We’re excited to see you June 27th
At Cook Field from 3:30-5:30 pm
This week’s box will include:
- Spring onion
- Curly kale
- Bib lettuce
Carrot Ribbons with Sesame
Serving size: 4
3 carrots, preferably assorted colors
1 teaspoon toasted sesame oil
1/2 teaspoon fresh lemon juice
Sesame seeds, for sprinkling
Dash of sea salt
Using a vegetable peeler, peel carrots lengthwise into ribbons.
In a bowl, toss together with sesame oil and lemon juice.
Sprinkle with sesame seeds; season with sea salt.
Honey Glazed Carrots
Serving size: 4
Salt and Freshly ground black pepper, to taste
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
¼ cup chopped flat-leaf parsley
Wash carrots and peel outer layer with a vegetable peeler.
In a medium saucepan, bring water to a boil.
Add salt and then carrots and cook until tender, 5 to 6 minutes.
Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes.
Season with salt and pepper and garnish with parsley.
Massaged Kale Salad
Serving size: 6
2 bunches kale
½ cup freshly grated parmesan cheese
1/3 cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon soy-sauce
½ teaspoon freshly ground pepper
¼ teaspoon salt
Strip leaves from the stems (discard stems).
Wash and dry the leaves.
Tear the leaves into small pieces and place in a large bowl.
Add Parmesan, oil, lemon juice, garlic, soy sauce, pepper and salt.
With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.
Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.