Carrots – These sweet treats are great raw, grated into salads, or even roasted whole. This special variety only grows in the winter, and we will have rainbow carrots and other types later in the Spring. No need to peel, they are skinless and core less. For best shelf life, remove the tops and place in a plastic bag.
Green Cabbage – Try it sliced thin for a slaw, in stir fries or make cabbage rolls.
Bok Choy – great in a stir fry or lightly steamed.
Baby Salad Mix – Top with grated carrots and this healthy,nutritional yeast salad dressing recipe.
Fennel – Great shaved in salads, slice across the grain as thinly as possible, pairs well with citrus, fish, and strong flavored items like feta cheese and olives.
English (Shelling) Peas – Don’t eat the pods. Open them to reveal sweet little gems of peas, which need very little cooking time. Steam and top with butter, or saute in olive oil, or add to rice, about 10 minutes into cooking time for a pilaf.
Korean Daikon Radish – This radish is a staple in Japanese and Korean cuisine. Try it in soups, roasted or spiralized/shredded for a slightly spicy and crunchy garnish.
Featured Recipe from the Farm Kitchen – Cabbage & Fennel Slaw
1/2 green cabbage, remove core and slice thinly
1 fennel bulb, sliced thinly
Fennel fronds, chopped finely for garnish
1-2 carrots, sliced thinly
Juice of 1 lemon, orange or grapefruit
Splash of vinegar (apple cider, rice, ume plum, etc.)
Splash of olive oil
Salt and pepper to taste
Mix together in a large bowl, taste for seasoning, adjust as needed and serve!