Posts tagged ‘Mitsitam Cafe’

The Rooftop is Bloomin’

Smithsonian Gardens and Mitsitam Café Chef, Richard Hetzler continue their partnership to provide delicious, locally grown food in the National Museum of the American Indian Mitsitam Café. This year, we have expanded the crop growing space to include more plants than ever before by “jumping”onto the museum’s rooftop!

Two varieties of tomatoes, Cherokee Purple and Manyel, tower over their potted companions. New Mex Big Jim Peppers and Serranno Peppers are a dynamic duo that keep things spicy on the rooftop and in the cafe’s recipes. These two staples of summer can be married in a great salsa.

The leaves of an herb found in the containers, Hyptis suaveolens, commonly known as Chan in Latin American countries, can be used in a refreshing drink. Its minty aroma is sure to perk up any midday slump.

The National Museum of the American Indian’s Rooftop with Wyatt Carpenter

Also included in the containers is Tagetes lucida, an herb also known as Mexican Mint Marigold, Texas Tarragon and Yerbis Anis. The lemon colored flower is used in Day of the Dead celebrations and the leaves are used as a heat tolerate culinary substitute for French tarragon.

The beautiful orange blooms of Mexican Marigold (Tagetes erecta), native to Mexico and Central America, are dried and used in traditional Day of the Dead (November 2) celebrations. It is known as flor de muertos (flower of the dead.)

Veggies on the Roof

Amaranthus spp. ‘Hopi Red Dye’ is an annual with burgundy stems and maroon foliage. The edible black seeds can be ground to make a high protien flour. Young leaves can be eaten raw or steamed for a nutritious  vegetable. Traditionally, Amaranthus is used by the Hopi Indians as a ceremonial dye used to make red cornbread.

Dysphania ambrosioides, espazote, is a small plant with lots of flavor. Commonly used to season bean dishes, epazote can also be used in chili, tamales, mole and enchiladas. Epazote is believed to cure flatulence, which is why it is often paired with beans.

The seed of Carthamus tinctorius or safflower is used to make culinary oil, yellow dyes and seasonings. Long utilized in textiles, dyes from Safflower has been found in the tombs of ancient Egypt!

Wyatt Carpenter, National Museum of the American Indian Horticulture Intern

August 24, 2012 at 2:00 pm Leave a comment


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