I’m officially announcing my new favorite ingredient: nopales! I’m having tons o’ fun with edible beaver tail cactus and its fruit (prickly pear or ‘tuna’) since it grows wild on Pie Ranch and since Spring is the best time to harvest the tender paddles and the sweet magenta fruit. Nopales have a piquant flavor ? like a funky sour green bean that’s been overcooked. I know that sounds horribly unappetizing and if you’re having flashbacks to canned green bean casserole, I apologize, but I promise it’s tasty. Edible cactus has a fantastic sour bite that makes mild dishes (think omelettes and quiches) more interesting and tossed in salads it adds a nice zing.
Shaved Carrot & Nopales Salad with Farm Cheese and Agave-Lime Vinaigrette
The easiest way to prepare nopales into nopalitos (diced edible cactus) is to buy it freshly prepped and packaged. No joke. But if you’ve got cactus growing on your farm or in your backyard here’s what to do, go to: ...