We'll harvest ironwood tree beans dried on the trees. They taste nutty, similar to soy, peanut, or pistachio. They're 32% protein and have been eaten for centuries by the locals. The trees can live 1400 years. They have gray bark and lavender blossoms in April.
Bring your hat, sunscreen, lots of icy water, sunglasses, and sturdy hiking shoes. Afterward we'll meet at my home for some wild desert treats, food prep demos, and maybe a swim in the pool!
The goal is to learn hands-on how to forage in the Sonoran Desert. Other medicinal and edible plants will be pointed out as we see them. Our attitude is one of deep appreciation for the Sonoran Desert and its inhabitants.
We'll endeavor to keep the 6' distancing rule in play for safety during COVID.
7:00 TO 10:00 a.m.
BUY TICKETS HERE
We'll meet at co-host Mike Clow's ranch 20 miles southeast of Maricopa, Arizona. We'll drive a few miles on gravel roads to the hilly saguaro forest. You will need a traditional saguaro picker or a 12' or longer extendable golf ball retriever pole you can get at a sporting goods store or here for $20: http://www.kellyathena.com/foraging-equipment-and-supplies.html (scroll down the link's page). We'll harvest saguaro fruit for about one and a half hours (no experience necessary), then return to the ranch house for a potluck meal featuring some wild desert foods. You can bring a dish of your choice if you'd like.
We'll endeavor to keep the 6' distancing rule in place for COVID and stay safe. Please bring sunscreen, sunglasses, lots of icy water or a Gatorade-type drink, a hat, and sturdy hiking shoes (it's rocky and hilly).
Our goal is to honor the desert and the traditional people's use of the delicious saguaro by harvesting some of the fruit.
The exact address will be emailed to you within a few hours of getting your Eventbrite ticket below.
BUY TICKETS HERE
We'll learn how to harvest saguaro fruits. Bring a golf ball retriever if you have one. It is not required as you can borrow mine. Extendable to 12' or more preferred. Then we'll drive a couple miles to a grove of velvet mesquite trees that are ripe with beans and harvest them. This will be our main harvest of the day. Other edible and medicinal plants will be explained as we see them such as the paloverde and ironwood trees. Then we'll go inside and enjoy some wild desert treats. The exact addresses will be emailed to you within a few hours of getting your ticket at the Eventbrite link below. Let's connect with our desert plants!
Please bring heavy gloves, sunscreen, sunglasses, a hat, lots of icy water, and wear long pants and long sleeves as it is a thorny, brushy area.
Thanks to owner Cassie Tolman of the Pomegranate Cafe for supporting local foraging by including some of it in her menu!
Ticket Link Here
7:30 TO 10:30 A.M.
One and a half hour plant walk where we'll see and learn edible and medicinal qualities of desert lavender, paloverde trees, ironwood trees, velvet mesquite trees, creosote, white ratany, ocotillo, saguaro, brittlebush, stinknet chamomile, sow thistle, elephant tree, and more. Followed by a time in my kitchen to learn mesquite milling. Will practice social distancing. Exact address will be given when you sign up at the Eventbrite link. Kids are welcome if they're very interested. Medium difficulty walk with some rocky areas.
Facebook Link Here
Come see me at the Phoenix Downtown Farmers' Market at 721 N. Central Ave. every Saturday from 8 a.m. to noon during May.
Pre-order products by contacting me by Thursday and picking up on Saturday. Or come and see what selection I have that day.
Prickly pear juice, mesquite flour, ice cold prickly pear lemonade, prickly pear powder to rim margaritas, prickly pear syrup and jam, pickled yucca flowers (taste like artichoke hearts) and desert capers (paloverde buds from our state tree, taste like small capers), Wild Dancing Heart book, and whatever other goodies I have prepared that week!
Our next workshop will be held on Saturday, Feb. 1, 2020 from 1:00 - 3:00 in Mesa, near Mesa Dr. and Main St. Other upcoming prickly pear juicing workshops will take place on Feb. 4, 7, and 13 from Noon to 2:00.
Please email me if you're interested in attending at email@example.com. You'll get to take home some juice. Here are some photos from recent juicing "parties." Prickly pear juicing workshops are hard work, a time for learning, and a lot of fun!
Wild Edibles at Desert Botanical Garden
Regular Price: $38.00
Member Price: $30.00
Sunday | Jan. 26 | 2:30 – 4:30 p.m.
Learn how to identify and when to harvest mesquite, ironwood, and paloverde trees and how to harvest and juice prickly pear cactus fruits. Sample desert food and drinks will be provided. Written harvesting instructions and recipes included. Instructed by Kelly Athena. Limit 30
Session Winter 2019-2020:
Sun, Jan 26, 2020 2:30PM - 4:30PM
CLASS CANCELLATIONS | Desert Botanical Garden reserves the right to cancel programs at its discretion. Programs will run as scheduled, regardless of weather, unless participants are contacted directly by Garden staff. We reserve the right to substitute any instructors.
REFUND POLICY | To receive a refund, you must send a written request at least 14 days before the scheduled date of your class or program. Please send your written request to firstname.lastname@example.org. For more information call 480.481.8146.
AGE REQUIREMENTS | Children under 10 may not attend. Ages 10-14 may attend education programs with an adult and both must pay fees. Those 15 and older may attend without an adult.
SIGN UP HERE AT THIS LINK!
Workshop will be held at: Desert Botanical Garden
1201 N Galvin Pkwy, Phoenix, AZ 85008
Sign up for this event here: https://www.facebook.com/events/2124839734477865/
* FREE for Volunteers without beans
* $20 for those with beans which includes one pound of your bean flour and an aflatoxin test (to determine mold in beans).
Bring your dried Velvet Mesquite beans to grind into flour. Make sure you have tasted your beans to determine they are sweet. Make sure the beans are dry--they can snap in two easily so they won't jam the machines. Leaves and twigs should be cleaned out of your beans before you come. The beans should be beige/brown/red streaks. Not green. Cost of additional lbs. of flour after the first pound included in ticket price: $4 per lb. of additional flour. If you donate 1/4 of your total beans to Cactus Flower Co-op, your flour will cost $2 per additional pound.
We will give instructions and hands-on demos about how to mill your mesquite and paloverde flour at home, and how to juice prickly pear cactus fruits.
Up to 5 lbs. of beans can be processed for each person. If you have more than 5 lbs., bring them and we'll grind them toward the end if there is time. Expect to be here at least one hour while we all help with the process. We have the "Giraffe" and the Kitchen Mill machines to grind the beans. They are small tabletop mills that work fast (less than a minute to grind several cups). Then we will sieve/sift the flour so a fine flour is made. All attendees are asked to help with the sieving of their flour.
Please include your email address in your ticket signup so I can send you the exact address. If the event is full, please send me your email address and I'll let you know of our next event. We will have another event in October if there are a lot of people on the waitlist.
Please bring a healthy potluck dish.
FREE Presentation on the Edible Desert by Cactus Kelly:
How to Harvest Mesquite, Ironwood, and Paloverde Bean Trees and BONUS topic:
How to Harvest and Juice Prickly Pears
Saturday, August 17, 2019 10:00 - 10:45 a.m.
There will be other speakers and events all day from 7 AM to 6 PM
I'll also have a booth from 9:00 - 5:00 with my prickly pear juice & powder, paloverde beans, desert capers, Wild Dancing Heart book, prickly pear themed hand-painted silk scarves, lip balm, desert tea, and mesquite flour for sale
199 N Lobb Ave, Superior, AZ 85173-2514, United States
This event on Facebook
and more on the Festival