Many evergreen plants are well adapted to desert conditions, tolerating poor soils and limited water availability. This month High Desert Test Kitchen opens the ingredient window to feature this entire plant group. Artist Sara Witt says it’s a way of keeping in stride with the seasons. Reporter Mike Lipsitz picks up the story from here …
Think evergreens and most of us think of pines and fir trees, but junipers, live oak, holly, and herbs like sage and thyme are also evergreens. From tea infused with Christmas tree needles to a rosemary rubbed turkey, culinary applications of the evergreen are ever-long. The High Desert Test Kitchen is an informal dinner gathering on the third Monday of every month. Each dinner explores a different native food that may serve as an ingredient or an inspiration for a dish that followers share at the dinner. This month’s dinner is set for 7 p.m. on Monday, December 18 at the Copper Mountain Mesa Community Center, on Winters Road off Border. Bring something to share that is either made with or inspired by an evergreen. This is your opportunity to explore the Mojave from a culinary perspective. Witt encourages participants to harvest sustainably and with permission.
