The local botanic garden hosted their second tasting event with foods prepared with plants native to the area. If I had been more on top of things I would have remembered to write about the ice cream flavors we tried during their first tasting event.
- Coyote Mint Chip: breezy coyote mint against the backdrop of chocolate chip ice cream
- Coastal Sage Yum: vanilla has never been more daring with this addition of Cleveland sage
- Cactus Cream: this desert dessert celebrates the hot-pink fruits of prickly pear with melon-like notes
I am glad we participated even though I still prefer lemon sorbet or butter pecan with caramel.
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| For this event I picked up a box at the botanic garden |
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| and in the evening we tuned into the webinar. |
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| Our first tasting was a seasoning we put on popcorn, but I completely forgot that this would be a great blog opportunity until I finished the popcorn! It was made from Atriplex, also known as saltbush. It was salty and I would consider using it if it were widely available. |
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Sage pesto with mesquite flour bread
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Tepary bean and oreganillo bruschetta
not shown - desert seed crackers |
As we sampled the goodies we listened to the caterer talk about developing recipes and preparing the food. We heard from a member of the Chia Cafe Collective, "a grassroots organization dedicated to honoring the Indigenous people of Southern California and their connections to nature and native plants," according to their cookbook. The botanic garden staff were also part of the discussion and gave information to those who wanted to grow the plants themselves.
I am glad we are able to support the garden, it was nice to have something different to do, and it was good to taste something I would not have made myself. For now I will continue to buy my food from the store and farmers market.
Taste Wild II: Savor the Fall
Taste Wild II participants will be able to pick up a box of delicious savory food items prepared with native plants. Then, join us virtually and taste along as we enjoy these foods and learn about the culinary uses, cultural legacies and health benefits of the remarkable plants used in each recipe.
California Botanic Garden is partnering with As You Like It, one of our fabulous caterers at the Garden, and Abe Sanchez of the Chia Café Collective(CCC). CCC is a group of local tribal members and collaborators that honors indigenous people and their vast traditional knowledge of the nutritional and medicinal bounty of native plants.
Our Taste Wild II box includes: Desert Seed Crackers, Sage Pesto, Saltbush (Atriplex) seasoning condiment (with a package of gourmet microwave popcorn to sample it on), and a mesquite flour baguette with tepary bean and oreganillo bruschetta. Each box will also include recipes, tasting notes and instructions for joining us at a private virtual tasting event via Zoom on Saturday, November 14 from 6 pm - 7 pm.
The virtual event will include a keynote address from Abe Sanchez of CCC. Our Caterer, As You Like It, will share some of their experiences in crafting these delectable foods. We will then delight in each item, introducing the recipe and ingredients. Abe will share insights about the nutritional aspects, flavors and cultural relevance of the included plants. California Botanic Garden staff will share the ecological importance of each species and how you can include these plants in your home garden so that you can prepare these delicacies yourself from sustainably harvested ingredients!
