1/2 Lb. $7.00  

             1 Lb. $13.00

For any questions regarding availability on dry goods contact the 
San Xavier Co-op Farm at (520)-295-3774 ext. 308
 for Shamie (Traditional Foods Coordinator). You may also message via email at sales@sanxaviercoop.org  

Wihog Cu:i (Mesquite Flour)

Mesquite was the most widespread and important resource for the many Native peoples in Southwestern North America. Mesquite pods and several other major perennial wild crops were predictably available for harvest at the height of the pre-summer monsoon season, making this a time of plenty, with many mesquites continuing to produce pods throughout the summer. The fleshy part of the pod provided a major source of carbohydrates in the native diets. It was prepared primarily as flour and made into gruel, cakes and beverages. The seed itself, encased in a hard leathery pit, has been used for thousands of years as an important source of protein.

Preparation- Contemporary Method.

 Today using a contemporary method a hammermill is used, by pouring mesquite pods into the mill, which then will grind all of the pods including the seeds to a fine flour, providing a higher source of protein.

Recipe- Mesquite Muffins

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 cup of all purpose flour
  • 1/2 cup of mesquite flour
  • 1 Tsp salt
  • 2 1/2 cups mashed T.O squash, pumpkin, bananas or apple souce.

Cream butter with sugar, beat in eggs. Mix in dry ingredients. Add squash or fruit (mashed). Add cinnamon, nuts or vanilla, if desired. Makes 1 dozen muffins. Bake at 350 for 1/2 hour.