Imagine the ways your family can enjoy this deliciously petite sampler of farm-fresh vegetables! Carrots include white, dragon, and long varieties. Plus, this veggie sampler includes royal purple and white turnips, and French breakfast, cherry bomb, and daikon radishes. You’ll also receive fresh leeks and white coin and purplette onions.
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Green Goddess Dip
Create a Green Goddess Dip:
- 1 cup of greens. Choose a combination of your favorite greens such as dill, mint, parsley, basil, chives, watercress or cilantro.
- 1-2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- 1/3 cup extra virgin olive oil
- ½ cup crumbled feta cheese, optional
- ½ cup Créme Fraiche, Sour Cream, or Plain Greek Yogurt
- ¼ cup mayonnaise, optional
If you are dairy intolerant, sub soft tofu for the cheese and yogurt and add the traditional anchovy or tsp of fish sauce. The anchovy replaces the tang of the fermented dairy items.
- Place greens, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With the motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately or cover and store in the refrigerator for up to 3 days.