Rooted in Place
SANTA CLARA PUEBLO artist Roxanne Swentzell’s 30-year exploration into permaculture farming techniques gave rise to the Pueblo Food Experience, a program that promotes a pre-Columbian diet of simple…
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Recipe: Currant Pie
From the Rooted in Place article in the January 2017 issue. Currant Pie Serves 6 1 1/2 cups corn masa 1/2 cup amaranth flour 1 1/3 teaspoons salt 2 eggs 1/2 cup plums (dried and pitted) 2 cups…
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Recipe: Buffalo Meatballs and Quinoa
From the Rooted in Place article in the January 2017 issue. Buffalo Meatballs and Quinoa Serves 6 1 cup quinoa 2 pounds ground buffalo meat 1 cup finely chopped mushrooms 1/2 teaspoon salt 2 eggs…
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Recipe: Santa Clara Bean Loaf
From the Rooted in Place article in the January 2017 issue. Santa Clara Bean Loaf Serves 6 1/2 onion 1 large tomatillo 4 cups cooked and mashed beans 1/2 cup crumbly corn masa 1/2 cup sunflower seeds…
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Recipe: Corn Squash Pudding
From the Rooted in Place article in the January 2017 issue. Corn Squash Pudding Serves 4–6 2 cups white corn 1 zucchini 2 tablespoons sunflower seeds or piñon nuts, shelled Cut corn kernels from…
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Recipe: Blue Corn Cakes
From the Rooted in Place article in the January 2017 issue. Blue Corn Cakes Makes 8 1 cup blue cornmeal 1/4 cup quinoa flour 1/2 cup piñon nuts, shelled 1/2 cup currants 1 teaspoon salt 1 egg, beaten…
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