Photographer: Kristin Celeste Shroeger
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, Gallagher’s Farm, Spring Hollow Farm and locally produced products from Food for Thought and Leelanau Cheese.
Farm fresh local joy choi
Farm fresh local mizuna
Farm fresh local scralet baby turnips
Farm fresh local chives
Local fromage blanc
Farm fresh local frozen blackberries
Local wild leek vinegar
Mediterranean cyprus white flake salt
Trim stems off one cup joy choi and one cup mizuna. Thinly slice one half cup turnips and slice one half cup berries in half.
Spread one teaspoon fromage blanc on one joy choi leaf, top with one sliced turnip and one sliced berry half. Fold joy choi leaf and tie with chive.
Make additional Joy Choi Wraps as desired. Plate Joy Choi Wraps with mizuna leaves and additional berries. Before serving, sprinkle Joy Choi Wraps with vinegar and crushed flake salt on top.