This week I am excited to offer the first harvest from our guaje tree! This tree, which is native to Mexico and Central America, produces protein rich seeds that have been a valuable food source for many centuries. It’s rich nutty flavor make it an essential ingredient for many regional dishes such as the Guaje salsa from Pueblo, Mexico. (See recipe below) Additional guaje recipes are widespread on the internet.
Here it is on the tree:
Here is a very tasty taco made with guaje paste, beans and cheese.
In addition to guaje, this week we are also featuring a nice harvest of some stunningly purple cauliflower.
This simple recipe is from Diana Kennedy's My Mexico. It is an example of one of the traditional uses for guaje seeds. She recommends making this salsa in a traditional stone molcajete. The sauce should remain textured, not smooth. Serve with tacos or tostadas.
3 garlic cloves, peeled
4 (or to taste) Poblano chiles, cooked on the comal until soft and slightly charred
1 cup guajes or small lima or fava beans
approximately 1/2 cup water
salt to taste
Grind the garlic and chiles together to make a paste. Gradually add the beans with a litter water and grind to a textured and fairly rough consistency. Add salt to taste and serve.