The desert has always appealed to explorers of all kinds. In this report, Mike Lipsitz says this is high adventure everyone can enjoy…
The High Desert Test Kitchen, now in its second season, 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 a monthly dinner. This month’s ingredient is mesquite. The edible pea is found in the abundant pods of mesquite trees. It’s rich, nutty flavor is akin to carob—some liken it to cacao. Mesquite can be used as a gluten-free addition in baked goods, or as a nutrient-packed addition to sauces and syrups. This month’s dinner is set for 7 p.m. September 18 at the Copper Mountain Mesa Community Center, 65336 Winters Road off Border. Bring something to share that is either made with or inspired by mesquite. This is your opportunity to explore the Mojave from a culinary perspective. Witt encourages participants not to be afraid, but to be adventurous.
