Nothing is better than knowing exactly where the food you put on your table comes from. Whether it’s grown close on a local farm, within the same state you live, or in a different country- the nutrient composition stops developing after it’s been harvested. Local farms are the most beneficial to our health when it comes to the nutrient profile, giving us the freshest choice possible compared to supermarket produce. Yes, the supermarkets may have better, more uniform ‘looking’ produce but the truth is, the farmers harvest it before it is nutritionally mature. After produce is picked and harvested, it continues to ripen but the nutrients from the ground and soil stop contributing to it’s health profile.
One of my favorite things to do on the weekend is visit local farmers markets and pick up the freshest produce they offer. Knowing that the produce comes from a local farm grown only a few miles down the road, I am always giddy when I walk away with my hands full. Conversing with the growers and farm managers, I was intrigued to listen to how they treat their farm with care and what they expect to yield this season. This past weekend they had carrots, onions, collard greens, spinach, and baby radishes ready to trade with me.
After Justin and I got home, I couldn’t wait to dig through my loot and cook up something fresh and delicious tasting. I tried to incorporate a little of everything we bought but somehow I just couldn’t muster up how to mix home canned bread & butter pickles with raspberry balsamic vinegar and green onions. So here it stands that my ‘Farm To Table- Sautéed Veggies & Bacon Risotto” is 100% inspired by our local Millican Reserve Farmers Market. Cheers to y’all and cheers to a local sustainable food source!
Farm To Table
“Sautéed Veggies & Bacon Risotto”
- 1/2 cup uncooked risotto
- 2 Tbsp olive oil
- 6 small carrots, sliced into rounds
- 2 garlic cloves minced
- 1 full green onion (bulb + stem) chopped
- collard greens about 5 large leaves, de-ribbed
- 2 cups raw spinach
- 3 strips of cooked bacon chopped
- salt and pepper to taste
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne
- 1 1/2 Tbsp pine nuts
- 1/4 tsp turmeric
- In a small pot, cook the risotto in boiling water according to directions on packet or until the texture is soft like pasta. Let sit with the lid on and the burner off to remain warm.
- In a medium sauté pan, heat 1 Tbsp of the olive oil. When hot, begin to sauté the carrots, garlic and green onions together.
- When the carrots start to become slightly soft, add the collard greens, spinach, bacon and remainder of the olive oil. Season with salt, pepper, smoked paprika, and cayenne.
- When the collard greens and spinach break down but still remain a brightly colored green, remove from the heat source. Fold the cooked risotto in with the veggies, adding the pine nuts and lastly the turmeric.
- Enjoy your fresh, homemade lunch for two!
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