Kohlrabi, Carrot, Apple Slaw

Ingredients

• 2 bulbs kohlrabi from Hickory Hill Farm
• 4 carrots from Cedar Grove Farm
• 3 Tbsp. pecan oil from Oliver Farm
• 2 Tbsp. cider vinegar
• 1 Tbsp. mustard from Doux South
• 1/2 tsp. French picnic salt blend from Beautiful Briny Sea
• Freshly ground black pepper to taste
• Add apples if you want!

Directions

1. Peel the kohlrabi, be sure to cut off all the tough outer peel of the kohlrabi. If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.

2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots and apples into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Pesto, Garlic Scape + Arugula

Recipe inspired by our favorite "Canner" Marisa McClellan

This pesto is perfect with Storico Fresco’s pasta, or stirred into a warm salad of quinoa and roasted vegetables!

Makes: 1 half pint Jar

Ingredients

• 8 oz garlic scapes (2 to 3 bunches) from Hickory Hill Farm
• 1 cup packed arugula leaves from Woodland Gardens
• 1/2 cup toasted pecans from Moore Farms and Friends
• 1/4 cup grated Parmesan cheese or cheddar from Decimal Place Farm
• 1/4 cup sunflower seed oil, plus more as needed from Oliver Farm
• French Picnic salt blend from Beautiful Briny Sea and pepper to taste

Directions

1. Chop the garlic scapes into 1-inch lengths and combine them with the arugula leaves, toasted nuts, and cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the ¼ cup of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste.

2. Pack the pesto into a half pint jar (if you are freezing it, try dividing it between 2 quarter-pint jars). Cover with a think layer of oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year!

Spring Onions, Roasted

Serves: 4

Ingredients

• 4 bunches spring onions, trimmed, halved lengthwise (Hickory Hill Farm, Woodland Gardens)
• 6 sprigs thyme (Woodland Gardens)
• 6 tablespoons olive oil, divided
• Pink Pepper Corn salt blend (Beautiful Briny Sea)
• 1/2 cup chicken broth (make your own with Grass Roots' Chicken)
• 1 cup fresh breadcrumbs (use a baguette from Start Provisions)
• 1 teaspoon finely grated lemon zest

Preparation

1. Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with Beautiful Briny Sea salt blend. Add stock and roast until tender, 30–35 minutes.

2. When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.

3. Serve onions topped with breadcrumbs.