Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living

Available now – makes a great gift for the holidays!

Many thanks to all those who contributed recipes, reviewed recipes, volunteered at our various events, shared your stories, submitted your photography, donated to our production costs, and pre-ordered the book – this book exists because of you!

 

 

See our Calendar of Events page for where in the next few weeks you can go to pick up (if you’ve pre-ordered) or buy (in person) a copy of this fabulous book!

 

 

Eat Mesquite and More celebrates native food forests of the Sonoran Desert and beyond with over 170 recipes featuring wild, indigenous foods, including mesquite, acorn, barrel cactus, chiltepin, cholla, desert chia, desert herbs and flowers, desert ironwood, hackberry, palo verde, prickly pear, saguaro, wolfberry, and wild greens. The recipes—contributed by desert dwellers, harvesters, chefs, and innovators—capture a spirit of adventure and reverence inviting both newcomers and seasoned experts to try new foods and experiment with new flavors.

More than a cookbook, this award-winning guide also encourages a renaissance of “wild agriculture,” one that foregrounds the ethical harvesting and selection of wild foods and the re-planting of native food sources in urban and residential areas without imported water or fertilizers. It contains stories of significant individuals, organizations, and businesses that have contributed knowledge, products, and innovation in the planting, harvesting, and use of wild, native desert foods. Additional essays reveal the poetry of the foraging life, how to plant the rain, and medicinal uses and ethnobotanical histories of desert plants.While rooted in the Sonoran Desert, this book also offers a template for harvesting and cooking throughout the Americas. Many of the food plants included in this cookbook—or close relatives of them—can be found or grown in the other deserts and drylands of North America and South America. Universally, the book’s concepts and approach can help communities everywhere to collaborate with their ecosystems, enhancing the health of all.Over 100 images, index, harvest calendar, and additional resources included.

Book Reviews

Media

Table of Contents

Foreword

Tastimonials

Book Details

Back Cover

More on Cookbook

  

 

 

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Check out our manifeasto!

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 Tucson has been designated a “World City of Gastronomy” by UNESCO

 Desert Harvesters’ Amy Valdés Schwemm and many others work led to Tucson’s receiving this honor. For more on the World City of Gastronomy designation, listen to this great interview with Gary Nabhan.

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Who are we and what’s our story?
Check out our new & in-progress About Us page!

Donations are gratefully accepted to support our work in the community!

Please send your check made out to NEST Inc/dba Desert Harvesters, P.O. Box 92, Tucson AZ 85702, or use the PayPal donation button on the bottom left side of any page of our website. We are unable to commit to responding to other correspondence sent through the post office. See the Contact Us page for our email addresses.

Thanks!

 

 

 

 

 

 

 

 

 

 

 

 

For a blast from the past, check out the photos from some of our events of yesteryear: