What an honor to intuitively create recipes with the beautiful produce grown by hard-working, passionate farmer Billy Anthony at the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
This is the final CSA recipe of the season, Recipe #54, and I’m so happy to share a Summer recipe with you, inspired by the peaches and apricots growing at The Farm. At this point, the farmers are focusing on summer crops, including tomatoes, which I’m really looking forward to.
Self care at The Farm. While picking up the CSA to create this week’s recipe, I was mesmerized by the breath-talking Autumn Beauty Sunflowers.
For the CSA Members, the May 16, 2020 Share includes:
- Roots: Beets, Carrots
- Greens: Salad Greens, Swiss Chard
- Veggies: Zucchini
- Fruit: Grapefruit, Peaches, Apricot
- Herbs: Lemon Basil, Mint, Lemon Thyme, Rosemary
- Eggs
The Farm at South Mountain CSA: May 16, 2020
Recipe: Simple Peach Apricot Salsa
This week’s recipe was inspired by the peaches and apricots. It’s a simple, fresh recipe to enjoy with hummus, or as a topping for fish or chicken.
The Farm at South Mountain: Arizona Peaches
Serves 2
SIMPLE INGREDIENTS
- 5-6 peaches
- 5-6 apricots
- ¼ cup grapefruit juice
- 1 tbsp grapefruit zest
- 4-5 mint leaves, minced
- Not from The Farm CSA
- ¼ cup white onion
- 2 mini red peppers
- Pinch sea salt
Ingredients: Peach Apricot Salsa
Mise En Place: Peach Apricot Salsa
SIMPLE STEPS
- Mince all fruit and veggies into small pieces.
- Gently toss all ingredients.
- Taste and adjust with additional grapefruit juice and sea salt to suit your taste preferences.
Peach Apricot Salsa: Mix Ingredients
SIMPLE PLATING
- Enjoy with hummus, or as a side salad.
Peach Apricot Salsa. Classic Hummus.
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.
Sedona Plant-Based Cooking Retreats. At this point, we are planning on hosting the Plant-Based Farm-to-Table Cooking Retreat in Sedona, September 18-21, 2020 and also customizing for small groups “when the time is right” in the next few months. Please let me know if you’re interested in learning more about the retreats. Click for information about the retreats and beautiful photos from our September 2019 retreat.
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.