Sweet and Tart Carrot Salad
by Laura Frerichs, Tastemaker in Residence
Recipe from “Farmhouse Cookbook”
6 medium carrots, finely grated
½ cup raisins
1 Tbsp lemon juice
1 tsp minced orange zest
½ cup orange juice
1 tsp minced lemon zest
¼ cup walnuts, toasted and chopped
Combine all ingredients except walnuts in serving bowl.
Cook’s Note from the Farm
Things don’t always *never* go according to plan in farming each season. To some’s delight and other’s chagrin, the beets this year were not good! A mama dear and her baby started jumping our 5 foot electric netting to much on them. Grrr… I also wish we had more green beans (the last planting got drowned in the rain last week). Our favorite and top performing crops this year included the cantaloupe, the sugar snap peas, the salad mix (we finally found our best mix of varieties yet), the carrots, delicata squash, broccoli and cauliflower. Oh and tomatoes of course. The red beefsteak slicers are our workhorse tomato-we love them. Romanesco cauliflower (the lime green space-like cauli) is slow this fall and will likely appear in the fall boxes.