Since the weather forecast called for sunny days and dry/wet roads this weekend, we decided to tow our Airstream up to Alpental ski area for a couple days of skiing. To see more pictures of our trip, you can click here.
With us came our trusty “farm-to-table” box from Full Circle Farms. Every Tuesday morning I wake up and open the front door to find this box (which was quietly delivered overnight) sitting on our front porch. Inside this box I find a vast array of organic fruits and veggies freshly pulled from the grounds of Full Circle Farm in Carnation, Washington. I immediately start planning our weekly dinner menu and am full of ideas. Just in case I don’t have any ideas, Full Circle includes in their box a brochure with recipes specifically tailored to the produce in the box. I have also found that their recipes are genius as they incorporate past week(s) produce into the recipes as well (just in case you have leftovers).
I decided to make the “Beet, Carrot and Citrus Salad,” in the brochure. It called for cumin seeds which I did not have but did have caraway seeds. I even think this would be delicious with fennel seeds. It turned out so beautiful (probably the most beautiful salad I have ever made) and absolutely delicious. The crunchiness of the veggies with the tart zing from the red wine vinegar was truly addicting.
Beet, Carrot and Citrus Salad (from Full Circle Farms)
You will need
2 baby beets, peeled and thinly sliced
1/4 green cabbage, julienned
3 carrots, peeled, and thinly sliced on the bias (I actually just kept “peeling” my carrots with the peeler so I would have long ribbons)
1/4 large red onion, julienned
3 tablespoons cilantro, roughly chopped
1 teaspoon cumin seeds (I used caraway instead — was good!)
1/4 cup red wine vinegar
Extra-virgin olive oil
Salt and pepper to taste
Heat a small skillet and toast your cumin seeds (in my case, they were caraway seeds)
Place first six ingredients into a bowl
Add some extra virgin olive oil to your liking and 1/4 cup of red wine vinegar and combine well. Add some crunchy salt (I really like Maldon’s sea salt a lot) and coarsely ground black pepper and top with your toasted seeds.