Asparagus and Carrot Julienne
added 03/07/08
Serves 4 to 6
A real ode to spring, this salad is colorful, crisp,
and sweet tasting, and oh, so simple! The asparagus and carrots
can be prepared in advance, wrapped in paper towels, and refrigerated
until needed.
Combine with the dressing just before serving.
1 lb. thin asparagus, tough ends trimmed
1 lb. tender carrots, peeled
3 Tbs. fruity olive oil
1/4 cup lemon juice
Coarse salt and freshly ground pepper to taste
Cut the asparagus into 3-inch lengths. Cut the carrots
into julienne pieces the same size as the asparagus. Cook the asparagus
in an abundant amount of boiling salted water until tender but crisp,
about 8 minutes. Drain and refresh under cold running water or in
a bowl of ice water. Place the asparagus on paper towels to dry
completely. Repeat the procedure with the carrots. Just before serving,
combine the asparagus and carrots in a bowl with the olive oil and
lemon juice. Toss gently, seasoning with salt and pepper.
—Cucina Fresca
Killdeer Farm
Spinach from Liz and Jake Guest’s Killdeer Farm is often one of the the first Upper Valley-grown vegetables to arrive at the Co-op in the spring—and it keeps on coming, fresh and tender, into November. The Guests’ skill and passion for farming stems from the back-to-the-land movement of the 1970s. They sell certified-organic arugula, varieties of red and green lettuce, cilantro, carrots, and potatoes to the Co-op as part of their diversified farm operation.
Meet Ed Howes, Natural and Specialty Foods Merchandiser
He’s the guy who always has an out-of-the-box idea. He’s the guy who always wants to do something special to celebrate National Rice Month. And he’s the guy who likes to dress up to make kids and customers smile, whether it’s for Halloween or for a food demonstration and tasting event or even for no reason at all. Ed Howes is the Co-op’s Natural and Specialty Foods Merchandiser. He’s been here a long time, serves on the Co-op Board of Directors, and works very hard to help bring in many of the unique and delicious foods that have made us famous over the years. October is a special month for Ed, not only because it gives him the opportunity to dress up again, but also because it’s the month we honor the Fair-Trade movement—something near and dear to his heart. Fair Trade shortens the path from farm to table, reducing the amount of high-priced middlemen in-between and providing a living wage for the farmer. Want to learn more?
