This week’s intuitive culinary creation was inspired by beautiful Winter Veggies from The Farm at South Mountain Soil & Seed Garden CSA (Community Supported Agriculture). The Farm, a local urban farm in Phoenix, Arizona, is a few minutes walk from my home and I enjoy the simple beauty of The Farm, along with the beautiful produce grown on the property.
As much as I love roasted root veggies, we can enjoy raw roots (like radishes, beets, and kohlrabi) and a quick arugula salad to elevate simple olive tapenade appetizer.
Let’s take a look at the Winter beauty of The Soil & Seed Garden, passionately farmed by urban farmer Billy Anthony.
The Greens, Purples and Citrus in this week’s Winter CSA from the Soil & Seed Garden at The Farm at South Mountain.
And, the beauty of the purple kohlrabi growing at the Soil & Seed Garden.
Olives and Tomato Tapenade Recipe
Sun-dried or dehydrated tomato and olive spread is a tasty topping for farmers’ market fresh raw veggies.
SIMPLE INGREDIENTS
- 1-2 cloves garlic, minced
- 1 ½ cups Kalamata olives, pitted
- ½ cup sun-dried or dehydrated tomatoes, soaked in water (Used previously dehydrated Campari tomatoes from McClendon Select Farm in Arizona)
- 2-3 green onions, sliced (I’itoi’s onions)
- 2 tbsp capers
- 2 tbsp fresh parsley (Blue Sky Organic Farms)
- 2-3 tbsp olive oil, as needed (Chris Bianco, Pane Bianco Organic Extra Virgin Olive Oil)
SIMPLE STEPS
- Gather your mise en place.
- Roughly chop the sun-dried or dehydrated tomatoes; drain oil, if needed.
- Mince garlic.
- Add garlic and olives to food processor and pulse until fine, not paste-like.
- Remove olive and garlic mixture from the food processor.
- Place sun-dried or dehydrated tomatoes in food processor and process until fine.
- Add capers and parsley and pulse a few times.
- Mix olive/garlic mixture with sun-dried tomatoes/capers/parsley mixture with a fork.
- Add olive oil until you reach desired consistency.
- Fold in green onions.
- Enjoy the tapenade on veggies or raw crackers.
Quick Marinated Root Veggies Recipe
With fresh veggies, a little olive oil, salt, and fresh herbs, create a beautiful olive tapenade appetizer.
SIMPLE INGREDIENTS
- 3-5 red or purple radishes
- 1 purple kohlrabi
- 1 purple daikon radish
- 2 cups arugula
- 1-2 tbsp olive oil (Chris Bianco / Pane Bianco Italian Organic Extra Virgin Olive Oil)
- 1-2 green onions (I’Itoi Onions)…sharp peppery flavor
- 1 spring fresh dill (Blue Sky Organic Farms)
- Pinch sea salt
SIMPLE STEPS
- Thinly slice radishes and kohlrabi with a mandoline.
- Spread the veggies flat on unbleached parchment paper.
- Gently spread a drop of olive oil on each veggie.
- Sprinkle a few grains of sea salt onto each veggie.
- Sprinkle onions and dill onto the veggies.
- Let the veggies marinade for about 15 minutes.
- Plate tapenade with the veggies.
- Enjoy with arugula tossed in a simple salad dressing (lemon, olive oil, sea salt)
A look at the final Tapenade & Marinated Veggies
Enjoy the Olive Tapenade, Marinated Veggies, Wild Arugula.
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.
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