The last thing that people think of when deserts come to mind is fresh, local produce. Can fruit and veggies grow in soil that is less “soil” than clay-covered caliche, or hardened rock-like ground, and receives just over 11 inches of rain per year? Well, no, they can’t. However, as they say, necessity is the mother of invention, and with a generous helping of compost, irrigation and TLC, the desert becomes host to a year-round growing season that births unimaginable abundance and variety of produce.
One of my tasks for my Mennonite Voluntary Service placement with the Farmers Market program, supported by the Community Food Bank in Tucson, Arizona, is collecting recipes for our markets. Because our markets are consignment-based, we often find ourselves selling vast quantities of whichever item Mother Nature has arbitrarily chosen to favor. Eggplant scored high this year, as did chili peppers, and we are now heading into the “green” season.
Cooler winter months lend themselves well to kale, chard, collards, spinach, lettuce, sweet potato greens, and a host of other greens. Many such greens, despite their high nutritional value, interesting flavors, and versatility, are a hard sell because they are unfamiliar to many customers. The recipes I choose, therefore, feature ingredients of which we have a plethora and of which people often ask questions. The fewer the ingredients in a recipe, but the more of which are available at market, the better. I avoid recipes with meat or obscure ingredients. Additionally, the directions should be simple and straightforward, with little cooking skill or experience required.
The goal of my work is to support local produce growers by making local produce available and accessible to everyone, regardless of income. The more produce we sell for the growers, the healthier the local economy, the environment, and the community. Also, because our markets nurture relationships between produce growers and consumers, a greater awareness of consumption and sense of investment in the community ensues. I find my work meaningful because I see care for the environment, for our community, and for all people as being central to God’s call for the church, collectively, as well as for me individually.
Here is a recipe for quiche with sweet potato greens and carrots. Part of learning to eat from the desert is learning to eat all parts of the plant, including, in this case, the leaves of the sweet potato plant!
Carrot and Greens Quiche
1 1/2 teaspoons vegetable oil
1/2 onion, diced
1 clove garlic, minced
3 cups sweet potato greens, chopped (spinach can be substituted)
1/4 cup shredded carrots
1 cup shredded Monterey Jack cheese
2 eggs, plus 2 more egg yolks
2 cups milk
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 (9-inch) pie crust
Preheat oven to 375 degrees F.
Heat the oil in a skillet over medium heat and cook the onion until tender. Mix in the garlic, greens, and carrots, and cook until any liquid has evaporated.
Remove skillet from heat, cool slightly, and mix in eggs, milk and cheese. Season with red pepper, nutmeg, salt and pepper. Pour the mixture into the pie shell.
Bake 32–38 minutes in the preheated oven, until a toothpick inserted in the center of the quiche comes out clean.
