Photographer: Kristen 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.
This recipe features local produce from 9 Bean Rows, Spring Hollow Farm, Food for Thought, Inc., and Black Star Farms
Farm fresh local cabbage
Farm fresh local sorrel
Farm fresh local arugula
Farm fresh local arugula micro greens
Slice one cup cabbage and place in a glass mixing bowl. Remove one cup arugula from stem, chop and add to mixing bowl. Add one half cup arugula micro greens to mixing bowl. Remove one quarter cup sorrel from stem, chop and add to mixing bowl. Stir in one tablespoon Sorrel Verjus Sauce and one tablespoon verjus into salad and let rest for five minutes.