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Savor the Southwest
 I produce a blog with two other remarkable women involved in the food of the Southwest. We discuss edible wild plants, foods that grow well here like citrus and olives, and flavors typical to the Southwest. Sometimes we'll highlight a new book by one of our colleagues. We take turns so there are three posts every month. The links will take you to the full blog.

Sioux Chef Cooks Southwestern Heritage Food

 Sean Sherman, the Sioux Chef, at work with the indigenous ingredients he focuses on. 
 

The Desert People have grown and eaten tepary beans for more than a thousand years. In the mid-20th century they nearly disappeared, but became popular again when people began to realize how well they were adapted to the hot, dry Southwestern climate. Just recently, they appeared in the food pages of the New York Times, courtesy of Sean Sherman , who also goes by "The Sioux Chef."

 

I discuss and test two of the recipes in today's Savor the Southwest blog here.

 

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How to make homemade olives

These olives are just partially ripe. This is my favorite stage for curing.

 

This blog tells you several easy ways to cure olives at home. Olive trees were imported to the Americas by the Spanish and grow prolifically in areas with an Mediterranean climate. You can read the full text here.

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Prickly Pear Peach Sherbet

 

Prickly pears are ripe throughout the Southwest and so are peaches. Everybody has a favorite way to use the sweet and musky prickly pear juice. Here's one simple idea-- perfect for the still hot weather.  See the full post and the recipe here. 

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