a bowl and set aside. In another bowl mix egg yolks, milk and oil.
  3. Mix all dry ingredients together
  4. Add liquids to dry ingredients. Gently mix until smooth.
  5. Beat the egg whites until stiff.
  6. Fold in the egg whites to the waffle mix.
  7. Place 1/2 cup of batter onto hot waffle iron. Close lid. Bake until golden Repeat with remaining batter.

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Want more mesquite recipies? Check out my cookbook Cooking the Wild Southwest, Delicious Recipes for Desert Plants. You can buy it at the Native Seeds/SEARCH Store at 3061 North Campbell Avenue, in Tucson, or order it off the NSS website or from Barnes&Noble. If you need mesquite flour, buy it from Martha Burgess’s Flor de Mayo stand at the St. Phillip’s Farmers’ Market in Tucson on Sundays or order it here.

 

 

 

 

 

 

 

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

Farmers’ Market Sources for Warming Body and Soul, Baking and Gifting

Autumn harvest from the NativeSeeds/ SEARCH Conservation Farm in Patagonia, AZ-heirloom Navajo banana squash

Autumn harvest from the NativeSeeds/ SEARCH Conservation Farm in Patagonia, AZ–heirloom Navajo banana squash (MABurgess photo)

What makes Tucson an International City of Gastronomy?  It is not only that we are blessed with amazingly creative chefs–like the ones showcased at the Mission Garden Picnic feast.  It’s also the availability of rare and wonderful heirloom foods that are adapted to our particular Baja Arizona climate, soil, and cultures!  Few other places have the flavorful and nutritious diversity of crops that have been part of our Baja Arizona agricultural landscape for about 4000 years. 

Tia Marta here to share ideas for finding the raw materials for some great slow-food feasting this Winter Solstice season.

OPEN NSS NAVAJO BANANA SQUASH FOR AN EXPLOSION OF BETA-CAROTENES!

OPEN NSS NAVAJO BANANA SQUASH FOR AN EXPLOSION OF BETA-CAROTENES!

Ignored, more than maligned, by present-day dominant cultures, the squash is a gift to menu-inventors.  It can be prepared as a savory dish with good old salt/pepper/butter, or fancied up with moles.  Or it can be made into fabulous desserts.  Use it in place of sweet potato for a genteel variation.  My favorite is to make it into a festive “Kentucky Pudding”.

Muff’s “Kentucky Pudding” Dessert Recipe

4 cups steamed or baked heirloom Navajo banana squash (or other heirloom) mashed or pureed

2-4 Tbsp mesquite honey or agave nectar (to taste)

2-3 Tbsp chopped crystallized ginger root (I found it at Trader Joe’s)

1/2 cup chopped walnuts or pecans or pine nuts

1/4 cup good bourbon whiskey

Steam or bake squash ahead.  (You can freeze it for using later in a variety of recipes–it’s so convenient!0  In a saucepan, heat mashed squash on medium.  Add honey, ginger, nutmeats.  When hot and steamy, stir in the bourbon quickly and serve with a flair.  You could even try flambé. Serves 4-6.

Navajo banana squash showing its interesting pattern of seeds inside

Navajo banana squash showing its interesting pattern of seeds inside

These luscious heirloom squashes, grown at NativeSeeds/SEARCH’s Seed Conservation Farm in Patagonia, are available now at our Flor de Mayo booth at Sunday’s St Philips Farmers’ Market.  Come see the size of them–one of them could feed the whole extended family or a small tribe!  We will be selling them by the smaller family-sized chunk as well.  Start salivating…  If you are seeking Vitamin A in glorious beta-carotenes, this is the food to find.

And don’t forget those giant seeds inside!  They can be roasted easily with a little olive oil and sea salt and voila you have a healthy snack full of zinc to ward off colds in this chilly season.  You can save a handful of those seeds to plant next summer in your garden and keep the gift growing.

Heirloom organic locally grown White Sonora Wheat-berries

Heirloom organic locally grown White Sonora Wheat-berries

And here are some ideas about baking with local heirloom grains….  Get out your VitaMix or your hand-mill and get ready for a real treat–home-baked goodies made with fresh-milled flour from whole heirloom grains.  Find these precious ancient grains at the NativeSeeds/SEARCH Store (3061 N Campbell near Prep and Pastry) and at the Flor de Mayo booth–Sunday St Philips Food-In-Root Market.

Organic Khorasan Kamut wheat--great for bread baking

Organic Khorasan Kamut wheat–great for bread baking

If you don’t want to take the time, or if you don’t have milling equipment, no problem!  Just come by our Flor de Mayo farmers market booth and see your special grain being fresh-milled before your very eyes.  It is especially neat for kids to see where flour comes from.  Surprisingly, many an adult has difficulty making the connection with grain and flour.  The beauty and significance of keeping the grain whole until milling is that the grain is ALIVE!  When used fresh-milled within a few days of milling, the beneficial enzymes–the “life force” in the whole kernel–are still active in the flour.  And the taste of freshly-milled flour is a whole new flavor-ballgame.

Organic hard red wheat--perfect for Christmas cookies and cakes

Organic hard red wheat–perfect for Christmas cookies and cakes

Come actually touch our good organic grains!   Feel their liveliness.  We have recipe ideas to share, like our Baja Arizona White Sonora Wheat flour and Mesquite pie crust.  In addition we can recommend lots delicious whole wheat-berry recipes for Padre Kino’s white Sonora wheat grown locally by BKWFarms or the Pima club wheat grown by San Xavier Farm Coop and Ramona Farms.

For a completely new experience, try baking with a purple grain!–our heirloom Purple Prairie Barley.  Barley flour has the lowest glycemic index of all the grain flours hence helping to balance blood sugar.  It has a rich flavor that can enhance any bread or biscuit recipe.  The purple color indicates a high anthocyanin content– an important antioxidant.  When you cook the purple barley as a whole grain, you can use it in pilafs and marinated grain salads the way you might use rice or quinoa.  Combined with rice it makes a colorful high-contrast pilaf.  (I’d be happy to elaborate in another post.)

Beautiful purple prairie barley--an heirloom originally from Tibet

Beautiful purple prairie barley–an heirloom originally from Tibet–full of the healthful flavonoid anthocyanin

Try using Mano y Metate's Pipian Rojo Mole as a vegetarian spice for these Zuni Gold beans!

Try using Mano y Metate’s Pipian Rojo Mole as a vegetarian spice for these Zuni Gold beans!

Tis the season also to rejoice in the indigenous beans that have supported Native cultures for unknown centuries.

Beautiful Zuni Gold beans--used traditionally in the Winter Solstice celebration

Beautiful Zuni Gold beans–used traditionally in the Winter Solstice celebration

Heirloom beans are full of protein, full of flavor, and so versatile.  I like to cook up a big pot of these golden Solstice beans and then freeze them in serving sizes to prepare later in a variety of fun ways–as chile beans, as dips, in burritos, as hummus, and of course heart-warming bean soup–the list goes on… Come get inspired at our Flor de Mayo table when you see the biodiversity of beans spread before you!

Delectable Christmas Limas can be prepared as vegetarian centerpiece dishes to honor the season!

Delectable Christmas Limas can be prepared as vegetarian centerpiece dishes to honor the season!

The most festive heirloom bean of the holiday season is the colorful Christmas Lima (AKA Chestnut Lima) so called because of the timing when it is harvested.  (Check out past blog posts for some great recipes.)  We have even had jewelry-makers buy this bean to string as fetish-style necklaces.

Calling creative gift-givers!  Join us at the Sunday St Philips Farmers Market for some meaningful, local, healthful and tasty gifts that say “Baja Arizona” in the most delightful way.

Just for scale, Tia Mart hefts this heirloom Navajo squash. Who needs a workout center if you are a gardener or farmer?

Just for scale, Tia Marta hefts this heirloom Navajo squash. Who needs a workout center if you are a gardener or farmer?

May you have happiness, health, peace in your hearts, and good cheer this holiday season –greetings from Rod and Tia Marta at Flor de Mayo!

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

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