Seasonal Recipes
Want to contribute your favorite recipe? Email brook@locallyknownfoods.com with the recipe, your name, and hopefully a picture!
Shimon and Noah call this their favorite salad. Apparently it's not so popular with anyone else in the vicinity who is not partaking.
mix in the salad clamshell.
This is so basic, but I could (and do) eat it almost every day.
In a food processor, add:
process the above until they are dicey. Place in bowl and sprinkle with:
In a bigger bowl, add a box-full of wild arugula. Dress with:
Add carrot mixture on top of arugula, and wash your hands. Mix the salad with your hands, massaging it like you would bread dough. This breaks down the leaves slightly and makes the dressing cover every bit.
optionally: replace carrots with daikon or radishes. add chives or basil.
This one is tangy, like the dandelion leaves. You can collect the dandelions anytime in the spring, try to choose a foraging location that is away from road fumes or other traffic.
In a blender, add:
cover the apple with fresh water.
Blend well. Serve in a bowl. Mine is sprinkled with goji berries (sadly, as unlocal as you can get, so they are a treat only) and black sesame seeds. You can add currents, raisens, sunflower seeds, pepitas...
In order to balance the tartness of fresh radishes, add a lemony-sweet dressing and raisens.
to make the dressing, put the honey, lemon juice, and apple cider vinegar in a small jar with a lid and shake it up. (Raw honey is sometimes solid, and this is a quick way to mix it.) Add the raisens or currents and the dressing to the radishes and toss.

This is my favorite, easy-to-make salad dressing. Use equal parts of the ingredients, or adjust to taste.
put all ingredients in a small container with a lid, and shake up.