Whether you call it “catclaw,” “Wait A Minute” bush, or Senegalia Greggii, the Acacia is this month’s featured ingredient at the High Desert Test Kitchen’s June community dinner. Reporter Mike Lipsitz invites you to pull up a chair, if you can pull the catclaw off of you …
The High Desert Test Kitchen is an informal monthly dinner gathering organized by artist Sarah Witt. This month’s dinner is at 7 p.m. June 19 at the Copper Mountain Mesa Community Center, 65336 Winters Road off Border in Joshua Tree. Witt says Acacia or catclaw pods aren’t usually coveted as a top ingredient; they’re generally classified as a survival food. And as such, Witt says you should feel free to bring a dish made with any store-bought variety of legume or other member of the pea family.
The High Desert Test Kitchen naturally intersects with foraging practices and Native American traditions, and inevitably ignites debate over the relationship of man to nature. Changing minds? Maybe. Changing taste buds? Most probably.
For helpful tips on where Acacia grows and it’s many uses: http://www.sarahwitt.net/hdtk/#/hdtk-archive/
HI-DESERT TEST KITCHEN SERVES UP ACACIA TONIGHT
