00:24:03 Desire Kirchofer: First webinair with Eat Local. I'm from Sierra Vista. 00:24:40 Rebekah Wilce: Hi, everyone! I’m zooming in from Elfrida. It’s not my first Eat Local webinar. We’re very active foragers most years. I’m the branch manager at the Elfrida Library. 00:27:16 Veronica Squyres: We are from Sierra Vista and saw it in newspaper 00:32:52 Karen Fasimpaur: Welcome everyone! 00:33:22 Karen Fasimpaur: We'lll take questions as we go so post them here or in Q&A 00:34:57 Karen Fasimpaur: Foraging in our area can be a bit tricky with all the thorny plants, snakes, etc. too. Be careful, and wear appropriate clothes! 00:36:44 Rebekah Wilce: Ooh, BJ, do you have a recipe for your cholla bud refrigerator pickles with balsamic vinegar? 00:39:04 Rebekah Wilce: Thank you! 00:39:17 Rebekah Wilce: I bet they’d be good with some shallots in there, too… 00:39:50 Charlene Doland: BASA http://www.basamesquite.org/ 00:41:10 Karen Fasimpaur: Yuccas are blooming now in my area 00:41:10 Charlene Doland: BASA spring harvest guide: https://www.eatlocalcochise.org/wp-content/uploads/2021/06/BASA-spring-harvest-guide.pdf 00:41:58 Rebekah Wilce: Sorry if I missed this. Why use the petals only? 00:44:48 Rebekah Wilce: Thanks again! We’ve eaten the whole flower, too. The base is a bit bitter, but not really much after cooking. I’m wondering after how you described it, though, if just picking the petals leaves more flowers to become fruit for the plant to propagate itself! 00:46:19 Charlene Doland: BASA's mesquite recipes: http://www.basamesquite.org/resources/recipes/ 00:47:28 Karen Fasimpaur: We taste each tree's beans before we harvest. Just break in half and lick the broken end. It's surprising how different they taste 00:48:57 Tiffany Gabbard: you said that the recording of this will be available later? I am having a problem audio working...my internet is too slow 00:49:09 Karen Fasimpaur: I don't think it needs to be very far off the highway. Just out of exhaust range 00:49:38 Karen Fasimpaur: Yes, the recording will be sent out in a few days. All hte archives are at www.eatlocalcochise.org/webinars 00:51:17 Charlene Doland: Desert Harvesters (including Tucson milling schedule): https://desertharvesters.org/ 00:51:37 Tiffany Gabbard: Thank you all so much for doing this! I was looking forward to watching and listening...i will just be excited to watch it in a few days. :) 00:51:49 Karen Fasimpaur: Thanks, Tiffany 00:53:28 Karen Fasimpaur: I usually mix mesquite flour in for about 1/3 of the regular flour in a recipe 00:56:51 Karen Fasimpaur: Yes, that's right Jennifer 00:57:24 Desire Kirchofer: When you taste the pods, should you taste them when they are green or when the pods start to dry out? 00:57:51 Rebekah Wilce: If you want to try grinding a small amount of flour at home to see if you like it, once you’ve dried/roasted/etc. your beans, we’ve found you can grind small amounts in an old bullet blender or coffee grinder that you don’t mind potentially damaging. 00:58:12 Karen Fasimpaur: I've tasted both ways, but it's hard to remember which were which by the time you harvest if you taste them green 00:58:14 Charlene Doland: BASA's mesquite recipes: http://www.basamesquite.org/resources/recipes/ 00:59:34 Desire Kirchofer: thank you! Can you repeat when you said the pods are usually ready to harvest? 01:02:06 Rebekah Wilce: Yeah, we sift and repeat a couple times once we’ve ground that way. 01:06:01 Desire Kirchofer: Wow that's awesome. I'm in SV and my mesquite tree already has beans! 01:06:19 Rebekah Wilce: What’s the aflatoxin danger once a heavy monsoon starts? By us near Elfrida, we can often harvest a first crop just before or just after the monsoon starts (last year in late June even though we never got a monsoon). 01:10:47 Charlene Doland: Borderlands Restoration Mesquite Stewardship program: https://www.borderlandsrestoration.org/mesquite-stewardship-program.html 01:14:41 Charlene Doland: BASA summer harvest guide: https://www.eatlocalcochise.org/wp-content/uploads/2021/06/BASA-summer-harvest-guide.pdf 01:15:02 Karen Fasimpaur: Metal tongs and a bucket work well 01:17:38 Karen Fasimpaur: We make syrup and use it for lemonade, margaritas, etc. -- beautiful color! 01:17:46 Charlene Doland: Prickly Pear cookbook: https://g.co/kgs/fKu1aG 01:18:43 Karen Fasimpaur: We made a granita with them one year 01:23:34 Karen Fasimpaur: steam juicer 01:25:21 Karen Fasimpaur: similar to okra 01:26:25 Karen Fasimpaur: Mormon tea 01:32:34 Rebekah Wilce: Thank you all so much!