in from somewhere far away. It ' s growing in our own backyard, and it ' s available to all of us.
If you haven ' t already, sign up for a Full Circle Farm produce box, and whenever you can, support your local farms. That ' s where good food and good cooking really begin.
Harvest Ribbon Salad with Jimmy Nardello Chimichurri Salad
1 honeynut squash 1 Atlas butternut squash 1 center cut squash( Row 7) 3 Touchstone yellow beets 1 ear sweet corn( Ultra Violet)
Jimmy Nardello Pepper Chimichurri 1 Marumi kumquat 1 Nagami kumquat 1 calamansi 3 Jimmy Nardello peppers, chopped ½ cup diced Rose onion 1 bunch Calypso cilantro, chopped 4 garlic cloves, minced ½ cup olive oil Salt and pepper, to taste
Instructions 1. Peel the outer layer from all the squash and beets.
2. Continue peeling the squash and beets into long ribbons, placing them in a large mixing bowl as you go.
3. Peel back the corn husk and slice the kernels from the cob. Toss the squash and beet ribbons together with the corn kernels.
4. Divide onto plates and top generously with the Jimmy Nardello pepper chimichurri.
For the chimichurri: Juice the kumquats and calamansi into a bowl. Add the chopped peppers, diced onion, cilantro, and minced garlic, then whisk in the olive oil. Season with salt and pepper to taste.
Let the chimichurri sit for a few minutes before spooning it over the ribbons. The citrus mellows and the flavors round together beautifully. Serve right away while everything ' s still crisp, and don ' t hold back on the chimichurri, it ' s what turns simple vegetable ribbons into the kind of dish people ask for the recipe for. Treat this one as a template: same technique, whatever squash, beet, or citrus Full Circle Farm has coming out of the ground that week.
Learn more about Full Circle Farm at: fullcirclefarm. eco or follow them online: Instagram @ FullCircleFarm _ CA.
Chef Mark Segovia is a Le Cordon Bleu graduate with over 17 years of experience, including roles at Central Market in Austin, Google, and Apple, plus helping open the flagship store for Whole Foods and numerous restaurants. Community building drives his work, from cooking classes to a focus on local, seasonal ingredients. His company, Segovia ' s Catering, accommodates all dietary needs. Reach Mark to talk food, schedule a tour, or for your catering needs at:( 830) 387-0511, mark. segovia @ yahoo. com, or segoviascatering. com.
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