Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
For more on cooking and eating locally, vist Kristin’s blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows Farm, Ocanas Farms, Spring Hollow Farms, Birch Point Farm and locally produced products from Black Star Farms and Food for Thought.
- Local verjus Scallion infused olive oil (recipe link)
- Walnut oil
- Local maple syrup
- Poppy seeds
- Sea salt
- Ground pepper
- Farm fresh local red cabbage
- Farm fresh local green cabbage
- Farm fresh local red kale
- Farm fresh local pea shoots
- Farm fresh local parsley
- Farm fresh local shallots
- Raw walnuts
- Farm fresh local boston bibb lettuce
In a glass jar, mix three tablespoons verjus, two tablespoons scallion infused olive oil, one tablespoon walnut oil, one tablespoon maple syrup, one tablespoon poppy seeds and season to taste with salt and pepper.
Slice one cup red cabbage and place in a large glass mixing bowl. Slice one cup green cabbage and add to the mixing bowl. Remove stems from and slice one cup red kale and add to the mixing bowl. Remove one cup pea shoots from stems and add to the mixing bowl. Remove one half cup parsley leaves from stems and add to the bowl. Slice one fourth cup shallot and add to the mixing bowl. Pour dressing into slaw, toss well and let rest ten minutes.
Chop one half cup walnuts and stir into the slaw. Plate two leaves of boston bibb lettuce one on top of the other and top with one half cup slaw.