Literally farm to table.
I had fun experimenting with garden vegetables for lunch today - candied roots and root slaw. The bowl contains a mix of carrots and parsnips, roasted and tossed in butter and brown sugar. I could eat this stuff for dessert - it’s that tasty. But a nice savory option is salted, tossed with a chopped herb such as dill, sage, or thyme, and roasted.
The other dish is a bed of spinach topped with turnip slaw. I got the recipe from the Sand Holler Farm website, which has a new online recipe feature. I’ve noticed that farms are starting to add these “cookbooks” to their website for their CSA members, but really anyone can use it. I think it’s a fantastic idea, and a great resource. Here’s the link to the budding Sand Holler cookbook:
I love trying new recipes, so if you have a recipe for produce that’s in season - for example we have heaps of green beans and zucchini right now - feel free to pass it along by email or by clicking “ask” at the top of the page.