Episode
990: A Mesquite Treasure Trove - A Rosie Replay
- Published
- Jun 16, 2026
- Duration seconds
- 2156
- Processing state
not_requested- Canonical source
- http://www.urbanfarm.org/category/podcast
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Summary
Harvesting, Milling, and Cooking with Arizona’s Native Superfood In this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert’s most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities. Key Topics & Entities Mesquite bean harvesting Mesquite flour production Community hammer mill project Native desert food systems Peggy Sue Creekmore Mike Clow Farmer Greg Peterson Sonoran Desert edible plants Palo verde beans Carob pods Ironwood seeds Aflatoxin prevention Bruchid beetles Urban Farm mesquite milling events Key Questions Answered Why is mesquite considered a valuable food source? Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries. Do all mesquite trees produce good-tasting pods? No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential. What does mesquite flour taste like? Mesquite flour has a naturally sw…