About Crooked Carrot: Crooked Carrot and Main Street Farms first crossed paths back in 2011 when Silas Conroy met Allan Gandelman at a Business Planning class through Groundswell Center for Food and Farming, but they really hit it off as fellow vendors in the C-Shed at the Syracuse Regional Market. Even before this, Silas had long been right in the middle of food production and preparation, with jobs in every part of the industry. He prepared food in kitchens; he delivered food in trucks, and he grew food on farms. Several years ago, while Silas was co-managing organic vegetable production at Stick and Stone Farm in Ithaca, New York, the farm owners came up with the idea of building a commercial kitchen to prepare their produce. Along with a few friends, Silas was able to bring this dream to life, and in 2011, Crooked Carrot was born. The plan was to run the kitchen for one year, with minimal investment and the goal of learning everything about that part of the industry. Six years later, Crooked Carrot is still going strong, with its own independent location in Ithaca. Now, with partners Jesse and Johanna Brown and a fantastic team, Crooked Carrot Community Supported Kitchen is a full-blown community supported kitchen that naturally processes, ferments, and preserves local, organic fruits and vegetables. One hundred percent of their raw material comes from within 50 miles of Ithaca. Crooked Carrot also serves as a local produce aggregation service for large buyers and provides trucking for food deliveries. Every weekday, 4,000 local elementary students receive fresh snacks from their kitchen. Where to Find Crooked Carrot: Crooked Carrot primarily sells their products in co-ops and grocery stores and through CSAs and farmers markets. You can find them at the CNY Regional Market the Ithaca Farmers market for much of the year. About Crooked Carrot’s Stir Fry Mix: In your CSA share this week, you will find a freshly prepared stir fry starter mix made of kohlrabi, carrots, daikon, and watermelon radish, fresh from our farm fields! Click here to learn how the folks and Crooked Carrot like to cook up their veggies!
Here’s a favorite from Chef DeAnna Germano, of Chef4Rent, that went out in our June newsletter. A refreshing mix of crisp, cold veggies in a tangy yogurt-based dip is just the ticket on a hot summer day. For a twist, if you can’t get your hands on some of the ingredients listed, try substituting other favorite vegetables from your seasonal produce list (turnips, cucumbers, other types of squash, etc.). Fresh Veggie Spring Rolls with Garlic Scape Dip By DeAnna Germano, Chef4RentMakes 4 servings. For the Rolls – 8 soy wrappers (Can be found at Wegmans.) 8 Lettuce Leaves 6 Cheriette or French Breakfast Radishes, thinly sliced (Pick your favorite kind!) 2 Carrots, sliced into thin matchsticks 1/2 Kohlrabi bulb, sliced into thin matchsticks 1 Yellow Squash, sliced into thin matchsticks For the Dip – 7 roasted Garlic Scapes 2 fresh Scallions 1 cup Plain Greek Yogurt 1-3 tsp. Sambal, depending on heat preference (Sambal is a spicy, chili-based sauce that can be purchased in the Asian section of many grocery stores and at Asian markets.) 1 tsp. Salt 1 tsp. Pepper Instructions: For the Rolls – Clean and cut all veggies into thin matchsticks, approximately 1″ long and 1/4″ thick. Lay out one Soy Wrapper on counter top, in diamond shape. Wet edges of wrapper. Lay veggies in center of wrapper with Lettuce Leaf. To create roll, bring bottom triangle of wrapper up and lay on top of veggies. Wrapper should stick to veggies. Then, fold the two sides in, wetting a bit more if necessary, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. Cut in half and serve with Garlic Scape dip. For the Dip – Turn oven to 425º. Roast Garlic Scapes for 10 minutes, or until browned. Puree all ingredients together to create dip.