(WFRV)- This show has gotten to know Chef Selena Darrow through her non-profit Rooted In Inc., but she also works for REAP Food Group and is the local food coordinator for the Farm Fresh Atlas.
In this segment, Selena Darrow from REAP Food Group and Ryan Sullivan from Sullivan Family Farm discuss why Sullivan Family Farm was included in the publication and how to make a delicious dish from their crops.
Early Summer Vegetable Salad with Creamy Garlic Scape Dressing:
Ingredients:
Dressing:
- 3 local garlic scapes
- ½ cup mayonnaise
- ¼ cup local 2% milk
- 3 tablespoons local grated Parmesan cheese
- 1 teaspoon lemon juice
- Kosher salt and pepper
Salad
- 2 medium local beets (chioggia, golden, white or red), ends removed and peeled
- 1 head local leaf lettuce, torn into large pieces
- 5 small or 2 medium local carrots, shredded
- 2 ounces local blue cheese, crumbled
- 2 tablespoons finely chopped pistachios
Directions:
- Cut garlic scapes up into small pieces.
- Place in a food processor and blend until finely chopped.
- Add mayonnaise, milk, Parmesan cheese and lemon juice.
- Blend until well combined.
- Pour into a small bowl and season with Kosher salt and pepper.
- Set aside.
- Using a mandolin or a sharp knife, cut beets into thin slices.
- Pile leaf lettuce onto a serving platter.
- Arrange beet slices in a single layer, overlapping slightly.
- Scatter with shredded carrots, blue cheese and pistachios.
- Season with Kosher salt and pepper; drizzle with reserved dressing before serving.
For more information, head to farmfreshatlas.org.
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