Our Products
Our small-batch, solar-cooked, farm-made foods are packed in re-usable containers.
- Mesquite or Prickly Pear/Chocolate Chile Sauce try on ice cream, chevre, fruit
- Mesquite/Prickly Pear Barbeque Sauce/Rub sweet, tart, spicy
- Chutney barrel cactus, nopalito, seasonal ingredients
- Kimchi & Pickles traditional lacto-fermentation with desert ingredients
- Prickly Pear Juice fresh-frozen
- Salsa seasonal, fresh, desert fruits, chiles, lacto-fermented
- Honey mesquite and mixed florals
- Saguaro / Prickly Pear Elixirs cordials with agave spirits, cactus fruit, spices
- Herb Salts, Rubs, Oils barrel fruit, olive, chile, desert herbs, organic olive oil
- Herbal Tinctures, Bitters, Salves & Liniments chaparral, passion vine, vitex & more
- Ironwood Tempeh, Miso, Edamame, Palo Verde Bean Products
- Other Products as available cactus cuttings for propagation, buds, fruit & pads of opuntia/cereus varieties, desert seeds and plants
- Locally made Arts & Crafts, Pottery, Desert Foods Calendars, selected books
Many of our products are live culture and lacto-fermented, and require refrigeration.
Pricing and availability vary depending on season and ingredients.
Contact us to make up a gift basket or a selection of desert foods for your event.
Pre-paid farm cards and shares of our seasonal products are available. Or give the gift of a farm card to a friend!
Contact us for availability and about joining our farm share program. beantreefarm@gmail.com
Workshops, Events, Collaborations
2018 WORKSHOPS at BEAN TREE FARM
$250 for four workshops of any of 2018 series includes:
- workshop materials
- luncheon of desert foods at each event- our luncheons are legendary!
- $75 per individual workshop
- Workshop size is limited. Details will be provided to confirmed attendees.
- Registration & Info: beantreefarm@gmail.com
All workshops build desert living skills, awareness and understanding in a beautiful and inspiring
Sonoran Desert Botanical Sanctuary
BUILDING WITH EARTH AND DESERT MATERIALS: In this series of four cool-season hands-on workshops, we build a plastered cob structure with earth that came from basins excavated for water harvesting, crafting, creating and artfully recycling resources on the farm. And we make and share delicious seasonal desert foods with participants.
- February 24- Exploring culinary and other uses of barrel cactus
- March 31- Expanding culinary and practical uses of spring greens and herbs
- April 28- Enhancing culinary and practical uses of bean tree and other blooms, chia and more
- May 19- Harvesting, culinary and practical uses of seasonal, stored, fermented desert foods and herbs
BUILDING HOMESTEAD SKILLS: In this series we'll continue to explore Sonoran Desert Living- relationships between planting, building, sun, rain and resource recycling to enhance cooling, comfort and culinary creativity. Cob building projects continue, weather permitting.
- May 26- Sharing solar know-how, growing shade, bean tree recipes
- July 28- Wet summer salsas, drinks, ferments
- September 15- Preparing and processing summer's bounty, prickly pear and dried beans, berries and herbs
- October 27- Focus: dry-curing olives, upland mesquite, chiles and returning to green building projects
BUILDING COMMUNITY AND ABUNDANCE: Spread the spirit of generosity and gratitude with inspired seasonal desert foods and gifts
- November 17 (or alt.24)- Baking Mesquite Treats and More: holiday gift-making, preserves, condiments etc. for your pantry
- December 22- Warm Winter Holidays: with special desert foods-based sauces, seasonings and gifts
2018 DEMOS at SANTA CRUZ RIVER FARMERS MARKET- FREE AND OPEN TO THE PUBLIC
MORE WORKSHOPS and OPPORTUNITIES
Sonoran Permaculture Guild offers day and weekend workshops as well as the annual 72-hour Permaculture Design Course each February, which we highly recommend
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