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.
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 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.
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)
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
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 events: ART 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 watercolor by artist Martha Ames Burgess
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.