Mesquite Treats…On The Air
Peggy Sue demonstrating the grinding and sifting of Mesquite pods at a workshop
On Tuesday, September 18, 2018, I got an email from Annika Cline. She introduced herself as the producer at the NPR station in Phoenix (KJZZ) . She said they were interested in speaking with me about the many uses of mesquite - as a fun Friday segment on the radio program called The Show. It would also promote the workshop I would be giving the next day at the farmer's market.
Annika asked me to give a small demo in addition to the interview. My nerves were so rattled at the thought of speaking on the radio! My first reaction was to decline the invitation but I shared my anxiety with her and she said to just ignore the microphones and pretend that I was having a casual conversation with someone. She said once I started speaking about my passion, she was sure I would be great. After I thought about it for a couple of hours and my nerves calmed down, I decided I would do it.
As I got my thoughts together, I packed up a basket with some Mesquite pods, a coffee grinder, a sifter and a couple of treats that I had made for the workshop, Mesquite truffles and nectar. I’ve never been comfortable with public speaking but I love to show and tell about the edible desert plants that grow all around us but most people don’t identify them as food. It’s great when people can see and taste one of these wonderful plants!
I went to the radio station in Tempe, AZ Thursday afternoon, the day before the show was scheduled to air. I met with Annika and Steve Goldstein, the host of The Show. They were so nice and they made me feel very comfortable. They took me into the recording studio and I set out the items I brought.
When I was ready, the three of us stood closely around the display and Steve started asking me about Mesquite. I showed them how to taste a bean pod, then I broke up some pods and Annika held a microphone close to the coffee grinder as I processed it. They also tasted the truffles and nectar and were really impressed with how good it all tasted.
It was truly a wonderful experience. I’m very thankful for the opportunity to spread the word about Mesquite to so many more people than I would ever be able to reach through my workshops.
You can listen to the short segment by clicking the link below.
https://theshow.kjzz.org/content/702504/arizona-woman-turns-mesquite-pods-tasty-treats
RECIPES:
Mesquite Truffles
Mesquite Truffles rolled in extra mesquite flour and cacao powder
Mix 1 cup of Mesquite flour into 1 cup of any nut butter.
Optional: Add any spices, herbs, nuts, seeds, dried fruit (example: salt, cinnamon, ginger, mint, sesame seeds, dates)
Form into bite-sized balls and roll in extra mesquite flour, cacao powder, coconut flakes or sesame seeds.
Or simply put it back into the nut butter jar and use it as a spread on bread or crackers or eat it by the spoonful.
Mesquite Nectar
Mesquite Nectar: rich, sweet goodness in a glass
4 cups of water
2 cups of broken pods (use the sweetest pods you can find)
Boil pods for 15 minutes, then cover the pot and let it sit until the water cools.
Transfer the pods and water to a blender and blend the pods up
Pour the mash into a strainer and capture the liquid, then squeeze the remaining liquid out of the pod mash.
Taste it and drink as a nectar or simmer it down into a simple syrup.
Enjoy!
Remember to listen to “Arizona woman Turns Mesquite Pods Into Tasty Treats”
https://theshow.kjzz.org/content/702504/arizona-woman-turns-mesquite-pods-tasty-treats