Barbara Rose’s Solar Brine-free Olives (Desert Harvesters: Appreciating the Native Foods of the Southwest)

Since the Evolve or Die catering Jill Lorenzini and I did at AU, I’ve gotten lots of requests for how to make brine-free olives. This recipe has evolved from some small scale trials with Bill Cunningham’s big solar oven, set open enough so that the olives didn’t cook, but dehydrated at below 140 degrees. I can get two cookie sheets of olives one olive deep in it.

What I like most about it so far:
~It’s fast!
~no brine to “dispose” of
~they’re Yummmmmy!

Mesquite Margarita (Desert Harvesters: Appreciating the Native Foods of the Southwest)

Recipe by Barbara Rose of Bean Tree Farm

Recipe makes 16-ounces, over ice

1 ounce mesquite syrup* (For recipes, see page 50 or 52 in the Eat Mesquite! cookbook)
1 ounce agave syrup
2 ounces tequila
3 ounces beer or kombucha (home-brewed if possible)
3 ounces fresh citrus juice (lemon, lime, grapefruit, experiment!)