Posts Tagged With: monsoon gardening

Lovely and Luscious Legume Trees

Desert Ironwood (Olneya tesota) still in flower!  This should be a good bean year for ironwood.

Known as hoh’it-kahm to Tohono O’odham, the Desert Ironwood (Olneya tesota) is still in flower! This should be a good bean year for ironwood as the flowers produce pods.

Hasn’t this been the most incredible, elongated spring in the Sonoran Desert ever?  Tia Marta here to celebrate this red-letter year for our desert legume trees–they are still coming on!!

Desert Museum hybrid palo verde--thanks to St Mary's Hospital for beautiful landscaping!

Desert Museum hybrid palo verde–thanks to St Mary’s Hospital for beautiful landscaping!

We have had the joy of palo verde blossoms from mid-April thru May.  Mark Dimmitt’s amazing Desert Museum hybrid palo verde continues to grace public buildings and roadways with a glorious yellow glow.  Mesquites (life-giving kui wee’hawk to traditional Tohono O’odham) are still producing creamy yellow catkins and greening pods soon to ripen.  Red pod clusters are hanging from white-thorn acacia.  Dusty lavender ironwood blossoms still bedeck the foothills….Color and Beauty–the first of the gifts…

 

For wild-food aficionados and first time experimenters, this promises to be a bountiful bean year.  Bees are already going wild–they know the buzz.  I’m going wild just thinking about the desert’s gifts of nutrition for so many life-forms.  Humans are just a few of the happy recipients.  With the help of bacteria, the desert’s bean trees even feed the soil with bio-available nitrogen, hidden from our awareness in their root nodules.

Foothills palo verde pods   ready for eating off the tree! (maburgess photo)

Foothills palo verde pods ready for eating off the tree! (maburgess photo)

This week is PALO VERDE TIME for sure!  We gotta get out there right away because this only lasts a few days!  If you want a sweet treat to pluck right from the tree, take a walk up almost any rocky hillside in the Sonoran Desert and find the Little-leaf or Foothills Palo Verde (Parkinsonia microphylla–the green barked shrubby tree with teensy leaflets, actually no leaflets right now in June’s heat).  It will be covered with little hanging pods that look like paternoster beads, each seed making a bulge in the pod.  Say a prayer of blessing and thanks to the Koh’o-koh-matk Tree and to Nature for this food.

Seed pods of foothills palo verde plump and ready to pick fresh for a green desert treat.

Seed pods of foothills palo verde plump and ready to pick fresh for a green desert treat.

If you find it at the right stage, you can snip the pod-covering with your teeth and peel it back to reveal the pea-like green bean–sweeter than any sweet pea you ever tasted.

Just peel back the outer fiber and voila! there's the delicious sweet "pea"

Just peel back the outer fiber and voila! there’s the delicious sweet “pea”

It can be eaten fresh right then and there. Most harvesters can’t help gorging at first, gathering later.

 

 

 

 

 

 

 

 

The variations from one palo verde to the next are interesting to see.   Some pods are all green, some flecked with red, some are even purple!

Foothills palo verde with bright purple pods--Tucson's west side.

Foothills palo verde with bright purple pods–Tucson’s west side.

Foothills palo verde (Parkinsonia microphylla) pod ready to eat.

Foothills palo verde (Parkinsonia microphylla) pod ready to eat.

 

 

 

 

 

 

 

 

 

If you find palo verde pods that are really getting super-plump and the pods are turning slightly buff or straw colored, they may be a little beyond the sweet stage.  At that point it’s best to let them fully mature and to use them for grinding later.  Both the sweet soft green “beans” and the later hard stony seeds when mature are super nutrition for whoever eats them–both chucky-jam-full of complex carbs and high protein.

Foothills palo verde harvest (maburgess photo)

Foothills palo verde harvest (maburgess photo)

Years ago in Myrtle Beach, South Carolina, I purchased snacks from a kid selling what he called “balled peanuts.”  The delectable treats had simply been boiled in a salt-brine.  Inspired by that treatment, I tried the same process on our desert legumes.  It works wonders on mature ironwood pods–watch for them to be ripening in the coming weeks.  Great also for prepping plump green foothills palo verde pods before they harden.  Quick brining produces a gourmet delight–Desert Edamame!–creamier and tastier than soy bean (and who knows now if any soy is  GMO-free?).   Just imagine….Sonora Desert sushi, tilapia caterpillars with a side of Palo Verde Edamame….

Foothills palo verde pods cooked in brine ready to eat (maburgess photo)

Foothills palo verde pods cooked in brine ready to eat (maburgess photo)

Here’s a quick recipe for Desert Palo Verde “Edamame” Hors O’ouvres:

In a saucepan:

2 cups washed whole foothills palo verde pods

2 cups water

2 tsp sea salt or RealSalt

Boil for 5-10 min to desired “done-ness” or softness.

Chill and serve as snack, as a blow-em-away pot-luck offering,  or as a complement to any Asian cuisine.

Easier than edamame--and you know they are not GMO! Yum!

Easier than edamame–and you know they are not GMO! Yum!

As pods ripen further on our Sonoran Desert bean trees to become hard seeds, the cooking technology can adapt.  Parching and grinding the nutritious but super-hard seeds of palo verde, ironwood, and acacia can create unusual and delicious flours for baking–but that’s another story…

Contact http://www.DesertHarvesters.org for upcoming events like the mesquite milling at Mercado San Augustin, Thursday, June 25, and demos by some of the great Bean Tree harvesters like Barbara Rose, Amy Valdes Schwemm, and Brad Lancaster.  Also Google Bean Tree Farm for more harvesting ideas.  Hey, thanks to Barbara Kingsolver for spreading the idea of our “Bean Trees” to the outside world!

With such nutritious plenty surrounding us, delicious gifts from  hoh’it-kahm,  kui wee’hawk, and ko’o-ko-matk,  bean trees which the Tohono O’odham have known for centuries, we can taste–and experience–food security in our bountiful desert.

If you want more info on harvesting the desert or monsoon gardening, do come talk with me, Tia Marta, at our Sunday, St Philips Farmers Market booth–in the shade of the Flor de Mayo canopy–8am-12noon.  You can find more wild desert food products at our website http://www.flordemayoarts.com.   Also watch for announcements by Tohono Chul Park of our upcoming Fruits of the Desert class this August (www.tohonochul.org).

Categories: Sonoran Native | Tags: , , , , , , , , , , , , | 6 Comments

Where Monsoon Melons Reign….

 

Native Mayo watermelon from the hot coastal plains of Sonora (seed from NativeSeeds/SEARCH)

Native Mayo watermelon from the hot coastal plains of Sonora (seed from NativeSeeds/SEARCH)

I see them peeking up out of the moist soil and spreading their many-fingered leaves out, inviting sunlight……there in the secluded orchard behind adobe walls at the base of A-Mountain. Hooray, the Tohono O’odham watermelons are rising again in the living history huerta at Mission Garden!…….

Seedling Tohono O'odham watermelon emerges with a water-assist

Seedling Tohono O’odham watermelon emerges with a water-assist

Ah, these monsoon rains have made it happen again—they thrill soul and body, triggering seeds to sprout and bringing the desert to life all around us. I can hear all the little stomates letting out their, “Whoopee! Whoopee at last! We didn’t know if we could hang in there much longer!”

Tia Marta here, wishing you joy with the renewing humidity and moisture blessing the earth—mat o sha ju:–when it rains. It seems all people know deep in their hearts that we need to, and want to, be singing in the rain. In the poetry of wordsmith Ofelia Zepeda, “Wa nt o m-ne’i g ju:kĭ ne’i. I would sing for you rain songs….” What higher compliment or loving expression could one hear in the desert than that? [For more tastes of her poetry, find Zepeda’s book Ocean Power (1995) and other works at University of Arizona Press.]

One of my most admired traditional Tohono O’odham gardening mentors, Laura Kerman, used to watch the southeastern sky as the clouds were building. When she knew rain was close and her skin was getting softer, that meant it was planting time again. To gardeners steeped in more temperate biomes, it’s a different yet palpable signal for planting time, the feeling of the sap rising. Here in the desert it is the reconstituting of our very integumen that we feel—then we know…(and yes some of us truly feel it in our bones too.) It brings a deep urge to plant seed in the ground, an urge imbedded in our physical being, deep in our psyche, somehow in our genetic memory.

At this very moment I can sense that the seed racks at every hardware store are getting lighter. The Native Seeds/SEARCH store and webstore are restocking seed packets at a fast pace to keep up with the monsoon pulse of gardeners.

My tastebuds think ahead as I scan the racks and webcatalogs. What flavorful squashes will I try this season? What fragrant and refreshing melons? What healthier grain, heirloom bean, ancient corn variety? Delicious and appropriate ideas are sprouting at the Mission Garden living history orchard. You can plan a tour any Saturday morning to inspire your own gardening bug. [www.tucsonsbirthplace.org]

Guarijio Grain Amaranth for greens, high protein grain, and glorious summer color!

Guarijio Grain Amaranth for greens, high protein grain, and glorious summer color!

I think the plant that loves rain most is Amaranth.  (Such an insult to call our wild native amaranth a “careless weed” or “pigweed”! Better, the Tohono O’odham moniker which translates “rain spinach,” ju:hukia i:wagi. Within a week after a rain the tender young greens that pop up uninvited in your garden can be plucked to make a most healthy dish.)   For planting delightful color and beta-carotene-rich greens, try Guarijio Grain Amaranth, originally from the little-known tribe from southern Sonora and saved by Native Seeds/SEARCHers (Amaranthus hypochondriachus x A.hybridus or “guegui” in the Mayo and Guarijio tongue).  Guegui gives extra bonuses beyond greens: after showy red flower plumes grace your garden, you can bag seedheads to retrieve a plentiful grain that is 15-18% protein. Cooked amaranth seeds make a fine pilaf or rich hot cereal. Try popping amaranth seed in a hot dry skillet then add them to salads or to lighten up biscuit dough.

Delicious and well adapted, this Mayo Minol grande is perfect for Baja Arizona

Delicious and well adapted, this Mayo Minol grande is perfect for Baja Arizona

As I plant melon seeds I am thinking of the delectable future they promise.  Native Mayo People of coastal Sonora and Sinaloa have perfected Mayo Minol Grande , a canteloup-like melon adapted to the heat that can perform well in Baja Arizona gardens. It makes a beautiful breakfast complement or a summer dessert served à la mode on a generous wedge of the orange fruit.

Melon de Castille from NativeSeeds/SEARCH--another summer treat

Melon de Castille from NativeSeeds/SEARCH–another summer treat

Similar in color to Mayo Minol but with smoother outer skin is the Melon de Castille which grew successfully in last summer’s Mission Garden. [Seeds of all of these can be found at the Native Seeds/SEARCH store or in the online catalog http://www.nativeseeds.org.]

Refreshing and prolific are Mayo Indian watermelon (photo from Mission Garden)

Refreshing and prolific are Mayo Indian watermelon (photo from Mission Garden)

At harvest time last summer, Mission Garden volunteers enjoyed an orgy when the rich red-fleshed Mayo watermelons were ripe, in an effort to save seeds to return to NSS. Good duty—such a forward thinking and benevolent activity is seed saving—and someone’s gotta do it.
Melons in your garden will indeed need water so plan on a reliable drip system and some form of water-harvesting berms to direct any rainfall runoff. Plant your melon seeds at the lowest part of your garden where water tends to accumulate. Give the vines room to sprawl out, even over not-so-good ground, so long as the roots are in rich soil.

Tohono O'odham keli ba:so--by any name, a success for Baja Arizona gardens

Tohono O’odham keli ba:so–by any name, a success for Baja Arizona gardens

Traditions of Desert People—the Tohono O’odham—provide a model of truly sustainable living in the Sonoran Desert. From them we have been given seeds of two of the best-adapted and tasty melons of all: a honeydew-like cushaw melon known as keli ba:so (pronounced gurli-bahsho), and the Tohono O’odham yellow-meated watermelon.  Open up a keli ba:so for a sweet treat to use in a refreshing liquado or smoothie, or in a melon-ball salad perhaps laced with mint-agave nectar sauce. Translating the name keli ba:so opens up another dimension—the wonderful humor of the Desert People. The name (used especially by women) refers to the super-wrinkly texture of the outer melon skin and means “old man’s chest.” In retaliation, men have a different name for the same melon, “ohks tohn.” You might guess where this is going—it translates “old lady’s knees.”

Unique rich flavor, color, and hot-weather-hardy--that's Tohono O'odham yellow watermelon

Unique rich flavor, color, and hot-weather-hardy–that’s Tohono O’odham yellow watermelon

Watermelons must have had an exciting ride to the New World some 400 years ago, arriving in what is now central Mexico from Africa with the first Europeans. Apparently the flavor and plant-ability of watermelon, and indeed its transport-ability, were so appealing to Native Peoples of Mexico that the fruit spread from its introductory source like wildfire. By the time the Spanish explorer Alarçon arrived at the northern end of El Mar de Cortes meeting Yuman people for the first time at the Colorado River’s mouth, watermelon was already part of their agriculture and diet! This fact stumped historians and ethnobotanists for years—(like how could the same watermelon have been cultivated in both hemispheres?)—until they finally figured out the speed with which a favored food can migrate. Watermelon–the original fast food.

Tohono O'odham yellow-meated watermelon from NativeSeeds/SEARCH is a color and taste delight

Tohono O’odham yellow-meated watermelon from NativeSeeds/SEARCH is a color and taste delight

Prepare yourself for a whole new flavor experience with Tohono O’odham yellow-meated watermelon. Its sweetness is non-cloying and gentle with an almost musky rich bouquet—a different taste realm from any red watermelon you’ve ever tasted. Put slices of this luscious watermelon on an hors d’oeuvres tray, or slice it alternating with red watermelon for a colorful picnic buffet. Joining orange Mayo Minol, cubes of lime-green keli ba:ṣo, red Mayo watermelon, and T.O. yellow watermelon completes a rainbow of color and flavor to create the ultimate Southwest fruit salad.
Happy monsoon planting and gardening to you as you practice sustainable agriculture in your own backyard! With the term introduced by Wendall Berry, may your “slow knowledge” grow as you tend your melon vines and cheer on the pollinators in anticipation of summer’s sweet and nutritious bounty of melons and amaranths!
As the monsoon season progresses, watch for the San Xavier Coop Association’s T.O. yellow watermelons for sale at the Thursday Santa Cruz farmers’ market at Mercado San Augustin. For more ideas, advice and seeds for monsoon garden heirlooms, visit the NSS store on North Campbell Ave.  Also, come by our Flor de Mayo booth at the new St Phillips Sunday farmers’ market in its charming, refreshing oasis setting. Rod and Tia Marta of Flor de Mayo have experience, recommendations, and stories to share, and perfect monsoon seeds for the season. See you Sunday at St. Phillips!

The seeds are READY to put in the ground!  All they need is a little help!

The seeds are READY to put in the ground! All they need is a little help!

 

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

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