It is no secret that Arizona summers will last a while. Blue skies and plenty of sunshine keep temperatures up well into the Fall. Still, there is something intriguing about this time of year that makes the Sonoran Desert especially striking, and it’s not just the saguaro cactus or the sunsets, but remarkably, the food.
The Chef of Harvest Restaurant at Castle Hot Springs is no stranger to the Arizona weather. They understand that during this time most people will choose lighter, refreshing meals over winter’s heartier cravings. Having a farm directly on site allows Amann to pick appropriate seasonal ingredients to create new hot weather dishes that complement the desert heat.
“Working on a farm-to-table property allows you to focus on seasonality because you have a visual of what we have in the farm,” Chef notes, “Inspiration comes from walking daily past rows of citrus, and the culinary farm on the way to the kitchen.”
A plethora of vegetables and fruits are available during the tail end of the summer season at Castle Hot Springs. From unique tomato hybrids grown in the greenhouse to centercut squash that can be eaten straight from the field. While many assume the desert landscape is not ideal for growing, Arizona is one of the top producers of a variety of produce in the Nation.
“Some fun vegetables that we grow on our farm that are native to the Sonoran Desert are our I’itoi onions, wild mustard and rhubarb,” Amann points out. Sonoran passion fruit grows on a vine in little pods. “The fruit is small, but the flavor is divine, and the flowers are absolutely stunning,” he adds.
During the warm months, it is helpful to incorporate hydrating foods into your diet. The farm’s vegetables like Carosello cucumbers and Art Combe melons have a high-water content that keeps the body cool and are a great addition to any hot weather dishes.
Quality Ingredients Are Key
A perfect meal all comes down to quality.
The menus at Harvest Restaurant always reflect this dedication to quality ingredients, and they can change on a daily basis. This gives complete freedom to approach a summer menu by being innovative with what’s available.
So, while Arizona is often called out for its ‘dry heat’, it’s these exact conditions that yield some mouth-watering produce that hits the mark with flavor as well as refreshment. Cool off with some of Harvest Restaurant’s hot weather dishes by preparing them from the comfort of your home.
Watermelon & Cucumber Gazpacho
Ingredients:
3 lbs watermelon, roughly chopped
1 cucumber, peeled and chopped
1 jalapeño, seeded and diced
¼ cup mint, chopped
¼ cup cilantro, chopped
1 shallot, diced
2 tablespoons extra virgin olive oil
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 tablespoon salt
½ cup coconut milk
Directions: Puree all ingredients in a blender until smooth. Transfer into a large bowl, cover and place in the refrigerator to allow to chill for at least one hour. Divide among bowls and garnish with fresh mint and olive oil.
Green Harissa
8 black pepper corns
2 tablespoons cumin seeds
1 tablespoon coriander seeds
3 jalapeños (seeded)
2 scallions
2 cloves of garlic
½ cup parsley Leaves
¼ cup pumpkin Seeds
½ cup olive oil
¼ cup lemon juice
½ cup cilantro
1 tablespoon sea salt
Directions: Lightly toast peppercorns, cumin, coriander and pumpkin seeds until fragrant. Chill to room temperature. Begin blending on low: spice mix and pumpkin seeds with jalapeños, scallion, garlic, oil, parsley, cilantro, lemon juice and salt. Store in fridge for up to 3 days. Perfect to use on grilled fish or chicken.