It has been such an honor to intuitively create recipes for the CSA (Community Supported Agriculture) for The Farm at South Mountain, in Phoenix, Arizona, an urban farm located less than a mile from my home since October 2018. The Farm at South Mountain Soil & Seed Garden farmer, Billy Anthony, passionately grows and harvests beautiful, incredible tasting produce, herbs, and edible flowers. Billy and his team harvest on Friday, I stop by the farm Friday evening to pick up my CSA, and then I intuitively create a recipe for the CSA members, which they receive Saturday morning with their CSA.
This is Week 1 of the Spring 2020 CSA. After seeing the Sugar Snap Peas growing at The Farm the last month or so, I was very excited to prepare a simple dish with them. Also, The Farm has a Pecan Orchard on the property, so I was looking forward to include them in the dish.
Prior to sharing the recipe, a look at The Farm this week.
Let’s take a look at all of the products in the CSA.
- Sugar Snap Peas
- Roots: Radishes, Turnips, Carrots (Red Kyoto, Parisian)
- Greens: Cauliflower Greens, Glacier Lettuce, Dinosaur Kale, Farm Salad Box
- Herbs: Dill
- Arizona favorites: Pecans, Grapefruit
- Eggs
Love the Sugar Snap Peas growing at the Soil & Seed Garden.
RECIPE: Simple Sugar Snap Pea Sauté
Simply sautéing Sugar Snap Peas are a great way to enjoy this fresh veggie. Along with this week’s dill, grapefruit, and pecans, create this tasty side dish.
SIMPLE INGREDIENTS
- 2 cups sugar snap peas
- 1 tbsp grapefruit zest
- 3-4 sprigs of fresh dill
- 6-7 pecans, cracked
- 1 tbsp organic extra virgin olive oil
- Pinch sea salt
SIMPLE STEPS
Mise en Place
- Zest the grapefruit.
- Crack the pecans.
- If desire, remove the stems and pod strings from the snap peas pods.
Cook
- Pre-heat a sauté pan on medium for about a minute.
- Add olive oil to coat bottom of the pan.
- When the oil is warm, add the sugar snap peas and sea salt to the pan. Continuously toss the snap peas with tongs.
- Cook for about 2 minutes.
- Add the grapefruit zest and dill to the pan.
- Toss the snap peas with the zest and dill for about 2 minutes.
Plate
- Plate the sugar snap peas with the pecans.
- Enjoy.
2020 Sedona Plant-Based Cooking & Self Care Retreats
- Interested in a weekend of Plant-based Cooking, Self Care, Hiking and Special Sedona Ceremonies?
- 2020 Retreat Dates: June 12-15, 2020; September 18-21, 2010
- Click here: Take a look at our retreat page to see all the activities, our unique eco-retreat house, and Sedona.
2020 Authentic Farm-to-Table Plant-Based Cooking Experiences at The Farm with Lead Grower Billy Anthony and award-winning cookbook author, Melanie Albert.
Classes held at The Farm at South Mountain, 6101 S. 32nd Street, Phoenix, Arizona
To Purchase, click below on the class date:
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