Way to go parents, family, and friends of Kidsplace! We are happy to report that $1100 was raised as part of the Peak of the Market Farm 2 School fundraiser! That’s a lot of veggies. Please arrange to pick up your order on Tuesday, October 7 between 5:30-6:30 pm at the school parking lot.
Don’t know what to do with all the veggies you bought? Feel free to share some recipes with us in the comments section. To get things started, here is a great recipe for Moroccan Carrot Salad. Makes a unique side dish for Thanksgiving. Enjoy!
Ingredients
- 6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
- 2 cups water
- 1/4 teaspoon cayenne pepper
- 3 teaspoons ground cumin
- 1 tablespoon honey
- 3 teaspoons fresh lemon juice
- 1/3 cup olive oil
- 1 cup mint leaves, washed and chopped
Directions
Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
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