Hello all! It’s Tiffany again visiting from The Nesting Project here to share a seasonal fall salad recipe in honor of Oxfam’s efforts to promote their GROW method. When I was first asked to talk about this subject I was so excited mostly because my next door neighbor who was going on vacation, asked me if I wanted to have her Community Supported Agriculture (CSA) box while she was away. I happily agreed!
Oxfam is an international confederation of 17 organizations networked together in more than 90 countries, as part of a global movement for change, to build a future free from the injustice of poverty. And whether you know it or not today is World Food Day. There is still so much hunger and poverty across the globe. Their GROW method is a way to reduce food waste, buying products locally to ensure small scale farmers have the ability to get a fair deal, cooking smart to reduce waste and wasted energy, buying food in season and cutting down on greenhouse gas emissions, and eating less meat and dairy to reduce both greenhouse gas emissions and water use.
In honor of their efforts I wanted to post a recipe that embodied at least one of these methods. With the help of my next door neighbor and her CSA box I chose to create a seasonal fall salad. The fall is usually when the weather get’s cooler and I’m thinking about comfort food. But from a seasonal produce perspective, salads are a great idea. With the cooler weathers brings beautiful salad mixes. And I was fortunate to get a beautiful bunch of mixed greens. I was fortunate to also get Kale, Garlic and Kohlrabi from Tant Farm in Chattanooga, Tennessee.
I added some local carrots and goat cheese and I realized I had the makings of a great salad. Not everything in a salad has to be cold. So I decided to slice the Carrots and Kohlrabi thin and roasted them in the oven. A mandolin comes in handy when you need to slice veggies thin plus you can store it vertical taking virtually no space. I topped the salad with some locally made goat cheese and some shallots that I fried until crispy. It was a delicious take on a seasonal healthy salad. I know where my food came from today. Do you?
Root Vegetable Salad with Goat Cheese and Crispy Shallots (Makes 2 salads)
2 carrots sliced thin
1 kohlrabi sliced thin
2 bunches fresh mixed greens
2 ounces goat cheese
2 shallots sliced thin and fried until crisp
Slice the carrots and kohlrabi and toss with 2 tbsp of olive oil and salt and pepper to taste. Put in a 400 degree oven for about 10 minutes. (The carrots may take a few minutes longer if you want them crisp). Wash the mixed greens and put in two salad bowls. Top with carrots, kohlrabi, shallots and goat cheese. Use your favorite vinaigrette. (Apple Cider Vinaigrette would work well)