Pan-roasted Tokyo turnips with romesco, grilled spring onions (an homage to calçots and romesco), fried chickpeas, raw zucchini, and various greens on top. No molecular gastronomy here. Just a delicious and fairly traditional combination of stuff. In the photos, the turnips are hidden by all the foliage on top. The effect is more dramatic in person, since it's easier to see through the greens to the stuff below, which reveals itself further as one digs in.
The Tokyo turnips were blanched and shocked, then browned in a hot pan with olive oil, then chilled, then roasted in the oven to warm and finish just before serving. The fried chickpeas are super easy and delicious, and are made by draining canned chickpeas, then deep frying them at 300F until they've mostly stopped bubbling. Drain them on paper towels, then fry them again just before serving at around 350F, drain, and season. In this case I tossed the fried chickpeas with a mixture of salt, chopped parsley, and lemon zest. The zucchini gets shaved lengthwise then rolled up. The greens and mustard flowers are tossed with sweetened lemon juice.
Almost all of the produce is from County Line Harvest.