The New Revised Edition is expected BY END OF 2022.
YOU WILL BE NOTIFIED WHEN BOOK GOES TO PRINT WITH THE ESTIMATED DELIVERY DATE.
The book must be shipped even if you live in Tucson, due to Covid and scheduling complications of in-person pick ups.
Apologies for any inconvenience this may cause!
This edition features new recipes, stories, ingredients, photos, updates, Spanish translations, and is printed in Tucson.
Eat Mesquite & More celebrates Sonoran Desert food forests and beyond with wild recipes including mesquite, ironwood, palo verde, acorn, hackberry, wolfberry, prickly pear, saguaro, devil's claw, chiltepin, cholla, chia, greens, herbs and flowers. The recipes- from desert dwellers, urban harvesters, chefs, and innovators- invite both newcomers and seasoned experts to experiment with new foods and flavors.
This cookbook inspires the rewilding of taste buds, neighborhoods, and the way we think about local food. Replanting urban and suburban areas with Sonoran Desert food forests enables residents to grow climate resilience, enhance food security and quality of life. These plants thrive here because of heat and drought tolerant qualities, grow faster and yield more with added harvested rain water! The superior flavors and nutritional content of desert bean trees, cacti, berries and herbs honors and attests to the generations of wisdom and stewardship of desert peoples, and inspires acknowledgement and reciprocity for the ethnobotanical knowledge that has been shared over many generations.
Rooted in the cultural and culinary landscape of the Sonoran Desert, Eat Mesquite and More is a template for newcomers to value ancient foodsheds by honoring the people and plants in all regions where colonization and migration have occurred, and help communities everywhere work together to restore food traditions that enhance the health of all.
This Cookbook edition is made possible by Community Food Bank of Southern Arizona's Thriving Communities grant! Desert Harvesters is very grateful for this support.