Celebrating an Ancient Tradition
Photos by Susie Reed and Jason Bordonaro
While the most best-known agave plant is probably the blue agave used to make tequila, this desert succulent can also be a source of food. It ripens in the spring to early summer after the plant has flowered, making it a welcome change from winter’s diet. The trimmed agave hearts are pit roasted for three to four days over
wood, resulting a tender, smoky, honeyed, yam-like treat. These photos were taken at the annual agave roasting at the V Bar V Ranch maintained by the U.S. Forest Service in Sedona. |
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