Posts Tagged With: Tohono O’odham

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

Enjoy Ya Cholla!

With so much plenty around us in the desert–like this glorious staghorn cholla (Cylindropuntia versicolor)–2-leggeds can be rewarded while social-distancing with healthy outdoor exercise and super nutrition.  Read on…… (MABurgess photo)

The cholla bloom is in full swing!  The low desert in Baja Arizona continues to explode with color late April into early May, with several species of cholla cactus punctuating the landscape colorfully with a rainbow of colors-and a fiesta of flavor.  When the first flower buds open on cholla, traditional O’odham harvesters knew this short window of time is for feasting on this nutritious food, and for drying and storing enough for the rest of the year.

Tia Marta here to share creative and fun ideas for the generous harvest available without getting near a grocery.  For detailed “how-to” ideas, view this earlier SavortheSouthwest post and a short video from a  NativeSeedsSEARCH workshop.

Why harvest unopened buds? Note how loosely opening petals grab spines and don’t let go. After brushing and screening off spines, cleaned buds must be boiled or roasted before eating. (MABurgess photo)

Enjoy my article A Budding Meal _ Martha Ames Burgess EdibleBajaAZ 2014 explaining how Tohono O’odham Elder Juanita Ahil harvested cholla, or, check out www.desertharvesters.org for guidance.

Jambalaya a la Cholla made with andouille sausage, sauteed garlic and celery, cooked cholla buds, served with brown rice. Find great jambalaya recipes online–just add prepared cholla buds!

Jambalaya a la Cholla was our centerpiece dinner shared on Zoom with pals.

When you venture into harvesting, be sure to start with three awarenesses:  giving thanks for this plentiful gift from the desert,  watching for snakes, and checking the wind for where spines might blow.

These off-the-wall ideas for sure are not traditional ways of cooking cholla.  Hopefully these ideas can inspire you to get creative with cholla.  As desert dwellers we should all have a deep respect for this much ignored or maligned cactus.  Cholla reminds us that there is no time for boredom.

Try diluting the pucker-up sourness of sauerkraut by adding chunks of apple, caraway seed, and…tah-dah…cooked cholla buds for a wonderful addition!

Try this variation on a favorite comfort food–Add prepared cholla buds to creamed chicken or chicken stew.

Using a simple dill pickling recipe online, I packed 20-minute-boiled buds into canning jars with snips of fresh oregano and I’itoi’s onion from my garden, then filled jars with a cider vinegar and spice mix. After a 15-minute waterbath jars were ready for storage or use as gourmet hors d’oeuvres.

Deviled eggs made with chopped pickled cholla buds are a perfect hot-weather lunch or unusual buffet feature.  Try spicing up your deviled eggs with curry powder for a great complement to cholla!

If planning for future food is on your mind, consider drying your cholla buds. Compare sizes on my drying screen of freshly boiled buds (right) and tiny, stone-hard dry buds(left) ready for storage. If fully dried patiently over several days, buds will keep for years in a glass jar.

For the best in local libation to allay woes of social distancing, quaff a Sonoran quarantini made with Tucson’s ThreeWells Mt.Lemmon gin and garnished with a pickled cholla bud in place of an olive, plus a bulb of I’itoi’s onion. It can’t get more festively flavorful and local than that!

Read more about traditional cholla bud use by Native cultures in Dr.Wendy Hodgson’s Food Plants of the Sonoran Desert (University of Arizona Press).  Find more cactus cookery ideas in Cooking the Wild Southwest by Savor-Sister Carolyn Niethammer (also UofA Press).

Tia Marta wishes you happy cholla harvesting in our beautiful desert spring!

Dried cholla buds are available online at www.nativeseeds.org and at www.flordemayoarts.com.  You can find them also at the SanXavier Co-op.  For cooking with the sun on these hot days, order handy solar ovens at www.flordemayoarts.com or check craigslist for used solar ovens.

Categories: Cooking, Edible Landscape Plant, Libations, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , | 7 Comments

Get Gardening! a Post-Turkey Exercise Plan

When you’ve barely slept off your Thanksgiving feast, while deep thanks are still in your heart and your significant other is deeply absorbed in TV football, here’s an option that can lead to joy, nutrition, productivity, fulfillment, and calorie burning:  planting a little winter-spring garden!

Seasonal seeds and I’itoi onion starts for your winter garden in low desert.  Check out the seed-ideas for winter veggie gardens at the NativeSeedsSEARCH store.

Young I’itoi’s onions emerging. Use them this winter and spring for chives or shallots–indeed the gift that keeps on giving!

Peas love desert winters and will give wonderful pods next spring. So easy to grow! O’odham Wihol (peas) have become well-adapted to low desert since their welcome introduction about 350 years ago.

Tia Marta here to encourage you to think FUTURE FOOD!  That is, take the simple steps–right now–to envision food from your own little piece of earth.  Time to simply put some seeds or starts into the ground.  Now–while the desert is rejoicing in rain!  Now–before your to-do list or other emails divert your better intentions.!

Your little desert plot of good soil need not be spacious.  It can even be in lovely or homely pots on your patio.  Hopefully this post will fill you with inspiration, motivation, and access for planting your own food!

Little   bulbils from the bloom-stalk now ready for planting….

 

Begin gardening with the end in sight!  We must believe in the FUTURE of our FOOD then take steps to make it happen.  Gardening is an act of FAITH and HOPE, so let’s get down on our knees and do it!

For seasonal gratification, try Tohono O’odham peas, either in a pot or a garden edge where the vines can climb a wall or trellis. For the much longer view of gratification, try planting agave clones.  It may be 10-15 years before they are ready to harvest but the wait will be a sweet, nutritious gift for you, or your grandkids, or some other hungry desert dweller dealing with global warming.

Hohokam agave (Agave murpheyi) bulbil clones planted in pots for growing out and sharing….

Desert Laboratory Director Ben Wilder and Desert Ecologist Tony Burgess sampling sweet roasted agave heart at Tucson’s Agave Heritage Festival, Mission Garden

Winter/spring is grain-growing time in low desert!  Organic heirloom White Sonora Wheat-berries are ready for planting or cooking, available at the NativeSeedsSEARCH Store, 3061 N.Campbell Avenue, Tucson (locally grown at BKWFarms)

White Sonora Wheat kernels –so easy to plant in crowded pots or in small garden plots

Young White Sonora Wheat sprouts enjoying the rain–and ready to harvest for juicing–healthy local food right from your patio!

Young starts of heirloom Magdalena acelgas (chard) grown from seed available at Mission Garden or NativeSeedsSEARCH store or online www.nativeseeds.org

Heirloom Magdalena acelgas will give you sumptuously delicious harvests of greens all winter–as these at Tucson’s Mission Garden.

Colorful rainbow chard in handsome pots grown by herb-gardener-alchemist-friend Linda Sherwood.  Isn’t this a stunning ornamental –and edible–addition to the patio?!

These are just a few fun ideas of the veggies suited for planting this season.  Find lots more ideas by visiting Tucson’s Mission Garden , the NativeSeedsSEARCH Store , and Flor de Mayo website.

There’s no finer way to express Thanksgiving, or to exercise off your feasted calories, than to be outside in the dirt.  So I’m wishing you happy winter gardening on your patio, backyard, or why not your front yard!!  Now get out your trowel and pots, and those seeds you’ve been accumulating, get your hands dirty and sing a prayer-song as you plant your future food with faith and hope!

 

Categories: Edible Landscape Plant, Gardening, heirloom grains, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , | 6 Comments

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

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

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

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

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

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

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

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

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

Savoring Bellotas in Apache Acorn Stew

Emory oak acorns (bellotas in Spanish, chich’il in Ndee, and wi-yo:thi or toa in O’odham), harvested from our native Southwestern live-oak Quercus emoryi, have traditionally provided a superbly nutritious and flavorful summer staple for the Tohono O’odham, the Apache, and other local people of the borderlands. (MABurgess photo)

You can shake them off the tree.  You can buy them by the (expensive!) bag on the roadside en route to Magdalena on pilgrimage for Dia de San Francisco.  You can sometimes find them in small Mexican markets in Tucson–if you ask.  These are bellotas, a seasonal treat of late summer gathered from the desert oak grasslands and woodlands flanking our sky islands.

The White Mountain Apache now have a richly productive community farm. It is the venue for their Traditional Foods Festival where they celebrate their young farmers, their delicious roasted heirloom corn, and many wild foods that their ancestors thrived on. (MABurgess photo)

Tia Marta here to share a recipe learned on a trip recently to the Ndee Nation, to the Western Apache Traditional Foods Festival.  With my talented friend Dr. Letitia McCune (known as BotanyDoc) we enjoyed this special event where elders and young people together were celebrating and sampling their harvest of heirloom crops and wild mountain foods. Botanist and diabetes-nutritionist McCune has recently provided the Ndee Nation with nutritional analyses of their ancient, honored foods.  It’s eye-opening to learn how important the traditional Native foods are for health and disease prevention.

Apache ladies at their Traditional Foods Festival prepare cauldrons of acorn stew. As the stock simmers they add pieces of dough to make dumplings that will take on the rich flavor of the bellotas. (MABurgess photo)

The breeze was full of delicious aromas of oakwood smoke, pit-roasted corn in the husk and juicy banana yucca pods (…that’s another post!) We watched as the Ndee cooks slowly simmered locally-farmed squash and chunks of range beef over the open fire.  They had prepped dough to pull into ribbons then tore pieces to drop into the stock as dumplings.  Over some hours, we kept returning to the cook-fire to watch the stew process.  Whole corn cobs covered with plump kernels went into the giant pot.  At last the cooks brought out the precious acorn flour they had ground from the chich’il (Quercus emoryi) they’d collected this summer and stored carefully for feast occasions.  With the acorn flour the soup stock became thicker and “creamier.”

You can easily crack the shells of Emory oak acorns (bellotas) with a rolling pin or, as in this image, on a stone metate with a mano to release the yummy golden nut-meat inside. (MABurgess photo)

Acorns are chuck-full of healthy oils that are akin to olive oil, complex carbs that slow down the release of sugars into the bloodstream, enabling sustained energy and blood sugar balancing.  It is no surprise that Indigenous people all over the planet have used acorns wherever oaks naturally grow.  The big issue with most acorns is their high tannin content, a chemical that can be damaging internally, but which can be easily leached out with water treatments beforehand.  Fortunately –hooray for our Emory oak acorn!–bellota–it is one of the few acorns which has low tannin content and can be eaten raw right off the tree!

You may not be able to see it but you can taste its wonderful bitter-sweetness–the flavor and thickening of Emory oak acorn flour–in delectable Apache acorn stew. (MABurgess photo)

Here’s a recipe for the Apache Acorn Stew that we tasted in delight at the Festival, here adapted to serving 8-10 persons instead of a whole tribal gathering:

Ingredients:

4-5 qts (or more) drinking water

1-2 lbs bigger-than-bite-size chunks of stew beef or wild elk meat

4-5 summer squash of whatever you grow (e.g.medium to large zucchini or 8-10 paddie-pan)

8-10 whole corn-on-the-cob (de-husked, broken in half)

1-3 cups prepared bread dough, pinched into ribbons and torn into 2″ pieces

1/2-1cup ground Emory oak acorn flour

Directions:

Over an open fire in a big pot, boil beef until tender, making a rich stock.  Add chunked/diced summer squash. Keep simmering. Add torn pieces of bread dough and let puff up.  Add whole corn cobs cut in half. When everything is well-simmered and tastes great, and still on the fire, gradually stir in the acorn flour.  Serve outside with a sample of each ingredient in each bowl.

This hearty stew has elements of Mexican cocido, but in taste it is all its own.  Enjoy the timeless flavors!

An interesting note:  It was the Spanish who brought the name “bellota”–their name for Old World cork oak–to apply to our New World Emory oak, as the two oaks are so similar in their animate, tortuous yet graceful shape.  Andalusians must have felt quite at home when they first encountered our Emory oak in what is now southern Arizona.  To gather bellotas for yourself, head to the grasslands in July or early August to groves of the beautiful Emory oak, shake a branch and let the bellotas fall onto a blanket, and enjoy these precious acorns as Nature’s manna.

[For another traditional acorn stew recipe check out SavorSister and gourmet cook Carolyn Niethammer’s American Indian Cooking, Univ.of Nebraska Press. You can find other great acorn recipes and instructions in DesertHarvesters‘ book Eat Mesquite and MoreSouthwest Foraging by wild-crafter and herbalist John Slattery also gives good instructions how to remove tannins from acorns.   Grow your own heirloom squash and corn, and white Sonora wheat for dough, as ingredients for this stew with saved seed from NativeSeedsSEARCH  !]

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

Sonoran Desert New Year Greetings!

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

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

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

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

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

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

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

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

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

illustration palo verde post June7,2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delectable Cholla bud and Nopalito Recipe Ideas

 

Blooming staghorn cholla and foothills palo verde bathe the Sonoran Desert in color. Surprisingly, this 2019 spring season has been so cool and moist that we are still harvesting cholla buds and fresh nopales in May. (MABurgess photo)

“Act now while this offer lasts!”–so says Mother Nature in the Sonoran Desert.  She only offers her bounty in certain pulses or moments, and we must harvest while her “window of opportunity” is open. Tia Marta here to share some delectable ideas for serving your own desert harvest from our glorious bloomin’ cholla and prickly pears.

The YOUNGEST pads of new growth on prickly pear are the ones with tiny leaves at the areoles (where spines will later grow). (MABurgess photo)

After singe-ing off the tiny leaves and spiny glochids using tongs over a flame (either campfire or gas stove), slice and saute young prickly pear pads in olive oil. Now they are ready to use in lots of great recipes…(MABurgess photo)

Young prickly pear pads (many species in Baja Arizona) have no woody tissue yet developed inside. In their youthful stage (see photo) they are not only edible but also super-nutritious! The photo is our native Engelmann’s prickly pear (Opuntia engelmannii) with flower buds forming. Traditional Tohono O’odham call the edible young pads nawi.

After spines and areoles are singed off you can chop and scramble nopalitos with eggs, bake them into a quiche, pickle them, OR simmer them in a delicious mole sauce….The fastest and easiest way to prep a gourmet nopalito meal is to use Mano y Metate’s Mole Mixes.  Savor blog writer Amy Valdes Schwemm has created several different sabores of mole–many without chocolate.  My sweetie loves Amy’s Mole Adobe as its savory spice binder is pumpkin seeds with no tree nuts.

Nopalitos in Mano y Metate Mole Adobo sauce–here served with a mesquite tortilla (from Tortilleria Arevalo available at farmers’ markets in Tucson.) Nopalitos en Mole over brown rice is delicious too.

Get out your tongs and whisk brooms to harvest the last of the cholla buds this season!

A staghorn cholla cactus flower bud (Cylindropuntia versicolor) still with spines in need of cleaning. Buds with petals not yet open are the ones to pick–carefully.(MABurgess)

A harvest of staghorn cholla buds in screen box to remove spines from areoles (MABurgess photo)

Tohono O’odham harvesters know this cholla species as ciolim–pronounce it chee’o-lim.

Once de-spined, cholla buds must be boiled or roasted to denature its protective oxalic acid. Then, tah-dah!, cholla buds lend themselves to wonderful recipes similar to nopalitos in omelettes, quiches, stir-fries… They are flavorfully exotic, tangy, definitely nutritious containing gobs of available calcium and energy-sustaining complex carbs!

Pickled cholla buds (MABurgess photo)

I love to pickle my fresh cholla buds to enjoy later as garnish for wintertime dishes. For the salad recipe below, I’d canned them with pickling spices, but an easier alternative is to marinate them short-term for 24-48 hours in your favorite dressing for a quick fix.

 

Muff’s Easy Marinated Cholla Bud and Sonoran Wheat-berry Salad Recipe:

First–prep ahead–heirloom White Sonoran Wheat-berries:   boil 1 cup dry wheat-berries in 4 cups drinking water for 1 hour 15 minutes, or until water is fully absorbed and grains are puffed up, then chill.

Also prep ahead— marinate fresh boiled cholla buds in pickle juice, or your favorite marinade or salad dressing for 24-48 hours in refrigerator.

Then–Chop any combination of your favorite fresh veggies–sweet peppers, tomatoes, summer squash, celery, carrots, artichoke hearts, etc….

Toss veggies with cooked chilled wheat-berries and marinated cholla buds.  Add spices and pinyones if desired.  Dress with remaining cholla marinade.  Allow to chill before serving, neat or on a bed of fresh salad greens.

 

The yummiest cholla bud and wheat-berry marinated salad ever! (MABurgess photo)

Let’s honor, tend, and enjoy these desert foods that have fed generations of desert people for hundreds–thousands–of years, keeping them healthy and strong!  Thanks to traditional harvesters, newcomers can more deeply appreciate and take good care of this beautiful desert.

An energy-saving idea:   You can save energy and keep the heat out of the kitchen this summer by cooking your cholla buds or your wheat-berries in a solar oven!  Check out a light-weight streamlined model solar oven at www.flordemayoarts.com.

[White Sonora Wheat-berries are available at NativeSeedsSEARCH store, 3061 N.Campbell Avenue, Tucson.  Not to fret if cholla and prickly pear harvests are done for this spring in your neighborhood!  During the rest of the year, you can find dried cholla buds at NativeSeedsSEARCH, at San Xavier Coop, OldTown Artisans, and at Flor de Mayo and fresh nopales in the Mexican foods section at groceries like Food City.]

Categories: Cooking, Edible Flowers, Edible Landscape Plant, heirloom grains, Sonoran Native, Southwest Food, White Sonora wheat | Tags: , , , , , , , , , , , , , , , , , , , , , | 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

Holiday Brunch: Enchiladas with Sweet Winter Squash and Mole Negro

Merry Christmas from Amy and family! We celebrated with a brunch of enchiladas with Mano Y Metate Mole Negro, filled with sweet winter squash, and served with beans and eggs. Hearty and healthful, to offset the cookies and sweets.

I started with a giant ha:l, a Tohono O’odham sweet orange fleshed winter squash. I got this one from Crooked Sky Farms via Tucson CSA. The safest way to open it is dropping it on the hard floor!

After prying it open, I removed the seeds, carefully removed the thick peel with a big knife, chopped it into bite sized pieces and simmered just until tender in vegetable broth.

Then I made the Mole Negro using a tin of Mano y Metate mole powder, oil and the squash cooking liquid.

Corn tortillas fried in oil until leathery are the backbone of rolled echiladas.

After dipping the tortillas in the mole, I filled with a squash and crumbled queso fresco.

These enchiladas are rolled and baked uncovered at 375 degrees F for maybe 20 minutes, or until heated though and bubbly.

Garnish with cilantro and more queso fresco. Perfect for brunch or any special meal of the day. Happy holidays!

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

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