Now is the time to support your local farmers who have spent so many months passionately growing beautiful food for our communities.
This weekend in Phoenix, Arizona, amidst the Coronavirus, our farmers, farmers market, and community have come together with creative ways for our community to have access to beautiful, just harvested food, with extra food safety measures. Many farmers are offering one-time CSAs (Community Supported Agriculture), for customers to quickly pickup at farmers markets and farms.
I am so fortunately to live about half mile from a beautiful urban farm, The Farm at South Mountain, where I’ve been teaching farm-to-table cooking classes since 2016 and where I’ve had the opportunity to create recipes for the weekly CSA (Community Supported Agriculture).
As usual, Friday afternoon, I stopped by The Farm to pick-up my CSA
The Spring 2020, March 21 CSA includes citrus, roots, greens veggies, and eggs. All grown right at The Farm at South Mountain, a beautiful urban farm in Phoenix.
- Citrus: Grapefruit, Lemons
- Roots: Beets, Turnips, Radishes
- Tomatillos
- Peppers
- Sugar Snap Peas
- Swiss Chard
- Mixed Herbs
- Farm Salad Box
- Eggs
Quick Tomatillo Salsa
I was so excited to see the tomatillos for the first time in the CSA this season. Tomatillos, known as the Mexican husk tomato is a nightshade, have a vibrant, tart, citrus flavor and are commonly used in Mexican dishes. Hope you enjoy this very simple-to-prepare salsa recipe.
SIMPLE INGREDIENTS
- 2 medium tomatillos
- 1 pepper
- 2-3 green onions (Not in the CSA)
- Pinch sea salt
- Extras: Fresh lemon juice. Fresh mint
- Veggies for dipping: carrots, radishes
Tomatillo Salsa: Ingredients
SIMPLE STEPS
Mise en Place (Everything into place)
- Slice tomatillos into about 8 slices.
- Slice pepper into small strips.
- Mince onion.
- Chop carrots and radishes for dipping.
Tomatillo Salsa: Chop all produce
Cook
- Pre-heat oven on broil.
- Place tomatillos, pepper, and onion on parchment-lined sheet pan.
- Drizzle with a pinch of sea salt.
- Broil for about 3-5 minutes.
- Toss veggies.
- Remove veggies when slightly browned.
- Broil for another 3-5 minutes, as needed.
- Place tomatillos, pepper, and onion into food processor.
- Pulse a minute or two to desired level of chunkiness.
- Taste.
- Add squeeze of Meyer lemon juice and fresh mint, if desired.
Place onions, tomatillos, and peppers onto parchment-lined flat sheet.
Plate
- Plate the Tomatillo Salsa with a few greens from the Farm Salad Box, along with carrots, and radishes.
- Enjoy.
Enjoy Tomatillo Salsa with a few fresh veggies.
Please stay in touch. Over the next few weeks, I’ll be posting cooking videos for adults and kids to learn simple plant-based cooking techniques with your family. Follow this Experience Nutrition Blog. And, get ideas on Instagram: @nutritionauthor @plantbasedexperiences
All the best to you and your family. – Melanie Albert
By Melanie Albert, Founder & CEO Experience Nutrition Group, LLC, in Phoenix, Arizona. Award-winning cookbook author, plant-based farm-to-table leader, speaker, and retreat host.