Here’s what I made this week - 2/25
using produce from the urban tilth farm to table csa
Hey there! My name is Chinue Fields and I am the Director of HEAL Programs at Urban Tilth. I have the pleasure of overseeing our wonderful CSA program and I thought it would be fun and mutually beneficial if I popped on here from time to time and shared my culinary creations for the week using produce from the Farm to Table bag.
Prior to finding a home with the Urban Tilth family, I was a business owner in Pinole and Richmond working as a fitness nutrition specialist and personal chef for 10 years. I am self-taught as far as cooking goes and I very much enjoy experimenting and playing with food. My personal approach to nutrition is based on years of tuning in and learning to listen to my body. My relationship with food was not always as solid as it is now but I am grateful for the knowledge I have acquired over the years and to have access to locally, intentionally, sustainably grown produce through Urban Tilth. Our Procurement Specialists, past and present, have done an exceptional job of finding incredible regional partner farmers whose commitment to traditional growing practices ensures that we truly enjoy some of the tastiest, freshest, and most beautiful produce available.
I would love to hear from you and encourage you to share your creations as well. Want your food creations or CSA story to be featured? You can reach me by email at chinue@urbantilth.org or phone at (510) 806-8944
Enjoy and happy cooking! <3
P.S. Any CSA produce used is included in the image caption in boldface.
Soft scrambled eggs with massaged curly kale, bacon, and freshly squeezed blood orange juice.
Pickled radish, rainbow carrots, spring onions, and fennel root with caraway seeds, pink peppercorns, alderwood smoked sea salt, fresh thyme, and fresh oregano.
Salad Bar: shredded rainbow carrots, chopped red leaf lettuce, chopped cabbage with cilantro and edamame, shredded red beets. Store cut veggies in an airtight container with a damp paper towel covering them.
Grilled salmon, wild rice medley, and a side salad of chopped red leaf lettuce, shredded cabbage, cilantro, edamame, and shredded rainbow carrots with toasted sesame dressing.
Grilled bison burger, roasted white and orange yams, and a side salad of chopped red leaf lettuce, shredded rainbow carrots, shredded red beets, sliced blood orange, pepitas, and Bacon avocado with dijonnaise dressing.
Grilled Vietnamese lemongrass chicken breast, coconut Jasberry rice, coconut creamed braising greens (collard greens, rainbow chard) with garlic and spring onions.
Caramelized pink lady apples with Ceylon cinnamon and Madagascar vanilla bean. I love to add these to steel cut oats with roasted pecans! You can also add them to yogurt or enjoy them alone :)