Mormon Tea
NOVEMBER INGREDIENT: MORMON TEA
One of the most ubiquitous plants in this region, you’ve probably run into this prehistoric survivor, which might be mistaken for the skeleton of a shrub that’s lost its leaves. In the spring and summer, this gymnosperm will produce bright yellow-green flowers and teeny dark cones at the base of each nodule. There are seven species that grow in California, and all can be used in the same manner, most commonly steeped as tea.
It’ll sure be cozy to share some hot tea as we enter the colder months, but hopefully we’ll taste some other tasty experiments with this month’s desert ingredient. Join us to share dinner and conversation on Monday, November 21st at 7pm. For more information and ideas, please visit Sarah’s website.
Monday, November 21st 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.
