The 9th annual Cascabel Mesquite Milling and Local Foods Potluck will take place this Saturday, November 10, from 9 a.m. to mid-afternoon at the Cascabel Community Center. This fun festive day will start with a mesquite pancake and waffle breakfast with homemade prickly pear syrup served from 9 to 10 a.m.
 Last year at the annual local and traditional foods potluck at the Cascabel Community Center’s mesquite milling, Erik Revere of Cascabel takes out a loaf of the whole grain bread from the center’s beautiful adobe oven. This Saturday the adobe oven will be fired up for the annual mesquite milling and potluck so everyone is welcome to bring a dish made with traditional desert or locally raised foods to bake in the oven or share. A great opportunity to try desert foods and meet others who grow, harvest or cook with them, the annual mesquite milling and potluck starts at 9 a.m. with a mesquite pancake and waffle breakfast and offers mesquite pod collectors another milling in the county. |
They will be firing up the adobe earth oven, so bring a dish made with mesquite meal or other local foods to bake. The kitchen will also be available for preparing food to share. This event is sponsored by the Cascabel Hermitage Association and the Cascabel Community Center. These folks are the real mesquite and native foods experts. I went to this event last year and really enjoyed meeting lots of interesting and knowledgeable folks and sharing tasty local foods such as mesquite waffles, mesquite pecan pie, mesquite apple bread, saguaro fruit leather, Cascabel Hermit cookies with saguaro fruit, quince jelly, pumpkin pie, tepary bean spreads, palo verde beans, baked stuffed green peppers, roasted squash, pinto bean soups, corn bread with green chiles and great whole grain bread made with locally raised grains and freshly baked in the adobe oven. (See two Cascabel Community mesquite recipes below.)
Directions:
Take I-10 Exit 306 just east of Benson and go north on Pomerene Road. Turn right at stop sign in Pomerene and proceed north onCascabel Road to mile marker 23. About halfway between mile markers 23 and 24, look on right side for the green and white county address sign #5871 and a sign for mesquite milling. Proceed up the lane to theCascabel Community Center. Ride sharing: Please call (520)-212-462if you need a ride or can offer one.
This Week at the Sierra Vista Farmers Market
New vendor: Burnt Orange Gourmet Foods will be coming to the market with nine specialty salsas. Coming from a Portuguese family originally from Texas, Armando Gonzalez now makes his products in Catalina north of Tucson. His salsas, sold fresh or bottled, include Black Bean and Corn, Organic Serrano (made with organic serranos from a local farmer), Roasted Habanero, Coffee Cipotle, and Mango Peach. To celebrate the holidays he also makes Pumpkin and Cranberry Salsas. Try his fresh guacamole in a tub.
Grammie’s Garden will have unsprayed carnival, spaghetti and butternut squash, Willcox Pink Lady apples and tomatoes, bell peppers, zucchini, straight neck yellow squash, onions new crop pinto beans and bean soup mix (with recipe) from Kansas Settlement, De Cio Pasta. Arugula, red leaf and romaine lettuce from the greenhouse. Certified organic tropical produce from Mexico.
San Ysidro Farm offer great specialty sausages in large links. These include a South African lamb sausage with coriander, allspice, ground white pepper and vinegar. Lots of sheep are raised in South Africa and this recipe comes from a local grass-fed rancher friend whose family is originally from there. This African sausage is great grilled with zucchini or winter squash slices. Other sausages produced locally from the farm’s grass-fed and natural meats include a Polish (lamb) sausage also good for grilling or pan frying, red or green chorizo sausage, breakfast sausage and Italian sausage good in any pasta sauce or layered with fresh tomatoes in tomato pie.
Bisbee’s Favorite Pie Company is taking orders until November 19 for pies for Thanksgiving. Call 432-8040. Pies on order include pumpkin, pecan (including sugar-free with agave nectar), chocolate pecan coconut, Bisbee berry, apple, cherry, rhubarb, strawberry rhubarb, peach, blue berry, or cream pies, (banana, coconut or French Silk Chocolate.) As there will be no market on Thanksgiving pie pick-up will be from 4 to 5 p.m. on Wednesday, November 21st at the farmers market site.
Fiore di Capra will be returning to the market each week with all their gourmet goat cheese spreads, logs and dessert and savory tortes. Stop by for samples. Raw goat’s milk is available from them by special order only by calling their dairy in Pomerene at (520)586-2081. Alethea’s goat’s milk soaps and lotions will also be available in shrink wrapped sets for aromatic and practical holiday gifts.
New Product: Rudy’s SW BBQ sauce is now available from Dragoon Marketplace. Try its pesticide-free greenhouse tomatoes grown by Sunizona Family Farms including red, orange and yellow ones and baby lettuce as well as organic Pink Lady apples and pears from Willcox.
Dragoon Marketplace also carried Planet Earth Remedies by herbalist Judy Carter so stop by for samples of her best selling products including Oil of Eucalyptus Spray beneficial for long lasting pain relief, due to the oil’s ability to penetrate deep into a muscle or joint and reduce swelling when massaged in for 4 to 5 minutes. (Useful for arthritis, rheumatism, migraines, headaches, fibromyalgia, back, neck, foot, wrist, elbow ailments and respiratory problems, to help resist colds & flu and congestion. (Ingredients include Almond Oil, Eucalyptus Oil, Jojoba Oil & Vitamin E.)
Desert Oasis Soaps will return with its cornucopia of hand made, long-lasting soaps that make wonderful gifts. Their 5 varieties of home-made Mr. Dinky dog treats include new Veggie Bites, a crispy, tasty treat made with white and soy flour, fresh broccoli, carrots, peas, corn, garlic, legumes and chopped parsley.
Also at the market this week: Carol and Corky Berty (Swiss chard & other greens, tomatoes), Next Door Kitchen (entrees (check their menu board), breads and goodies, drinks), Azmira Holistic Animal Care Products, Alice Coleman (prickly pear & mesquite products), Paul Smith (Dr. Hummus’ pita chips, salami, dried fruit & nuts), Max McCarty (frozen and smoked Alaskan Salmon and halibut) and Beatty’s Apple Orchard.
Recipes
Salmon with Mustard Sauce
(by Sue Wyckoff of Grammie’s Garden who says, “Have dinner in 15-20 minutes! Faster than takeout! Make any meal special with handmade flavored pasta!”)
1 salmon fillet
1 summer squash julienned
1 small onion julienned
1 bunch fresh tarragon or parsley
1 cup skim milk
3 tsp Dijon mustard
3 Tbsp dry white wine
De Cio Lemon Pepper Pasta
Cook pasta and set aside. Cut salmon fillet into 3/8” slices, and season with salt & pepper. Heat butter in hot skillet. Add salmon and cook on high until browned on both sides(about 1 minute on each side). Set aside. Add wine, tarragon, squash, onion and mustard into hot pan, stir until vegetables are tendercrisp. Add milk and heat. Stir in pasta and pour pasta on platter. Arrange salmon over bed of pasta, and spoon sauce over top. Garnish with fresh chopped tarragon or parsley.
Cascabel Hermits
1/2 cup oil
3/4 cup sugar
1 egg
1 cup whole wheat flour
3/4 cup mesquite flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup milk
1/2 cup sunflower seeds
1 cup raisins, dates or saguaro fruit pieces
Cream oil, sugar and egg and beat well. Sift dry ingredients and add to creamed mixture alternating with milk. Add nuts and fruit. Cook for 10 to 12 minutes at 375 degrees.
Daniel’s Mesquite Waffles
1 cup whole wheat flour
3/4 cup mesquite flour
3 tsp baking powder
1/2 tsp salt
2 beaten egg yolks
1 1/4 cup milk
1/2 cup oil
2 stiffly beaten egg whites
Sift dry ingredients together. Combine egg yolks, milk and oil. Stir into dry ingredients. Fold in egg whites leaving some fluffs. Don’t over mix. Makes about 8 waffles.
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