From Our Farm
Carrots, Rainbow
Radishes, Daikon
Sweet Potatoes, Yams, Medium
Turmeric
From Our Partner Growers
Beets, Red (Loose) – Urban Vegetable Project
Cabbage, Savoy – Blackwater Farms
Kale, Lacinato – Little Pond Farm
Lettuce, Red Leaf or Romaine – Urban Vegetable Project
Mushrooms – Artisan Mix – Fungi Jon – WEDS ONLY
Try out these great recipes we found around the web that feature items from your share:
Roasted Root Vegetable Salad
Ingredients:
Roasted Root Vegetables
- Sweet potato
- Carrots
- Beets
- Coconut oil
- Maple syrup (or Cane Syrup!)
- Sea salt and pepper
Kale
- Lacinato kale
- Extra-virgin olive oil
- Fine sea salt
Creamy Turmeric Dressing
- Cashew butter
- Water
- Olive oil
- Apple cider vinegar (or Pear Cider Vinegar!)
- Ground turmeric (use fresh turmeric root if you have a blender available, or grate the turmeric)
- Sea salt and pepper
To Finish
- Pistachios
Instructions:
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Toss the sweet potatoes, carrots, and beets with coconut oil, maple syrup (if using), salt, and pepper. Spread in an even layer.
- Roast, turning once, until tender and caramelized, about 18–22 minutes.
- While the vegetables roast, whisk together all of the dressing ingredients until smooth, adding water as needed for a pourable consistency. If using fresh turmeric root, process in the blender to make a smooth dressing. You can also grate it.
- Finely shred the kale and massage with olive oil and a pinch of salt until softened and deep green.
- Add the warm roasted vegetables to the kale, drizzle with the turmeric dressing, and toss gently to combine.
- Finish with pistachios and serve warm or at room temperature.
Adapted from: https://gourmandeinthekitchen.com/roasted-root-vegetable-and-kale-salad-with-creamy-turmeric-dressing/