Tag: yam

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:

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Toss the sweet potatoes, carrots, and beets with coconut oil, maple syrup (if using), salt, and pepper. Spread in an even layer.
3. Roast, turning once, until tender and caramelized, about 18–22 minutes.
4. 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.
5. Finely shred the kale and massage with olive oil and a pinch of salt until softened and deep green.
6. Add the warm roasted vegetables to the kale, drizzle with the turmeric dressing, and toss gently to combine.
7. 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/