Southwest Foods: Wild Desert Party


Sampling delicious foods at the Native Seeds/SEARCH demonstration this week.

If you are shopping for tepary  beans, mesquite flour, prickly pear syrup, quinoa — or even something as exotic as dried cholla buds, the Native Seeds/SEARCH shop is the place to head.  Now settled in a beautiful new store at 3061 N. Campbell, with plentiful parking, Native Seeds/SEARCH has all those  foods and more.  They’ll also sell you the books that will tell you how to prepare what you buy including my books Cooking the Wild Southwest: Delicious Recipes for Desert Plants and The Prickly Pear Cookbook.  And of course, true to their original calling, they offer a wide selection of seeds, mostly for food, that have been adapted over the centuries to do well in the harsh growing conditions in the Southwest. They also produce a terrific catalog so folks who can’t visit the store can shop

On January 16, Janet Taylor, author of The Healthy Southwest Cookbook, and I shared the stage at the monthly Native Seeds/ SEARCH salon, demonstrating how to cook some of the healthy bounty sold in the store.  I made a yummy prickly pear salad dressing with walnut oil, raspberry vinegar and prickly pear syrup. Perfect over a salad of greens, winter pears, red grapes and walnuts.  I also demonstrated a snack I call Aztec Delight, after reading in a book called Chia how the Aztecs combined ground amaranth and chia seeds and moistened the mixture with black maguey syrup. I figured that modern agave syrup would do, and it is indeed delicious.  Not leaving well enough alone, I rolled the balls in melted semisweet chocolate (that’s Aztec, too!)  Janet cooked teparies and blue cornbread and spoke about their health properties. After the talks, we treated our guests to a real feast. 

Aztec Delight: amaranth, chia, agave syrup and chocolate


One response

  1. Got other great views from this report Southwest Foods: Wild Desert Party Carolyn's Southwest Kitchen . Thank you for taking the time to provide those ideas.

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