Blog Archives - Litchfield Farmers' Market

Ingredients

• 3 cups julienne cut or shredded carrots (about 5 large)
• 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
• 2 teaspoons pure maple syrup, preferably dark
• 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade
• ⅓ cup coarsely chopped garlic scapes (about 4 small)
• 1 tablespoon freshly squeezed lemon juice, more to taste
• ½ teaspoon coarse sea salt, more to taste
• Ground black pepper to taste
• 1 15 oz. can cannellini beans, rinsed and drained
• ¼ cup extra virgin olive oil, more for drizzling
• 1 cup packed carrot top greens, tough stems removed
• 1 cup packed baby spinach
• 1 large clove garlic, roughly chopped
• 1/2 cup roasted unsalted cashews (or other nut of your choice or tahini)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 8 stalks trimmed celery, peeled and cut into 3-inch lengths
• 1 leek, halved lengthwise, washed and cut into 3-inch lengths
• 1 cup chicken broth
• 4 tablespoons unsalted butter
• 1/4 teaspoon vanilla extract
• Kosher salt and freshly ground black pepper
• 1/4 cup celery leaves