The Avalon Organic Gardens, Farm, and Ranch Report

This time we have a real treat: Prickly Pear Cactus Fruit. We highly recommend it, give it a try (see recipe below). There are many more recipes out there which you could look up, too.

And of course the all time favorite: Tomatoes. We harvested the first crop last weekend and they taste fantastic. Since they are ripe be careful when transporting your bag. We’ll place them on top for safety. Enjoy them with your basil and everything else.

The rains have returned and cooled down the Earth all around us and in the gardens. The seedlings are doing great and we are planting more greens. Next week we should have some micro greens available like Asian greens and Baby Arugula. The Baby Kale will take a couple more weeks.

Many of you asked for our grass-fed beef. We have it packed up and it will be ready to go by next week. We are still working out the pricing. We are planning to offer them as a varied package with different cuts. So if you are interested send us an email or call us to reserve some. As soon as we have the details ready we’ll send it out to you and we should be able to deliver it by next week.

Also, we are proud to annouce the:

Santa Cruz Valley Farm & Garden Tour

on September 12, see for more details below under events. We are all very excited about this event and hope to see all of you at the various gardens.

Please welcome Garrett McCord of Vanilla Garlic as he shows us how to cut up a prickly pear. ~Elise

Known to few, the fruit of the nopales cactus (cacti with beaver tail-like paddles), are actually quite edible. Called prickly pears, these neon fruit provide delicious juice that tastes like a cross between all-natural bubblegum (if indeed there is such a thing) and watermelon.

Prickly pear juice is often used to make jam or candy, but works wonders in cocktails and used in vinaigrettes for salads. I’ve used the juice to flavor cream cheese frosting for a lime flavored cupcake, and have seen others boil it down with a bit of orange and lemon juice to make a sauce for fruit salads and cheesecakes.

Many Mexican markets, farmers markets, and some natural food supermarkets carry prickly pears, but you can find these plants growing in California, the Southwest, Mexico, and the Mediterranean. Be warned though, while the ones in markets have been cleaned of the tiny hair-like thorns, the ones fresh off the cactus are covered with them, so be sure to handle them with heavy leather work gloves and scrub them hard to ensure all the painful little barbs are off. Either way, handle them carefully or with gloves just in case.

How to Cut and Prepare Prickly Pears

Method

4 Begin to peel back the thick fleshy skin that’s wrapped around the prickly pear. Discard the skin. You’ll be left with the prickly pear itself. The flesh is studded with tons of little edible seeds, if you like them, feel free to just chop the prickly pear up and eat, seeds and all.

I myself prefer just the juice. To extract the juice, place the “husked” prickly pears into a blender or food processor and pulse until liquefied. Place the juice into a fine mesh sieve and push out the juice into a pitcher or bowl. Discard the remaining pulp and seeds.

Use the juice as you like. About four prickly pears will get you about 1 cup of juice. It’s great mixed in with some fresh lemonade, just use equal parts of prickly pear juice to lemonade.

Upcoming Events:

On Sunday September 12 from 9am to 6pm, seven farms and gardens in the Santa Cruz Valley will open their fields to the public for free farm tours. The tours seek to educate people about the benefits of locally grown foods and inspire people to grow some of their own. At each of the farms and gardens, the public will be able to see what various seasonal crops are growing, such as tomatoes, sweet and hot peppers.

The participating farms are diverse and include: Avalon Gardens in Tumacácori, Forever Yong Farm in Amado, Arivaca Community Garden in Arivaca, University of Arizona Extension Service Vegetable Garden in Green Valley, Continental Elementary School Garden, and Green Valley Pecan Co. in Sahuarita.

The produce outside the capitol building at Madison, WI, is donated to a food pantry.(Kelly Hafermann/Flickr)

There’s a new breed of urban agriculture germinating throughout the country, one whose seeds come from an unlikely source.

Local government officials from Baltimore, Md., to Bainbridge Island, Wash. are plowing under the ubiquitous hydrangeas, petunias, daylilies, and turf grass around public buildings, and planting fruits and vegetables instead — as well as in underutilized spaces in our parks, plazas, street medians, and even parking lots. The new attitude at forward-thinking city halls seems to be, in a tough economy, why expend precious resources growing ornamental plants, when you can grow edible ones? And the bounty from these municipal gardens — call it public produce — not only promotes healthy eating, it bolsters food security simply by providing passersby with ready access to low- or no-cost fresh fruits and vegetables.

As long as municipal policymakers strive to create programs to reduce social inequity and increase the quality of life for their citizens, I contend that it is. Access to healthy, low-cost food helps assure the health, safety, and welfare of citizens every bit as much as other services that city governments provide, such as clean drinking water, protection from crime and catastrophe, sewage treatment, garbage collection, shelters and low-income housing programs, fallen-tree disposal, and pothole-free streets.

Median magicians

In Seattle, a forgotten strip of land that once attracted only those engaged in illicit behavior is now a source of fresh food and community pride. Residents of the Queen Anne neighborhood worked with the Department of Transportation to transform a neglected street median, rampant with invasive plants and pricked with hypodermic syringes, into a community garden and gathering space. They cleared the median of its debris and weeds, and have recently constructed raised vegetable beds and planted fruit trees. (I had the honor of attending the dedication ceremony back in April, and planted — what else? — an apple tree.)

Parks and Recreation staff in Des Moines, Iowa, meanwhile, are cultivating the land in neighborhood parks and around schools and community shelters. Fruits and nuts are the foods of choice for Des Moines staff, since once established, these woody perennials require considerably less maintenance than annual vegetable crops such as corn, beans, and tomatoes. Des Moines’ reasons to turn public space into food gardens are profound: bolster food security, improve economic self-sufficiency, increase community access to culturally appropriate and nutritious food, and to make connections between community members, organizations, and resources to ensure the longevity and viability of the urban food system.

Interestingly, city staff purposely plant fruits that are unfamiliar to many. By encouraging Des Moines citizens to try new foods they hope to increase dietary diversity and to improve “food literacy.” That these plants are unfamiliar to many is somewhat ironic, as many of the fruit trees and shrubs — such as paw paw, spicebush, and serviceberry — are actually native to Iowa.

The willingness on behalf of these local organizations to help the City of Davenport with the ongoing production of fruits and vegetables should placate anyone concerned with maintenance of these public produce plots. Imagine how few takers there would be if municipal leaders were to offer citizens an “opportunity” to help city staff mow the grass in the neighborhood park or weed the petunia beds in the downtown plaza. Ask those same citizens to help grow food for their community, and it is remarkable the legions who step forward, trowel in hand.

Higher-profile landscapes around city halls are also shedding their purely ornamental visage for an edible makeover. Such garden transformations have already occurred in Baltimore, Md. and Portland, Ore. In Montpelier, Vt., chard, beets, kale, collards, and red lettuces adorn the public grounds around the historic statehouse. Madison, Wisc. staffers ripped out the flowers around the Capitol and replaced them with potatoes, cabbage, carrots, corn, peppers, and tomatoes.

Municipal government officials have no doubt been inspired by First Lady Michelle Obama’s transformation of a portion of the White House South Lawn into a vegetable garden. But there’s an important distinction between the produce being grown at the White House and that at city hall. The food from the First Family’s garden is primarily for them and their dinner guests. At these green-thumbed city halls, the growing of food is an endeavor by the people, for the people.

“I want people to see city hall differently — that it’s our public land, and that it works for us and with us,” Sallie Maron, a Bainbridge Island resident who recently helped transform the landscaping around the town’s city hall into an edible bounty, told the Kitsap Sun. The volunteers planted more than 40 plants, including cauliflower, kale, and strawberries, and any resident is welcome to grab a tomato and some basil for their dinner. As another Bainbridge Islander remarked, “It’s for people in need or people who just want to try some fresh food.”

The Bainbridge Island folk were inspired by the tale of Provo, Utah, where — as in many municipalities across the country — the recession has reduced budgets and forced cutbacks on maintenance. Fussy ornamental landscapes adorning civic places just don’t seem a high financial priority for elected officials.

But nobody likes to look at empty plots of dirt or weed patches outside their window. So in Provo, three planners volunteered their time to re-establish the landscape outside their city hall — but did so in a manner that adds immense value to the landscape and the community. They sowed melons, beans, cucumbers, and beets in the many brick planters.

During their first season (which was last year), the city planners harvested 350 pounds of produce from 250 square feet of dirt and donated it to the local food bank. This year, with a bit more gardening know-how under their hats, they plan to cultivate an expanded 500-square-foot space from which they hope to reap more than 1,000 pounds — quite a harvest from such diminutive plots. (The group is also blogging the progress of the city hall “farm.”)

As with many of the urban agriculture projects, the idea of growing food on municipal land is not new. (See the introduction to the Feeding the Cities series, “The History of Urban Agriculture Should Inspire its Future.”) Vegetable gardens have helped bolster America’s food supply when times were tough during the Long Depression of the 1890s and the Great Depression, as well as both World Wars. The most popular of these public veggie patches — the Victory Gardens of World War II — were planted not only by patriotic citizens around the nation, but by city governments in public spaces to provide, teach, and inspire their people.

With unemployment in many cities, food stamp use, and pressure on food banks at an all-time high, it simply makes sense to grow food, not flowers, where possible. Victory Gardens supplied the nation with 40 percent of its fresh vegetables. It is staggering how much edible bounty can be produced from small-scale gardening efforts on public land. The time is ripe to revisit Victory Gardens in public spaces: with just a little bit of organization and encouragement from our government officials, we could bring the community together to brighten the landscape and nourish the needy.

Darrin Nordahl is the city designer at the Davenport Design Center, a division of the Community & Economic Development Department of the City of Davenport, Iowa. He has taught in the planning program at the University of California at Berkeley and is the author of My Kind of Transit and Public Produce, which makes a case for local government involvement in shaping food policy.

CSA Newsletter #17: Food Not Flowers, Featured Vegetable: Prickly Pear Cactus Fruit

Greetings CSA members and friends,

Also, we are proud to annouce the:

Santa Cruz Valley Farm & Garden Tour

How to Cut and Prepare Prickly Pears

Method

Upcoming Events:

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