Small Scale Organic Farming is the Way of the Future



At the end of 2013 the United Nations put out a new farming report urging for more local, sustainable and organ farms. Small scale farms that feed a community surrounding them tend to have more diversity, less waste and are more involved in with the ecosystems surrounding them. On the other hand large corporate farms lean towards mono cultures and use pesticides that can have an effect on the local ecosystems.

Chow Locally is proud to support local farmers in Arizona. They create vibrant and healthy produce for all of our customers and keep the local culture and ecosystems in Arizona alive.

The UN report also included information on trade between countries in order to keep food prices down. Read the original article and the entire report here.

Tempura Sweet Potatoes

Tempura Sweet Potatoes

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield:   4 servings (about 20 pieces)

1 (10 ounce) package tempura batter mix
½ pound, peeled sweet potatoes
Canola oil, for frying

Dipping Sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar
¼ cup vegetable broth
½ teaspoon sugar
2 tablespoons thinly sliced I’Itois onions


1. Prepare tempura batter mix according to package directions.  Set aside.
2. Slice sweet potatoes into ¼ inch thick pieces.
3. Pour at least 2 inches of oil in a frying pan and heat to 350 degrees.  In batches, dip each sliced sweet potato in tempura batter. Let batter drip off a little and fry in oil for about 90 seconds or until lightly golden.  Place on a wire rack or on paper towels to drain excess oil.
4. Add soy sauce, rice vinegar, broth and sugar in a microwave safe bowl.  Microwave for 30-60 seconds until hot.
5. Garnish sauce with green onions and serve.

Nutrition Facts for one serving (5 pieces):  310 calories; 14g total fat; 1g saturated fat; 0mg cholesterol; 710mg sodium; 37g carbohydrate; 2g fiber; 3g protein

Chard Quinoa Tostadas and Daikon Summer Rolls

Chard Quinoa Tostadas

Prep Time:  20 minutes
Cook Time:  10 minutes
Yield: 3 servings

1 cup of cooked quinoa (warm)
1/4 cup pork chorizo
4 ounces rainbow chard, thinly sliced
4 l’itois onions, finely sliced
2 Easter egg radishes sliced into matchsticks
1/4 cup cheddar cheese, shredded
3 flour tortilla tostada bowls
1 tablespoon agave nectar

1. Cook chorizo in large skillet over medium-high heat for 5 minutes.
2. Add thinly sliced rainbow chard and continue cooking for 2 minutes until chard has slightly wilted.
3. Stir warm quinoa into pan and cook for 1 minute until warmed through.
4. Drizzle 1 tablespoon agave and mix well.
5. Spoon mixture into tostada bowls and garnish with shredded cheddar cheese, l’itoi onions and radishes.

Variation: Add diced avocado to tostada bowls.

Nutrition Facts for one tostada (1 tostada):  430 calories; 16g total fat; 7g saturated fat; 35mg cholesterol; 750mg sodium; 58g carbohydrate; 5g fiber; 14g protein
Daikon Summer Rolls

Prep Time: 30 minutes
Yield:   3 servings

¼ cup canola oil
2 teaspoons fish sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon sugar
2 tablespoon rice vinegar
1 teaspoon lime juice
1 tablespoon peels and grated ginger root
2 tablespoons sesame seeds
¼ teaspoon kosher salt
3 rice paper rounds (12 inch)

Summer Roll
4 ounces *spiral sliced Daikon radish
1 cup finely chopped tatsoi/bok choy blend
2 ounces shredded Easter egg radishes (about 4)
1 green garlic, finely mined (white & green parts)
2 tablespoons fresh mint, minced
1/4 orange bell pepper, finely sliced into strips
4 stalks baby asparagus

1. Combine canola oil, fish sauce, chili garlic sauce, sesame oil, soy sauce, sugar, rice vinegar, lime juice, and ginger root in a small bowl. Whisk until well combined and set aside.
2. Combine Daikon radish, tatsoi/bok choy blend, Easter egg radishes, green garlic, and mint in a large mixing bowl. Mix well.
3. Pour dressing over radish mixture and toss well to combine. Add sesame seeds and let rest.
4. Prepare rice paper by immersing once piece into very warm water for about 45 seconds or until tender. Remove and lay flat on a cutting board.
5. Add 1/3 of the radish mixture to the bottom third of the rice paper round. Place two slices of bell pepper and 1 asparagus on top.
6. Fold up the bottom towards the top and then fold in the right and left sides. Roll towards the top and place seam side down. Let rest for 1 minute.
7. Slice into three pieces and serve immediately

Cook’s Note:  *If you do not own a spiral slicer, use your food processor fitted with the
grating blade to shred the radishes.

Nutrition Facts for one roll (3 pieces):  300 calories; 23g total fat; 2g saturated fat; 0mg cholesterol; 720mg sodium; 19g carbohydrate; 2g fiber; 4g protein

Beet Brownies

Chocolate Beet Brownies

Prep Time:  20 minutes
Cook Time:  35 minutes
Yield: 24 brownies

1 pound beets
4 sticks unsalted butter (2 cups), plus additional
1 pound unsweetened, dark baking chocolate
6 large eggs
2 teaspoon vanilla extract
2 cups packed brown sugar
2 cups white granulated sugar
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 sheet parchment paper

1. Cut leaves and stems off of beets and reserve for another use. Scrub beets and cut away any dark brown areas. Slice beets into 1/2 inch thick pieces. Place beets in a microwave steamer and cook on high for 5 to 6 minutes or until tender when pierced with a fork. Transfer cooled beets to food processor and pulse until finely minced.
2. Preheat oven to 350 degrees.
3. Prepare the 13 x 18 inch half-sheet pan by adding a dab of butter to the center of the pan to anchor the parchment paper. Line with parchment paper and grease thoroughly with additional butter including the sides of the pan.
4. Slice butter into tablespoon size cubes and place into a double boiler.  Add chocolate and cook over low heat until chocolate begins to melt. Stir occasionally. Remove from heat and let cool.
5. Fit stand mixer with a paddle and beat eggs for 30 seconds on low speed. Add vanilla and brown sugar and mix on medium-high until light and airy for 2 minutes.
6. Add minced beets and melted chocolate. Mix for 30 seconds on low until just combined.
7. Whisk flour, baking powder and salt in a medium size mixing bowl. Add to batter and mix on low for 30 seconds or until just combined.
8. Spread batter evenly into prepared pan.
9. Bake 30 minutes or until a wooden skewer inserted into the center comes out clean.
10.  Allow brownies to cool completely before transferring to a cutting board and slicing into squares. Cut into 24 squares and serve. Refrigerate or freeze leftovers.

Cook’s Note: Beets can be cooked in a saucepan in 1/2 inch of water. Bring water to a boil, reduce heat and simmer for 20 minutes or until tender.

Nutrition Facts for one piece (1 square):  440 calories; 26g total fat; 16g saturated fat; 95mg cholesterol; 150mg sodium; 52g carbohydrate; 4g fiber; 5g protein