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 and locally produced products from Leelanau Cheese.
Learn more on eating and cooking locally at Kristin’s blog The Intentional Minimalist.
This recipe is also featured in the article Northern Michigan Wild Leek, Beet and Fromage Blanc Wraps.
- Farm fresh local wild leeks Farm fresh local chives
- Farm fresh local chiogga beet
- Farm fresh local pea shoots
- Farm fresh local mizuna rabe Local fromage blanc cheese
Wash one handful of wild leeks, dry wild leeks and cut wild leek whites from wild leek greens. Mince one teaspoon wild leek whites and one teaspoon chives. Wash, dry and thinly slice one quarter cup chiogga beet. Remove one quarter cup top section of pea shoots from stems. Remove one quarter cup mizuna rabe blossoms from stems, reserve mizuna leaves.
Spread one teaspoon fromage blanc on top half of wild leek green. Place one sliced chiogga beet on fromage blanc on the top portion of the wild leek green as pictured. Place one pea shoot on top of chiogga beet slice. Fold wild leek green up and tie with chive as pictured. Insert one mizuna rabe blossom into wild leek wrap in the fold as pictured.
Plate mizuna leaves then top with wild leek wraps. Sprinkle each wild leek wrap with a few minced wild leek whites, minced chives and sea salt.