Carrots
Bok Choy
Cucumber
Russian Kale
Chinese or Flat Cabbage
Mesclun Salad Mix
Fresh Garlic
Cilantro
Napa Cabbage and Cucumber Slaw
Coconut Curry Soup with Chicken, Carrots, & Kale
Cucumber & Carrot Noodle Thai Salad
Carrot Slivers Stir-fried with Soy Sauce– Japanese Farm Food by Nancy Singleton Hachisu
3 Tbls rapeseed or light sesame oil
2 small dried peppers, torn in half
4 cups julienned carrots
2 Tbls soy sauce
Heat the oil over medium-high heat in a large frying pan. Add the peppers and warm until fragrant. Turn the heat up to high and throw in the carrots. Toss several minutes over high heat until the carrots have softened but not wilted. Test for doneness by sampling a piece or two. Splash in the soy sauce and toss for a couple of seconds to draw the soy sauce flavor into the carrots. Ratio: vegetable: oil: soy sauce- 1cup: 2 tsp: 1 ½ tsp