Maya’s Simmered Farm Fresh Veggies with a Side of Eggs

Enjoy Local Seasonal Food with Delicious Farm to Table Meals

Organic Farmer and Small Farm Owner Maya Dailey, of Maya’s Farm, shares delicious and simple recipes for seasonal, local produce that anyone can create and enjoy!

Maya’s Simmered Farm Fresh Veggies with a Side of Eggs

Ingredients:

Fresh, Local, Organically Grown Produce from your Local Small Farm

Some Great Ingredients for this Dish include:

Spring Onions, Bell Peppers, Cauliflower, Carrots, Garlic, Turnips, Chard.

Take your ingredients, wash and chop into small pieces.

Place all ingredients into a sauce pan and simmer on low.

Stir and add water as needed.

Cover and let simmer for about 20 to 30 minutes or until the ingredients and soft and saucy.

Gather some farm fresh, local, free range eggs.

Fry in a pan with oil and coarse salt.

Serve up simmered veggies on a plate.

Place the eggs beside it and Enjoy!

Also excellent served with a side of dandelion greens – check out a great recipe here.

Check out more farm to table recipes from Maya here.

Wisdom Nectar Tea pairing recommendation: Purifying and Rejuvenating.  Enjoy a crisp minty flavor with your veggies.  Feel refreshed energized and nourished with great food and tea full of nutrients and minerals!

Share Food, Be Happy!

Maya’s Farm to Table Fennel Puree/Soup

Enjoy this beautiful, delicious and simple Spring Fennel Puree/Soup created by local Phoenix, Arizona Chef Sasha Levine

Fennel Puree/Soup

Ingredients: 1/2 medium onion – julienned (cut into long thin strips) 1 stalk green garlic – sliced 8 fennel roots – peeled & sliced 2 baby fennel – sliced 1 Tablespoon butter 1 Tablespoon extra virgin olive oil Salt & pepper Splash of cream, squeeze of lemon Directions:

Saute onions and green garlic in the butter & extra virgin olive oil – season with salt.  Cook until soft & slightly translucent.  Add fennel root & fennel, cook down until tender.  Add water or chicken stock & cover.  Simmer 5 minutes covered.  Add fresh cracked pepper, a splash of cream, & a squeeze of lemon.  Puree until silky.  Garnish with fennel & chopped fennel tops.  Great with fish & pork.

Enjoy!

Thank you Farmer’s & Chefs a like for Cultivating, Preparing & Sharing the Joys of Food with the World!

Love the Local Organic Produce?  Sign Up for Maya’s Farm CSA Share – Several Convenient Pick-ups around the Valley – www.mayasfarm.com

Dandelion Greens – Greek Style – Recipe

Dandelion Greens-Greek Style!

Photo Credit: mayamade.blogspot.com

As a Greek immigrant child in New York City, it was quite common to go 
to the park with your parents. Now you may think that this was common for most children in New York City. Well, the difference for us Greek immigrant children was that our parents had a knife and a plastic bag at all times. This was to search and seize the dandelion greens growing in the grass. We all hoped that our American friends did not spot us during this Greek tradition in the New York City parks. At that time, dandelion greens were only seen as a weed, not a green sold at your local super market or farmers’ market.

Ever since my childhood, I love my dandelion greens. They remind me of the Greek spirit in our neighborhood and home. Luckily, we know that they are also really good for you.

Photo Credit: motivenutrition.com

Here is how I prepare them:

Boil water with a pinch of salt.

Add greens.

 Boil for 10-15 minutes.

Strain.

Add olive oil to your liking and top off with FETA!!

Image courtesy of Chefs Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME

With some good bread, this is a healthy meal.

Recipe Courtesy of Olga Tsoudis – Downtown Phoenix Resident

This lovely story and note was shared as an email correspondence with Maya Dailey of Maya’s Farm 

To which Maya replied: 

 Olga thanks so much for sharing this it brings chills to my body and 
 joy to my heart. Such traditions are very important to save. All 
 cultures have them and with care and respect we can acknowledge them 
 and save them. This is the very essence of the Slow Food movement! 
 Honoring cultural food traditions is sacred and necessary.
Blessings,
Maya

Be a part of the Small Farm Movement – Support your local farmers – Join a CSA!

Maya’s Farm CSA is all organic, local, super fresh produce delivered weekly Learn more and Sign up at www.mayasfarm.com

A Big, Beautiful Baby Radish

A Big & Beautiful Radish Baby

We found an enormous radish at the Local Public Market 

I tried to get a picture to show the radish was almost the size of a 5 year olds head!

Maya at Maya’s Farm, where we found the radish, suggested she flip the root around and hold it like a baby – Genius!

It became the cutest little baby…

A lovable bundle of joy…

Until we took it home….

It became a Delicious sautéed side!

RECIPE: “Home Fry” Local Radish & Greens:

Wash & chop the radish & leaves

& place them in separate piles.

Then heat the pan, add oil & salt.

When the pan is hot, place the chopped radish pieces in.

Sauté the pieces like home fries,

until they were getting golden or crispy.

Remove the radish pieces & sauté the radish greens with a little bit of salt & water.  

When the greens are soft & tender, but not over cooked, place them on a dish with the “home fry” radishes on top – Ready to Eat – Delicious!

Check out www.mayasfarm.com for more information about great local, organic produce – Be fearless to try new things with cooking – keep it simple – keep it fun!

Happy Cooking!

The dish was enjoyed with Nourishing Tea from www.wisdomnectartea.com – a perfect pairing option.