Chilled Dill Rainbow Carrot Salad

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Recipe of the week, July 23:
Chilled Dill Rainbow Carrot Salad


  • 2 cups rainbow carrots, thinly sliced
  • 1/2 cup red onions or shallots, diced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper to taste


  1. Boil rainbow carrots until tender yet crisp, about two minutes. Rinse under cold water and drain.
  2. Combine carrots and onions. Mix remaining ingredients in small bowl until well blended.
  3. Pour over carrot mixture and toss well.
  4. Refrigerate at least three hours to blend flavors. Makes four servings.
CSA members, Recipe

Fresh Turnip Salad

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Recipe of the week, July 19: Fresh Turnip Salad


  • 4 turnips, peeled and chopped
  • 1 bunch green onions, chopped
  • 2 Granny Smith apples – peeled, cored and chopped
  • 4 slices canned pineapple, chopped
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
  3. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.