Edible Mexican Garden. Rosalind Creasy
First published in 2000 by
PERIPLUS EDITIONS (HK) LTD.,
with editorial offices at 153 Milk Street,
364 Innovation Drive, North Clarendon, VT 05759 U.S.A.
and 61 Tai Seng Avenue, #02-12 Singapore 534167
Photographs and text copyright © 2000 Rosalind Creasy
All photos by Rosalind Creasy, except those that appear courtesy of:
David Cavagnaro: pages 32, 33 Cover photo appears courtesy of Charles Mann.
Illustrations by Marcy Hawthorne.
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
Library of Congress Cataloging-in-Publication Data is available.
ISBN 962-593-297-6; ISBN 978-1-4629-1765-5 (ebook)
Distributed by
USA
Tuttle Publishing USA
364 Innovation Drive
North Clarendon, VT 05759-9436
Tel 1 (802) 773 8930
Fax 1 (802) 773 6993
Email: [email protected] Web site: www.tuttlepublishing.com
CANADA
Raincoast Books
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Vancouver, Canada V6P 6M9
Tel: (604) 323-7100
Fax: (604) 323-2600
SOUTHEST ASIA
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 6280 1330
Fax: (65) 6280 6290
Email: [email protected] Web site: www.periplus.com
JAPAN
Tuttle Publishing Japan
Yaekari Building 3rd Floor, 5-4-12
Osaki Shinagawa-ku,
Tokyo 141-0032
Tel 81 (03) 5437 017
Fax 81 (03) 5437 0755
First edition
05 04 03 02 01 00
10 9 8 7 6 5 4 3 2
Design by Kathryn Sky-Peck
PRINTED IN SINGAPORE
contents
Edible Mexican Gardens
How to Grow a Mexican Garden
Creasy Mexican Gardens
Mini Mexican Herb Gardens
Interview: The Anderson Garden
Encyclopedia of Mexican Vegetables
From Amaranth to Wild Greens
Cooking from the Mexican Garden
Ingredients
Cooking Techniques
Basic Cooked Mexican Tomato Sauce
Mole Verde (Green Mole with Vegetables and Seeds)
Guacamole
Salsa Fresca (Fresh Salsa)
Salsa Verde (Tomatillo Salsa)
Salsa Cruda
Greens, Mexican Style
Fruit Salad with Jicama (Ensalada de Fruita)
Cactus Paddle Salad (Ensalada de Nopalitos)
Cool White Salad
Tortilla Soup (Sopa Azteca)
Malva and Zucchini Soup (Sopa de Alache y Calabacitas)
Winter Squash Soup (Sopa de Calabaza)
Red Pozole (Pozole Rojo)
Chayote Sauté with Chilis
Fava Beans with Tomatoes (Habas y Jitomates)
Esquites
Huevos Rancheros
Quesadillas
Bean Burritos
Tortilla Casserole
Pork Shoulder Sandwiches with Tomatillos (Tortas de Piernas)
Pork Stew with Purslane
Melon Cooler (Agua de Sandia)
Jamaica Tea (Agua Jamaica)
Iceberg Cooler
Appendices
Appendix A: Planting and Maintenance
Appendix B: Pest and Disease Control
Peppers of all types are native to Mexico and parts of South America and play a critical role in these regional cuisines. In Mexico, peppers are valued not only for their spiciness, but also for their incredible range of flavor and versatility.
edible mexican gardens
My husband and I moved from the Boston area to Northern California in 1967. For a few days I was homesick and needed a reason to feel we had made the right decision. A former Bostonian friend had settled here a few years earlier and she invited us over for supper. Well, sir—she served tacos with homemade salsa. What a revelation! I’d never tasted anything so good—I was hooked. A few more Mexican meals and a trip to San Francisco and I knew I had