By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
It’s been such a beautiful Spring in Arizona, that this weekend I took time to enjoy self care, soaking in the beauty of our Arizona sky and visiting the Gilbert Farmers’ Market in Gilbert, Arizona, about 15 miles from my home.
In the Phoenix area we have many different farmers markets throughout the Valley of the Sun and it’s fun to explore the different markets. At the Gilbert market I saw a few friends and “walked my talk” by shopping for my produce with intuition. With this way of shopping, we purchase veggies that we get excited about or are attracted to…the colors, the textures, or the beauty.
Enjoy the Community at Farmers Markets.
It was so much fun to chat with some of my friends at the market…
Crooked Sky Farms. Fun to catch up with Farmer Frank, who I first met when I auditioned for Master Chef about 6 years ago. Farmer Frank, long-time farmer with Crooked Sky Farms, has been farming since 1999. Frank has farms in Phoenix and Duncan, Arizona, with different climates and different growing seasons.
Blue Sky Organic Farms. So happy to have the opportunity to meet in person for the first time, one of my plant-based culinary teachers, Don Maloney who is now having fun working with Blue Sky Organic Farms, in Litchfield Park, Arizona. Blue Sky has been farming in Arizona since 1995, and is well-known for their salad mix. Don is now “growing his own.”
Steadfast Organic Farm. I absolutely love the carrots grown by farmer, Erich Schultz of Blue Sky Organic Farms, a two acre bio-intensive farm in Mesa, Arizona. I love Erich’s dedication to always continuing to learn and to share his farming knowledge with other urban farmers.
Genuine Fresche. So happy to see my long-time entrepreneur friend, Marcy Olsen and her Genuine Fresche Food Truck. Fresche offers delicious, healthy Acai Bowls (which I enjoyed for breakfast at the market) and freshly blended smoothies. I love Marcy’s passion for healthy eating!
Farm-to-Table Recipe: Roasted Cauliflower, Romanesco, and Carrots
Simple roasted veggies culinary method to prepare and enjoy fresh local cauliflower and carrots. Roast the veggies with onions, sweet peppers, and garlic for a flavorful side dish.
Simple Ingredients
- 6-8 Romanesco florets (Blue Sky Organic Farms)
- 6-8 Purple Cauliflower florets (Blue Sky Organic Farms)
- 2 Green Onions (Blue Sky Organic Farms)
- 8-10 Carrots, sliced (Steadfast Farms)
- 1 Purple sweet potato, sliced
- 3 Lunchbox yellow, orange, or red sweet peppers
- 2 tbsp organic extra virgin olive oil
- Pinch sea salt
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice veggies.
- Place veggies in baking pan (enamel or stainless steel).
- Drizzle with olive oil and sea salt.
- Toss veggies to coat with the oil and salt.
- Roast for 10 minutes.
- Toss veggies.
- Roast for 10 minutes.
- Enjoy with Hemp Seed Tabouli and Edible Flowers.
Recipe: Hemp Seed Tabouli
Inspired by the fresh parsley, this easy-to-prepare gluten-free tabouli pairs nicely with the richness of roasted veggies.
Simple Ingredients
- ½ cup fresh parsley, rough chopped (Blue Sky Organic Farm)
- 1 tomato, rough chopped
- ¼ cup hemp seeds
- 1 lime, juiced
- 1 clove garlic, minced
- 2-3 tbsp organic extra virgin olive oil
- Pinch sea salt
Simple Steps
- Chop parsley, tomato, onion, and garlic.
- With a fork, mix veggies, hemp seeds, lime juice, olive oil, and sea salt.
- Add lime juice, olive oil, or sea salt to suit your taste.
Plate and Enjoy
- Plate the Roasted Veggies with the Parsley Tabouli and Edible Flowers and enjoy.
A few fun plates, starting with dramatic.
Enjoy roasted veggies in the pansy garden.
Fun Roasted Veggie Bowl…
To learn more, feel free to call 602.615.2486 or e-mail Mel@MelanieAlbert.com
