Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is 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, Fruitful Hill Farm and locally produced products from Black Star Farms.
Farm fresh local cucumber
Farm fresh local radish
Farm fresh local fennel
Farm fresh local garlic scapes
Wild leek infused olive oil
Slice the top and bottom off of one small cucumber and three large radishes per salad. Using a spiral slicer, slice cucumber and radishes into long ribbons. Plate cucumber and radish ribbons. Remove one tablespoon fennel fronds per salad and plate with cucumber salad.
Thinly slice one tablespoon garlic scapes. Zest lemon, mince zest and juice lemon. In a glass jar, combine minced lemon zest, lemon juice, three tablespoons wild leek oil, two tablespoons verjus, one teaspoon fennel seeds and salt/pepper to taste.
Serve salad drizzled with one tablespoon dressing and a sprinkle of salt.