Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Recipe: Cucumber Herb Salsa Tacos
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms, Isadore Farm and locally produced products from Black Star Farms and El Milagro.
IngredientsFarm fresh local cucumber
Farm fresh local wild leek bulbs
Farm fresh local jalapeno
Farm fresh local fennel
Wild leek infused olive oil (recipe link)
Farm fresh local lemon blam
Farm fresh local mint
Farm fresh local tarragon
Farm fresh local sorrel
Farm fresh local radish
Farm fresh local baby white swiss chard
Farm fresh local microgreens
Roasted Asparagus Leek Salsa Verde (recipe link)
Local corn tortillas (gluten-free)
DirectionsDice two cups cucumber and place in a large glass mixing bowl. Remove roots and top from four wild leek bulbs, mince and place in bowl. Slice kernels from one ear of corn and place in bowl. Zest lime, mince zest, juice lime and place zest and juice in bowl. Remove seeds from jalapeno, mince jalapeno and place in bowl. Mince one eighth cup fennel bulb and place in bowl. Stir in two tablespoons wild leek oil, one tablespoon verjus and one quarter teaspoon sea salt. Let salsa rest for five minutes.
Heat one eighth teaspoon wild leek oil on large metal griddle over medium heat. Cook tortillas for one-two minutes per side, flip and cook for one-two minutes on the other side. Place cooked tortillas on a covered plate to retain heat.
Mince one quarter cup lemon blam, one quarter cup mint, one eighth cup tarragon and one eighth cup sorrel. Stir herbs into salsa. Thinly slice one radish per serving.
Plate cooked tortilla and center one swiss chard on tortilla. Spoon two tablespoons cucumber herb salsa and top with microgreens. Serve tortilla with Roasted Asparagus Leek Salsa Verde, lime wedges and radish slices.