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Have a friend in Apache Jxn whose trees are ready to be harvested.  Anyone interested in going with us to harvest?

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Are the pods particularly sweet?  I have a carob tree just down the street from me, so I probably won't need to drive that far...

don't know. Met him about a year ago and he has multiple trees...so it's prob going to be a big harvest. I think we will prob go on thursday morning. has your tree down the street got pods yet??

Yes, the tree has pods on it but they are still a little green.  This particular tree harvests very late in the season, at least +2 months after another carob tree in my neighborhood.

Have you harvested carob before?  You get lots more for the same amount of work than you do for picking mesquite beans.  Three years ago, Karl & I harvested part of the one tree and in a half day's work we got 15 gallons of flour (that's right when it was all ground that's how much flour we got!).  It's much easier to harvest carob.

ah...good to know that.  i didn't know that they can harvest at different times.

Hi Danica and all

Some info on the tree--I'm not a fan of carob so I'm not sure whether the pods are extra sweet or not compared to other trees since I have not sampled many.  They are mildly sweet to my taste. 

hey hoski!  lol  didn't know you were on here :)  i think we're going to come by on thursday morning...after my hubby's doc appt (at 9).  does that work for you?

That will be fine.

I recently moved to a new house with a mature carob tree, and I've harvested two 5 gallon buckets of pods thus far, so I won't need to drive that far either.   I'm familiar with using mesquite flour, but are there any resources, sites, or recipes you all might recommend for what to do with carob flour after the milling? 

If you find any mesquite recipes you like, you can sub carob in the same amount for a different flavor (http://www.desertharvesters.org/mesquite-in-the-kitchen/recipes/).

Interesting, thanks.  I'll experiment with subbing carob for mesquite later this fall after the milling.  From what I've heard from others, carob is somewhat like bittersweet/dark chocolate, no? 

I spent a couple hours today harvesting mesquite pods in Cave Creek, and along with the equally small amount of time invested in collecting carob pods, this should produce more than enough flour than my family can use in a year.  It's a pretty amazing thing for me, actually.  For everyone else harvesting native and perennial foods, when you think about it, we're really empowering ourselves to take more responsibility for our own food and health.  And in the process, we get to (re)connect with the natural world, learn/teach new skills, take a step towards greater food security, and have a bit a fun in the outdoors.    Who knew that climbing and shaking trees could be so fruitful and important?  

We use carob in smoothies, pancakes and other baked goods, and in peanut butter balls.  doesn't really taste like chocolate to me, but mixed into stuff it's reminiscent of chocolate. I like it much more than mesquite...shhhh...don't tell anyone :)

When we harvested carob the first time a few years ago, I brought home about four paper bags full of pods...it made enough flour for us for more than a year.  But, we're down to a quart jar, so I'm excited to harvest more!

 

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