Photographer: Kristin Celeste
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.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Providence Farms, Amon Orchard and locally produced products from Food for Thought and Black Star Farms.
Homemade cilantro lime jalapeno infused olive oil (recipe link)
Local wild star thistle honey
Local chipotle hot sauce
Farm fresh local green cabbage
Farm fresh local collard greens
Farm fresh local onion
Farm fresh local pear
Farm fresh local cilantro
In a glass jar, stir in four tablespoons verjus, two tablespoons cilantro lime jalapeno infused olive oil, one tablespoon honey, one half teaspoon hot sauce, one quarter teaspoon sea salt and one quarter teaspoon smoked paprika.
Chop three cups green cabbage and add to a glass mixing bowl. Remove stems, chiffonade two cups collard greens and add to the mixing bowl. Slice one half cup onion, separate into rings and and add to the mixing bowl. Slice one cup pear into matchsticks and add to the mixing bowl. Remove one half cup cilantro leaves from stem and add to the mixing bowl.
Stir slaw well with dressing and let rest for fifteen minutes before serving for flavors to blend.