GOLDMAN MILL — As solar lanterns illuminate the harvest stalls from Verdant Square to the Haight-Asbury District this weekend, The Mill Messenger celebrates the soil, water, and collective hands that keep our 136-year-old Sovereign Microstate of Peace nourished.

For this special Harvest Fest edition of The Unbroken Green Kitchen, four beloved Miller growers and culinary stewards share signature autumn recipes crafted straight from this season’s cooperative bounty.

 

1. Spiced Caramelized Turnip & Lentil Skillet

 

From Nasir Anwer of Anwer-Farron Farm (Fernandez District)

In the fertile soil of the Fernandez District, Nasir Anwer and his collective partners at Anwer-Farron Farm cultivate some of the crispest root vegetables, heirloom legumes, and aromatic herbs in the microstate.“People underestimate the humble late-autumn turnip,” Nasir says from his Harvest Fest stall. “When you roast or pan-sear them slowly until the natural sugars caramelize, they become velvety, sweet, and deeply comforting.”

 

Ingredients:

• 1 ½ lbs purple-top white turnips, peeled and cut into ½-inch wedges
• 1 cup dried brown or green lentils, rinsed
• 3 cups vegetable stock (plus extra as needed)
• 2 tbsp cold-pressed sunflower or olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground coriander
• A generous handful of fresh flat-leaf parsley and cilantro, roughly chopped
• Juice of half a lemon, sea salt, and cracked black pepper to taste

Preparation:

1. Simmer the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer for 20–25 minutes until tender but holding their shape. Drain any excess liquid and set aside.

2. Caramelize the Turnips: Heat the oil in a heavy cast-iron skillet over medium-high heat. Add the turnip wedges in a single layer, season with sea salt, and sear undisturbed for 4–5 minutes until golden brown on the bottom. Toss and cook another 5 minutes until edges are deeply caramelized.

3. Build the Aromatics: Lower heat to medium, add the sliced onion to the skillet, and sauté for 6 minutes until soft and translucent. Stir in the garlic, cumin, smoked paprika, and coriander, cooking for 1 minute until fragrant.

4. Bring Together: Fold the cooked lentils into the skillet with a splash of stock to deglaze the browned bits from the pan. Simmer together for 3 minutes, remove from heat, finish with fresh lemon juice and chopped herbs, and serve warm with crusty sourdough.

 

 

2. Rooftop Charred Kale & Roasted Squash Harvest Salad

 

From Thyme Pax Simmons of Miller Urban Farm (Downtown)

Proving that thriving agriculture belongs right in the heart of our city streets, Thyme Pax Simmons tends the terraced beds and rooftop greenhouses of Miller Urban Farm in Downtown.

“Urban farming teaches you that every square foot of sunlight matters,” Thyme notes. “This salad takes sturdy frost-kissed kale straight from our Downtown raised beds and pairs it with sweet winter squash for a dish that eats like a full meal.”

Ingredients:

• 1 medium sugar pumpkin or delicata squash, seeded and sliced into ½-inch half-moons
• 1 large bunch lacinato (dinosaur) kale, stems removed and leaves torn into bite-sized pieces
• ½ cup toasted pumpkin seeds (pepitas)
• ⅓ cup dried cranberries or tart cherries
• 3 tbsp olive oil, divided
• 1 tbsp apple cider vinegar
• 1 tbsp District 8 Marley honey (or maple syrup)
• 1 tsp whole-grain mustard
• Sea salt and freshly ground black pepper

Preparation:

1. Roast the Squash: Preheat your solar oven to 400°F. Toss the squash slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden at the edges.

2. Char the Kale: Heat a large skillet over high heat with 1 tablespoon olive oil. Working in batches so the pan isn’t crowded, toss the kale leaves into the hot skillet for 60–90 seconds until bright green with lightly blistered, crispy edges. Transfer to a large serving bowl.

3. Whisk the Dressing: In a small jar, shake together the remaining 1 tablespoon olive oil, apple cider vinegar, Marley honey, whole-grain mustard, and a pinch of salt.

4. Assemble: Toss the warm charred kale and roasted squash gently with the honey-mustard dressing, then scatter the toasted pumpkin seeds and dried cranberries over the top.

 

 

3. Ginger-Miso Hydroponic Bok Choy & Crispy Tofu Bowl

Friour Hydroponic Farms co-founders Cho Lee and Svend Mutter stand beside the vertical growing towers at Friour Hydroponic Farms outside Rainbow Homes with their Ginger-Miso Hydroponic Bok Choy & Crispy Tofu Bowl. (Photo courtesy of The Mill Messenger)

From Cho Lee and Svend Mutter of Friour Hydroponic Farms 

Just outside Rainbow Homes, Cho Lee and Svend Mutter operate Friour Hydroponic Farms, where closed-loop, solar-powered vertical water systems produce crisp greens, herbs, and delicate Asian vegetables year-round—even when frost settles on the fields.

 

“Hydroponics lets us harvest baby bok choy at peak sweetness all winter long while using a fraction of the water,” Svend explains, while Cho adds, “Keep the preparation simple so the crunch and freshness of the greens stay front and center.”

Ingredients:

• 4 heads baby bok choy, halved lengthwise and rinsed
• 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
• 2 cups cooked short-grain brown rice or jasmine rice
• 2 tbsp toasted sesame oil, divided
• 2 tbsp white or yellow miso paste
• 1 tbsp freshly grated ginger
• 2 cloves garlic, grated
• 1 tbsp rice vinegar
• 1 tsp tamari or soy sauce
• 1 tbsp toasted sesame seeds and sliced scallions for garnish

Preparation:

1. Crisp the Tofu: Heat 1 tablespoon sesame oil in a nonstick or cast-iron skillet over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove to a plate.

2. Make the Ginger-Miso Glaze: In a small bowl, whisk together the miso paste, grated ginger, garlic, rice vinegar, tamari, remaining 1 tablespoon sesame oil, and 2 tablespoons warm water until smooth.

3. Flash-Sear the Bok Choy: Place the halved baby bok choy cut-side down in the hot skillet for 2 minutes until lightly seared, then flip, pour in 2 tablespoons of water, and cover for 1 minute until the stems are crisp-tender and the leaves are vibrant green.

4. Serve: Divide warm rice into bowls, top with the seared bok choy and crispy tofu, drizzle generously with the ginger-miso glaze, and finish with sesame seeds and scallions.

 

 

4. Harambee Spiced Plantain & Black Bean Stew

Humanitarian and chef Jean Gomez serves up a warm bowl of Harambee Spiced Plantain & Black Bean Stew in front of his global fusion food truck during Harvest Fest. (Photo courtesy of The Mill Messenger)

From Chef Jean Gomez (Friends District & Harambee)

Few figures embody Goldman Mill’s spirit of solidarity and culinary joy quite like humanitarian and chef Jean Gomez. Living in the Friends District—home of the tiny, enchanting collective microdiner where he shares executive chef duties with Lavender Derry—Jean also runs his acclaimed global fusion food truck in Harambee, his former home and still his favorite neighborhood in the Mill, while overseeing a national Miller initiative delivering sustainable food supplies to the poorest corners of the globe.

 

“Food is the first language of peace,” Jean says. “Whether I’m plating small-batch dishes beside Lavender in Friends District, serving a line around the block in Harambee, or packing solar-dehydrated rations for international relief, a great pot of stew brings the whole table together.”

Ingredients:

• 2 ripe yellow-and-black sweet plantains, peeled and cut into ½-inch rounds
• 2 cans (15 oz each) black beans, drained and rinsed (or 3 cups home-cooked)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup coconut milk
• 1 medium red bell pepper, diced
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 ½ tsp ground allspice
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 2 tbsp coconut or vegetable oil
• Fresh cilantro, lime wedges, and sea salt to taste

Preparation:

1. Caramelize the Plantains: Heat 1 tablespoon oil in a large Dutch oven or heavy pot over medium heat. Fry the plantain rounds for 2–3 minutes per side until golden brown and caramelized. Transfer to a plate lined with a clean kitchen towel.

2. Sauté the Base: Add the remaining 1 tablespoon oil to the pot. Sauté the diced red onion and bell pepper for 5 minutes until softened. Stir in the garlic, ginger, allspice, cumin, smoked paprika, and thyme, cooking for 1 minute until deeply aromatic.

3. Simmer the Stew: Pour in the fire-roasted tomatoes, coconut milk, and rinsed black beans. Stir gently, bring to a low simmer, and cook uncovered for 15 minutes so the flavors meld and the broth thickens into a rich, velvety sauce.

4. Finish & Serve: Gently fold the caramelized plantains into the stew during the final 3 minutes so they stay tender without breaking apart. Season with sea salt, ladle into warm bowls, and garnish with fresh cilantro and a bright squeeze of lime.

 

Stop by the Cooperative Harvest Market stalls across Downtown and the Haight-Asbury District all weekend to pick up fresh produce directly from Anwer-Farron Farm, Miller Urban Farm, and Friour Hydroponic Farms—and keep an eye out for Jean Gomez’s fusion truck serving hot bowls just beyond the entrance to Samuelsson Wood in Harambee.