This seasonal recipe comes from FoodPrints — the in-school education program of Snail award winning FreshFarm. This recipe is one of the program’s most popular with students in DC public elementary schools, and will soon be featured on menus in the cafeteria of FoodPrints partner schools.
- 2 apples
- 2 beets
- 2 carrots
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- ½ to 1 teaspoon salt to taste
- ½ – 1 teaspoon brown sugar or maple syrup, to taste
Core the apples and peel the beets.
Grate the apples, beets and carrots with a box grater or with the grating attachment of a food processor. Put grated vegetables in a large bowl.
Put remaining ingredients in a jar and shake well. This is more dressing than you will need.
Pour in just enough dressing to coat the salad, but not enough to drench it. Mix well. Save the rest of the dressing in your fridge for other salads.
Have a great seasonal recipe you’d like to share? Send it our way — it may end up featured in an upcoming newsletter! (And if you’re interested in volunteering with FreshFarm programs, send an email to email@example.com.)
From our Sept 2017 SFDC newsletter… Recipe adapted from Swiss Chard Pesto Pasta. Serves 4 as a sauce.
- 2 large garlic cloves
- 2 cups packed chopped Swiss chard leaves
- 1/2 cup chopped almonds or walnuts
- 1/4 cup freshly grated parmesan and pecorino cheese
- additional parmesan shaved with a vegetable peeler
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pulse garlic in a food processor to chop.
Add chard, nuts, cheese, and parsley and pulse until finely chopped.
Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth.
Serve with pasta/polenta/toast and shaved parmesan.
Have a great seasonal recipe you’d like to share? Send it our way — it may end up featured in an upcoming newsletter!
This recipe, adapted/photo from Sprouted Kitchen, appeared in our July 2017 newsletter.
Serves 2-4 as a side
- 1/2 head small green cabbage
- 1/2 a small red onion, thinly sliced
- 1 jalapeno, thinly sliced, some seeds removed unless you like it really spicy
- 1/3 cup chopped cilantro
- 1 Tbsp. mayonnaise (or similar alternative, such as vegenaise or Greek yogurt)
- 1 Tbsp. grapeseed oil
- 2 Tbsp. rice vinegar
Slice the cabbage extra thin, discarding the core, using careful knife skills, a mandoline, or the slicer blade in your food processor. Place the sliced cabbage in a large bowl and sprinkle with 1 Tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes.
Fill the bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.
Meanwhile, make the dressing by whisking together the mayo (or substitute), grapeseed oil, rice vinegar, and a few pinches each of salt and pepper.
Combine the rinsed cabbage, onion, and jalapeno in a serving bowl; add the cilantro. Add dressing and toss well.
Serve and enjoy! This recipe is easily doubled.
Get some fresh, healthy berries into your desserts with this beautiful Seasonal Strawberry Shortcake, contributed by Slow Food DC Board Member Shelu Patel.
Strawberries and Cream Ingredients:
2 cups ripe strawberries
- 1/2 cup sugar
- 1 handful of chopped fresh mint leaves
- 1 Tablespoon Grand Marnier
- 1 cup heavy cream
- 1/4 cup of finely chopped nuts (hazelnuts, almond, pecans or black walnuts, but choose a single nut type)
1/2 cup unsalted or sweet butter
2 large eggs
2 cups all-purpose unbleached flour (you can be creative with the type of flour)
1 1/4 teaspoons baking powder
Prepare your strawberries by removing the green hats and slice the strawberries into a large glass mixing bowl.
Mash the strawberries lightly using the back of a large spoon.
In the bowl with strawberries sprinkle sugar and add the Grand Mariner, chopped mint and cream. Lightly mix by gently folding.
Cover bowl and place in the refrigerator for at least one hour.
Preheat oven to 350 degrees F and prepare a baking pan with a piece of parchment paper.
Whisk the eggs until pale yellow in large mixing bowl. Add nuts, butter, sugar, flour, baking powder to the whisked egg bowls. Mix lightly until the ingredients form a ball.
Add the ball to the baking pan on top of the parchment paper. Gently pat the ball semi-flat on the parchment paper.
Bake for 20-24 minutes.
Remove from oven and let cool before halving the cake horizontally.
Add strawberries and cream to the cake bottom-half and place the remaining cake top-half back on the dessert.
Enjoy your spring strawberry shortcake!
Adapted from the New York Times and featured in our April 2017 newsletter.
It’s asparagus season!! This kid-approved recipe is from the FoodPrints website. FoodPrints is an education project of FRESHFARM — a Snail of Approval award winning nonprofit — that integrates gardening, cooking, and nutrition education into the curriculum at partner elementary schools.
for the salad:
- 1 cup uncooked quinoa
- 1 ½ cups of water
- 1 pound asparagus, ends trimmed
- 6 radishes, chopped
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons chopped chives or scallions
- 2 teaspoons chopped fresh tarragon
for the dressing:
- zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, grated or minced
- 1 tablespoon olive oil
- 5 tablespoons buttermilk
- salt to taste
- freshly ground black pepper
- 1 ounce (about ¼ cup) feta cheese, crumbled
Place the quinoa in a fine mesh strainer and rinse several times with cold water. Place rinsed quinoa in a medium saucepan with 1 ½ cups water and salt to taste.
Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, let sit for at least 10 minutes undisturbed. Transfer quinoa to a bowl and fluff with a fork.
Steam the asparagus until tender (3-4 mins).
Drain, cool, then cut into 1-inch pieces. Add to the quinoa, along with the radishes, pumpkin seeds, chives and tarragon.
Whisk together the lemon zest and juice, garlic, salt, olive oil, buttermilk and pepper.
Shortly before serving, toss with the quinoa and asparagus mixture.
Sprinkle the feta over the top and serve.
This recipe comes from farmer Zach at Snail of Approval winning Tree & Leaf Farm. It features sweet potato greens, which grow well in our region and are available at local farmers’ markets right now (including Zach’s stand at the Dupont circle FRESHFARM farmers’ market on Sundays). The recipe was featured in our September 2016 SFDC newsletter.
Oh, that photo? It’s of some Ark of Taste “Hayman” sweet potatoes — in honor of this year’s international Terra Madre gathering — planted at Tyler Elementary in Southeast DC during a school garden volunteer day.
- 1 large bunch sweet potato greens, leaves only (remove from vine and snip off tough stems)
- 1 Tablespoon vegetable oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger root, minced (@ 1/2″ piece)
- 2 teaspoons fresh turmeric root, grated OR 1 teaspoon dried tumeric powder
- 1 red thai chili, finely sliced
- 2-inch lemon grass stalk, trimmed and finely sliced
- 1-2 Tablespoons soy sauce
- 1 cup coconut cream plus 1 cup water OR 2 cups regular or light coconut milk
- 2-3 Tablespoons brown sugar
- Salt and pepper, to taste
Bring a large pot of water to a rolling boil. Blanch sweet potato leaves for about 1 minute, then transfer greens to a bowl or sink filled with ice water (this stops them from cooking further). Drain greens.
Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and cook for 1-2 minutes.
Add coconut cream and water (or coconut milk) and bring to a simmer. Add greens, reduce heat, and cook for 2 minutes.
Add sugar, and season with salt and pepper to taste.
Serve in bowls, over rice. Enjoy!
Have a good seasonal recipe you’d like to share? Send it along to firstname.lastname@example.org!