Carrot Salad with Parsley, Lovage, and Mint

Carrot salad is a winter staple at the farm, a breath of freshness during the cold months. Deborah Madison's recipe from her Local Flavors cookbook is simple and tasty. Lovage is a little like celery. It's leaves look like celery leaves and share a clean pungent taste. Celery can be substituted for lovage in the recipe, the substitution possibilities are endless.


Yield: About 4-6 servings

Ingredients
1 pound carrots
2 tablespoons chopped parsley
2 tablespoons chopped lovage
2 tablespoons chopped mint
sea salt and pepper
zest and juice of 1 lemon
1-2 tablespoons olive oil

Procedure
Peel, then grate the carrots. Toss with the chopped herbs and 1/2 teaspoon of salt. Add 1 tablespoon lemon juice, the zest, and just enough oil to coat the carrots lightly. Season with pepper and chill before serving if time allows.

Sunflower Coleslaw

This recipe is from Vegetariana and comes highly recommended from Connie, a garden member.

Ingredients
3 cups thinly shredded white or red cabbage
2 medium carrots, coarsely grated
Juice of 1 lemon
½ cup toasted sunflower seeds
Freshly ground pepper to taste
1 cup parsley dressing

Procedure
Combine all ingredients in a bowl and mix thoroughly. Chill before serving.

Parsley Dressing

Yield: About 1 cup

Ingredients
½ cup firmly packed fresh parsley
¼ cup oil (half safflower, half olive recommended)
¼ cup peeled, seeded, and chopped cucumber
1 Tablespoon lemon juice
½ teaspoon dried dill
¼ teaspoon salt
Freshly ground pepper to taste

Procedure
Place all ingredients in the container of a food processor. Process until all that remains of parsley is tiny flakes. Refrigerate the unused portion in an airtight container and use within 2 days.