This Week's share includes cabbage, a little on the spicy side because of the heat and lack of rain, baby carrots with a very intense flavor, garlic, and new potatoes--all colors--pink, white, blue, and yellow--perfect for a potato salad.
Below is the latest from Nikki Graham--a great dip recipe for those little carrots.
Note from Nikki:
Like many of the vegetables that Claire grows, the baby carrots in this week's share shouldn't be messed with too much, if at all. These unsuspecting little orange goodies are so sweet, so crunchy, so delectable all on their own, they don't need anything to bring out their flavor. Nonetheless, who could resist a creamy, tangy blue cheese dipping sauce to plunge them into? Below you'll find the recipe for my new obsession. Enjoy!
Blue Cheese Dipping Sauce
1-2 Tbsp mayonaise
3-4 Tbsp sour cream
1-2 Tbsp chopped chives
1-2 Tbsp chopped parsley
1/4-1/3 C crumbled blue cheese (I used an artisan, raw milk blue cheese that I picked up at the Kennett Square Farmer's Market, God's Country Creamery)
Fresh ground pepper
Toss all the ingredients in a food processor and process until smooth and well combined.
Taste and adjust to your liking.
Serve alongside Inverbrook baby carrots or any other veggies you can think of. (This also makes a nice salad dressing, especially drizzled over a wedge of lettuce and some chopped or sliced tomatoes.)