Veronica's Desert Garden

    My friend Veronica has a spectacular cactus garden. The harsh environment of a Tucson garden cultivates her creativity. Veronica fills the spaces with form and texture like a piece of artwork. The combination of rough textures and fragile flowers is dramatic. She is a passionate desert gardener and has shared her love of the desert with me. I have had the opportunity to view Veronica's garden during the height of the season. I wanted to share images of this quiet gem of a garden with you as an inspiration to what is possible in a desert garden. Enjoy the cactus blooms!

Little Free Library

 The Little Free Library is growing in Tucson neighborhoods. One of  my kindhearted neighbors has finished building one. The Little Free Library looks like a miniature playhouse on a post and is installed in the front yard. It has a large see through plexiglass window and is filled with books. Underneath the words Little Free Library the sign states building a stronger community. You are encouraged to take a book or leave a book to share with your neighbors. It is simple concept with great response from our neighborhood.
 Thank you to my neighbors for building The Little Free Library. I was first introduced to the concept by your efforts and I have noticed them popping up in other Tucson neighborhoods. I am impressed every time I see one I hadn't noticed before. Keep the concept going Tucson!

My Sonoran Dog Infatuation

                                                                                                       
                                                   
   What is a Sonoran Dog? I'm so glad you asked. It is a bacon wrapped hot dog cooked on a grill, gently placed in a Mexican bun. These are homemade buns that are made in local Tucson Mexican bakeries. The bun is soft, fresh and has a slight sweetness. This is one of the secrets of the Sonoran dog. The hot dog is topped with pinto beans, cheese, chopped tomatoes, mayo mixed with lemon juice and water, onions and jalapeno sauce. Many times it is served with a grilled chile pepper on the side. I beg you to get it loaded.
 The local food trucks around town sell these for about $2.50. If you try it and don't like it your investment is nominal. I have never had anyone ever wish they had tried it any other way. I've had my share of skeptics wondering why they agreed to try a  hot dog dressed in this manner. They did and yes, they ate the whole thing!
 I have had guests leave Tucson and write to me about Sonoran dogs after their visit. I have had requests for returning guests to please stop at the nearest Sonoran dog stand upon their arrival in Tucson and again before their departure.
  If you enjoy trying new foods and find yourself in Tucson. Go for the Sonoran dog, you'll be glad you did.

Mary's Prickly Pear Syrup/JellyRecipe

                                                                                                               August 27, 2013
                                                                                                                    Tucson, AZ


    As promised in my earlier post I am writing down my prickly pear syrup recipe. Including the notes about what I have learned along the way.
                                     
                                                   Mary's Prickly Pear Syrup/Jelly
                                                     3 cups prickly pear juice
                                                     3 3/4 c brown sugar (granulated sugar can be used)
                                                     1 package pectin
                                                     1 1/2 fresh lime juiced
       
           In a deep saucepan pour 3 c. prickly pear juice, warm up juice for 10 min. Slowly add in sugar, stirring in completely to dissolve. Add pectin stirring in to dissolve. Add juice of  lime. Stirring constantly cook until syrup boils and continue to stir for 15 min for syrup, 25 min for soft jelly. Jelly will be ready when it sticks between the tines of a fork. Put in sterilized jars.
Let sit for 5-7 days before using.

 Notes: The fruit picked in the earlier part of the season contains more natural pectin. This is the best choice for making the prickly pear jelly.
            Using brown sugar as a substitute makes the syrup thicker. It is delicious on plain yogurt.
            I have tried many recipes for prickly pear syrup. The difference in my recipe is less sugar. This highlights the prickly pear flavor.

                                     Thank you for enjoying the fruits of the Tucson desert!

 
 
           



           

Prickly Pear Harvest

                                                                                                                     August 25, 2013
                                                                                                                       Tucson, AZ

I have been harvesting the fruit of the prickly pear cactus every August in Tucson, AZ.  I juice the fruit to make syrup, jelly, vinegar or to use in prickly pear lemonade or margaritas. I think the flavor is tart and unique. 
I have learned some shortcuts over the seasons and I'm happy to share what I've learned about juicing the fruit.
I will post pictures of the process also.

1).  I wear long rubber gloves to protect myself from cactus stickers. I pick the fruit wearing an apron so I don't get stains on my clothes.

2). I use long BBQ tongs to pick the fruit. I fill a large stock pot with the cactus fruit to avoid getting stuck with the cactus needles protruding from the fruit.

3). I pick the ripest fruit it is darkest in color. I choose the fruit from different cactus.
The fruit begins to ripen in August. The earlier fruit contains more natural pectin. This is important if you want to make jelly.

4). I check the fruit  to make sure it is not blemished. If it is blemished discard the fruit.

5). I put the prickly pear fruit into a large 1 gallon plastic bag, seal it and freeze it for 24 hrs.

6).  After taking the fruit out of the freezer I put the bag into a stainless steel stockpot to thaw completely.
The juice will accumulate in the bottom of the bag as it thaws. If the bag has any holes in it ,the juice will drip out of the bag. The stockpot will catch the leaking juice.

7). I use a 1 quart plastic container and put a SINGLE layer of cheesecloth over the mouth of the container. I  fasten it with a large rubber band.I put the plastic container in the empty stockpot. If any juice spills in the next step you won' have a mess.

8). I put my apron on for the next step. I cut a small hole in one corner of the bag and hold it at an angle to let the juice flow into the container. After it stops flowing I let it rest in the stainless steel bowl and pour a second time in about 1/2 hr. to collect all the juice. The cheesecloth keeps the cactus stickers from getting into the juice. I throw the bag with the spent prickly pear fruit into the trash.

9). I package the juice into 1 -2 cup portions into smaller bags and put them in a larger bag to protect from any leaks. I freeze the juice to use as needed.

10). The photos are posted below. They are a quick reference for the process of juicing the prickly pear fruit.

                                                   Happy harvesting!
                        I'll follow up with a post on my prickly pear recipes. Keep reading.