Posts Tagged With: Ramonafarms.com

Magical Cereal-ism this Week in Baja Arizona

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

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

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

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

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

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

I’m excited to meet these amazing Cerealists!

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

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

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

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

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

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

2 1/4 tsp baking powder

1 Tbsp sugar

1 tsp sea salt

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

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

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

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

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

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

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

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

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

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

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

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

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

Bake about 15 minutes.

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

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

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

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

 

 

 

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

Taste Buds Ready to “Rejoice in Local”–at Mission Garden!

Gluten-free black tepary brownie-cockaigne for a desert dessert!

Yum!–Gluten-free Akimel O’odham Black Tepary Bean brownies with pinyones — a truly desert dessert served at the Farm-to-Table Picnic Feast at Mission Garden

Indeed, there is no doubt Tucson should be given the designation as an International City of Gastronomy!  Where else in the world could we enjoy a finer, more diverse, perfectly indigenous, more delectable and nutritious PICNIC-FEAST than here in Tucson?  Delicious dishes were the pieces de resistance by some of Tucson’s most renowned chefs for……the first-ever Farm-to-Table Picnic at Tucson’s Mission Garden.

Picking heirloom figs at the Mission Garden for the Farm to Table Feast.

Native-foods cook and author Carolyn Niethammer picking heirloom figs at the Mission Garden for the Farm to Table Feast for her gone-to-heaven fig-bar postre.

At the base of our landmark A-Mountain–the very birthplace of Schuuck-shon–set in a scene of verdant orchard trees heavy with fruit, and heirloom vegetables bearing their colorful autumn harvest, we feasted this past Sunday, October 18, on the tried and true fruits of our desert land.    The community registered for this edible fundraiser via the two hosts of the Farm-to-Table Picnic Feast–our Tucson-born-and-bred organizations– Friends of Tucson’s Birthplace and NativeSeeds/SEARCH.   The cost of $75 covered a magnificent repast–not just a dainty little taste of hors d’oeuvres but a sumptuous serving of at least 7 gourmet entrees, plus a variety of hand-made desserts and some locally fermented beverages!  Either website can guide you to ways of supporting or volunteering for these worthy outfits–http://www.tucsonsbirthplace.org or http://www.nativeseeds.org.

At our special outdoor feast, we learned and appreciated where every single bite comes from!  Every ingredient was LOCAL–grown on our own Baja Arizona soil, bathed by our own Arizona sun, watered by our own Pleistocene aquifer, tended by our own neighbors’ hands not to mention those of Mission Garden and NSS volunteers and staff.

To recognize them from the source….the beautiful Native Tohono O’odham Ha:l squashes, grown at the NativeSeeds/SEARCH Conservation Farm, in combo with I’itoi’s Onions and other heirloom veggies, morphed into betacarotene-rich chile with Loew’s Ventana Canyon‘s Chef Ken Harvey’s magic.   Mission Garden’s heirloom pumpkins and greens transformed by Chef Doug Levy at Feast Tucson to a superb salad-supreme.

Traditional and delicious--Tohono O'odham Ha:l winter squash with magic inside--and curry pumpkins (MABphoto)

Traditional and delicious–Tohono O’odham Ha:l winter squash with magic inside of them–with curry pumpkins (MABphoto)

Akimel O’odham pearly black teparies from Pima farmer Ramona Button‘s fields  and locally-harvested cholla buds transformed with culinary sorcery by Chef Janos Wilder’s Downtown Kitchen into the most gourmet vegetarian delight.

S-Chuuk Bavi from Ramona Farms

Padre Kino’s White Sonora Wheat from BKWFarms‘ organic fields became the most flavorful and delicately marinated wheat-berry salad by the hand of Chef Rebecca Ramey at Blue Willow Restaurant.  And speaking of transformation, BKWFarms’ organic white Sonora wheat, with the magic of friendly microbes at Dragoon Brewery, became a festive brew with an amazing back-story to delight all samplers.

Ripened seed heads of organic heirloom Padre Kino White Sonora Wheat from BKWFarms in Marana (MABurgess photo)

Ripened seed heads of organic heirloom Padre Kino White Sonora Wheat from BKWFarms in Marana (MABurgess photo)

 

 

 

 

 

 

Farmer Frank’s Crooked Sky Farms‘ GMO-free fresh corn expressed itself in a fresh-from-the garden casserole by Proper’s Chef Kris Vrolijk.    Tohono O’odham traditional melon with other fresh corn and tomato, evolved into a gourmet gazpacho created by the Chef at Desert Diamond Casino, our major event sponsor.

 

Tia Marta here thanking ALL who came to the Table–the Farm-to-Table outdoor Picnic Feast at Mission Garden–to enjoy this enriching experience of Tucson’s traditional foods, cultivated with love in our own “desert terroir.”*  THANKS TO ALL our local–yet world-famous–culinary talent who prepared these sacred foods with care and dedication!  THANKS ALSO to the supporters and volunteers who made this event such a success!   Was it a sign of its significance at that moving moment culminating the feast when the heavens blessed us with a glorious sunset?

The public is invited to visit the ever-changing setting of this feast–the very garden and orchard where many of the heirloom foods are still hanging on fruit-tree boughs or ripening on the vine.  The Mission Garden is open for tours every Saturday with knowledgeable guides to take you through this special desert oasis–a living agricultural history museum.  (For info see http://www.tucsonsbirthplace.org).

For your own table, you too can source the heirloom foods served at the Picnic Feast, at the NativeSeeds/SEARCH Store, 3061 N Campbell, Tucson, http://www.nativeseeds.org, or at the Flor de Mayo booth (online at http://www.flordemayoarts.com) and other farm booths at Sunday’s St Philips Farmers’ Market (www.foodinroot.com).

Native Black Tepary Beans from Flor de Mayo at St Philips farmers market Sundays

Native Black Tepary Beans from Flor de Mayo at St Philips farmers market Sundays

Join NativeSeeds/SEARCH as a member and stay in touch with seed-savers, gardeners, and cooks as we keep these desert-adapted foods alive and well into an unknown future.

Yours truly, Tia Marta, have also honored these heirloom foods artistically by documenting them from my garden in their harvest splendor as watercolor images.  I invite you to view them firsthand at two upcoming OPEN STUDIO eventsART TRAILS on Saturday, Oct 24, and the TPAC OPEN STUDIO weekend Nov.14-15 at Carolyn Leigh Studio.  Search by my studio name, Flor de Mayo Studio, or by artist’s name, Martha Ames Burgess, at  http://www.ArtTrails.org , and at http://www.tucsonpimaopenstudiotour.org  for directions, and do come by for a visit.  You can also check out some of my Southwest Native heirloom food images on my website gallery http://www.flordemayoarts.com — enjoy!

NativeSeeds/SEARCH heirloom Navajo Cushaw Squash watercolor by artist Martha Ames Burgess

NativeSeeds/SEARCH heirloom Navajo Cushaw watercolor by artist Martha Ames Burgess

 

What will Tucson's top chefs cook for the Heritage Picnic?

Tucson’s top chefs cook for the Farm-to-Table Heritage Foods Picnic Feast

 

 

 

 

 

 

 

 

*Desert Terroir,  by renowned author and co-founder of NativeSeeds/SEARCH, available at the NSS store, is a great read about the deep significance of LOCAL.  We can “internalize” his messages by shopping at farmers’ markets,  growing our own, and honoring long-successful desert traditions, seeds, and foods.

Categories: Cooking, Edible Landscape Plant, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Wonders of White Sonora Wheat Berries

Heirlooom White Sonora Wheat growing at Mission Garden April 2013--Rod Mondt photo

Heirlooom White Sonora Wheat growing at Mission Garden April 2013–Rod Mondt photo

Tia Marta here from Flor de Mayo to share news of an ancient grain newly emerging from its historic quietude as a flavorful and nutritious gift to Southwestern cuisine—a real boon to desert agriculture and health!   I’m talking about the White Sonora Wheat, introduced by Padre Kino, kept alive and well in a Sonoran village for 300 years, “rediscovered” and propagated by Native Seeds/SEARCH plant-sleuths, and at last being grown commercially by a few caring farmers in Baja Arizona.

Fresh harvest of White Sonora Wheat Mission Garden May 2013--Bill O'Malley photo

Fresh harvest of White Sonora Wheat Mission Garden May 2013–Bill O’Malley photo

This particular Triticum aestivum variety is a winter wheat for the desert.  Now is the time to plant it in your own garden plot through February for a later harvest into May and June.

Precious White Sonoran Wheat grain was provided by Native Seeds/SEARCH as a start-up ag experiment to a local grower, BKW Farms, and it has really taken off.  Tohono O’odham Elders may likely remember the Wong family of Marana who provided fresh produce out to the res in the early-mid 1900s.  Now in their 5th generation of attuned farming, the Wong family (as BKW Farms www.bkwazgrown.com ) have turned their attention to growing heirloom wheat—USDA Certified Organic.  Bravo for feeding us well AND improving the soil, air and water!  With their first crop a real bumper, BKW Farms is returning more than twice the wheat seed back to NativeSeeds/SEARCH than the original “starter kit” quantity loaned to them.  Kneaded by the skilled hands of Barrio Bread and BigSkye bakers, their White Sonoran Wheat’s flavor is spreading and exciting many a Tucson palate.  Check out www.barriobread.com and www.bigskyebakers.com .

At our Flor de Mayo farmers market booth, a few wheat-sensitive consumers have reported they are actually not affected by this heirloom wheat.  (Hey, scientists, there is information in its genes and constituents we need to know more about!)

BKWFarms' White Sonoran wheat berries cleaned and ready--MABurgess photo

BKWFarms’ White Sonoran wheat berries cleaned and ready–MABurgess photo

Using whole kernals of wheat in cooking seems to be almost an unknown in modern culinary culture, but health benefits are significant.  For one thing wheat berries are “live food” truly sharing life energy.  Vitamins in the bran and germ are super-active.  In commercial so-called “whole wheat bread” the vibrant living constituents have been removed for transport and storage then added back artificially when baked to make it “whole” again.  By eating the wheat berries whole from the git-go, we can enjoy their full nutrition.   [For local, fresh, the only truly whole flour (no parts removed) milled from White Sonora Wheat commercially available, we are blessed with the new Hayden Flour Mills in Phoenix (www.haydenflourmills.com) providing packaged flour to the NSS store and to Flor de Mayo LLC.] 

Providers of other heirloom wheat berry varieties locally are Ramona Farms (www.ramonafarms.com)  and San Xavier Farm Coop (www.sanxaviercoop.org) with Pima Club wheat, and the NSS Store with faro also known as emmer (www.nativeseeds.org).

I made mini “greenhouses” of recycled clear plastic boxes.  Try rice bowls, berry or hamburger boxes for sprouting. MABurgess photo

I made mini “greenhouses” of recycled clear plastic boxes. Try rice bowls, berry or hamburger boxes for sprouting. MABurgess photo

I’ve been having a wheat-berry “hay-day” in the kitchen with White Sonoran Wheat berries.  Here are a few appetizing ideas to introduce wheat berries into your culinary repertoire:

Sprouted White Sonora Wheat Berries:

Sprouts will take about 3-4 days until ready.  Plan on rinsing them daily.  Soak 1 tablespoon of wheat berries overnight in a jar.  Prep “greenhouse” box with coffee filter or paper towel cut to size to prevent grains from passing thru any holes as a strainer.  Pour wheat berries into “greenhouse” box, wash and drain.  Place box on a dishtowel out of direct sunlight.  Rinse and drain them twice a day to keep them from getting sour.  Within 2 days you will see rootlets like tiny white spiders forming.  By the third day greenish stems will rise.  That’s when they are ready to eat.  Try sprouts as a surprise snack—you won’t believe how its relatively blah starch can change with the magic of living enzymes into the sweetest pleasant sweet you ever tasted!  To slow down growth of young wheat sprouts put “greenhouse” box in frig.  You can snip or “mow” elongating wheatgrass and add it to green drinks or smoothies.  Separate wheat sprouts and toss them in salads.  With a hand-crank masa-grinder (such as the one sold at Native Seeds/SEARCH store) grind them fresh to add flavor and texture to bread-baking.  [I will be interested you hear your wheat sprout ideas too!]

White Sonora Wheat berry sprouts at 5 days

White Sonora Wheat berry sprouts at 5 days

Cracked Wheat Berries–Speaking of grinders—a masa grinder or meat grinder can be used to crack dry wheat berries for cooking bulgar dishes.  If you have a stone-burr hand mill, White Sonoran Wheat berries mill to a beautiful flour for baking.  Keep your ear to the ground about upcoming wheat-berry milling events to be announced with my new WonderMill…..

Basic cooking directions for Whole Wheat Berries:  (Simply cooking wheat berries ahead makes some tasty recipes a breeze!)

1) Rinse 1 cup dry White Sonoran Wheat berries to remove any chaff or grit.  Drain.

2) In saucepan cook washed wheat berries with 3 cups drinking water and ¼ tsp sea salt.  Bring to a boil then reduce to low simmer.

3) Check berries after 30 minutes, adding more water if necessary to cover.  Taste for doneness every 5-10 minutes thereafter.   When done, berries should be round, fully plump, softly chewy (beyond al dente) with no white starch remaining.  It may take 45 minutes to an hour to finish taking up water, i.e. to be fully cooked.  One cup dry wheat berries yields about 4 cups of cooked wheat berries.

Then…you can eat hot wheat berries right away (or zap them later) as a hot cereal.  Or, refrigerate them for up to a week for use in pilaf or marinated salads—recipes follow….

wheat berry cereal makes a wonderful hot breakfast

wheat berry cereal makes a wonderful hot breakfast

Berry-Delish Hot Wheat Berry Cereal

1 cup hot white Sonora wheat berries cooked

2 T dry blueberries and/or dry cranberries

1 T chopped walnuts or pecans (optional)

Pinch of sea salt

½ cup warmed milk, rice milk or almond milk

1 pat of butter on top (optional)

Serve hot and enjoy the soft crunchiness.  My elderly mother got a nostalgic look of bliss after tasting this hot wheat berry cereal, saying that it reminded her of what her mother served her as a young child.

hot and tasty White Sonora Wheat berry pilaf-MABurgess photo

hot and tasty White Sonora Wheat berry pilaf-MABurgess photo

Perfect Wheat Berry Pilaf

In  2+ Tablespoons flavored olive oil, sautee 1-2 cups chopped fresh vegetables, such as red onion, yellow or winter squash, red sweet pepper, carrots, celery, greens (optional).

When veggies are al dente in the pan, add 2 cups cooked wheat berries to the mix and 2 more tablespoons flavored olive oil.  Stir-fry until hot through.

Add 2 T pine nuts (optional—they won’t show) and 1 T chopped tops of I’itoi’s Onion (or chives)

Dress with salt, pepper, and spices, such as Santa Cruz Chile and Spice Company’s “zapp.”  Serves 3-4 generously.  Enjoy!

[A cool idea is to make extra pilaf (more than recipe) and chill it to use later as a flavorful salad.]

Wheat Berry Salad Supreme

Marinate 2 cups cooked wheat berries in your favorite Italian, balsamic, or Asian dressing overnight (8-12 hours) then toss with fresh chopped romaine, carrots, celery, sweet peppers, olives.  Serves  4.  As Mom says, “It’s so chewy—you know you’ve eaten something!”

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Three cheers –for our local seed-savers and growers bringing this ancient grain afresh to our tables!  For our local bakers helping it rise again!  And for our creative Baja Arizona chefs honoring pre-industrial wheat with their culinary alchemy!

Local, heirloom, organic—wow, what more could we ask?  That is White Sonora Wheat.  Come taste a White Sonora wheat berry sprout.  Stop by and see me, Tia Marta, at the St. Phillip’s Sunday Farmer’s Market where I’ll have the BKW organic White Sonoran Wheat berries for sale in 6oz and 1 kilo size packages ready to use.   Or you can find them packaged at the Native Seeds/SEARCH Store, 3061 N Campbell, Tucson.  Order online at www.nativeseeds.org.  Please visit my website for other desert food products and scheduled events at www.flordemayoarts.com.

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