Since October 2018, I have had the honor to create weekly recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain, an urban farm less than a mile from my home. To date, I’ve intuitively created 47 recipes for the members of the CSA. Each Friday, I pick up the incredible just-harvested CSA produce and herbs at The Farm from lead farmer Billy Anthony, and then come home and create a recipe for the Saturday morning CSA bags.
Cooking at Home. Right now, while more and more people are cooking at home with the Coronavirus “stay-at-home” I’m finding it even more important to share my recipes to more and more people, beyond the CSA members.
For those of you who are cooking at home, I invite you to use this recipe as a guide to sauté a simple, tasty roots and greens dish. Use whatever roots (radishes, turnips, beets, carrots) and greens (kale, collards, dandelion greens) your local farmers are growing. And, for citrus, feel free to use a lemon, orange, or grapefruit.
For the CSA members, I hope you enjoy creating this recipe with the beautiful local Arizona produce in your CSA.
- Citrus: Grapefruit, lemons
- Roots: Beets, Turnips, Mixed Radishes
- Greens: Sugar Snap Peas, Braising Greens, Gem Head Lettuce
- Farm Salad Bag with Glacier Lettuce
- Mint
- Eggs
Please share your culinary creations with us on Instagram @nutritionauthor @thefarmatsouthmountain.
Honestly, it was a little emotional picking up my CSA at The Farm on Friday, March 27, 2020. Here’s a glimpse.
Roots & Greens Sauté Recipe
Thanks to Lead Farmer Billy Anthony of the Soil & Seed Garden for growing such beautiful, tasty produce for our community. We appreciate your dedication, especially while we are Coronavirus social distancing.
Make this simple sauté with roots, greens, and the lemon from your CSA, along with an onion.
SIMPLE INGREDIENTS
- 1 medium purple daikon or another radish
- 1 medium turnip
- 3-4 stems kale
- ½ cup sugar snap peas
- 5-7 stems dandelion greens (from Farm Salad Bag)
- ½ white or red onion, or 2 green onions, sliced (not in CSA)
- 1 lemon, ½ juiced and zested
- 2 tbsp extra virgin olive oil
- Pinch sea salt
- Garnish: Few mint leaves
SIMPLE STEPS
Mise en Place (Everything into place)
- Thinly slice radish and turnip with mandoline or knife.
- Pull center stems out of kale and tear leaves into bite-size pieces.
- Slice onions into moon-shapes.
- Zest the lemon.
Cook
- Pre-heat sauté pan on medium heat on stovetop.
- Once the pan is warm, place onions in pan, sauté until soft, for about 3 minutes, stirring frequently.
- Add sliced radish and turnip to the pan.
- Drizzle sea salt, lemon juice, and lemon zest onto the radish and turnip.
- Sauté for 4-5 minutes, stirring frequently.
- Move radishes and turnips to the middle of the pan.
- Add snap peas, kale, and dandelion greens to the edges of the pan to cook with the olive oil.
- Drizzle a pinch of sea salt onto the green veggies.
- Cook for about 4-5 minutes, stirring frequently.
Plate
- Plate the roots, greens, and sugar snap peas onto the plate.
- Garnish with mint.
More Plant-Based Cooking Recipes. I look forward to sharing additional recipes and ideas with you, while we area all “at home” during the Coronavirus. Please check back, as I’m also shooting some simple cooking videos for my Experience Nutrition YouTube Channel.
Sedona Cooking Retreats. A few people have been asking about the 2020 Sedona Plant-Based Cooking Retreats. We have not yet cancelled the June 12-15, 2020 retreat, and at this point I’m pretty sure we will hold the September 18-21, 2020 retreat. Let me know (Mel@MelanieAlbert.com) if you are interested in either retreat, and I will keep in touch with you. Just fyi, link to the retreat information.
By Melanie Albert, Founder & CEO Experience Nutrition, LLC in Phoenix, Arizona. Plant-Based Farm-to-Table Leader, award-winning cookbook author, speaker, corporate wellness, team building and retreat leader.