Posts Tagged With: Mesquite

Mesquite and Chocolate: A Love Story

Mesquite Chocolate Mousse for two

 

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

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

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

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

Mesquite Broth

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

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

Mesquite Mousse

2 cups mesquite broth

1 can (12 oz) evaporated milk

½ cup water

6 tablespoons cornstarch

2 beaten eggs

¼ cup liqueur (optional)

¼ cup cocoa

¼ cup sugar

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

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

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

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

_____________________________________________________________________

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

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

Mesquite: Not flour, broth!

This gorgeous photo shows the lifecycle of a mesquite pod. It was taken by talented photographer Jill Lorenzini whose skill at photographing wild plants never ceases to make me go “ooooh!”

This is the time of year to gather mesquite pods and look for places with hammermills that can grind them into flour or meal to use for baking. Everything is different this year and it may be some time before we can gather for a grinding event. But you can still make delicious treats with your mesquite pods by boiling them. Mesquite is one of Mother Nature’s sweetest offerings and can often replace the need for additional sugar.

It’s Carolyn today. I started playing with mesquite pods many years before Desert Harvesters began offering us the option of having our pods ground into lovely fine meal in their hammermill. I tried everything: blender, Cuisinart, Molina grain mill. Nothing worked well. I understand that a Vitamix does a decent job, but I didn’t have one. I developed a deep appreciation for those Native women who pounded pods in the rock mortar.

Desert Harvesters grinding mesquite pods in June 2018 using the hammermill.  This year we’re avoiding gatherings like this so we need to find another way to use our mesquite pods.

Without our friends at Desert Harvesters this year helping us to have beautiful fine mesquite meal at this time (maybe later, they say, stay tuned), I’m digging back into my book Cooking the Wild Southwest, to share some recipes for mesquite broth.  Here’s the basic: Take about 4 cups of broken mesquite pods and cover with about 2 quarts of water.

Start with four cups of broken mesquite pods.

Bring to a boil, cover the pot, turn down the heat, and simmer for about an hour. Cool. Next, put your hands into the broth and wring and tear the the pods in the broth, stirring and mashing the sweet pith into the liquid. This is a great place to get the kids or grandkids involved. They love the messiness of it. The object is to get as much of the pith (technically, the mesocarp) into the broth as possible. Strain the liquid through a fine wire-mesh trainer and discard the seeds and fiber. Simmer the liquid uncovered until reduced to three cups.

This is what your unstrained broth will look like.

Now we’re ready to make something delicious. Let’s start with something quick, a drink I call the Gila Monster. It’s a perfect beverage for a Sunday brunch or even dessert. It looks especially inviting in clear glass mugs.

Combine mesquite broth with cold coffee and whipped cream for a delicious brunch treat.

Gila Monster

(These proportions are a basic recipe. You can adjust to your taste. If you are including kids, use just a few tablespoons of coffee and go with mainly milk. )

Makes 6 servings.

1 1/2 cups cold coffee (use decaf for after-dinner)

2 1/2 cups cold Mesquite Broth

1/2 cup cold milk of your choice

1/2 cup coffee liqueur (optional)

Whipped cream

Cinnamon powder

Combine all ingredients in a pitcher or large bowl. Pour into glasses or cups. Top with whipped cream and a dusting of cinnamon powder.

What are some other uses for your broth? Substitute for honey in a honey-mustard salad dressing. Instead of using brown sugar on baked sweet potatoes, drizzle with some mesquite broth. Thicken your broth with cornstarch and use on pancakes. You get the idea. If you want a little more direction, like actual recipes, get a copy of Cooking the Wild Southwest and I’ll guide you step by step through recipes for mesquite broth and mesquite meal. You’ll find even more recipes in the book Desert Harvesters put together Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living.  In addition to recipes for mesquite, it covers lots of other desert plants as well.

______________________________________________

If you are interested in edible wild plants of the Southwest and Southwest food, check out my books Cooking the Wild Southwest, Delicious Recipes for Desert Plants, The New Southwest Cookbook, a compilation of recipes from the Southwest’s top chefs, and The Prickly Pear Cookbook, with great recipes for both pads and fruits. And remember Eat Mesquite and More: A Cookbook for Sonoran Desert Foods. In September, I’ll have a new title: A Desert Feast: Celebrating Tucson’s Culinary Heritage. There is more information about my books at www.cniethammer.com.

Buy copies on line or order from your favorite local bookstore. They will love you for it.

 

 

Categories: Cooking, Mesquite, Sonoran Native, Southwest Food | Tags: , , , , , , , , | 7 Comments

Sonoran Plant-Power Treats

Rosy, ripe Bahidaj — saguaro cactus fruit–is calling from the tops of giant saguaros all across the Sonoran Desert–attracting whitewing doves and venturesome, thankful harvesters…….(MABurgess photo)

Saguaro chuñ and chocolate pair nicely–especially when they are topping home-made mango ice-cream!

The bahidaj harvest heralds the Sonoran Desert New Year, a time of celebration and prayers for rain by the First People here–the Tohono O’odham who keep traditions actively benefitting all.

Tia Marta here to share ideas for bringing bahidaj from your own yard or desert landscape to your table and taste buds.

Wild desert fruit and seed harvests, when packed into these Sonoran Plant-Power Treat energy bars, harnesses their solar-powered nutrition into kinetic energy when you need a tasty boost!

Toward the end of the saguaro harvest season–before monsoon rains arrive–many fruits will drop from cactus tips and hang to dry in the branches of their palo verde nurse trees.  My mentor Tohono O’odham Elder Juanita Ahil called these sweet crunchy delicacies chuñ (pronounced choooñ.)  You can pick them right from the tree branches to eat as a snack like dried figs, or take them home for serving in desserts or–tah-dah– in Tia Marta’s Sonoran Plant-Power Treats!

Partnered with other high-energy desert seeds and fruits, we can store the bahidaj’s potential energy for future muscle-action.  Long ago my son got excited about my desert energy-bar inventions and wanted me to go into business, repeating Petey Mesquitey’s mantra, “We’re gonna be rich!”  Here–so YOU can be rich in your appreciation of desert gifts– are the steps for making my Sonoran Plant-Power Treats.  (Just remember when you start production and make your million, this is copyrighted):

step 1–Dust the bottom of a food mold, or dish, or shallow pan with mesquite flour (available at www.nativeseeds.org).  Find out about milling your own mesquite pod harvest at www.desertharvesters.org.

step 2–With your thumb, press dry or semi-dry chuñ into the mesquite flour and flatten it down.

step 3–Dust the flattened chuñ with more mesquite flour.

step 4–sprinkle with chia seed

step 5–add local honey (from Freddie Terry or San Xavier Coop Assoc.) or agave nectar to cover (but don’t use as much as I did here)

step 6–Cover with a dusting of local carob powder (available from Iskashitaa.org).

step 7a–Pop amaranth grain in a hot dry skillet (harvested wild or available at www.nativeseeds.org).

step 7b–Sprinkle popped or griddled amaranth seed

step 8–Sprinkle crunchy barrel cactus seed (wild harvestable) and sea salt (seed salt mix available from BeanTreeFarm) on top.

steps 9, 10, 11–Mix ingredients, set molds out to dry in the sun until mix is getting stiff, remove from mold. Pat out on mesquite- dusted board with fingers.

step 12–Cut into squares for additional drying in sun until firm. Enjoy the rich energy of Sonoran Plant-Power Treats in small bites!

Of course, to make your own Sonoran Plant-Power Treats, you can try any variation or combination of these delectable ingredients from the desert’s erratic bounty.  

As you add each one, name it with the grace of gratitude.  The plants need to hear our appreciation.

 

 

 

 

 

 

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

Festive Buffet Ideas–Southwest Style

Winter is here, and out-of-town company is sure to invade our relatively sunny climes in Baja Arizona.  Tia Marta here with some ideas for local Sonoran Desert goodies that you can make ahead to have at-the-ready for creating a glorious buffet or instant party.

This festive table features colorful, delectable Sonoran-desert fare.  Note lemon juice ice-float for flavoring and chilling the punch.  Many other buffet ideas following….. (MABurgess photo)

With freezing nights everyone is harvesting citrus like mad.  What to do with all those lemons your neighbor has generously dumped at your door?  Right!–save space and squeeze the wonderful juice into a plastic bowl to freeze and use as a floating ice-block or as lemon ice cubes.

Zoom in to check out the buffet table details:  On the cheese plate note the thin slices of barrel cactus fruit as rings atop the cheese wedge, adding a zesty touch to the spread.  Squares of white manchego cheese top squares of sweet local cajeta de membrillo, a lovely conserve made with heirloom quince fruits from Mission Garden.  My special veggie dip is laced with “chives” of chopped I’itoi’s Onion and fresh oregano from my garden, moringa leaves from friend Wanda’s tree, and a single crushed dry chiltepin pepper for a picante kick.

Tangy pickled cholla cactus flower bud hors d’oeuvres (MABurgess photo)

In place of olives or pickles I like to feature my pickled cholla flower buds  or nopalito pickles.  In place of mixed nuts I serve bellotas (Emory oak acorns) or pinyon nuts, both supporting local harvesters (see Southwest Foraging).  Instead of peanuts I like to present Incan corn nuts (not local, from Peru, but a bow to Native tradition.)

Refreshing and colorful prickly pear lemonade and mesquite-amaranth-white Sonora wheat-chocolate chip cookies! (MABurgess photo)

For luscious “local cookies” I use a basic toll-house cookie recipe (calling for 2 cups flour) by substituting 1/2 cup mesquite flour, 1/2 cup amaranth flour, and 1 cup white Sonora wheat flour, plus an extra egg and a cup of pine nuts in place of pecans.  These treats will get snarfed up as soon as you put them on the table.  (See Dec13 post for other cookie recipes)

Sparkly and nutritious cherry punch with ginger ale and a floating iceberg of pure prickly pear juice (MABurgess photo)

Whirl your thawed prickly pear tunas in blender

Squeeze whirled prickly pear fruit thru 4 layers of cheesecloth

SPARKLY PRICKLY PEAR CHERRY PUNCH RECIPE:

In a big clear punchbowl mix:

1  block of frozen pure prickly pear juice   (OR, 1 bottle of Cheri’s Desert Harvest Prickly Pear Syrup plus ice cubes)

1 pint (half jar) Trader Joe’s pure Cherry Juice

1 liter chilled ginger ale

Serve with joy!

(As ice block is thawing in the punchbowl and the punch is consumed around it, add the remaining pint of cherry juice and another liter of chilled ginger ale over the block.)

With a bag of prickly pear tunas frozen whole from last September’s hasty harvest, I thawed them to extract the juice to then refreeze as a cactus-fruit ice-block.  It is an easy process–but timely action required.  If you haven’t harvested from the desert, Cheri’s Desert Harvest Prickly Pear Syrup is available at NativeSeedsSEARCH Store, 3061 N.Campbell Avenue or at other special Southwest food shops.

To make your own cholla or nopalito pickles, as March approaches, watch for announcements of cholla bud harvesting workshops.  Tia Marta may schedule classes through Mission Garden or www.flordemayoarts.com.

Happy entertaining with a local Southwest flair!

Categories: Edible Landscape Plant, fruit, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , | 4 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: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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

Southwest Youth Plant the Seeds of Food Security

Young volunteers planting heirloom corn seedlings at Mission Garden, Tucson  (MABurgess photo)

It is so exciting and deeply inspiring to see how our Baja Arizona young people are taking to gardening!  From the looks of it, the future of our food will be in good hands!  Tia Marta of Flor de Mayo Arts here to let you know about just a few of the interesting projects several school programs have quietly begun.   Knowledge is growing out of the desert soil, along with delicious produce.

High school students at Youth Ag Day celebration at San Xavier Farm Coop learn how to de-spine and peel prickly pear fruit for making prickly pear lemonade.  It is not only delicious but also helps balance blood sugar and curb cholesterol! (MABurgess photo)

Our children are connecting with Nature, soil microorganisms, and living plants that can feed them–doing healthy activity that produces not only healthier bodies but also nutritional consciousness planted deep in the brain.  Funny how dirty garden fingers can make you smarter–What a neat link!

University of Arizona “Compost Cats” are on the go daily to “harvest” organic waste all over town. Here they are teaching students at Youth Ag Day how to turn kitchen and cafeteria waste into rich soil to feed the next crop. (MABurgess photo)

Who in the world would think a compost pile worthy of note?  Well this is a record-breaker.  The young Compost Cats have created a gift to the future of gardening and farming in Tucson by #1 changing peoples’ habits about recycling organic waste on a big scale. (There should be a better term than “waste” –perhaps “discards”–because….)   Then #2, these Cats have turned all that Tucson waste around to be a positive asset, a resource!

This mountain of compost is but a fraction of the “Sierra Madre of Super Soil” at San Xavier Coop Farm collected by the UA Compost Cats. They IMPROVE the soil with traditional composting, giving the crops a healthy nutrient boost. (MABurgess photo)

There’s nothing like being out there observing what happens in Nature! Here representatives from NRCS (Natural Resources Conservation Service, USDA) show students at Youth Ag Day how ground covers and different plantings help infiltration of rainwater into the soil. With no plant cover, rain sluices away as floodwater. (MABurgess photo)

Our local southwest seed-conservation organization NativeSeedsSEARCH is providing a priceless resource to groups who can apply for their Community Seed Grants. (For details check out www.nativeseeds.org).  Recently a number of Tucson schools are growing amazing vegetable gardens with the seeds donated by NativeSeedsSEARCH, including Ochoa Elementary, Nosotros Academy, Tully Elementary, Roskruge Bilingual K-8 Magnet School, and Pima Community College.  You can read about Seed Grant Superstars in the latest issue of Seedhead News available by calling 520-622-0380.  Become a member and support this program for the future!

Tohono O’odham Community College Agriculture interns clean mesquite beans they have harvested for milling into a sweet, nutritious flour. (MABurgess photo)

TOCC Agriculture Intern Joyce Miguel and Cooperative Extension Instructor Clifford Pablo prepare the mill for grinding dry mesquite pods into useful flour–a new method for an important traditional food! (MABurgess photo with permission)

 

Teachers, like Tohono O’odham Community College Professor Clifford Pablo in the Agriculture Program and through Cooperative Extension, have inspired a couple of generations of youth to learn modern ag methods along with a deep respect for traditional foods and foodways.  His interns have become teachers themselves, and their agricultural products–grown as crops and wild-harvested–are being used for celebration feasts, special ceremonies, and sometimes even appear in the TOCC cafeteria.

Let’s rejoice in the good work that these young people, in many schools and gardening programs throughout Baja Arizona, are doing!  In the words of Wendell Berry, one of the great voices of our time about the very sources of our food, “Slow Knowledge” is what we gain from gardening and farming.  For our youth, the connection of healthy soil, healthy work outside, the miracle of seeds sprouting into plants that eventually feed us–this slow knowledge cannot be learned any other way.  We now know that such “slow knowledge” gained from assisting Nature to grow our food actually grows healthy neurological pathways in young brains and makes them think more clearly, be less stressed, achieve better understanding in math and language, and develop better critical-thinking skills.  What better prep for being leaders than to play in the garden as a youth!!

Link to the latest UA Alumni Magazine (fall 2018) for a heartwarming article by our Blog-Sister Carolyn Niethammer about the University of Arizona’s partnerships with local school gardening programs.

Watch the Mission Garden’s website www.tucsonsbirthplace.org for many gardening activities, celebrations, and workshops coming up that are perfect for kids and elders alike.  You can contact me, Tia Marta, on my website www.flordemayoarts to learn of desert foods workshops where interested young people are welcome.

Young people know that food security will be in their hands.  Indigenous youth and some disadvantaged communities seem to realize that “the government” will probably not be there as a fall-back food provider.  Youth all across Arizona are learning the skills of growing food sustainably and may even begin re-teaching the elders–in time.

Categories: Gardening, heirloom beans, heirloom crops, heirloom grains, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , | 3 Comments

Ornamental Medicinals–for Showy Color and Healing Gifts

Yellow trumpet flower–tronador (Tecoma stans)–is super-showy in a desert landscape. It will bloom multiple times through warm and hot seasons triggered by rainfall or watering. Its foliage and flowers have been used as a tea for treating blood sugar issues of insulin-resistant diabetes. (MABurgess photo)

Attention:  native-plant-lovers, desert gardeners, Southwest culture buffs, curanderas, survivalists, artists and the just plain curious!  Set your iPhone Calendar ready to mark right now for a long-awaited event:   the Grand Opening of the Michael Moore Memorial Medicinal Plant Garden, this coming Saturday, September 22, 2018, 8am-10am at Tucson’s Mission Garden.

Tia Marta here to give you a little “taste” of how you can incorporate what you learn about our native medicinal plants into your own landscaping–to add not only sensational seasonal beauty around you, but also to put their gifts of traditional medicine right at hand, in your own yard!

[A little knowledge can be dangerous, so DO use reputable reference books such as those by Michael Moore, Charles Kane, John Slattery, and DesertHarvesters.org  if you intend to use your desert landscape plants for medicine.]

This showy orange-flowered prickly pear, collected by Dr Mark Dimmitt in the Chihuahuan Desert (Opuntia lindheimeri), is now a favorite in desert gardens all over Baja Arizona. Plentiful young pads of all prickly pears (flat new stems called nopales in Spanish, nowh in Tohono O’odham)–are an important traditional source of blood-sugar-balancing mucilage plus available calcium for bones or lactation, when prepared properly. (MABurgess photo)

Prickly pear fruits (i:bhai in Tohono O’odham, tunas in Spanish, Opuntia engelmannii) add landscaping color and a feast for wildlife. They ALSO are important traditional medicine with their complex carbs used for sustained energy, blood-sugar balance and high available calcium for preventing and treating osteoporosis. (MABurgess photo)

Sweet catkin-like flowers of mesquite covers this handsome “Giving Tree” in spring, to mature into healthy sweet pods by late May and June. Its beauty is far more than bark-deep. Almost every part of mesquite can be used medicinally–leaf, sap, flower, bark, branchlets and bean pod! (JRMondt photo)

Native Mexican elderberry–sauco in Spanish (Sambucus mexicana)–makes an effective screen as a shrubby, dense tree. It bears cream colored flower nosegays that become clusters of dark berries (tasty but toxic unless cooked). Its flowers and foliage have been used also for curbing fever and as a diuretic. (MABurgess photo)

Two important books are burning on the presses  by our own Baja Arizona ethnobotany writer-philosopher Gary Paul Nabhan ,  entitled:

Mesquite, an Arboreal Love Affair and      Food from the Radical Center (Island Press)

available at upcoming events in Tucson.  Plus another new one– Eat Mesquite and More by Brad Lancaster’s DesertHarvesters.org, will be celebrated at the UA Desert Lab on Sept.19.  Mission Garden will also feature Nabhan’s latest Sept 29 sponsored by BorderlandsRestoration.

As the nights get cool, toss a handful of desert chia seed in your garden and scratch it into the soil for a sky-blue (and useful) addition to your wildflower mix. Medicinally, desert chia seed–da:pk in Tohono O’odham (Salvia columbariae)–has proven to be a cholesterol remover in addition to its traditional use for sustained energy and blood-sugar balancing.  Chia’s foliage has been used as a topical disinfectant and throat gargle tea. (MABurgess photo)

For a mound of glorious color in a rock garden, landscaped hillside or spring accent, our desert Goodding’s Verbena is perfect. And what a handy source at your fingertips for brewing up a soothing sedative tea that is even safe for children! (MABurgess photo)

You may find many of these showy medicinals like Verbena gooddinggii,  desert willow, Tecoma stans, native velvet mesquite, honey-mesquite and screwbean, or elderberry at upcoming fall plant sales at Arizona-Sonora Desert Museum Sept 29-30, Tohono Chul Park Oct.13-14, and at Desert Survivors Sept.25-29, 2018.

Beautiful flowers of desert willow (Chilopsis linearis)–known as ahhn in Tohono O’odham, in Spanish as mimbre–are an important addition to desert landscaping. Not only can it be brewed for a gentle, refreshing tea, but its anti-fungal properties can be a rescue when needed. (MABurgess photo)

I hope these photos have been an inspiration for you to delve deeper and to plant a medicinal!  Members of Tucson Herbalist Collective (better known as THC), including Tia Marta here, will be on hand at the Michael Moore Memorial Herbal Medicine Garden Opening, Tucson’s Mission Garden Sept 22, to introduce you to many gifts of our desert medicinals, share samples of herbal teas, tastes, and answer questions.  Please pass the word about these neat events by sharing this blog with potential followers.  See you there!

Categories: Edible Landscape Plant, Gardening, herbs, medicinal plant, Sonoran Native | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Mesquite Meal Becomes Your Secret Ingredient in Popular Cake

Mixture of delicious late summer stone fruits.

Hello all, it’s Carolyn today waxing about one of my favorite subjects: baking with mesquite meal. Today’s recipe was orginally written by cookbook author Marian Burros, and it was so popular that the New York Times food section published it every year between 1983 and 1989. Finally the food editor drew the line and told readers to cut the recipe out, laminate it and save it because that was the end of that recipe for the Times. Since then it has been republished by every major food blog from Epicurious to the Smitten Kitchen to The Splendid Table. And the Times. Again. People just love this recipe.

Add your secret ingredient

So why does it need to show up here? Because we can add a secret ingredient to make the original even better: mesquite meal. The sweet, fruity taste of mesquite goes well with late summer fruits, especially when enhanced by the warm spices like cinnamon, cardamom and ginger which were not part of the original recipe. If you happen to have some White Sonoran wheat flour and are saving it for something special, this is perfect. The popular heritage flour works best in pastries like this. Blog reports say that people have had good luck with gluten free baking mixes and that the recipe doubles easily.

The orginal recipe called for plums, but any late summer fruit works well. I used pluots because I needed something ripe and the plums and peaches at my store were still a little hard.  Cut the fruit in fairly large chunks.

Pluots cut into large chunks.

This cake is not overly sweet so it makes a good dish for a fancy brunch. Add a side of ice cream or whipped cream if you are serving it for dessert.

Since it is practically foolproof, feel free to experiment with fruit and spices. It’s up to you if you want to reveal the secret ingredient.

Late Summer Fruit Torte

½ cup (1 stick) butter

¾ cup sugar

3/4 cup flour

¼ cup mesquite meal

2 eggs

1 teaspoon baking powder

Pinch salt

½ teaspoon vanilla

1 teaspoon ground cardamom (optional)

½ teaspoon ground ginger

1 cup fruit

½ cup sugar with cinnamon & spices to sprinkle on top

Grease and flour an 8-inch cake pan or springform pan. To ensure the cake comes out in one piece, go the extra step of cutting a round of parchment paper and grease and flour that as well.

Prepare the fruit. If using plums, pit and quarter. If using peaches, slice in large pieces. Set aside.  Heat oven to 350 F.

In a medium bowl, cream butter and sugar. Beat in eggs one at a time, then beat in vanilla. Add flour, mesquite meal, baking powder and salt and beat until just combined. Mixture will be thick.  Spread in prepared pan.

Spread thick batter in paper-lined pan.

Press in fruit making a nice design.  Sprinkle with sugar spice mixture. Bake at 350 for 45-50 minutes.  Since oven temperatures vary, check after 45 minutes to see how your cake is coming along.

Enjoy your delicious cake.

If you have time, drizzle a little frosting on the cake and decorate with fresh fruit.


For more recipes, check out my cookbooks. The Prickly Pear Cookbook and Cooking the Wild Southwest.  are available from Native Seeds/SEARCH or your favorite brick or on-line bookstore. Follow me at Carolyn Niethammer-author on Facebook for updates on my writing and cooking life.

 

Categories: Cooking, Sonoran Native | Tags: , , , , | 4 Comments

Cooking with the SUN!

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

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

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

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

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

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

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

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

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

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

 

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

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

 

 

 

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

 

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

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

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

 

 

 

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

 

Muff’s Marinated White Sonora Wheat-berry Salad Recipe

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

4 cups drinking water

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

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

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

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

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

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

Blog at WordPress.com.