Mushrooms in the Southwest with Back to the Roots

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Back when we rode dinosaurs to school, a group of us went on a plant collecting trip. One of our number was botanist Rodney Engard of blessed memory. Rodney became quite distracted from the plants by some mushrooms, tracking their pattern across the desert floor and calling us to see the dead tree they wereRead moreRead more

Barrel Cactus Seed Harvest

Recently I (Jacqueline Soule) gave a presentation on edible flowers, and we got sidetracked onto barrel cactus fruit. Barrel cactus fruit are one of my favorites foraged foods because they are easy, plentiful, and even a beginner will be successful! Plus barrel fruit are one thing you can find and forage in almost any monthRead moreRead more

Desert Lavender Syrup

Desert lavender syrup is easy to make for TGIF Cocktails on the Patio, or maybe dessert – or both!  Desert lavender is easy to identify and harvest.  If you are lucky enough to live in sandy soil where desert lavender prefers to grow, here is how to use it.  Desert lavender (was Hyptis emoryi, nowRead moreRead more

Veggie Fritters – Gluten-Free

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In Arizona there are a few different charitable groups that help keep food waste out of the landfill with a super low-cost distribution system. One is “Produce on Wheels Without Waste.”  This a great concept – but what do you do with 60 pounds of a mix of zucchini, yellow squash and Mexican grey squash? Read moreRead more

Time to Tune Your Gas Grill

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At our home, we don’t use the outdoor gas grill much in the winter, preferring to use the oven and help warm the house. Besides, by dinner preparation time in winter it’s often dark outside. But now – it’s warmed up, sun goes down late, and no way do I want to heat the house.Read moreRead more

Celebrate “Yellow Month”

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The O’odham name for this April-ish month is Uam Masad which roughly translates to the yellow month. On the slopes of the the Tucson Mountains this is certainly the case – with palo verde, brittle bush, paperflower, creosote, desert marigold, and more flourishing their yellow blooms. These various flowers cloak the slopes in a glowingRead moreRead more

Savor Gluten-Free with Cali’flour Kitchen

Do NOT let the title of this cookbook deter you. I thought it would just be a bunch of ways of cooking this bland vegetable and I was delighted to discover I was wrong. Savor These Green Salsa (page 46) is made with tomatillos and no cauliflower at all. Smoky Pork Burrito Bowl (page 130)Read moreRead more

Egg Salad with a Southwest Twist – not Spicy!

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Savorist Jacqueline Soule here to share a spicy-free version of egg salad – because my body doesn’t get along with overly spicy foods. Eggs because the chickens are laying again. Plus this month we have Easter and Passover and their eggy traditions. Even if you don’t have chickens, take advantage of the low egg pricesRead moreRead more

Amazing Roasted Artichokes

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Ingredients 4 fresh artichokes 2 large fresh lemons 3 tablespoons olive oil 1/4 cup fresh herbs chopped fine (use half as much dried) use rosemary, thyme, oregano, and a bit of sage coarse or Himalayan sea salt ¼ teaspoon dried peppergrass seed or freshly-cracked black pepper Preheat oven to 400°F Prepare Artichokes Slice off theRead moreRead more

Pretty & Pretty Zesty – Oxalis

Did you get that lovely little shamrock plant for St. Patrick’s Day? Super! Now here is one way to use it – BUT a major caution first! Caution! Don’t eat oxalis just purchased unless it is labeled “organic.” Plants that are ornamental (as opposed to vegetables) are very often treated with toxic insecticides and fungicidesRead moreRead more