The Blue Palo Verde trees are becoming ripe for harvesting the green seed pods. Right now they can be harvested while they are green, but if left on the tree will turn brown. Once they are brown, they can be … Continue reading →
Today, I decided to cook some cholla buds. For my creation today I made sure to boil the buds before putting them in the oven. Boiling the buds not only softens the buds themselves, but also softens any remaining spines. Doing so made them much more pleasant to eat!
Here is my crude recipe:
Boil buds until you can easily pierce with a fork
Place boiled buds on a baking pan and drizzle olive oil on them
Sprinkle Sea Salt, black pepper, ginger powder, and garlic powder
Another spring harvest favorite is the Prickly Pear Cactus pad. The smaller, spring time pads are tender and have less large spines. However, they are full of glochids (small, hair-like spines) that are annoying if you are unlucky enough to … Continue reading →
April is the month in which Cholla Buds are harvested. These delicious buds are nutritious and versatile. I personally like to roast them in the oven with olive oil, sea salt, and black pepper, but i have also sauteed them … Continue reading →