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At Rivenrock Organic Edible Cactus you can buy it in three grades
By Katy Budge
Special to The Tribune
To learn more ...
To order Rivenrock Organic Edible Cactus, or for more information about preparation, recipes, Internet specials, etc., go to www.rivenrock.com.
To order Rivenrock Organic Edible Cactus, or for more information about preparation, recipes, Internet specials, etc., go to www.rivenrock.com.
Cactus salsa recipe is rooted in the desert
This tasty, easy-to-make cactus salsa recipe is one of several on Rivenrock Organic Edible Cactus’ Web site.
Though some people might prickle at the thought of preparing cactus to eat, John Dicus of Rivenrock explained that the spines — especially from the Nopalea Grande (aka prickly pear) variety — are very easy to remove with a knife and the abrasive side of a kitchen sponge.
He cautions against using that same sponge again for your dishes, however.
John’s Cactus Salsa
• 2 pounds cactus, prepared (spines removed) and diced
• 2 cans diced tomatoes
• 3-4 pickled jalapeño peppers (or to taste)
• 1 can sweet corn
• 3 cloves garlic, peeled and minced (to taste)
• 1/2 medium onion, peeled and diced
• 1 can each red kidney, black bean, and pinto beans (drained of excess liquid)
• Pinch basil, minced
• 1 bunch cilantro, chopped (or to taste)
• 1/4 cup olive oil
• Salt and ground black pepper to taste
• A handful of shelled sunflower seeds, shelled pumpkin seeds, or pine nuts, or any mix of them (optional)
Mix all ingredients and use as a dip for tortilla chips, a general spicy condiment, or as a relish and garnish on burritos and meat dishes.
— Katy Budge
This tasty, easy-to-make cactus salsa recipe is one of several on Rivenrock Organic Edible Cactus’ Web site.
Though some people might prickle at the thought of preparing cactus to eat, John Dicus of Rivenrock explained that the spines — especially from the Nopalea Grande (aka prickly pear) variety — are very easy to remove with a knife and the abrasive side of a kitchen sponge.
He cautions against using that same sponge again for your dishes, however.
John’s Cactus Salsa
• 2 pounds cactus, prepared (spines removed) and diced
• 2 cans diced tomatoes
• 3-4 pickled jalapeño peppers (or to taste)
• 1 can sweet corn
• 3 cloves garlic, peeled and minced (to taste)
• 1/2 medium onion, peeled and diced
• 1 can each red kidney, black bean, and pinto beans (drained of excess liquid)
• Pinch basil, minced
• 1 bunch cilantro, chopped (or to taste)
• 1/4 cup olive oil
• Salt and ground black pepper to taste
• A handful of shelled sunflower seeds, shelled pumpkin seeds, or pine nuts, or any mix of them (optional)
Mix all ingredients and use as a dip for tortilla chips, a general spicy condiment, or as a relish and garnish on burritos and meat dishes.
— Katy Budge
What do pet tortoises and discerning diners in New York have in common? The answer to this thorny question is: Rivenrock Organic Edible Cactus from Nipomo.
“I started the farm in 1991 with the idea of being a farmers market garden,” explained John Dicus, Rivenrock’s owner, who is also a budding television and film character actor. “The cactus ended up being an accident after I saw a pile of it at a dump.”
He stowed the spiny find in the trunk of his car, and ended up growing some to use for xeriscapes in his landscape design business.
After discovering it could be a profitable food crop as well, that emphasis progressed to where “we eventually dropped the other farm products.” A half-ton a day
During peak season, Dicus estimated that — with the help of some very thick gloves — he “can pick about 1,000 pounds of cactus a day.” Only the fresh growth is harvested, and the certified organic leaves are graded according to size and appearance; the biggest obstacles to the latter criteria are deer, for obvious reasons, but also ants, whose nibbles on the leaves develop into scars that knock the cactus out of Grade A or even B quality.
The majority of Rivenrock’s cactus goes to companies that process it into tortoise food, but an increasing amount of fresh leaves are going directly to tortoise owners, restaurants and home chefs.
Cactus is high in fiber and nutrients, said Dicus, and although it has the same viscous nature as okra, “it’s one of those foods, like tofu, that takes on the flavor of other things, so it makes a great meat substitute in dishes such as meatloaf.
Use one part ground beef and four parts cactus,” he suggested, “and you won’t even know the cactus is there — you can even sneak it to the kids!”
Katy Budge is a freelance writer from Atascadero. If you have a favorite “Local Flavor” you’d like to see featured, e-mail your suggestions to ktbudge@sbcglobal.net.
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