Experience Nutrition Plant-Based Farm-to-Table Recipe: The Farm at South Mountain Spring CSA: Quick Sugar Snap Peas

By Melanie Albert, Plant-Based Farm-to-Table Leader, Award-Winning Cookbook Author and Speaker, Founder & CEO, Experience Nutrition

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.

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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

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Love the Sugar Snap Peas growing at the Soil & Seed Garden.

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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.

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Plate

• Plate the sugar snap peas with the pecans.
• Enjoy.

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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.
  

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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:

• March 28, 2020, 11am-1pm
• April 18, 2020, 11am-1pm