Experience Nutrition: The Farm at South Mountain CSA Recipe 59: Winter Scarlet Turnip. Corn. Bok Choy Saute.

It’s such an honor to create recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain. The Farm is a beautiful organic farm right in my neighborhood in Phoenix, Arizona.

Let’s take a look at the beauty of The Farm and the incredible veggies growing right now in mid-December 2020.

Enjoy the Kale at The Farm

 For the CSA members, Winter Week 5: 12.17.20

• Scarlet Turnips: Root & Greens
• Corn-on-the cob
• Broccoli
• Bok Choy
• Meyer lemon
• Lemon basil
• Romaine lettuce
• Meyer lemon
• Peppers
• Eggs

 

Winter Scarlet Turnip. Corn. Bok Choy Saute Recipe

This week’s recipe was inspired by the incredible scarlet turnip, corn-on-cob, and the lemon basil!

Hope you enjoy creating a simple veggie sauté to enjoy with chickpea pasta for a great gluten-free veggie dish. Add the Meyer lemon while sautéing to caramelize the veggies.

I was so excited to create this recipe, that I actually prepared it within 2 hours of bringing the veggies into my kitchen.

Steps to Prepare the Dish

1. Sauté the veggies
2. Cook pasta.
3. Mindfully plate your sautéed veggies with pasta, seeds, herbs, and edible flowers.

Enjoy the video for this beautiful, tasty recipe.

VEGGIE SAUTE TIPS

Use the simple veggie sauté culinary method to easily cook all kinds of veggies.

• Pre-heat the saute pan before cooking.
• Cook the veggies step-by-step to layer the flavors.
• Start with onions for the flavor base.
• At the end of cooking, add the greens (bok choy) and herbs (lemon basil) to gently cook.

WINTER VEGGIE SAUTE

Recipe Serves 2

Use this simple veggie sauté method to cook the fresh CSA from  the Soil & Seed Garden at The Farm at South Mountain.

SIMPLE INGREDIENTS

• 3-4 green onions (not in the CSA)
• 2-3 small peppers
• 1 corn-on-cob
• ½ broccoli stem
• 1 cup turnip, sliced
• 1 cup bok choy
• 1 stem lemon basil
• 3 tbsp extra virgin olive oil
• ½ Meyer lemon, juiced
• Pinch sea salt

SIMPLE STEPS

• Slice all veggies and corn off the cob.
• Pre-heat sauté pan on stove top on medium.
• Add olive oil to coat bottom of the pan.
• Add the onions. Sauté a few minutes.
• Add peppers. Sauté a few minutes.
• Drizzle pinch of sea salt onto the veggies.
• Add corn on cob. Sauté a few minutes.
• Add broccoli. Sauté a few minutes.
• Squeeze Meyer lemon and stir to de-glaze the pan.
• Add turnip. Sauté a few minutes.
• Add bok choy and lemon basil. Sauté a minute.

 

FOOD ART: PLATE THE DISH

• Enjoy plating the veggies with layers of veggies and pasta.
• Garnish with pine nuts (or other nuts), a green onion, sliced raw turnip, and lemon basil leaves, and edible calendula flowers.

 

ENJOY YOUR WINTER VEGGIE SAUTE DISH

ENJOY OUR PHOTO SHOOT BEHIND-THE-SCENES

Interested in creating a Plant-Based Farm-to-Table Food Art Program (Virtual and in Person when the time is right), fill out our Form. Look forward to talking with you.