Texas Cactus Council

PO Box 423

Benavides, Texas 78341

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February, 2012, Newsletter

The Texas Cactus Council had a great meeting in Falfurrias, Texas, in December, at the home of members Gabriel and Yolanda Guevara. The meal for the evening was fantastic. We had a great turnout of members. Several contributed dishes for the party. After the meal Gabriel introduced Ramiro Sanchez , a local musician, well-known to many. He entertained us to some songs including his own composition “ La Mujer Que Deje”. The old-time favorites brought back memories to many of those in attendance. Our thanks to Mr. Sanchez for his music. Thanks also to the Guevaras for providing their beautiful home and a fabulous meal. Muchas gracias to the other members who brought side dishes.

Market Watch: Elevating the cactus pear

New varieties find a wider market.

LOS ANGELES TIMES article

The cactus pear is the Rodney Dangerfield of the fruit world, beloved by immigrants from parts of Latin America and the Mediterranean basin but largely ignored by most consumers in the United States. That may be changing, however, as the leading domestic cactus pear producer, Salinas-based D'Arrigo Bros ., has introduced four new, greatly improved varieties — orange, red, purple and green — that are firmer, sweeter and juicier than the traditional variety it has marketed for the last 80 years. They're starting to be sold in grocery stores today and are well worth searching out.

It's the culmination of an ambitious 17-year fruit breeding project, headed by two renowned cactus scientists. And as part of an effort to get the word out, the famously secretive D'Arrigo company has cracked the door open to provide information about one of the most fascinating but little-known fruit industries in California.

NOTE: ONE OF THESE SCIENTISTS IS DR. PETER FELKER, HONORARY MEMBER OF THE TEXAS CACTUS COUNCIL. PETER WAS INSTRUMENTAL IN STARTING OUR COUNCIL WHICH WAS INITIALLY CALLED “TEXAS PRICKLY PEAR COUNCIL” This happened when Peter was doing research at Texas A&M University-Kingsville (formerly Texas A&I University).

Of the hundreds of species of cactus, at least 30 are cultivated for their fruit, but the most important by far is the cactus pear of commerce, Opuntia ficus-indica , which originated in Mexico and has been cultivated there for at least 9,000 years. Christopher Columbus brought the first cactuses to Europe in 1495 on his return from his second trip to the New World, and within a century plants of cactus pear — given the ludicrous name of "Indian fig" because they came from the Indies and supposedly looked like figs — had spread throughout the Mediterranean basin. They particularly flourished in Sicily in arid districts with steep, rocky soil, so much so that by the mid-19th century cactus pears ranked third after grapes and olives among fruit crops on the island.

A Sicilian immigrant to California, Marco Rancadore, introduced cactus pear farming at the turn of the 20th century to San Jose, where for several decades commercial development was limited to supplying the demand from local Italian immigrants familiar with the fruit. In 1926, Rancadore sent a shipment of "prickly pears," as they were then called, to the East Coast, where they found a much larger market among the Italian American population, and production expanded.

By the 1920s, there were several growers. Stephen D'Arrigo, who had immigrated to the East Coast at age 17 in 1911 and later started growing vegetables such as broccoli and fennel (familiar from his homeland but then barely available in America) in San Jose, became one of the distributors shipping cactus pears east in the late 1920s; in 1930 he registered a trademark, Andy Boy, depicting his 6-year-old son, Andrew. When Stephen died in 1951, Andrew took over running the family company, which he still heads today, at age 87, taking a particular interest in the firm's cactus pears.

Cactus pear cultivation in the Santa Clara Valley went through several cycles of contraction and expansion in the Depression, World War II and the postwar years. As development in the area increased and land became more valuable, Marco and Sal LoBue, the grandsons of Rancadore, moved most of their production south to Gilroy. In 1968, the LoBue family was ready to give up growing cactus pears, but Andrew D'Arrigo made a deal over drinks at a bar to buy the business, including the production orchards.

A few years later, D'Arrigo changed the name of the product from "prickly pears," which he thought sounded off-putting, to "cactus pears." As labor became scarce he stopped the traditional practice of wrapping each fruit in tissue paper. And in the 1980s he moved his plantings to the Gonzales area southeast of Salinas.

  RECIPES

Grilled Cactus Pads

Tender cactus pads will soon be available in your backyard garden with the coming of Spring. This is an easy recipe which can be a delicious side dish.

cactus pads

olive oil

This is an interesting treat for a cookout. Scrub cactus leaves well with a vegetable scrubber to remove any spines that may be on them. If you're lucky enough to have the spineless variety you'll save a lot of time. With the end of a potato peeler cut around the spiney nodules and remove them. Make sure that all are removed. Grill the leaves over charcoal or wood fire for 10 to 12 minutes on each side. You may brush oil and add your favorite spices to the pads. Thicker leaves may take slightly longer to grill. Continue brushing the pads with oil occasionally while grilling. Serve hot.

Quail and Cactus

4 quail cut in half 4 tender diced cactus pads free of spines olive oil medium diced onion and 2 garlic cloves (crushed) I medium diced tomato several sprigs of cilantro cumin (optional)

Place quail in pan with hot olive oil. Cover pan with lid. Cook in medium heat, turning quail every 3 minutes. When quail appear to be half done add all other ingredients. Stir occasionally. Sprinkle cumin and salt & pepper. Poke quail with a fork. When tender, they're ready.

Human and Animal Uses for Cacti
A Work in Progress

Carnegiea gigantea - (Saguaro)
Fruit pulp - which is processed into jelly and wine - is part of Tohono O'odham (Papago) Indians diet. Seeds are also ground and eaten. Birds, including Gila woodpeckers and elf owls, hollow out nests inside the plant.

Echinocactus sp. - (Barrel Cacti)
The spines of this genus were fashioned into phonograph needles and fishhooks.

Echinocereus enneacanthus - (Strawberry Hedgehog)
Edible fruit tastes similar to strawberries.

Echinocereus stramineus - (Straw-colored Hedgehog)
Edible fruit tastes similar to strawberries.

Echinopsis chiloensis - (Quiska)
Chilean cactus used in the manufacture of rainsticks.

Epithelantha bokei - (Button Cactus)
Edible fruit enjoyed by birds.

Epithelantha micromeris - (Button Cactus)
Edible fruit enjoyed by birds.

Escontria chiotilla - (Jiotilla)
This Mexican native produces edible fruits known as jiotilla.

Eulychina acidia - (Copado)
Chilean cactus used in the manufacture of rainsticks.

Ferocactus hamatacanthus - (Texas Barrel Cactus)
Juicy, brown fruit is used as lemons and limes.

Ferocactus wislizenii - (Candy Barrel)
Animals eat the fruit. Inside of stems and fruits used to make cactus candy.

Hylocereus undatus - (Pitaya, Dragon Fruit, Strawberry Pear)
Bright red or pink fruit with green scales is both attractive and edible. It is eaten raw or made into wine and other drinks.

Lophocereus schottii - (Senita)
Stem processed into drugs to fight cancer and diabetes.

Lophophora williamsii - (Peyote, Mescal Buttons)
Plant contains mescaline, a hallucinogenic drug capable of inducing visions.

Myrtillocactus geometrizans - (Blue Myrtle, Whortleberry Cactus)
Blue fruit resembling a blueberry - Garambullo - is edible.

Nopalea cochenillifera - (Nopal Cactus)
Plant used as a host for the female cochineal insect (Dactylopius coccus) . Cochineal, a crimson dye, is processed from the body of this insect.

Opuntia acanthocarpa - (Buckhorn Cholla)
Pima Indians steamed and ate flower buds. Pack rats use fallen joints for protecting nests and for camouflage.

Pack rats use fallen joints for protecting nests and for camouflage.

Opuntia bigelovii - (Teddy Bear Cholla)

Opuntia ficus-indica - (Indian Fig)
The edible fruit of this cactus, commonly known as a tuna has a sweet taste similar to watermelon. Fruits also are processed into jams and jellies.

Opuntia leptocaulis - (Desert Christmas Cactus)
Fruit is a favorite food of birds.

Opuntia spinosior - (Cane Cholla)
Skeleton of dead plants used for making furniture.

Pachycereus pecten-aboriginum - (Hairbrush Cactus)
Indians used the bur-like fruit of this cactus as a hairbrush.

Peniocereus greggii - (Queen of the Night)
Edible root and fruit eaten by Indians. Poultice reportedly used for respiratory ills.

Pereskia aculeata - (Barbados Gooseberry)
The small, yellow fruit used in jellys and preserves. Fruit is juicy and slightly acidic.

Schlumbergera truncatus - (Christmas Cactus)
Perhaps the most commercially grown cactus. Its colorful blooms open from Thanksgiving and through the Christmas season.

Selenicereus grandiflorus - (Night-Blooming Cereus)
Stems and flowers processed into homeopathic medicine for urinary tract infections and angina. Reported to have a digitalis-like effect on the heart

The Texas cactus Council will meet at 6:30 p.m. on Thursday, February 9, 2012, at Charro Restaurant, 1011 W. Front St., Alice, Texas. Their phone number is (361) 661-1409. You may come earlier if you wish. If you can, bring a door prize.

Secretary/Treasurer

J. T. Garcia

 

Webmaster: Chumbe Salinas

BenavidesConnect@gmail.com

http://www.facebook.com/benavidesconnect

 

 

 

January, 2012, Newsletter

We start the newsletter with some sad news. Sylvia Anna Eckroat, long-time member of the Texas Cactus Council, passed away on December 11, 2011, in McAllen,Texas. She was 98. Her late husband, Frank Eckroat, was also a very active member of the Texas Cactus Council. For many years they brought oranges from their orchard for the members of the council during November or December. Sylvia is survived by her son, Louis Eckroat, also a member of the council, and a daughter. Numerous grandchildren also survive her. May she rest in peace. (Click here for her complete obituary!)

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Although we're in the middle of winter, it's time to start planning our garden. We've had our share of dry weather and know the devastation caused by not enough rain. An alternative to face the problems brought about by droughts is to start on a cactus garden right in your yard. While many of us already have some cacti in our yards some have not planted any. And planting cactus in the garden needs no special care. In fact, cacti planted in the backyard can be neglected and it will do as well as cactus that is faithfully cared for.

Cactus Landscaping – Types of Cactus For The Garden

Cacti and succulents make outstanding landscaping plants. They require little maintenance, grow in a variety of climates, and are easy to care for and grow. Most will even tolerate neglect. These plants are also well adapted to potted environments, making them excellent candidates for growing indoors as well.

Types of Cacti

Cacti vary in size, color, shape, and growing habits. They may grow in upright columns, spreading clumps, or spiny balls. They might even be found cascading over large rocks or in hanging baskets. Cacti are available in numerous varieties too, many of which produce stunning flowers. While many types of cactus are native to desert climates, most will tolerate a number of growing conditions. This versatility makes cactus landscaping possible nearly anywhere.

Some popular types of cacti found in landscape settings include the prickly pear cactus . This is known for its broad, flat prickly stems, of which the tips turn coral colored in bright sun. The fruit is very useful in our recipes and is readily eaten by many birds.

The barrel cactus is another, which resembles spine-covered barrels. The cholla cactus has thin round stems and is quite attractive when used as a focal point within the landscape.

Resembling a small pincushion with its tiny spines sticking out from its round ball-like shape, the pincushion cactus makes an interesting addition to the garden.

Totem pole cactus plants are characterized by their large height and spineless column shape.

The organ pipe cactus grows in clusters that look similar to its name-organ pipes.

Cactus Landscaping Tips

When landscaping with cactus and succulent plants, you should always do your homework first. Learn more about their individual growing requirements and try to match these requirements to that of your landscape.

Cactus plants have a number of survival tactics that allow them to adapt to a particular environment; however, it's always better to choose those that are more likely to thrive in your particular area. Including a variety of cacti that share similar growing needs but with different heights and textures will add interest to the cactus garden.

Growing Cactus Outdoors

When growing cactus outdoors, choose a sunny, sloped location whenever possible. Locating cactus on a slope allows for better drainage, which is vital when dealing with these plants.

Depending on the types of cactus chosen, beds should be about 6-12 inches deep with well-drained soil specially formulated for cactus plants. This can be purchased or mixed yourself using two parts potting soil, two parts sand, and one part gravel. Cactus plants also enjoy a moderate layer of mulch such as pebbles, rocks, or similar substance.

Once established, cacti require little maintenance and very little, if any, water.

For those wanting to start on their garden but have no cacti to start with, let me know. I have several varieties including spineless cactus which I'll gladly share with you.

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We will be asking member James Williams to continue with his rain dances. The drought has been rather hard on everyone and every little dance step could help.

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The next meeting of the Texas Cactus Council will be at the home of TCC members Gabriel & Yolanda Guevara on Thursday, January 12, 2012. Their home is on 100 S. Albina St. in Falfurrias, Texas.

If you're coming from Alice or Kingsville, Texas, on Highway 281, turn right on Highway 285 in Falfurrias. You then turn left on Negri St., then a right on Blucher St.  After the right turn on Blucher go one block and turn right on
Albina St and the house is on the left.

If you're coming from Hebbronville, Bruni, etc. on High 285, turn Right on Negri St. then a right on Blucher St.  After the right turn on Blucher go one block and turn right on Albina St and the house is on the left.

If you're coming from the Valley on 281, turn left on Hwy . 285, left on Negri St and right on Blucher St. After the right turn on Blucher go one block and turn right on Albina St and the house is on the left. You can't miss their large, beautiful home on 100 S. Albina St.

 

Gabriel & Yolanda will provide the main course (brisket & beans). Some members of the Texas Cactus Council have volunteered some side dishes, etc.:

Emma Martinez - - - potato salad

Minnie Salazar - - - fruit salad

Ida Perez - - - cake

Dora Mae Canales - - - cake

J. T. Garcia - - - soft drinks & ice

According to the council bylaws, we meet at 6:30 p.m. However, the hosts have asked that you come earlier if you wish to eat earlier. I'm sure Gabriel will be entertaining us. He is a very talented musician. If you have any questions, call me at (361) 207-0966 or president Emma Martinez at (361) 442-3728. You may bring a door prize if you wish.

Click here to watch a short video of the Christmas Party 

Nos vemos en Falfurrias.

J. T. Garcia

Secretary/Treasurer

 

HAPPY NEW YEAR

May it bring Peace, Joy,

Great friendships and continued

Good Health!

  If any of the Texas Cactus Council members have any suggestions for articles for the Newsletter, please send those ideas in.

 

  Thelocactus bicolor ssp.

Schwarzii

 

Webmaster: Chumbe Salinas

BenavidesConnect@gmail.com

http://www.facebook.com/benavidesconnect

 

December, 2011, Newsletter

Beth Zies, Texas Cactus Council member from Seguin, Texas, has developed another delicious concoction made with cactus fruit. It is the CACTUS SOUR MIX . Her company already prepares Cactus Margarita Mix and Cactus Daiquiri Mix.

Cactus Sour™ Mix

The whiskey sour evolved from the practice of combining citrus and spirits to prevent scurvy among sailors in the British Navy in the 1700s. At its most simple, the modern whiskey sour is simply whiskey, lemon or lime juice (or a combination of the two) and sugar. Cactus Sour Mix™ adds a little sweet prickly pear and a little sour cranberry flavor for a Southwest twist to the classic.

National Whiskey Sour day was observed on August 25th.

Beth's website is www.cactusmargarita.com . Her phone number is (830) 379-7062. With all the holiday parties coming up, this website is the place to visit.

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The council had a very good meeting in November at Jerry's Diner in San Diego , Texas. We were happy to see our members from Wisconsin at the meeting, Eugene and Kathy Piette and his mother Lorraine Cummings. They are winter Texans who live in Alamo, Texas . Glad you all were at the meeting, folks.  

Leandro Martinez spoke on feeding cactus to cattle during the winter months. George Newman stated that he has burned cactus for cattle using kerosene as fuel. Later he used cactus burners which used butane or propane gas. I showed the group a modern pear burner which has a spark switch which gets the burner going. It, too, uses propane which dispenses the gas through a 25 foot hose. Everyone had interesting questions about using cactus as cattle feed. At this time, many ranchers are burning the spines off cactus to feed their livestock since we have had a very, very, long drought and there is not enough grass or vegetation for the animals. It is rather late for any coming rains to bring any grass but rains will bring lots of useful winter vegetation for the animals. TCC member James Williams will continue to perform his rain dances in the hopes of bringing the needed precipitation to our dry area. Good luck, James.

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As you know, we were blasted with a very cold winter last year which resulted in much damage and destruction to our cactus. To avoid such losses again, plan to protect your potted cacti by covering it or bringing it indoors. We usually do not get much damage to our cactus gardens in South Texas but last year's cold weather was rather severe. Of course, in northern areas, protection for the cactus is very important. Keep you ear on the weather reports and be prepared. Many cactus lovers will plant pads of their favorite cactus in pots and bring these indoors to assure that they will still have that cactus for the coming year.

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Schlumbergera is a genus of cactus from the coastal mountains of south-eastern Brazil . Plants grow on trees or rocks in habitats which are generally shady with high humidity and can be quite different in appearance from their desert -dwelling cousins. Most species of Schlumbergera have stems which resemble leaf-like pads joined one to the other and flowers which appear from areoles at the joints and tips of the stems. Two species have cylindrical stems more similar to other cacti. In Brazil, the genus is referred to as Flor de Maio (May flower), reflecting the period in which they flower in the Southern Hemisphere.

This genus contains the popular house plants known by a variety of names including Christmas Cactus , Thanksgiving Cactus , Crab Cactus and Holiday Cactus , which are Schlumbergera cultivars , and flower in white, pink, yellow, orange, red or purple. (The Easter Cactus or Whitsun Cactus, which may also be called a Holiday Cactus and has vivid scarlet flowers in the most commonly grown form, is now placed in the genus Hatiora .) The cultivars of Schlumbergera fall into two main groups:

The Truncata Group contains all cultivars with features derived mainly from the species S. truncata : stem segments with pointed teeth; flowers held more or less horizontally, usually above the horizontal, whose upper side is differently shaped from the lower side (zygomorphic); and pollen which is yellow. They generally flower earlier than members of the Buckleyi Group and although common names are not applied consistently may be distinguished as Thanksgiving Cactus, Crab Cactus or Claw Cactus.

The Buckleyi Group contains all cultivars with at least some features clearly showing inheritance from S. russelliana : stem segments with rounded, more symmetrical teeth; more or less symmetrical (regular) flowers which hang down, below the horizontal; and pollen which is pink. They generally flower later than members of the Truncata Group and are more likely to be called Christmas Cactus.

As you decorate your home for the Christmas season, you may consider getting some Christmas cactus. They are already available at Wal-mart and most other nurseries. It is a beautiful cactus which can last for many, many years.

RECIPES

Red Snapper & Nopalitos in Cilantro Sauce

10 tender diced cactus pads - - 4 red snapper filets
¼ cup chopped cilantro
¼ cup olive oil
Juice of 1 lemon
Salt and pepper, to taste

Place the nopalitos. In a large mixing bowl, combine the Nopalitos with the cilantro, olive oil, lemon juice , salt and pepper. Place snapper filets in a 9x13-inch baking dish. Top with the Nopalitos mixture, Bake at 350°F for 20 minutes or until the filets are cooked through. Serves 4.

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Grilled Cactus Pads

cactus pads and olive oil

This is an interesting treat for a cookout. Scrub cactus pads well with a vegetable scrubber to remove any spines that may be on them. With the end of a potato peeler cut around the spiny nodules and remove them. Make sure that all are removed. Grill the pads over charcoal or wood fire for 10 to 12 minutes on each side. Thicker leaves may take slightly longer to grill. Brush pads with oil occasionally while grilling. Serve hot.

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Candied Cactus

3 cups cubed cactus

3 cups sugar

1/2 cup water

1 tablespoon lemon juice

2 tablespoons orange juice

Vegetable coloring, if desired.

Use prickly pear cactus or cactus from your garden. Singe spines and cut off green layer with a sharp knife. (or use spineless cactus if you're lucky to have it) Cut into 1 inch slices and soak overnight in cold water. Drain and cut into 1 inch cubes. Make a syrup of sugar, water, orange and lemon juice, add cactus and cook until syrup is nearly all absorbed, being careful to prevent scorching. Tint syrup with vegetable coloring, if desired. Enjoy!

Christmas Party

The annual Texas Cactus Council Christmas party is set for Sunday, December 11, 2011, at the Benavides Civic Center starting at 2:00 p.m. and ending at approximately 5:00 p.m. If you wish to participate in the gift exchange, women must bring a woman's gift and men must bring a man's gift ($10 value). Members may invite a guest to the party.

The guests may also bring a gift if they want to take part in the gift exchange . Members are asked to label whether the gift is for a man or a woman.

TCC Vice-President Minnie Salazar contracted with Oscar Herrera who will provide music for the Christmas party. Thanks, Minnie.

NOTE: Since we will be receiving Christmas gifts at the Christmas Party, there is no need to bring any door prizes for this meeting.

The food for the Christmas party will be provided by the members. The members listed below will be bringing the item listed by their names. Please bring serving spoons for the food you will bring. Members are asked to stay after the party to clean up the place. The council does not have to pay for the use of the Civic Center , but we do have to clean up.

Emma Martinez - - turkey

Ray Espinosa - - ham

Ida Perez - - Cake & yams

Natividad Vera - - dressing

Ofelia Garza - - green bean casserole

Minnie Salazar - - mashed potatoes

Alicia Garza Saenz & Betty/ George Newman - - paper goods, knives & forks

Yolanda Zapata - - cranberries & cake

James Williams - - cake

Maria Dolores Perez - - drinks

Evangelina Kujawski - -drinks

Dora Mae Canales - - dessert

Texas Cactus Council - - Hillcrest tamales J. T. Garcia - - gravy, rolls, ice

Minnie Casas - - dressing

We need more side dishes & desserts. For those members who have not yet indicated what they will bring, please call Texas Cactus Council President Emma Martinez and let her know what you will contribute for the party. Emma can be reached at (361) 442-3728. By doing this she will be able to tell the callers what has already been promised for the party.

We're looking forward to seeing everyone at the Christmas party.

May this Christmas be a time of joy for everyone.

May the Good Lord provide us with our

everyday necessities as we proceed with our daily activities,

and may He also continue to

give us the good health so necessary to carry on.

The January, 2012, meeting will be in Falfurrias, Texas, at the home of Yolanda and Gabriel Guevara (2nd Thursday in January). They have a beautiful home and I'm sure we'll be treated to great music provided by Gabriel, who is a very talented musician.

J. T. Garcia Secretary/Treasurer

garjo60@stx.rr.com

 

 

 

Webmaster: Chumbe Salinas

BenavidesConnect@gmail.com

http://www.facebook.com/benavidesconnect

 

November, 2011, Newsletter

The Texas Cactus Council met in Kingsville, Texas, for the October meeting at the home of TCC member Yolanda Zapata. Vice-President Minnie Salazar presided at the meeting in absence of TCC president Emma Martinez, who was out of state on that date. Yolanda served a wonderful 7 course meal at her beautiful home. The beverage provided was made with prickly pear juice and other ingredients. The food was enjoyed by all. Guests at the meeting were Pat Curry, Fred & Olivia Rodriguez, Michiko Tokuno, George & Eva Perez, and Arnoldo H. Perez, Sr. A bingo-like game called chalupa was enjoyed by the group. The game cards contain numbers & pictures. Winners received prizes provided by the members of the council. We thank Yolanda for her generosity in providing us her home and a great meal for the monthly meeting. Mil gracias, Yolanda.

Several of the guests showed an interest in joining the Texas Cactus Council. Dues are $20 per year per member.

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The cactus that was damaged by the severe icy cold weather last winter is slowly but surely coming back. Most of my spineless cactus was destroyed but I managed to locate some of the cactus pads at the bottom of the cactus plants which I planted. They are showing progress and are doing well. They should be about three or four feet tall by next summer. The dead cactus trunks had to be pulled out and thrown away. Among the spineless cactus, I have the 1308, Zapata, Luther Burbank, and Nopal Prieto. Other spineless cactus I have are Especial de Villanueva and Algerian cactus. I also have several fruit cacti which are also spineless. 

I was finally able to burn prickly pear cactus for the cattle. We did get a very small amount of rain which provided green grass and weeds and enabled us to burn the cactus despite the burn ban we still have in the county. I carry water with me in the truck in case some of the dry grass and weeds catches on fire. I have not encountered any problems yet.  

The numerous wild turkeys and quail are enjoying the corn from the deer feeders. Some of these deer feeders are kept active year round, so the birds, hogs and deer are happy and probably fat. The hunters have been trapping hogs and sometimes have to release them because they don't have time to slaughter and skin them. If any of you want a hog or two, let me know. I'll call you when some are in the traps and you can come over, slaughter and take them.  

New members of the Texas Cactus Council are amazed at the many uses of cacti - - as food, as cattle feed, for medicinal uses, etc. The following information has been presented in the TCC Newsletter before but since many questions are still being asked about the uses of cactus, we are providing it once again.

CACTUS. Cacti are succulent perennials that are native to arid and semi-arid regions and are cultivated extensively, except where freezes regularly occur. The land area devoted to cactus cultivation in 2001 was about 1.8 million hectares (4.4 million acres), mostly for fodder, and over half of which was in northern Africa and northeastern Brazil. Cacti are also cultivated in over twenty countries for their fruits, which commercially fall into three categories: cactus pears, which are the fruits of the prickly pear Opuntia ficus-indica and certain other cacti with flat stems (cladodes), and represent over 90% of the cactus fruits sold; pitahayas, which are the fruits of vine cacti in the genera Hylocereus and Selenicereus; and pitayas, which are the fruits of columnar cacti. Young cladodes are consumed as a vegetable (nopalitos), particularly in Mexico. Nearly all cacti employ a photosynthetic pathway known as Crassulacean acid metabolism (CAM), in which the stomates (shoot pores that allow CO 2 entry) open primarily at night, when temperatures are lower and water loss is lower than for the overwhelming majority of plants, whose stomates open during the daytime. The best known edible CAM plant is pineapple, which is cultivated on about half as much area as cacti. Because of their lower water loss, cacti and other CAM plants thrive in dry regions (and also require little or no irrigation when cultivated in other regions.

Cookin' with Cacti

Research is available on the benefits of eating cactus for controlling diabetes. While there is still not a cure for diabetes, consumption of cactus can help control the disease. There are hundreds of recipes available on preparing cactus as main dish, salads, beverages, etc. And people are finding out that cactus is quite delicious. The Texas Cactus Council has published several “Cooking with Cactus cookbooks”. Anyone can go to the internet and search for cactus recipes. You can try the recipes as presented or you can make ingredient adjustments and come up with a totally new (and perhaps better) dish.

Everyone is encouraged to send me your recipes so that I can place them in the Newsletter and share them with rest of the council.

RECIPES

Nopales Rellenos (Stuffed Cactus)

Bake cactus pads until they get soft. Cut a pocket on each pad and fill with your favorite cheese . Dip cheese filled cactus pads in beaten eggs. Place pads in a bag of flour, salt and pepper. Shake bag. Place flour-coated pads in pan with hot oil and fry both sides. You can also fill the pads with diced onions, crushed garlic, cumin, etc. along with the cheese.

Serve with charro beans & Spanish rice. And of course, a margarita on the side.

*

Nopalitos with Tomatoes and Onions

1 lb nopalitos, (tender cactus pads) that have been stripped of spines, cleaned, and chopped

Olive oil - - - 2 large cloves garlic, minced

1/2 red onion, roughly chopped

1 jalapeño pepper, stem and seeds removed, chopped

1 medium tomato, roughly chopped

Salt and pepper

Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño. Cook for a minute, stirring occasionally, then add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste. Serve immediately.

*

Prickly Pear Margarita

1/2 cup crushed ice
1 ounces freshly-squeezed lime juice
1 ounce undiluted frozen limeade
2 ounces Tequila
1 1/2 ounces Triple Sec
1 ounce prickly pear cactus juice *
1 tablespoon granulated sugar or corn syrup
Lime wedges for garnish

* Named for its pear-like shape and size, this fruit comes from any of several varieties of cacti. Also called cactus pear, the prickly pear has a melon-like aroma and a sweet but rather bland flavor.

In a blender, add crushed ice, lime juice, Tequila, Triple Sec, prickly pear juice, and sugar or corn syrup; cover and mix ingredients (a pulsating action with 4 or 5 jolts of the blender works the best). At this point, a taste test WILL be required (while it's not necessary, it is a requirement - you'll thank me later). Correct with additional sugar or corn syrup if it is too tart .

Serve in Margarita Glasses with coarse salt or Margarita Salt on the rims of the glasses and a lime slice, and serve immediately.

*

The Texas Cactus Council will meet on Thursday, November 10, 2011, at Jerry's Diner in San Diego , Texas . The restaurant is around the block from the courthouse. They have a great menu and a private meeting room. The quail plate is fantastic! The program will be on pear burning for cattle. Ranchers at the meeting will be asked to tell us about their experiences with feeding cattle with cactus. A pear burner will be demonstrated. and a question and answer session will follow. The meeting is at 6:30 p.m.

Please invite your friends and neighbors. Bring a door prize if you wish.

Nos vemos en San Diego,

J. T. Garcia Secretary/Treasurer

garjo60@stx.rr.com

HAPPY THANKSGIVING

 

Webmaster: Chumbe Salinas

BenavidesConnect@gmail.com

http://www.facebook.com/benavidesconnect

 

October, 2011, Newsletter

The Texas Cactus Council had a great meeting at the September, 2011, meeting at El Charro Restaurant in Alice, Texas. For show and tell, TCC member John Smolik, from Kingsville, Texas, brought in an unusual oriole's nest attached to a palm leaf which had fallen off the tree. The delicately woven nest was securely attached to the palm leaf. Orioles are among the better nest builders in the bird world. Our thanks to John for his very interesting presentation.

Pat Curry from Benavides, Texas, was a guest at the meeting. Guests also included Mr. & Mrs. Rafael Espinosa from Freer, Texas. 

I presented a program on how to extract juice from prickly pears (tunas). Once the juice is collected, it can be used in a variety of recipes including beverages, mixed drinks, desserts, etc. For those members who were unable to attend the meeting the steps for extracting juice are below. Obviously many are not able to attend the meeting since they are from all over the United States. We also have some members from Mexico, Australia and India.  

There are not too many tunas left in South Texas , perhaps due to the drought, or maybe hungry animals have eaten them. If you have them in your area, you are lucky. If you send me your tuna juice recipes I'll gladly print them in the Newsletter.

A big thank you to Yolanda Zapata for the wonderful cake she brought for dessert for the meeting. It was delicious.

TCC President Emma Martinez announced that we would have the Annual Christmas Party in December at a place to be determined. Emma will also try to organize a possible tour somewhere in the state. Some of the members will offer suggestions which will be shared with the council.

Our thanks to all those members who have renewed their membership in the council.

*

History of Cactus Use

Although evidence for cacti in human diets goes back more than 8,000 years in present-day Mexico, worldwide consumption has developed only in the last few hundred years. Cacti were introduced into Europe in 1495 from the second trip of Christopher Columbus to the New World. Opuntia ficus-indica spread across the Mediterranean region in the sixteenth century, where it readily grew under the local semi-arid conditions. Also in the sixteenth century, Spaniards introduced Hylocereus undatus into the Philippines , whence it spread throughout southeast Asia . In the nineteenth century, it became established in Viet Nam and is now extensively cultivated in the Mekong Delta, where its tasty fruit with red peel and white pulp is called "dragon fruit." Also in the nineteenth century, the columnar Stenocereus queretaroensis was domesticated in Jalisco, Mexico. None of these species received much agronomic attention until the end of the twentieth century, and even then the money for research and development was meager. Both fruit crops and young cladodes used as vegetables require much hand labor. Although machines have been developed to remove the irritating small spines (termed "glochids") from cactus pears, many improvements in their cultivation await future research. Fortunately many spineless varieties of cactus have been found and used.

Cactus pear. The fruits of Opuntia ficus-indica and a few other prickly pears are harvested in the summer from plants that are one to three meters tall. Harvest can be delayed by removing the early flowers, as is commonly done in Sicily, leading to a second harvest in the autumn that is more valuable per fruit due to lessened competition from other species. One-year-old cladodes can bear five to fifteen fruits each; terminal cladodes with fewer fruits tend to bear larger ones (over 150 g each), which command higher prices. After harvesting, the fruits must have the glochids removed mechanically, after which they are often packaged by color and weight. Fruits with red pulp are prized in the United States and certain European countries, whereas greenish pulp for mature fruits is generally preferred in Mexico. Although sold in supermarkets worldwide, fruits are also sold by street vendors, who slice the peel and provide the exposed pulp directly to the consumer. The relatively large seeds are a detriment to fruit consumption by many, but the seeds are harmless and readily swallowed by aficionados .

Tender young cladodes about 10 to 15 cm long of Opuntia ficus-indica , Opuntia robusta, and a few related species are used in Mexico as nopalitos. About 20,000 acres were cultivated for this purpose in 2001, and nopalitos are also prepared from plants in the wild or growing around houses, or as hedges. The raised portions of the stem containing spines and glochids are readily removed with a knife or by machine. The cladodes are then generally sliced or diced and blanched in a weak saline solution for a few minutes to remove excess mucilage. After draining, the material can be cooked, yielding a vegetable with a taste not unlike string beans or okra. Because of their high fructose and mucilage content, nopalitos are highly recommended for people with type II diabetes. Often the blanched material is pickled and used as a relish or in salads. More than thirty companies sold pickled nopalitos in Mexico in 2001, and this product is in supermarkets worldwide.

Other Uses

Other uses of cacti range from candy made from the stems of barrel cacti that have been infused with a sugar solution to peyote from dried stems of Lophophora williamsii , used by Native Americans for ceremonial purposes. Flowers have been used for medicinal purposes and to make perfume. The seeds of cacti such as Opuntia ficus-indica have been dried, ground, and then used as a flavoring paste for cooking. Carminic acid, an important red dye for food coloring, can be extracted from dried cochineal insects that feed on Opuntia ficus-indica. Although most cactus pears are consumed fresh, sorbets and marmalades are also prepared from the fruits. The strained pulp of fresh fruits is used as a fruit drink or fermented to make wine. Fruits of cactus pears are also partially dried and sold in brick-sized blocks in Mexico. More than thirty brands of dried and powdered cladodes are sold in Mexico as a dietary supplement. The range of edible products from cacti is indeed great and their use is steadily increasing, as more people become willing to try new and natural foods, and growers search for crops that do not need irrigation.

The Texas Cactus Council will meet on Thursday, October 13, 2011, at the home of TCC member Yolanda Zapata. Yolanda will provide the dinner for the meeting. Her address is 1923 Rettye, Kingsville, Texas 78363. You can locate the map on Google or follow these steps. If you're coming from Alice, Falfurrias, Benavides, etc.: Go East on General Cavazos Blvd. (Walmart is on the right of the street). Turn left on Shelly Blvd. Turn right on Palm Dr. Turn left on Rettye. If you're coming from Highway 77, exit on West General Cavazos Blvd.

The hospital will be on your left. Continue driving until you get to Lowes (on your right).Turn right on Shelly Blvd. Turn right on Palm Dr. and turn left on Rettye. If you get lost call Yolanda at (361) 720-0586 or call me at (361) 207-0966. The meeting is at 6:30 p.m.

Hope to see everyone at the meeting in Kingsville, Texas, on October 13 th . You may bring a door prize if you wish.

  Nos vemos pronto,

 

J. T. Garcia Secretary/Treasurer

Orchid Cactus

 

September, 2011, Newsletter

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Visiting Texas - - Seeing Red

We've mentioned cochineal in the past. Our thanks to Texas Cactus Council member Louis Eckroat, from Mission , Texas , for sending in this interesting article.

*

Early travelers who visited our part of the world wrote without exception that this was a land blessed with natural resources.

One of those resources which early Texans sought to exploit was a color. Red.

Before the discovery of aniline dyes in the 1850s and 60s, the world was a pretty drab place for average people. The means for coloring your world were rare and expensive. Especially red.

So what was the source of this Texas red?

Go find some prickly pear cactus. You're looking for pads covered with a white fluff.

Dig into the fluff and you will find a small insect. His name is Cochineal. Pull him out. Now squeeze him between your fingers. You will find them covered in a vivid red.

That's carmine or carminic acid. From the sixteenth century till those cheap, bright anilines came along, the world was crazy for it.

Col. Juan Almonte, on his inspection tour of Texas before the Revolution, noted that there was much potential for the development of the cochineal industry. The twice yearly crop was already being gathered and hauled to Laredo to be sold, ultimately, to agents of the British crown.

What did the Brits want with these bugs?  They were what made the Red Coats red.

They also supplied the red for Indian blankets and war paint. It colored the crimson sashes of Texas Army officers.  And, when the Lone Star flag was adopted in 1839, the red field was bug red. This was nothing unusual. The red stripes on just about every American flag before the Civil War were dyed with cochineal.

It was even used in medicine.  In 1854, Josiah Camillis Massie, a physician and planter residing near Channelview, produced the first medical book written in Texas: A Treatise on the Eclectic Southern Practice of Medicine. With its pages he included a prescription for treating whooping cough in infants and children. It contained cochineal...along with ammonia, licorice, ipecac and opium.

Despite it's potential, the cochineal industry never reached its potential in Texas . The Oaxacans had developed cultivation secrets, but were not eager to share them, especially after that whole independence business. Then came the aniline rainbow, and the cochineal industry died. Or went to sleep.

Over the last several decades demand has grown steadily. People in search of natural and environmentally friendly colorants have rediscovered cochineal. Only now it is more likely to be found in your mouth than on your clothing.

Read the ingredient label on a box or can from your pantry. If you see Natural Red #4, (or just 'natural coloring' in a red tinted product,) that is our little friend.

Is it time for Texas to take part in the new cochineal boom? Maybe someday Landmen will be on the hunt for bug leases.

  *

I had been trying for years to locate Dr. Peter Felker who was with Texas A&M, Kingsville. He had moved to a job in Argentina. He was very instrumental in cactus research at Kingsville. He organized a meeting in the late 1980's where he presented his findings to many, farmers, ranchers and others interested in cactus. This led to the beginning of the Texas Prickly Pear Council. The council later changed the name to Texas Cactus Council since it wanted to study all kinds of cactus besides prickly pear. I remember when a group of us (including Dr. Felker) made a trip to Saltillo, Mexico, to look at the cactus there (mainly fruit cactus). This was around 1991. We brought back quite a load of cactus pads. Some of us still have some of that cactus, which is freeze tolerant in our South Texas area. Temperatures get to 10 degrees in the Santa Rita mountains in the Saltillo area.  

Anyway, I finally was able to locate Dr. Felker through an acquaintance in Florida. He's now a cactus research scientist with D'Arrigo Brothers in California and like Dr. Felker says, “I breed cactus with D'Arrigo Brothers”.

Peter says, “ We made some hybrids between the native O lindheimerii and a commercial fruit cactus 1281 when I was in Texas. We evaluated those progeny in Argentina and found some that were thornless and true hybrids. They also have much greater cold hardiness than the O ficus indica and much greater productivity than O ellisiana.  I have attached a few papers. These clones are available from the USDA Opuntia germplasm center in Parlier California. I suggest it would be good for the TPPC to get some of them and start to multiply them for ranchers”.

I am going to ask Peter to help us order some of these clones from the USDA germ plasm Center in California. I'm sure other members of the council would also be willing to get involved with the clones and other fruit cacti we might be able to obtain through Peter.  

I also mentioned to Peter that we were looking for a fertilizer for our fruit cactus.

He responded:  

"For fertilizing cactus for fruit production, we think the best fertilizer is potassium nitrate which is 13-0-44. This is very good since the pads need 1.2 % N and 4% K and the fertilizer is in the same ratio. If you  sprinkle about  half a pound of this around the base of the plants the fruit production will greatly increase in numbers and size."  

Some of the members had voiced their concern that the fruit cactus wasn't producing much fruit. This fertilizer should help. Another point that I need to make is that we have to replace the older cactus plants which tend to get hollow with age. Simply get a pad from the cacti you want to re-start and plant it. You have the beginning of a new plant. And you will have the very same plant you are replacing.

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Recipes

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Jalapeno Cactus Cheese Dip

Nopalito Cheese Appetizers (Josefina Howard)

Sandwich a slice of queso fresco (or other soft, mild white cheese such as Fontina), between two thin, tender nopales. Grill, turning with tongs. Cut into slices and serve with warm corn tortillas. Your favorite cheese may be used instead.

  *

Slivered Nopal and Mushrooms

Saute sliced Shitake or Portabelo mushroom caps with garlic and cumin. Add julienne of nopal and toss, then add seasoned stock to taste. The juice of the nopales will give the vegetables a thick, slick textured sauce.

Grilled Cactus with Red and Green Sauces (Cuisine of the Water Gods)

For red sauce, combine water, plum tomatoes, toasted (seeded and deveined) dried chiles and white onion. Cook until soft; puree. For green sauce, puree husked tomatillos, white onion garlic, Serrano chiles, cilantro and water. Season sauces to taste. Brush whole nopales with with oil and brown on griddle. Serve with grilled scallions, sliced avocado, shredded string cheese, thinly sliced queso fresco, and the red and green sauces. Nopal Pocket Sandwiches: A unique presentation and easy to make ahead. Cut a slit in cactus pad as you would in a pita. Stuff with spiked, chile-spiced chicken or duck meat. Rub with cumin oil and grill until hot throughout. Serve with a pineapple relish.

The Texas Cactus Council will meet at 6:30 p.m. on Thursday, September 8, 2011, in Alice , Texas , at El Charro Restaurant in Alice , Texas . You may bring a door prize. Their phone number is (361) 661-1409. Hope to see you all there.

J. T. Garcia Secretary/Treasurer

 

 

  August, 2011, Newsletter

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WHY PUTTING CACTUS IN YOUR MOUTH ISN'T THE WORST IDEA EVER!

Travis M. Whitehead

The Monitor

Emilia's Restaurant serves nopalitos in a broad variety of ways.
One of the more popular dishes, says Silvia Contreras, manager of the restaurant at 605 West Elizabeth Street (Brownsville, Texas) is fajitas Guadalajara, prepared with spicy peppers, onions, melted cheese, avocado, plus the ubiquitous nopales, or nopalitos, a type of cactus.

The use of nopales in the Mexican culinary tradition predates the arrival of the Spaniards, said Juanita Garza, lecturer and academic advisor for the history department at the University of Texas Pan-American in Edinburg, TX . Indigenous people in pre-Columbian times didn't use nopales in festivals or religious ceremonies. Instead, the cactus pads were a mainstay of the daily diet just as they are for many people today.

“Nopales is a native food that the Spanish picked up when they came,” Garza said. “Then it has remained in the diet ever since, especially during the spring season when the nopalitos are nice and tender, and also when it's Lent season because of the non-meat diet.”

Garza said the most important change in the use of nopalitos since the arrival of the Spanish about 500 years ago is the addition of meats. The indigenous people prepared them only with onions, tomatoes and other vegetables and spices.

Tony Zavaleta, professor of anthropology at the University of Texas at Brownsville and Texas Southmost College, said the earliest manuscripts written by Spaniards in Mexico in the 1500s describe the use of nopales.

“This particular form of cactus was cited as one of the staple foods,” Zavaleta said. “So, it has been around as long as Europeans have been observing Mexican and Native American practices. It is what is called a cultural super food of Meso-America.”

He compared its importance to that of the corn tortilla. “I think it's ditto,” he said. “It's the same thing. Beans would be the next one. Those are the cultural super foods of the indigenous Mexican population.”

However, not all Hispanics like nopales. “Many people would look down their nose at it,” he said. “Most of the Mexican Americans that I know, unless they grew up eating nopales, with their mothers preparing nopales, they don't eat it. So when they see it in the buffet line, they just go right past it. It's seen as something that is just too simple. But for hundreds of thousands, if not millions, of people throughout Mexico and the U.S.-Mexico borderlands, it's used as an essential staple food.”

Although indigenous people combined nopales with other vegetables and also with spices, people like the cooks at Emilia's now prepare them with meats.
During Lent, Garza said, people prepare them with either salmon or tuna croquets. At other times of the year, they can be prepared with pork, hamburger or turkey meat. “And then of course you add all the spicy kind of ingredients like tomato, onions, chiles,” she said.

For breakfast, Contreras said, nopales can be prepared with scrambled eggs with a side of beans.
Emilia's menu also includes the more traditional nopales a la Mexicana: fried nopales with onion, tomato and chile peppers, with rice and beans on the side.
Nopalitos are also believed to have medical uses, Garza said.
“They are used for diabetics,” Garza said. “It really helps to bring down the sugar levels.”
First and foremost in Contreras' mind, however, is their culinary value. Her mother in Matamoros keeps a large nopal cactus from which she regular cuts pads for use in cooking.
“There's a lot of plates,” she said. “My mother, for example, prepares nopales with ground beef and mixed vegetables. She cooks, boils them and serves them with rice and beans. She cuts them in the little pieces and puts them on the grill and puts salt and black pepper. Other people sometimes prepare nopales with little pieces of chicken and green beans, and on the side, some pasta, like Alfredo or fideo. I think there's an infinity of plates where people use nopales.”  

*

Although we lost many of our cactus plants in the garden with the winter freeze, others have come back up and are doing well. Most of us lost our Algerian cactus (with the beautiful waxy looking, shiny, large pads). However, some of mine did survive and are doing quite well. I promised to save some pads for Minnie S. If any one else wants Algerian cactus pads, let me know. I also have some of the spineless (Zapata, 1308 and Luther Burbank). I won't be at this next TCC meeting. I'll be at my younger son's wedding in Las Vegas that week. But I'll take some cactus pads to the September meeting.

Also known as prickly pear , cactus fruit is commonly used as an additive in processed jellies, teas, juices and alcoholic beverages. It is also used medicinally to treat skin and intestinal ailments. Traditionally, American Indians, Mexicans and Koreans have used it to treat burns, indigestion and diabetes .

The flowers of the cactus fruit contain the most usable medical components. Research shows that cactus fruit flowers contain quercitin, rutin, beta-sitosterol, penduletin, leteolin, kaempferol, isorhamnetin-glucoside and piscidic acids. The skin also contains essential nutrients , such as iron, calcium , mangesium and selenium. The pulp contains additional antioxidants , including flavanoids and carotenoids .

********

Recipes

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Despite the drought in most of Texas , prickly pear cactus still has produced plentiful cactus fruit (tunas). The following recipe uses the juice of the prickly pear fruit.

How do we get the juice from the tuna? It's quite simple. We've mentioned it before in the newsletter, but we'll mention it again. Using kitchen tongs, collect tunas from the prickly pear plants (remember that the fruit is covered with sharp spines). Place the tunas in a container and rinse them well to remove dust and insects. Place the washed tunas in a container and place them in the freezer until they are totally frozen solid. Remove the frozen tunas and place them on a colander. Set the colander on a pot on your kitchen counter. As the tunas thaw out, the juice will drain into the pot or container. Use the juice to make jelly, your favorite beverage or dessert. See the recipe below.  

NATALIE'S PRICKLY PEAR BBQ SAUCE

1 ¼ c. prickly pear nectar or juice
¾ c. frozen apple juice concentrate
½ c. diced green bell peppers
½ c. apple cider vinegar
½ c. red chile paste or 1 t. red chile powder or less
2 T. fresh roasted green chiles
1 T. diced fresh jalapenos
1 envelope unflavored gelatin or 1/16 t. xanthan gum (health food store)
4 t. soy sauce & pinch of salt

Blend all ingredients & simmer 20 mins. until thick. Use on any type of meat or freeze for later.

STIR-FRIED CACTUS With TOMATOES and HERBS

1 lb edible cactus, small and thin, prickers removed
1/2 Tbsp olive oil
2 garlic cloves
pinch of salt
1/2 cup chopped Vidalia onion
1/2 small red bell pepper, diced
1 Tbsp red wine vinegar
1 pint small, ripe cherry tomatoes, halved
fresh oregano, thyme, basil, salt, pepper

• Cut nopales into strips about 1/4 by 2 inches. Heat oil in large skillet; add garlic and toss. Add cactus and a pinch of salt; toss to coat. Cover and cook over moderately low heat until sticky juices are thoroughly exuded and cactus is not quite tender -- about 5-8 minutes; stir fairly often.
• Uncover and stir often over moderate heat, until tender and no longer sticky, about 10 minutes.
• After mixture has finished heating, toss with onion and vinegar; add tomatoes, red bell peppers, and herbs and toss gently. Add salt and pepper if desired. Serve warm.

The Texas Cactus Council will meet on Thursday, August 11, 2011, in Freer, Texas , at Dairy Queen at 6:30 p.m. A program will be presented by James Williams and Myra . You may bring a door prize if you wish.

J. T. Garcia Secretary/Treasurer

 

 

July, 2011, Newsletter

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The Texas Cactus Council had a great meeting in June in Bruni, Texas, at the home of TCC member Adriana Rivera. Adriana and her husband, Hector, were
very gracious hosts providing the Texas Cactus Council members a wonderful
dinner. The barbecue was delicious as were the desserts. They have a beautiful
home and they welcomed everyone with open arms. After the meeting we were entertained by music provided by TCC member Gabriel Guevara. Gabriel brought his piano organ and delighted everyone with wonderful old favorites. Assisting Gabriel with the singing were several members of the council. Again, thanks to Adriana for all the goodies and Gabriel for his entertainment.

Among the business session of the meeting, the council elected a vice-president to replace Joe Martinez, who passed away earlier this year. TCC member George Newman nominated Minnie Salazar as vice-president. The council voted unanimously to elect Minnie as the new vice-president. Congratulations to Minnie on accepting the position.

The Texas Cactus Council is happy to announce our newest member of the Texas Cactus Council. She is Maria Esmeralda S. Garza from Hebbronville, Texas. Welcome, Maria, to the council!

Council president Emma Martinez brought up the Annual Cactus Cook Off. Cook Off chairman Lydia Canales announced that we had difficulties at the last one we had in Hebbronville. We had been having the cook off in conjunction with the Jim Hogg County Vaquero Festival in Hebbronville, Texas. The difficulty came about because the festival was moved to the outskirts of town where facilities for the cook off were unavailable. A suggestion was made that maybe we could have the cook off in Concepcion, Texas, at the annual FIESTA DEL RANCHO festival, where we’ve had it in the past. Some members offered to check with the Concepcion festival committee about the possibility of having our contest there. We’ll hopefully get a report soon.

The contest provides the opportunity to everyone to bring in dishes containing cactus or cactus fruit (tunas). Each one bringing in a dish must also bring a written recipe. The main ingredient must be cactus or cactus fruit juice. There are four categories that are judged. They are Main Dish, Dessert, Salad, and Miscellaneous. Each category wins a prize for 1st ($50), 2nd ($25) & 3rd ($15) place. A Best of Show is also selected. This winner receives a Best of Show certificate. Everyone is encouraged to bring an entry for the contest. More details will be provided in future newsletters.

The drought situation remains unchanged. The little rain we received in May was not enough and the county burn ban still does not allow us to burn cactus for our cattle. We continue to feed hay and cattle cubes. What’s really helping the cattle now is that we have a great crop of mesquite beans. These are the bean pods of our mesquite trees which are very nourishing to the livestock. And very soon we’ll see the cows with what appears to be lipstick as they feed on the colorful cactus fruit which is now beginning to ripen. The red mouths of the cows will be very noticeable to all. These tunas are also very nourishing for the livestock.

According to a news report I heard, all of Texas may be declared a disaster area because of the drought. The government may provide low interest loans to ranchers and farmers. We will continue to pray for rain. The only chance we have of burning cactus for cattle during the drought is right after a rain shower where the danger of wild fires is diminished. Here’s an observation I found on the Internet :

With his invention of the Blackwell Pear Burner in 1914, John Bunyan Blackwell helped change prickly pear cactus from foe to friend. His hand-held burner singed the thorns from cactus, thereby making it edible by cattle when feed was scarce. According to Bunyan’s son Loyd of De Kalb, “Cattle love hot cactus as if it were a chocolate bar.”

“The cattle soon learned that the roar of those burners meant food,” observed rancher Robert Kuykendall of Tilden, Texas, in 1964. “They’d come running, so hungry they’d eat the cactus as hot as they could stand it.”

In the early days, the burners sold for $12.50, the same price as a cow, says Loyd, who worked for the family business for 31 years. Eventually, the Aeroil Company of New Jersey bought out the Blackwell Company. (Aeroil no longer makes the machines, but Reeves Roofing Equipment Company in Helotes, Texas, makes propane weed burners and pear burners under the Reeves Company name).

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Recipes

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GRILLED MEXICAN SHRIMP WITH PRICKLY PEAR CACTUS

30 (medium to large) shrimp (peeled and deveined)
2 tbsp. chili garlic paste, available in oriental markets
1 bunch cilantro, chopped
2 limes, juice of
1 tbsp. peanut oil
Salt and black pepper, to taste
1 oz. hearts of palm, sliced
1/2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 c. prickly pear cactus fruit vinaigrette (see recipe below)
Marinate shrimp overnight in the chili garlic paste, cilantro, lime juice, peanut oil, salt and black pepper. Grill shrimp until cooked all of the way through, about three minutes on each side. While grilling the shrimp: add the cactus and hearts of palm with the balsamic vinegar, olive oil, salt and pepper.

PRESENTATION:

Place the cactus fruit vinaigrette and hearts of palm salad in the middle of the plate. Arrange shrimp around it.

*

PRICKLY PEAR VINAIGRETTE

2 prickly pear cactus fruit
1/2 banana
2 tbsp. honey
1 tbsp. rice wine vinegar
1/2 lemon, juice of
1/2 lime, juice of

Peel skin off of prickly pears and the banana and put the fruit into a blender. Add the honey, vinegar, lemon and lime juices and blend until smooth. Season to taste with salt and ground black pepper. If too sweet for your tastes add more vinegar. If too tart add more honey. If too thin add more banana. If too thick add a dash of apple juice. Strain through a fine sieve before serving.

*
Red Snapper & Nopalitos in Cilantro Sauce

2 cups cooked nopalitos, diced
4 red snapper filets
¼ cup chopped cilantro
¼ cup olive oil
Juice of 1 lemon
Salt and pepper, to taste.

In a large mixing bowl, combine the Nopalitos with the cilantro, olive oil, lemon juice, salt and pepper. Place snapper filets in a 9x13-inch baking dish. Top with the Nopalitos mixture, Bake at 350°F for 20 minutes or until the filets are cooked through. Serves 4.
Suggestion: Have a nice cold margarita before enjoying this meal.

*

Joan’s Cactus Cake

1 Stick Margarine (½ Cup)
1 Cup Sugar
2 Eggs
¾ Teaspoon Cloves – ground
2 Cups Cactus – cooked and diced
1½ Teaspoons Cinnamon
1 Teaspoon Allspice
1 Teaspoon Nutmeg
1 Cup Raisins
1 Cup Pecans
2 Cups + 1 Tablespoon Flour
1 Teaspoon Baking Soda (Heaping)

Mix all ingredients. Pour into a greased 7” [18 cms] Angel food cake pan. Bake 40 minutes at 350°.

Joan Von Thun (Shelbyville, Missouri) [A 1st Place Desserts Category winner]

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Thanks to all those members who have mailed in or brought in their dues. If you look at your mailing label on your newsletter you will find a date right next to your name. This is when your membership dues are due. If there is no date by your name, you haven’t paid dues in a very long time.

The next meeting of the Texas Cactus Council will be on Thursday, July 14, 2011, at Pepper’s Restaurant in Hebbronville, Texas, at 6:30 p.m. Invite your friends and relatives. You may come early if you’d like to place your dinner order earlier. You may bring a door prize if you wish. Pepper’s is located at 402 E. Galbraith. Their phone number is (361) 527-4444.

The meeting for August, 2011, is planned for the second Thursday, in Freer, Texas. James Williams will be in charge of the program on that date.

See ya at Pepper’s,

J. T. Garcia
Secretary/Treasurer

Let’s make prickly pear jelly!

 

June, 2011, Newsletter

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We had a good meeting in Freer, Texas , in May. We were happy to see our rain dance man, TCC member James Williams. He was thanked for having helped in bringing the necessary rains. All the members got involved in making rope out of yucca leaves. We had learned the technique on this on our trip to Rancho Lomitas sometime in March. Everyone was amazed at the idea - - making rope with yucca leaves.

Cacti played in important rule in the survival of ancient peoples in the Americas, because of the harsh, dry lands it was an excellent source of food (esp. fruits), fibre, building material etc., etc. Along with this they quite often played a religious part as well e.g. Peyote, a medicinal role, or legendary role e.g. the Mexican Flag with it's design of an eagle perched on an Opuntia, as foretold to the peoples of where they should build their new city/empire.

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Opuntia - Fruits (tuna - especially O. ficus-indica) are eaten, as are pads once spines scrapped or burnt off. Of course, we now brag about our spineless varieties of cacti. Their use is recorded way back into history and has become mythical.

Pads of prickly pear cactus (Opuntia species) were cleaned of their spines, split in half, warmed and used to treat rheumatism, asthma, earaches, and hemorrhoids. Pads could also be used as a poultice for insect bites, snakebites, burns, rashes, sunburn and minor abrasions. The juice of the prickly pear was used for minor rashes, sunburn, and windburn.

The Hopi used roots of cholla cactus (Opuntia species) to treat diarrhea, and Navajos used cholla to treat arthritis.

Early settlers in west Texas , cultivated large prickly pear cactus fences around their homesteads to fend off wild animals. Opuntia, which can survive drought, is a useful food for cattle, sheep and goats especially the specially hybrid spineless forms.

Cochineal, an insect that produces a red dye, was a very important industry before the advent of synthetic dyes, and was "cultivated" on the opuntias, the plants and insects were also were brought back to Europe for this purpose.

Because of Opuntias' importance it is found around the world, due to human intervention, like Sicily, Canary Islands and throughout the Mediterranean, Africa and Australia (where it is now considered a pest/noxious weed).

Carnegiea gigantea (saguaro) - Provides homes for wildlife like woodpeckers. The fruit is a food source for Indians and seeds ground up provided a flour. The skeleton of the plant can be used for building and the cactus ribs were used as splints for broken bones.

It was of such importance to some tribes that they based their annual calendar around the life and seasonal cycle of the saguaro.

Lophophora williamsonii (peyote) - has a chemical similar to LSD called mescaline. Members of the Native American Church are permitted to use peyote in religion under the US constitution.

Trichocereus pachanoi (San Pedro) - like peyote above, contains chemicals of a hallucinatory nature.

Both of the above (plus other cacti containing hallucinogens) played an important part in (religious) ceremonies dating back many thousands of years (maybe 6-7,000 years) and are represented in many drawings, statues, carvings etc. of a religious/sacramental nature.

Fish hooks were made by ancient peoples from the spines of cacti.

Fruits of Pachycereus, Opuntias, Carnegia, Stenocereus, Mytrillocactus, Echinocereus, Ferrocactus, Hylocereus, and Mammillaria are/were all eaten.

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We finally got some rain, but not enough. But we won't complain. The grass and weeds are about 6 to 8 inches tall and the cattle and the ranchers are happy. And best of all, cattle prices are very good. The “burn ban” is still in place, so we cannot burn cactus for the cattle. Hurricane season starts June 1 st and this sometimes brings good rainfall, hopefully without damaging winds.

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Recipes

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Stuffed Nopales: Huaraches

These were first served to us at the nopal fair in Tlaxcalancingo, Puebla . I have since had them in restaurants in Mexico City . They are aptly named for the flat soles of the country people's sandals that they resemble.

Place the whole cactus pads, onion and garlic in a large pot with water to cover and salt to taste. Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm. Drain and rinse.

Starting at the wide, curved end, carefully slice each paddle horizontally, as if butter flying a chop for stuffing. Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut. Place a slice of cheese between the two sections and press flat.

Dredge the pads in flour. Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.

Heat the oil in a large skillet until a few drops of water sprinkled into it bounce around. Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side. Serve immediately with red salsa .

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Nopales in Chipotle Sauce: Nopales en Chipotle

The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish.

Preparation:

Place the nopales in a large pot with salted water to cover. Bring to a boil and cook 10 minutes. Drain and set aside.

Place the tomatillos, garlic and chipotles in a blender and puree.

In a medium saucepan, saute the onion in the oil until the onion is transparent. Add the puree and the nopales, stir and cook over low heat for 10-15 minutes. Serve hot with white rice, beans and plenty of warm tortillas for making tacos.

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21 Indicted in Rare Cactus Thefts

A four-year undercover investigation has resulted in the indictment of 21 people on charges of stealing rare cactuses and selling them for up to $15,000 each, federal officials announced Thursday. The investigation, which included federal agents running a phony nursery operation, uncovered the theft of thousands of protected plants in the desert, said Stephen M. McNamee, U.S. attorney for Arizona .

Cactus Extract Eases Hangovers, Study Says

A study has found that an extract of prickly pear cactus can prevent a severe hangover. The 55 adults in the study who received the extract of Opuntia ficus indica instead of a placebo before getting drunk reported milder hangovers, according to the research conducted at Tulane University in New Orleans and published in the Archives of Internal Medicine. The study was funded in part by a firm that markets a product with the same extract.

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The TEXAS CACTUS COUNCIL will meet at the home of TCC member Adriana Rivera on Thursday, June 9, 2011. Her home is located one mile before getting to Bruni , Texas , on Hiway 359 from Hebbronville , Texas . The home will be on the left side of the highway. It's a white and pink brick home. You do not have to bring anything. Adriana and her husband, Hector, will provide the meal, which will consist of barbecue and trimmings. The meeting starts at 6:30, but come earlier if you wish. They'll have balloons and streamers to mark the location. Hope to see all of you there. If you get lost, call Adriana at (956) 286-6663.

James Williams will present the program for the meeting. His topic will be on cactus art. He will show us how to sketch cactus. We're all looking forward to this.

See you in Bruni,

J. T. Garcia Secretary/Treasurer

 

May, 2011, Newsletter

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The Texas Cactus Council had a fantastic time on their tour of Hillcrest Tortilla, Inc. in Hebbronville, Texas , on April 16, 2011. The flour tortilla company has a new facility on Highway 16 south of town.The company is owned by Mr.& Mrs. Bryan Gonzalez, Jr. We were amazed at the modern equipment to produce the very popular and great-tasting tortillas. The equipment mixes the ingredients, makes the dough balls, spreads out the tortillas, and places them on a conveyor belt while they cook. No preservatives are used.The workers place the tortillas in their packages once the tortillas cool down. The packages are labeled with a “use by” date. Another machine places the ties on the packages. We all had the opportunity to sample the piping hot tortillas with butter. They were simply delicious! I pictured hot tortillas with peanut butter and jelly. mmmmmm.

The company also makes tamales. We observed the machine that does this in operation. The corn dough covered meat, cream cheese and jalapeños, beans, etc. comes out of a pipe. The machine itself cuts the dough and filling. The workers merely place the weiner-shaped goodies in a moist corn husk and wrap it. The tamales are then cooked. I suggested to Mrs. Gonzalez that she should try making nopalito tamales. I've always made them and they are very good. They are always willing to try something new. Maybe they'll try this.

A buffet table full of delicious food was there for us. We all pigged out on the freshly made tamales, buñuelos (a tortilla dough pastry), watermelon, an assortment of drinks and, of course, tortillas. They were nice enough to offer our members door prizes which were passed out through a drawing. And guess what? Bags full of their delicious tortillas and buñuelos were given to all of the TCC members! Our thanks to the Gonzalez family and their son, Bryan Gonzales III for their kindness, generosity and attention. We'll never forget this tour. To the Texas Cactus Council members who were unable to come on the tour, you missed a great event. Thanks also to Minnie Salazar for making the arrangements for the tour to the tortilla company.

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Some may remember a time when red dye was blamed for all manner of problems; a time when red M&Ms became candy non gratis . In the wake of the red dye scare, some manufacturers turned to a new, but actually quite old, red coloring -- cochineal. Cochineal, also know as carmine, is made from a scale insect that lives on the pads of prickly pear cactus. If you pluck a bit of the white, cottony substance frequently seen on prickly pear cactus and squish it between your fingers, you will release the vibrant red pigment produced by the insects (and your fingers will be stained for a bit). The white exterior is the covering generated by the bugs to protect their bodies. Cochineal has been used to create a red dye for hundreds of years. Indeed, there was a time when cochineal was second only to gold as Europe's most desired import from Mexico and Middle America .

When the Spanish arrived in Mexico in the 16th Century, they were impressed with the vivid red dye being skillfully produced by natives who nurtured the insect-covered cactus, protecting it from weather and animals. The Spanish began exporting the cultivated cochineal to Spain in massive quantities which created huge profits for the country until 1777 when a French naturalist smuggled cochineal-infested cactus pads to Haiti . From there, cochineal production expanded to South America , India , Portugal , and the Canary Islands.

The traditional method of obtaining the dye is to remove the insects from the cactus pads, dry them in the sun, and then grind into a powder. About 70,000 cochineal insects produce one pound of the powder. Carmine is a more purified refinement of the cochineal dye.

As new synthetic dyes were developed, demand for cochineal began to wane in the late 1800s, and although in the 1900s it began to appear as a food coloring in pork sausage, candies, jams, maraschino cherries, as well as in lipstick and rouge, by later in the 1900s cochineal was all but replaced by synthetic dyes. That is, until the red dye scare reared its head. Today, cochineal has re-emerged as a safe alternative food dye and is again being cultivated in the Canary Islands, Peru , and Mexico . Cochineal is currently used in some red, pink or purple candy, yogurt, ice cream, beverages, and other foods, as well as in drugs and cosmetics

Until recently, manufacturers in the U.S. were not required to list cochineal and carmine as specific ingredients in their products, but in response to public protest by certain groups including vegans and those observing Kosher or Halal dietary restrictions, the FDA began to look into the issue in January, 2006. Beginning January, 2011, the FDA will require all foods and cosmetics using cochineal to explicitly state its presence in the ingredient list.

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Well, the severe drought is still with us in most of Texas . Here in South Texas we haven't had rain in quite some time. Some ranchers are already feeding cactus to the cattle. BUT - - the burn ban is still in effect in most of the area, so many ranchers are afraid to burn cactus for their cattle. So they depend on hay, cattle cubes, molasses, etc. which can really add to the ranch expenses. And so again, we're asking TCC member James Williams to perform a rain dance at our next meeting. We'll encourage some of the ladies to join him in this performance. We should get some rain after that.

The prickly pear cactus in the wild is quite colorful with their beautiful blooms, orange, yellow and the rare red-flowering Opuntia. The drought has not bothered the prickly pear cactus. It's doing quite well producing the beautiful blooms and tasty tender pads.

Strawberry cactus is also quite spectacular in their fuchsia (vivid redish, pinkish Purple) or magenta blooms. The fruit, when it ripens in June and July, is delicious - - tasting somewhat like strawberries.  

The cactus plants that we lost during the cold freezing days in winter were trimmed and the dead parts removed. Although some were completely destroyed, some have sprouted. We should have the cactus plants back to normal soon. And we'll be purchasing more at the nurseries to replace the ones we lost.

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NOPALITOS OR NOPALES

Nopalitos - Cactus, or Nopal, is a typical sight in the Mexican landscape. It is not strange that it should find its way into the local cuisine. The use of Nopalitos has its origins in the Roman Catholic observance of serving meatless dishes during Lent; now they are a part of everyday cooking. The paddle, or tender pads, of the plant (called prickly pear in the U.S. ) are eaten as a green vegetable in Mexico . The best young shoots are packed fresh, pickled or preserved. Sliced for convenience, their use lends itself to a variety of dishes, such as traditional nopalitos salad or soup. Combined with seafood, omelets, quiches, and casseroles, nopalitos adds a delicious and authentic flair.

It is believed that one of nopalitos (nopal cactus) properties is a natural diabetes and cholesterol medication, and its also used in the treatment of obesity, gastrointestinal disorders, skin ailments, and viral infections.

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Recipes

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NOPALITOS AND LIME SALAD

2 cups diced, boiled nopalitos
1½ cups tomato wedges
1 avocado, peeled, seeded and cut into chunks
1 cup julienned jicama
1/4 cup vegetable oil
6 tablespoons fresh lime juice
1 tablespoon granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
Fresh cilantro

Combine nopalitos, tomato wedges, avocado and jicama in a medium serving dish. Combine oil, lime juice, sugar, cumin and salt. Pour over nopalito mixture and mix well. Garnish with fresh cilantro. Chill and serve. Serves 6.

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Texas Cactus Council president Emma Martinez announced that we need to find a new vice-president for the council, since the vice-president-elect, Joe Martinez, passed away. The nominating committee will bring a nominee to one of our meetings soon. She also stated that the state had already issued the council an identification number. We will be working on the non-profit status next. Thanks, Emma, for all the work you've done to achieve this.

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The next meeting of the council will be in Freer, Texas , at Dairy Queen. The meeting is on Thursday, May 12, 2011, at 6:30 p.m. The program will be presented by J. T. Garcia. He will explain how to make rope from the yucca leaves which we learned at the Rancho Lomitas tour in March. This will be for the benefit of those members who were unable to be on the tour to Rancho Lomitas.

The June, 2011, meeting will be at TCC member Adriana Rivera's home in Bruni, Texas . Details in the next newsletter.

  J. T. Garcia

Secretary/Treasurer  

Prickly Pear & fruit

 

April, 2011, Newsletter

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The tour to Rancho Lomitas in March was fantastic. All of us climbed into the trailer, sat and listened to Mr. Benito Treviño, tour guide and owner of the ranch.

As we rode around the ranch we would make frequent stops to see a particular plant which Mr. Treviño would describe in detail. A very interesting plant shown was the yucca, which has large terminal panicles of white or whitish flowers They are native to the hot and dry (arid) parts of North America, and are quite plentiful at Rancho Lomitas. The blooms are edible. The petals can be placed on sandwiches or cooked in other dishes and casseroles. Flowers were passed out to all the members who had the opportunity to taste the great tasting blooms. Another thing made with the long, stiff, yucca dagger-like leaves is rope. The tour guide heated some of the sharp leaves on a small propane stove on the trailer. Heating the leaves makes them pliable. Strips were cut from the softened leaves and passed around to all the

Texas Cactus Council members and guests. The strips were tied together making a long rope. The ends were held together and were twisted or braided to make them stronger. The ends can again be held together and twisted to make a stronger rope. In years past, hay stacks were held together with yucca rope.  

The ranch has a nursery full of native plants, including grangeno, Texas ebony, cedar elms, cenizo, anacua, manzanita, chilipiquin, Texas lantana, scarlet sage, wild olive, guajillo, chapote, guayacan, etc. etc. Most of the plants are sold at a very reasonable price - - usually under $3.

The bird-watchers in the group had a great time watching a variety of birds, including curve-billed thrasher, Altamira oriole, green jay, Audobon's oriole, wrens, finches, etc. 136 species of birds are found there. For those who like to follow butterflies, a total of 110 have been identified. For those interested in making a tour to the ranch, go to rancholomitas.com for a detailed description of what you can see and do there.

Thanks, Mr. Treviño, for guiding us through the ranch.

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Many members have called regarding the damages caused by the ice storms this winter. Many cactus gardens were totally destroyed. My cactus garden was no exception. While the cactus plants were killed and eventually toppled to the ground, many of them are already sprouting from the bottom roots. (I'm already harvesting cactus from some of the spineless cacti which did not receive that much damage). And we all know how fast cactus grows. The plants should be back to normal by this summer. For those who suffered total losses, don't worry. Go to your nearby cactus nursery and purchase what you need. Wal-Mart, Lowe's, Sutherland's, etc. all have vast supplies of cactus. I see many cactus gardens in many homes in the Corpus Christi area. I'm sure most of these people in your communities would be glad to give you a pad or two if you ask. Don't over-water them and be sure they get plenty of sunlight. I'm sure we'll all be smiling again soon.

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Recipes

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Mexican pintos with cactus

•  Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.

•  Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.

Cactus Mexican Style

1) Steam the cactus until softened.

2) Drain the cactus.

3) Chop and fry all the ingredients except for the Monterrey Cheese.

4) Combine fried ingredients with the cactus and allow to simmer for 15 minutes.

5) Top with cheese before serving .

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Other uses of cacti range from candy made from the stems of barrel cacti that have been infused with a sugar solution to peyote from dried stems of Lophophora williamsii , used by Native Americans for ceremonial purposes. Flowers have been used for medicinal purposes and to make perfume. The seeds of cacti such as Opuntia ficus-indica have been dried, ground, and then used as a flavoring paste for cooking. Carminic acid, an important red dye for food coloring, can be extracted from dried cochineal insects that feed on Opuntia ficus-indica . Although most cactus pears are consumed fresh, sorbets and marmalades are also prepared from the fruits. The strained pulp of fresh fruits is used as a fruit drink or fermented to make wine. Fruits of cactus pears are also partially dried and sold in brick-sized blocks in Mexico . More than thirty brands of dried and powdered cladodes are sold in Mexico as a dietary supplement. The range of edible products from cacti is indeed great and their use is steadily increasing, as more people become willing to try new and natural foods, and growers search for crops that do not need irrigation .

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Tortillas may not be a part of daily life in other parts of the state, but here in South Texas, there is a very good chance that you enjoyed one today. And in Hebbronville, Texas, where Bryan Gonzalez, Jr. manufactures his culinary delight, they're perfect. With thousands of cheerful customers throughout the state, Hillcrest Tortillas is finding a niche on retail shelves and restaurants around the area.

“It's a combination of fine ingredients and no preservatives that give us a consistent homemade taste” said Bryan, who begin the business in the back kitchen at Hillcrest Grocery a little more than 10 years ago. Because they use no preservatives, the company has no concern competing against larger tortilla companies – that offer tortillas with preservatives – for the simple fact that the taste doesn't compare to what they offer.  

Recently, the business has settled into a new 7,200 sq. ft. facility to increase production capabilities and allow for growth in new products such as the addition of tamales. Their factory is one of the few in South Texas who are making tamales year round under state inspection, which allows them to wholesale the product to new and existing customers.

The Texas Cactus Council will tour the Hillcrest Tortilla Company on Saturday, April 16, 2011, starting at 11:00 a.m. The tortilla factory is on Hiway 16 on the outskirts of Hebbronville on the way to Zapata , Texas . Please invite all members and friends to come over and enjoy the presentation and tour of the place.  

We will all meet at Pepper's at 402 E. Galbraith, in Hebbronville, for lunch after the tour. Pepper's phone number is (361) 527-4444.

 

Nos vemos en Hebbronville,

J. T. Garcia

Secretary/Treasurer

(361) 207-0966

garjo60@stx.rr.com

 

 

 

March, 2011, Newsletter

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We start the Newsletter with some sad news. Joe Martinez, immediate past president of the Texas Cactus Council, has passed away. He died Thursday, February 17, 2011 at McAllen Medical Center . He was 74. Born in Alice , Texas , he was formerly of McAllen and had lived in Alamo for the past two years. He was a veteran of the U.S. Navy.

Joe was owner of Enjoyable Tours and for many years took groups of Winter Texans and Texas Cactus Council members to visit different parts of Mexico including Cancun, Copper Canyon, Tampico, Real De Catorce, Parras, Bustamente, San Luis Potosi, Chihuahua, Puebla, San Miguel de Allende, Guadalajara, Saltillo, Mazatlan, etc.

He is preceded in death by a son, Thomas Michael Martinez, and his parents, Tomas and Eloisa Martinez.

Joe is survived by his wife, Marisol Martinez of Alamo; two sons, Jose Damacio Martinez of Alamo, Jose Conrado (Nora) Martinez II of Alice, Texas; two daughters, Mayra Martinez of San Juan, Anna L. (Thomas) Flynn of Houston, Texas; nine grandchildren; two sisters, Lucila Reynolds of Alice, Rita (David) Jasso of Austin, Texas; a brother, Guadalupe T. (Mary Alice) Martinez of Alice, Texas; and a daughter-in-law, Lydia Martinez of Alice, Texas.

Funeral service was at 10:00 a.m., Saturday, February 19, 2011, at St. Jude's Catholic Church in Pharr . Interment took place at 4:00 p.m. at Lara Cemetery in Alice, Texas, with military honors. Our condolences to his family. May he rest in peace.

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The Texas Cactus Council met in Falfurrias, Texas, for the February meeting. TCC member John Smolic had a very interesting program on cacti and succulents. He brought several different plants which he described and passed out to the members as door prizes. He talked about the damage to plants from the cold weather and ice. Many succulents have to be replaced and some cacti will produce new growth once the warm weather sets in. John mentioned that succulents and cactus need very little water. Over-watering will destroy the plants. In other business, the council decided to change its meeting date from the 3 rd Thursday to the 2 nd Thursday of the month. It was also decided everyone in attendance at meetings would be eligible to receive a door prize even if they do not bring a door prize themselves.

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Recipes

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Chicken Stew with Nopales

• 6 or 8 nopales pads
• 1 cut-up chicken - - 2 cups water
• 3 fresh jalapeno peppers (optional)
• 1 or 2 cloves minced garlic
• 1 diced tomato
• Salt and pepper to taste
• 1 tsp ground Cumin
• 1 medium diced onion
• I can tomato sauce

Simmer chicken parts in salted water until tender. Add prepared nopales sliced into bite-size pieces. Meanwhile, in a blender combine the garlic, jalapenos and some water. Puree until smooth. Add diced tomato, onion, cumin, tomato sauce and puree to chicken. Cook until done. Salt and pepper to taste.

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With the Lenten Season almost upon us, it is time to come up with some great recipes for the Pre-Easter luncheons and dinners. The recipes below are quick and tasty.

Cactus/Tuna Sandwiches

1 can tuna fish - - 1 cup diced, cooked tender cactus - - mayonnaise to taste-- dill relish - - ½ cup finely diced celery stalks - - - 1 Tbsp diced onion (optional) - - sliced American cheese (or your favorite)

Mix all ingredients. Toast bread and place a slice of cheese on it. Add tuna/cactus mix on bread.. Make Sandwiches. (You do not have to toast bread). Enjoy.

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And here's another recipe for Lent:

Cactus/Salmon Patties

1 can salmon - - - 2 eggs - - 1 cup diced cooked cactus - - 1 small diced onion - - 2 crushed garlic cloves - - salt/pepper - - cooking oil

Mash salmon. Add all other ingredients . Mix well. Shape patties with hands. Place them on hot oil on medium heat. Turn when brown. Suggestion: Serve with steamed broccoli and white gravy.

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Cactus Landscaping

Cactus landscaping showcases these sun-loving plants. This low-maintenance landscape design makes for a fascinating and enjoyable pastime. Start with a sunny location and sandy soil with good drainage; no areas should be boggy or have any standing water. Varieties of cactus can be purchased from nurseries or retail stores. Check the growing conditions in your area and select your cacti according to those factors. Plant cactus anytime throughout the year. Place most of your cacti in their permanent positions because transplanting a mature cactus is extremely difficult.

Border your cactus beds with rocks or bricks. This design is similar to a raised bed. Create a wall and then fill it full of cactus-friendly soil. This creates improved drainage and ideal growing conditions for your cacti. Growing cacti in raised areas in the landscape prevents standing water issues such as cacti rot. Place large rock slabs or boulders in the center of the landscape to make a contrasting focal point. Large sculptures, covered wagons, old wagon wheels or a piece of an old pole fence also add interest. Feel free to add succulents and other sun loving plants that need less water in your landscape.

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In lieu of our monthly meeting, the Texas Cactus Council is having a super FIELD TRIP and HISTORICAL TOUR scheduled for Saturday, March 19th, to Rancho Lomitas in Starr County. Rancho Lomitas, a 177 acre ranch, is entrusted to the preservation of the thorny brush wilderness. Our hosts, Mr. & Mrs. Benito Trevino will welcome us at their ranch and share with us valuable information about the ranch's extensive collection of South Texas native plants.

Benito Trevino, a well-known ethno botanist will impart his knowledge while we ride through the ranch on a specially designed trailer. Because of his devotion to preserving the South Texas ecology, Benito is in great demand as a speaker. He appears often on television, speaks to various groups and his presentations are a big hit at nature festivals. He is noted for his wit and extensive knowledge concerning the role native plants play in our South Texas eco-system. He notes that historically our native plants serve as a valuable resource for humans, wildlife and domesticated animals. Some plants are an excellent food source, others are used for medicinal purposes, as shelter material, for landscaping and much more. We might add that one resource, prickly pear cactus (our council's main emphasis) is at the forefront of the ecological chain. We will learn about the edible, medicinal and poisonous plants which we will see as we ride along on a covered trailer. Bring your own refreshments as none are available.

If you are traveling through Hebbronville , Texas , we will meet at FAMILY DOLLAR at 9:15 and leave at 9:30. We will arrive at CARO'S RESTAURANT in Rio Grande City by 11:00 for lunch. Caro's is located on Main St (Hwy 83). Pass Roque Guerra's School, stay on the East lane then turn back on West 83. Caro's is on the right.

If traveling from Kingsville to Falfurrias (S. 281). go to Rachel, Texas, turn right on 755 to Rio Grande City . Instructions to get to the ranch will be given at the restaurant.

We need to be at the ranch by 1:30 for the tour which starts at 2:00 o'clock through 4:00. The admission to Rancho Lomitas is $15 per person. The Texas Cactus Council will pay the admission fee for its members. Everyone else will pay their own way.

If you have any questions, call me at (361) 207-0966, or call the president of the council, Emma Martinez, at (361) 661-0454 – home, or (361) 442-3728 – cell. Please call at these same numbers to let us know if you are going to attend the field trip so we can notify Mr. Trevino how many will be there. Thanks.

J. T Garcia
Secretary/Treasurer

garjo60@stx.rr.com

Fruiting Cactus

 

February, 2011, Newsletter

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The Texas Cactus Council has elected new officers. They are:

Emma Martinez - - Joe Martinez - - - -Vice-President

George Newman - - - -Three year Director

Alicia Garza Saenz & Dora Mae Canales - - Two year Directors

Lucila Reynolds & Josie Slonaker - - One year Directors

Congratulations to all. The Texas Cactus Council By-Laws can be found in the council's website By-Laws.

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The very cold weather was all over South Texas . Extremely icy conditions were present and the result was many broken water lines, much damage to our cactus and in some locations loss of electrical power. The cactus pads were frozen solid and they broke and fell to the ground. Most will sprout once the warmer weather gets here. The cold-tolerant cactus did not suffer much damage. For those cactus enthusiasts who had much damage they will have to start from scratch. Luckily, cactus grows quickly in our South Texas area and we'll all be in good shape very soon. Prickly pear in the wild did not suffer much damage. They will soon start to bloom and continue their cycle. Ranchers are continuing to purchase feed for their livestock and will continue to do so (and burn cactus) until the green pastures are with us again.

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Prickly Pear Cactus Production

The genus Opuntia includes the prickly pear, bunny ears, and beaver tail cacti. It is also called cactus pear and Indian fig ("Figadindi" in Italian). You may have been intrigued by the seemingly erratic growth of the prickly pear cactus, with its pads protruding at all angles; or you may have avoided it because of its sharp, barbed spines and tiny stickers. Everyone, however, can appreciate the prickly pear's large but delicate and colorful blooms and the sweet, succulent fruit.

Over a period of several weeks in late spring and early summer, each pad produces several three-to-four-inch wide flowers that bloom in an array of colors, depending on the variety, from subtle to brilliant tones of yellows and oranges, pinks and reds. When the blooms fade, the edible fruits form.

While the prickly pear cactus is native to the United States, Mexico, and South America, it grows well in many areas of the world, including Africa, Australia , and the Mediterranean. In some areas of South Africa and Australia , it has become a notorious weed. It will grow at elevations ranging from sea level to 15,000 feet. Large commercial plantations thrive in Mediterranean areas, and the fruit is an important agricultural crop of Sicily. In California, the D'Arrigo Bothers plantation is located in Gilroy, off Heckler Pass Road . (Note: Dr. Peter Felker, who did research on cactus for many years at Texas A&M University-Kingsville, works for D'Arrigo Brothers as a research scientist.

Like most plants that thrive in a wide variety of areas, the prickly pear is tolerant of varied soils, temperatures, and moisture levels. The plants grow best in a sunny position in well-drained sandy loam with some protection from cold winter winds. Plants benefit from applications of a balanced fertilizer during their spring-through-fall growing period and, with excellent drainage, can tolerate almost as much water as any other cultivated plant. They are, however, drought tolerant once established. The plants provide great cover for wildlife such as quail, wild turkeys, some doves, roadrunners, etc., where their nests are well protected by the big pads and many spines.

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Recipes

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NOPALITOS CON CHILE (Cactus Chile)

2 lbs cleaned Nopales
1 Onion -- sliced 1/8" thick
1/8 cup Corn Oil or Olive Oil
2 jalapeno chilis
2 Chili Serrano
1/2 bulb garlic
1 Cup Cilantro

Tomato sauce - - Salt to tast Clean and dice nopales. Chop onion into similar sized pieces and place in a large oiled skillet and begin to fry. Add cactus, garlic, tomato sauce and chilis and salt. Cover and simmer until tender. Add cilantro and stir. Serve over diced and toasted tortillas or bed of rice. (Note: Remove seeds from chilis if you do not want dish very hot).

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CACTUS GUMBO

1 1/2 c. chopped cactus
3 tsp. butter
1 can tomatoes
1 onion, chopped
1 c. water
1/2 lb. hamburger
Salt & pepper to taste
Cooked rice

Cut needles off young cactus leaves and boil until tender (or use spineless cactus). Fry onion in butter until tender; add tomatoes, cactus and 1 cup water. Cook over low heat for about 20 minutes. Salt and pepper to taste.

While this is simmering, fry hamburger until browned. Add cactus mixture and simmer for 10 more minutes. Serve with hot, cooked rice.

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Red Snapper& Nopalitos in Cilantro Sauce

2 cups cooked nopalitos (diced) or a can of your favorite canned nopalitos
4 red snapper filets
¼ cup chopped cilantro
¼ cup olive oil
Juice of 1 lemon
Salt and pepper, to taste

Rinse and drain the nopalitos. In alarge mixing bowl, combine the Nopalitos with the cilantro, olive oil, lemon juice, salt and pepper. Place snapper filets in a 9x13-inch baking dish. Top with the Nopalitos mixture, Bake at 350°F for 20 minutes or until the filets are cooked through. Serves 4.

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The Texas Cactus Council will meet at Strickland's Restaurant in Falfurrias , Texas , on Thursday, February 17, 2011, at 6:30 p.m. The restaurant is located at 1918 S. Hwy 281. their phone number is (361) 325-5222. You may, of course, come earlier if you wish to eat earlier.

The program will be presented by John Smolik. He will present information on cacti and succulents.

A “Field Day” is planned for the council for March. It will be to Rancho Lomitas. More information and details will be provided in the next newsletter.

J. T Garcia
Secretary/Treasurer

garjo60@stx.rr.com

PLEASE BRING YOUR GARDENING IDEAS TO SHARE WITH THE COUNCIL.

CACTUS LANZAROTE

 

 

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January, 2011, Newsletter

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The drought in South Texas continues. According to the weather experts, the reason for the dry situation in this area is because of the weather condition called La Niña.

Across the desert Southwest, often the season is even drier than normal. Tornadoes seem especially numerous during springs and summers of La Niña, and the Atlantic hurricane season can be especially long and dangerous. In 1999, for example, while La Niña conditions prevailed in the tropical Pacific Ocean , 12 tropical storms grew big enough to earn names, eight of them became hurricanes, and five became intense hurricanes.

Here is a rule that is not always exactly true, but still is useful to compare the impacts of El Niño and his contrary sister. Where El Niño is warm, La Niña is cool. Where El Niño is wet, La Niña is dry. While El Niño conditions and their seasonal impacts look very different from normal, La Niña conditions often bring winters that are typical — only more so. There's something else to keep in mind: El Niño and La Niña tend to make seasonal conditions one way or another, but every El Niño and La Niña is different. The bottom line is that pastures are quite dry, pastureland is disappearing and ranchers are scrambling to find ways to feed their livestock. Feed is quite expensive. Hay bales are plentiful. Prizes for them are between $35 and $55 each. The less expensive ones are those of native grasses and Johnson and Buffel grass and perhaps hay from grain fields. Coastal bermuda bales are available and are more expensive as are alfalfa bales (these have to be brought in from farms up north). Then there is the additional charge for the hauling of the bales to ranchers with hungry cattle and other livestock. And, of course, the prickly pear is also there to use as feed for the animals. Cactus has saved many farmers from having to sell their cattle. Farmers are now ready with their pear burners to burn off the spines of the prickly pear cactus. Cattle love the cactus! Other supplements have to be fed in addition to the cactus. It can be hay, cottonseed cake, range meal, cattle cubes, etc. As we've mentioned before, a diet of only cactus can eventually kill the cattle. The many fibers in the cactus can be retained in the cattle stomachs eventually turning to huge volleyball- sized fiber balls. The whole digestive system is paralyzed and death comes eventually. But by feeding any of these supplements no fiber balls will be formed and no problems will be there for the animals. Another problem currently facing ranchers is that most counties in South Texas have a burn ban. Conditions are so dry that wildfires can quickly spread causing much loss and devastation. Some USDA personnel do assist by monitoring cactus burning and being there with fire prevention tips and assistance. They are also there for the annual burning of pastures carried out to eliminate brush and to enrich the soil for the following year. The burnings must be “controlled”. This means it is a fire performed under specific weather and soil conditions. Fire officials must be contacted before the fires are started.

Note : We did get 2 inches of rain on January 8.

Cattle prices are still good. This new year promises even better prices for livestock.

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Propagating Cactus Plants

Although we're in the middle of winter, it's never too late to plan ahead for your cactus garden. You might consider planting cactus indoors in pots. Find out which cactus does well indoors. Ask your favorite cactus nursery or go online to find out. Below are some tips that may help you in making these preparations.

You can easily reproduce your cacti and succulent collection through the process of propagation.

There are a variety of ways to propagate your plant, including division, cutting, starting from seeds, and grafting.

The best method of propagating depends on your plant type. This section will explain the different types of propagation.

Cacti and other succulents are easy to propagate. Any encouragement you can give them will start new growth. Remember that they are accustomed to growing on the dry side and too much water or humidity will cause them to rot.

For successful propagation of any kind you will need to:

Starting plants from seeds can be especially gratifying. The greatest satisfaction comes from growing plants from seed you have hybridized yourself.

Each seed is a combination of the heredity characteristics of its parents. For this reason plants grown from seeds can vary tremendously. Many succulents grow very easily from seed if the seed is fresh, but they may take a long time to germinate.

Also, since succulents are very cautious plants, they may germinate only a few seeds at a time. Some seeds start germinating in two days and others may take two years.

Seeds vary considerably in terms of their longevity and viability; many may not have enough vitality to survive beyond germination.

Start seeds in a well drained, sterile mix. Water sparingly but do not allow the seedlings to dry out. Seeds can not germinate until moisture has penetrated the hard seed coat. The taking up of moisture and swelling is a physical thing that may happen even with dead seed.

Because of the problems of seeds dying in the soil or seedlings dying just after they germinate, it is usually best to start seedlings in an artificial mix.

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Recipes

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cactus pads and olive oil

This is an interesting treat for a cookout. Scrub cactus pads well with a vegetable scrubber to remove any spines (or use spineless cactus) that may be on them. With the end of a potato peeler cut around the spiny nodules and remove them. Make sure that all are removed. Grill the pads over charcoal or wood fire for 10 to 12 minutes on each side. Thicker leaves may take slightly longer to grill. Brush leaves with oil occasionally while grilling. Serve hot.

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Scrub cactus pads and remove spines. Use a potato peeler to cut around spiney nodules and remove. Slice cactus leaves into bite-size pieces. Saute cactus leaves in a small amount of butter for 5 minutes. Remove. Beat eggs in a mixing bowl and add shredded cheese and cooked cactus pads. Pour in heated skillet and scramble. Serve warm.

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Sauteed Nopales, Peppers, and Corn

1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
1 lb fresh, blanched, diced firm cactus; Chop cilantro or parsley

Halve peppers, then remove seeds and stems. Cut into 1/4-1/2 inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened.

Shuck corn, than cut from cob. Add cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with cilantro/parsley and serve hot.

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The next meeting of the Texas Cactus Council is set for Thursday, January 20, 2011 at El Charro Restaurant in Alice , Texas , at 6:30 p.m. The restaurant is located at 1011 W. Front (361-661-1409). You may come early if you wish to place your order earlier. Please park on the south side of the restaurant. The program will be presented by Leandro Martinez. The nominating committee will be presenting a slate of officers for the council to be voted on by the active membership.

 

J. T Garcia
Secretary/Treasurer

garjo60@stx.rr.com

The roadrunner is a member of the cuckoo family.

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