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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.

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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