HI-DESERT TEST KITCHEN SERVING UP CALIFORNIA BUCKWHEAT TONIGHT

HI-DESERT TEST KITCHEN SERVING UP CALIFORNIA BUCKWHEAT TONIGHT

The desert has always appealed to explorers of all kinds. In this report, Mike Lipsitz says this is high adventure everyone can savor…

The High Desert Test Kitchen is an informal monthly dinner gathering organized by artist Sarah Witt. Each month explores a different native food that serves as an ingredient or an inspiration for a dish that followers share at the dinner. This month’s ingredient is California buckwheat. Furry little red globes hover over thin, rust-colored stalks. When the flowering heads have fully “rusted,” they’re ready for harvest—whole, seeds and chaff alike. The result is a pleasantly bitter meal that can be added to baked goods, toasted as a topping, or as the breading for deep-frying. This month’s dinner is set for 7 p.m. tonight at the Copper Mountain Mesa Community Center, on Winters Road off Border. Bring something to share that is either made with or inspired by buckwheat. This is your opportunity to explore the Mojave from a culinary perspective. Witt encourages participants “have no fear, be adventurous.”

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