A few weeks ago, a student asked what items should be in a starter decolonized pantry. Heres my first attempt at a list of what we always try to have in stock: Dried beans (of many varieties)—either organic or locally grown Quinoa (Locally grown, if possible) or Amaranth Raw local honey Organic Masa Harina (or fresh masa, if available) Dried organic posole Mesquite Flour Raw Cacao Powder Chia Seeds Pumpkin Seeds Sunflower Seeds Pecans or Brazil Nuts or Peanuts Currants Dried Chiles (Anchos, Chiltepin, NM, etc) Safflower Petals (seasoning for soups and stews) Sea Salt Pink Peppercorns Dried Mexican Oregano Coconut oil Grade B Maple Syrup Lemon Verbena Tea HIbiscus Flowers Fresh Foods: Nopales Seasonal Berries (Frozen if not in season) Greens (quelites and verdolagas) Squash (Winter and Summer, depending on season) Corn (fresh or frozen, depending on the season) Sweet Potato Potatoes Onions Garlic Tomatoes (Canned if not in season) Fresh seasonal chiles Papaya or Pineapple or other seasonal fruit like guavas Eggs (to be native they can be from Quail, Turkeys, or Araucana hens eggs) Seasonal local mushrooms Non-Native ingredients we like to have on hand: Cilantro Cumin Seeds Coriander Seeds Cinnamon Sticks (Ceylon) Greens: Spinach, Kale, Swiss Chard, Arugula Carrots Cabbage What we eat with these ingredients: Meals: beans, corn tortillas, tlacoyos, sopes, pupusas, vegetarian tacos, vegetarian enchiladas, soups, and stews. Snacks: Nuts, seeds, and currents. Drinks: Fruit Smoothies with chia seeds, Nut milk smoothies with mesquite, Aguas Frescas, Lemon Verbena Tea, Hibiscus Tea What am I missing? What do you try to keep in stock?
Posted on: Fri, 26 Sep 2014 18:29:07 +0000
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