Tag: carrots

Recipe: Roasted Carrots and Greens

With our last week of this season’s CSA at hand and the holiday season just around the corner, I want to leave you with a simple recipe you could serve at your Thanksgiving dinner.  Or you could just make this tonight because it’s cozy and nourishing and pretty much perfect for a brisk fall night.

Start by placing a rectangular rimmed baking stone in the oven and preheating to 400 F.  If you don’t have a stone, use any rimmed baking sheet.

Next, scrub and trim 2 pounds of carrots (around 18 medium-sized carrots).  Quarter the carrots lengthwise and put them in a large bowl.  I use the Pampered Chef 8-cup batter bowl because it has a lid, which makes the next step easier.  And that next step is tossing those lovely carrot pieces with 1 tablespoon of olive oil.  (As tempting as it may be, don’t add extra oil olive or the carrots won’t roast well!)

Place the carrots evenly onto the baking stone and lightly season with sea salt and freshly ground pepper.  Roast for 20 minutes, then flip them, making sure to keep them evenly spaced (none on top of each other).  Roast for 10 more minutes.

While the carrots are roasting, prep the rest of your ingredients.  Chop 1/4 cup walnuts, mince 2 cloves of garlic, and roughly chop 3 cups of arugula/tat soi/mustard greens.  When the carrots are done with their initial roasting,  sprinkle with the garlic and walnuts and roast for 5-7 minutes more, until the nuts are toasted and the garlic tender.

Remove the stone from the oven, fold in the greens, and sprinkle the whole batch of goodness with 1/4 cider vinegar.  Serve immediately.  Enjoy! 

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Roasted Carrots with Greens
A perfect roasted vegetable side for Thanksgiving dinner.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 2 pounds carrots, scrubbed and trimmed
  2. 1 T olive oil
  3. sea salt, to taste
  4. freshly ground pepper, to taste
  5. 2 garlic cloves, minced
  6. 1/4 cup walnuts, chopped
  7. 3 cups arugula, tat soi, and/or mustard greens, stems removed and roughly chopped
Instructions
  1. Place rimmed baking stone in oven and preheat to 400 F.
  2. Quarter carrots lengthwise. Place carrots in large bowl and toss with olive oil.
  3. Place carrots on baking sheet, making sure they're evenly spaced. Season with salt and pepper to taste.
  4. Roast carrots 20 minutes. Flip them over, then roast for 10 minutes more.
  5. Remove carrots from oven. Sprinkle evenly with garlic and walnuts. Roast 5-7 minutes, until nuts are toasted and garlic is tender.
  6. Remove from oven. Fold in greens, then sprinkle cider vinegar over the carrots.
  7. Serve immediately. Enjoy!
Adapted from Better Homes and Gardens "Roasted Sweets and Greens"
Adapted from Better Homes and Gardens "Roasted Sweets and Greens"
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: Red Curry Shrimp with Carrots, Red Peppers, and Green Onions

Growing up in Indiana in a family that didn’t fish, my exposure to seafood was mostly limited to a rare night out at Long John Silvers when I was a kid.  It wasn’t until I met Dan and traveled to his hometown of Portland, Maine, that I began to really love seafood.  But, living so far from the coast and having little cooking experience with seafood, I rarely ate it when back home in the Midwest.  

I still don’t have much experience when it comes to cooking with seafood, but this summer I took the plunge (it’s okay, you can laugh at that terrible pun) and purchased my first pound of live saltwater shrimp–right here in DeMotte, Indiana.

Our first introduction to JT Shrimp involved a tour of their facility, where Dan , our brother-in-law Luke, Harper and Asher got to see firsthand how Wheatfield, Indiana residents Scott and Leslie Tysen raise saltwater shrimp.   The Tysens use a zero exchange aerobic heterotrophic system to raise their shrimp; in other words, they use a system that makes the water as close as possible to the shrimp’s natural habitat, without the pollutants you would normally find in the ocean.  The indoor system involves running water through several filters to remove unwanted bacteria, algae, and viruses from the water, allowing for the growth of large, healthy shrimp.

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JT Shrimp’s Scott Tysen showing Harper, Asher, and Uncle Luke a shrimp at their Wheatfield facility Photo: Dan Perkins

When I purchased that pound of shrimp this summer, I was pretty intimidated.  I had a recipe in mind, but how was I going to get the shrimp OUT so that I could cook them?  Thankfully, Leslie explained how to remove the head and peel the shrimp.  Before I get to that though, you should know that when you buy from JT Shrimp, they give you serious freshness.  At the DeMotte Market, where I bought mine this summer, Leslie literally caught the live shrimp right there in front of me.  She placed them in a plastic bag about 1/3 filled with ice, where the shrimp expired quickly (at least I hope so!) without water.

When I got home, I placed the bag of shrimp in the fridge, and about a half hour before I was ready to peel them, I moved them to the freezer.  Leslie assured me this quick freeze would make for easy peeling, and she was right!  (I know she was right because I didn’t completely follow her instructions.  She suggested taking two shrimp out of the freezer at a time, peeling those, then taking two more, and so on.  I did this at first, but about a halfway through I lost my patience and grabbed the rest of the bag, meaning the last five shrimp or so were no longer frozen by the time I got to peeling them.  Obvious Moral of the Story: I would’ve saved more time listening to Leslie’s directions.)  

Here’s a pictorial journey for the removal of the heads and peeling.  Let me just say that Harper is a great helper!

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Cut off the head with a chef’s knife or kitchen shears.

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Remove the upper legs.

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Grasp the tail between your left hand thumb and index finger, grasp the upper section of the shrimp with your right hand thumb and index finger, and PULL!

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Your shrimp are ready!  Quick note: Don’t throw away the heads and shells.  I know they’re not the most pleasant to look at it, but put them in a tupperware and stick them in the fridge.  I’ll revisit them at the end of this post.

Now let’s get to this delicious, comfort-food curry!

First, start your rice. I like to serve this curry with organic white basmati rice, which takes about 20 minutes total, with 15 minutes of cooking time.  If you start your rice RIGHT NOW, it should be good to go right when your curry is ready.

Next, time to prep your produce.  Mince one clove of Perkins’ Good Earth Farm garlic, julienne three carrots, and thinly slice half a red pepper.  Set aside. Grab three green onions.  Chop two and set aside. For the third, cut into 1 1/2″ pieces, slice each piece in half, and, you guessed it, set aside.  

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I like to use a wok for this recipe, but you can just as easily use a skillet.  Heat your wok over medium-high heat, then add two teaspoons of olive oil.  Once the oil’s hot, add the chopped garlic and half the chopped green onion.  Saute for about one minute, or until the garlic and onion start to brown.

Next, shake the can of coconut milk as hard as you can since the coconut milk usually separates in the can.  Add the milk to the garlic/onions, bring to a boil, then lower to a simmer over medium-low heat.  

Stir in one tablespoon of coconut sugar (or brown sugar) and two tablespoons red curry paste.  (If you haven’t bought this before, local friends can find it at Tysens Family Market (usually) or Meijer.) (I’m going for a record–how many parentheses can I use in one paragraph?) 🙂

Bring the coconut milk back to a boil.  Add the carrots, then lower to a simmer for five minutes. 

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Another helper!

Add shrimp, peppers, and green onions.  Cook for 3-5 minutes, or until shrimp have just turned into a C-shape and the peppers and carrots are al dente.  Don’t overcook the shrimp!  (To quote from JT Shrimp’s recipe page on their website: “Shrimp that have twisted into an O-shape are terribly, irreparably overcooked. Overcooked shrimp are rubbery and sad. We hope you never have to eat one for your whole life.” I agree!)

So once those shrimp are just turning into C’s, remove the wok from the heat and stir in 1 tablespoon of fish sauce.

For a pretty presentation, pour a ladle of curry on a plate, top with a cup of rice, drizzle a little more curry and a few shrimp and veggies on top, then sprinkle on more of those chopped green onions.  For easier eating, I serve this dish to my children in bowls, with rice on the bottom, curry on top.  Either way, yum!

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Alright, now to get back to those shrimp peels.  Sticking with our waste-free-kitchen theme, don’t throw those out just yet!  They’re exactly what you need make a shrimp stock.  If you don’t have time for that when you make the curry, no problem.  Simply toss the peels and heads in a freezer bag–you can freeze them for up 3 months.  And hopefully by then I’ll have posted the recipe I used to make my shrimp stock.  I used the stock for cooking rice, and when I tasted the rice I was immediately reminded of paella.  Which, naturally, made me want to buy more shrimp.

If you’d like to buy shrimp from JT Shrimp, you can contact Scott and Leslie through their website by clicking here.   Don’t forget to comment here and tell us how you used your shrimp!

Photos (except for that first one!): Anne Kingma

 

Red Curry Shrimp with Carrots, Red Peppers, and Green Onions
A comfort-food, tasty curry.
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Ingredients
  1. 2 tsp olive oil
  2. 1 clove Perkins' Good Earth Farm garlic, minced
  3. 1 can unsweetened coconut milk
  4. 2 T red curry paste
  5. 1 T coconut sugar (or brown sugar)
  6. 1 pound large shrimp, peeled and deveined
  7. 3 carrots, julienned
  8. 1/2 red pepper, thinly sliced
  9. 3 green onions--2 chopped / 1 cut into 1 1/2" pieces and thinly sliced
  10. 1 T fish sauce
Instructions
  1. Heat olive oil in a wok or skillet over medium-high heat. When oil is hot, saute garlic and half the chopped green onions for 1 minute, stirring occasionally.
  2. Add coconut milk and bring to boil, then lower to a simmer on medium-low heat.
  3. Stir in curry paste and sugar. Bring the coconut milk back to a boil. Add carrots, then lower to a simmer for 5 minutes.
  4. Add shrimp, peppers, and sliced green onions. Cook for 3-5 minutes, until shrimp have just turned into a C-shape and the vegetables are al dente.
  5. Remove from heat and stir in fish sauce.
Notes
  1. Serve with jasmine or white basmati rice. Enjoy!
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

 

Recipe: White Chili with Leeks, Fall Roots, and Kale

Leeks are a new item in the share this fall, and one of those lovely, sort-of-strange-looking fall veggies that you may or may not find in the grocery store on a given day.  A member of the Allium genus, leeks often play a role similar to that of the onion, but offer a more subtle flavor as they don’t have the sugars that onions do.

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Our hope was to provide a few weeks worth of leeks this fall, but instead we’ll have a small amount for only one week, and here’s why.  This summer, when our leek transplants arrived from our certified organic supplier out east, about three-quarters of the transplants had fallen out of the tray and died in transit.  Our supplier refunded our expenses, but it was too late in the season to plant more.  So, as my 5-year-old would say, “You get what you get, and you don’t throw a fit!”  Really, though, this experience exemplifies what it means to be part of a Community Supported Agriculture (CSA) rather than purchasing your produce from the grocery store or even a farmer’s market.  We—the farm members and farmers—share in the risks and rewards of the farm.  In this case, we take the small number of leeks and divide them equally among members.  Other weeks this fall, we’ve distributed a surplus of spinach and radishes and offered pick-your-own of abundant field greens such as kale, Swiss chard, and collards.

Alright, back to the leeks.  How do you actually use one?  BonAppetit.com presents twelve different ways, and Deborah Madison offers several recipes in her book Vegetable Literacy, including a surprising and refreshing salad, “Young Leeks with Oranges and Pistachios.”  For this week’s recipe, I made a few variations to Bon Appetit’s white chili recipe because it’s fall and nothing says fall to me quite like a steaming bowl of chili paired with a thick slice of cornbread.

A couple notes on prepping the leeks.  First, make sure you thoroughly rinse your leeks—even though we’ve washed them after harvest, they have many layers and may still hide some dirt or sand. 

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Second, most recipes call for using only the white and pale green part of the leek, getting rid of the roots and upper greens.  However, these “throwaway” parts can be used along with or in place of onions to flavor a vegetable stock.  

Whether you decide to eat your leeks raw as a baked potato topping, or gently sautéed and paired with goat cheese, or in this chili recipe below, I hope you enjoy the delicate flavor that the leek offers to your meal.

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Begin by prepping your veggies.  Grab the leeks and cut away the roots and most of the greens, then dice the white and about 1 inch of the pale green part.  Mince four garlic cloves, add these to the leeks and set aside until your other veggies are prepped.

Peel four medium-sized carrots, or, if these carrots are from your share, feel free to skip the peeling stage (I never peel our carrots from the farm).  Then slice them into ½ inch rounds.  Peel three medium or two large parsnips, cut them in half, and chop them into ½ inch pieces.  One more root to go!  Grab five radishes and cut them into quarters (or eighths, depending on their size)—make them about the same size as your chopped carrots and parsnips.  Set this group of veggies to the side.

Heat one tablespoon of olive oil and one tablespoon of butter in a large pot or Dutch oven over medium heat.  When the fats are sizzling, add the leeks and garlic and cook for about five minutes.

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Dice about 2 teaspoons (4 sprigs) of fresh oregano, and measure out 1 teaspoon ground cumin and 1 teaspoon chili powder. 

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Add your seasonings, along with two teaspoons of salt, to the pot, and stir for about one minute.  Then add the chopped carrots, parsnips, and radishes, stir well, and cook for five more minutes.

Next, it’s time to add your protein.  Rinse 15 ounces (1 can) of Great Northern beans, then add these to the pot.  Pour in 3 cups of chicken stock (or vegetable stock if you’d prefer a vegetarian soup—next time you make this you can use homemade stock flavored with leeks!).  Bring to a boil, then reduce heat to a gentle simmer, partially cover, and cook for 25 minutes, until the roots are tender and the flavors melded.

While the soup is cooking, prep one more veggie—your greens, of course!  Roughly chop about two cups of kale, spinach, radish tops, or whatever green you prefer—I used Lacinato (dinosaur) kale. At the very end of your cooking time, toss the greens in the pot and let cook for a few minutes more.  The last step is to take a little taste and add more salt if needed.

Serve topped with crème fraĂ®che or grated Gruyère.   Enjoy!

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Scroll down for the printable of this recipe.  What veggies do you like to use in your chili?

Photography and Food Styling: Julie Oudman Perkins

White Chili with Leeks, Fall Roots, and Kale
A comforting, seasonal, fall chili.
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Ingredients
  1. 1 Tbsp olive oil
  2. 1 Tbsp butter
  3. 2 leeks, white and 1' of pale-green part, diced
  4. 4 garlic cloves, minced
  5. 4 medium carrots, peeled, sliced into ½” rounds
  6. 2 large or 3 medium parsnips, peeled, halved lengthwise, and chopped into ½” pieces
  7. 5 radishes, quartered
  8. 2 tsp fresh oregano, chopped
  9. 1 tsp cumin
  10. 1 tsp chili powder
  11. 2 tsp salt
  12. 15 oz can Great Northern beans, rinsed
  13. 3 cups vegetable or chicken stock
  14. 2 cups kale, spinach, or radish tops, chopped
Instructions
  1. Heat oil and butter in a large pot or Dutch oven over medium-low heat.
  2. Add leeks and garlic and cook for about 5 minutes.
  3. Add oregano, cumin, chili powder, and salt. Stir and cook for 1 minute.
  4. Add carrots, parsnips, and radishes; stir to coat. Cook for about 5 minutes.
  5. Add beans and stock. Bring to a boil, then reduce heat and simmer for about 25 minutes.
  6. Add kale and cook for 2-3 minutes. Season with salt, to taste.
  7. Serve topped with crème fraîche or grated Gruyère.
Adapted from White Bean Chili with Winter Vegetables by Sarah Dickerman
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: Brown Rice Bowls with Roasted Fall Vegetables

This week farm member Sarah Hamstra shares a recipe that includes three delicious items from your share: radishes with their greens, carrots, and Brussels sprouts.  Thank you, Sarah!

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One of the veggies featured in this recipe is Brussels sprouts, and the timing couldn’t be better.  Brussels sprouts sweeten after exposure to frost, which we experienced here at our farm this weekend for the first time this fall.  Our favorite way to eat these little cabbages is sautĂ©ed or roasted, so they work perfectly in this recipe.

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Here are the instructions from Sarah’s kitchen:

Stepping into Julie’s blogging shoes for the week is an intimidating proposition, as a business major who now sells real estate, but I’m up for the challenge! She and I do share a love of food and of cooking, which is part of what originally sparked our friendship. My husband Brian and I have been farm members since 2010—the inaugural year!—and we even have the vintage Good Earth Farm canvas tote to prove it. We have two little girls, Elizabeth and Anneliese, and we make our home in DeMotte.

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Roasted vegetables and I have a love affair. My default way to prep vegetables is to toss with olive oil, maybe add some garlic and a squeeze of lemon juice, and spread on a sheet pan in a hot oven until they’re browned and delicious. Think you don’t like broccoli? Prepare it this way and you’ll be sneaking bites straight off the pan before dinner.

Julie’s recipes last year opened my eyes to thinking about new ways to use the greens in our farm share. Of course, carrots, beets, and radishes all have greens, but for years, I discarded them without giving it a second thought. Last fall, though, I made several amazing frittatas with radish or beet greens. So, when paging through my Real Simple magazine last month, a recipe using radishes and their greens caught my eye and was occasion to immediately text Julie and tell her about it.

The original recipe calls for cremini mushrooms, zucchini, and radishes. My sister and I made this together the first time, and tossed in some peppers we had on hand. When I prepared it for this post, I skipped the zucchini and added carrots and Brussels sprouts. I love recipes like this one that are easily adaptable to what’s in season or what you might already have on hand!

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Start by preparing your rice. Brown rice is better for you and has a slightly nutty, more complex taste. I used brown basmati rice in this recipe. It will take about 35 minutes to cook, so get that started right away.

Preheat the oven to 425. Cut your vegetables into halves or quarters, depending on how large they are.

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Pull out a sheet pan. Toss your chopped vegetables with 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice. Use fresh lemon juice for the best taste – it’s brighter and fresher-tasting than bottled. Top with a little kosher salt and fresh ground pepper.

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Roast the veggies for 20-30 minutes or until browned and done to your liking.

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While your vegetables are roasting, you’ll want to prepare the sesame dressing. Toast one tablespoon of sesame seeds in a hot, dry skillet for about 3-5 minutes, until the sesame seeds are lightly browned.  Remove the sesame seeds, and, in the same skillet, toast about ½ cup whole walnuts for about 5-10 minutes.  The recipe calls for chopped walnuts, but wait to chop them until after they’re toasted and cooled. Set them aside.

Whisk together 1 tablespoon of soy sauce, the sesame seeds, and 3 tablespoons each of olive oil and lemon juice.

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Roughly chop your radish greens.

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Directly after chopping the radish greens, gently toss them with the other roasted veggies on the sheet pan. By combining them in this way, fresh out of the oven, the radish greens flash cook without wilting. 

Serve the roasted vegetables over brown rice, drizzled with the sesame-soy dressing and topped with the toasted walnuts. The combination of the brown rice, vegetables, and walnuts made this a really hearty and satisfying meal. I taste-tested this recipe on my sister, my two-year old, and my lovely friend Jolene and it got rave reviews all around. The leftovers also reheated wonderfully for lunch the next day, which is another big plus for me when it comes to quick and healthy meals. Enjoy!

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Photograph and Food Styling: Anne Kingma

Brown Rice Bowls with Roasted Fall Vegetables
A healthy, hearty, satisfying fall meal.
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Ingredients
  1. 1½ cups brown rice
  2. 1 ½-2 cups (6 oz) Brussels sprouts, halved
  3. 4 slender carrots, cut into 3/4-inch pieces
  4. 8 radishes with greens, radishes halved and greens chopped
  5. 8 oz mushrooms, halved
  6. 5 tablespoons olive oil
  7. 5 tablespoons lemon juice
  8. Kosher salt and black pepper
  9. 1 tablespoon soy sauce
  10. 1 tablespoon toasted sesame seeds
  11. ½ cup chopped toasted walnuts
Instructions
  1. Heat oven to 425° F. Cook the rice according to the package directions.
  2. Toss the Brussels sprouts, carrots, mushrooms, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
  3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
  4. Serve the roasted vegetables/greens and walnuts over the rice, drizzled with the dressing.
Adapted from Brown Rice Bowls with Roasted Vegetables and Lemon-Soy Dressing by Justin Chapple
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: Daikon, Beet, and Carrot Slaw

This week you’ll be receiving a new vegetable in your share:

fresh harvest daikon radish

Meet the daikon radish, the less attractive cousin of the lovely Valentine’s Day radish mix you’ve been receiving for the past few weeks.

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Although the daikon doesn’t play a prominent role in American cuisine, it’s quite popular in Asian countries, such as China, Korea, Vietnam, and India, where the daikon is eaten pickled, stir-fried, and raw.  In Japan, daikon radishes are produced more than any other vegetable. 

daikon in the ground before harvest

In the United States, the daikon radish is used more commonly as a cover crop—or a crop used to protect and enrich the soil—than as an eaten commodity.  For instance, on August 1, we planted a cover crop mix of daikon radishes, oats, and Canadian field peas in the garlic area in order to prepare the soil for our October garlic planting. 

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As a cover crop, daikons are known for breaking soil compaction layers and scavenging nitrogen.  Truth be told, we (especially Dan) could talk for hours about the amazing abilities of the daikon as a cover crop, but I’m going to save that for another post and move along to helping you figure out how to eat this versatile root crop.

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This week, I combined the radish with two other veggies in your share to make Daikon, Beet, and Carrot Slaw, a delicious complementary side to a sandwich or wrap.

Begin by removing the greens from the daikon, beets, and carrots.  Set these aside for other recipes (beet greens and carrot tops for smoothies, daikon greens for stir-fry).

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Next, peel and julienne the daikon, beets, and carrots.  To julienne, begin by trimming the ends and sides of the vegetables to make four straight edges. 

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Next, cut each of the vegetables into 1/8-1/4 inch matchsticks.  Set aside the peels and scraps to use in soups and stocks (or bring them along for our goats Basil and Jasper next time you visit the farm!).

Combine the julienned daikon, beets, and carrots in a bowl.  Toss the vegetables with a dressing of sesame oil, vegetable oil, red wine vinegar, and sea salt.  Cover the bowl and set aside for at least a half hour before eating.

pork sandwich with beet carrot and radish salad

When ready to eat, garnish with chopped green onions and toasted sesame seeds, and pair with your favorite sandwich, such the pulled pork sandwich pictured above, made with pulled pork from DeMotte’s Bub’s BBQ—yum!  You can also serve the slaw on top of—what else?—a bed of greens.

For the printable of this recipe, scroll down.

Photographs and Food Styling: Anne Kingma

Daikon, Beet, and Carrot Slaw
Serves 2
A tasty raw slaw combining daikon radish, beets, and carrots.
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Ingredients
  1. 1 8-inch daikon radish, peeled and julienned
  2. 2 medium-sized red beets, peeled and julienned
  3. 2 medium-sized carrots, peeled and julienned
  4. 1 tsp sesame oil
  5. 2 tsp vegetable oil
  6. 1 tsp red wine vinegar
  7. 1 tsp sea salt
Instructions
  1. Combine the julienned daikon radish, beets, and carrots in a bowl. Set aside.
  2. Thoroughly combine the sesame oil, vegetable oil, vinegar, and sea salt.
  3. Toss the dressing with the vegetables.
  4. Cover the bowl and set aside for a least a half hour before serving.
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/
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