Cholla Buds
APRIL INGREDIENT: CHOLLA BUDS
The abundance of spring is undeniable, and is reflected in the increasingly diverse food offerings that have sprouted since the lean winter months. Grab your tongs and get ready to twist a few (cactus) arms, we’re chowing on cholla! The buds of the many species of cholla cacti have long-been a major food source for peoples inhabiting the desert. These calcium-packed greenies also help to control blood sugar levels, making it an alterative medicinal food. The buds form at the ends of the chubby stalks, and look a little like asparagus tips. They’re not something you’d want to eat raw, but if you boil them, they have endless possibilities as a vegetable to compliment a light summery dinner. For more information on how to process the buds, check out Tohono O’odham Community Action’s website, or support TOCA by purchasing their dehydrated buds at the Malki Museum or [online](http:// https://nativefoodways.wazala.com/).
For more information on HDTK, as well as helpful tips on where cholla grows and it’s many uses, check out Sarah’s website.
Monday, April 17th at 7pm
Copper Mountain Mesa Community Center
65336 Winters Road, Joshua Tree, CA
From September 2016 to July 2018 Sarah Witt organized High Desert Test Kitchen (HDTK), a monthly dinner gathering at the Copper Mountain Mesa Community Center in North Joshua Tree. Each month a different ingredient was featured with the challenge of incorporating local desert roots, fruits, insects, or a handful of twigs into a culinary repertoire. Participants would bring a dish to share, gathering together to discuss where the ingredients were sourced, the manner in which they were processed, and to consider their EQ (or edibility quotient). To read more about these native ingredients visit Sarah’s website.
