Week 15 (and 14 in retrospect…)


My apologies for the lack of a blog post last week – everything seemed to fly by.  With the full harvest season upon us, time is the one thing I don’t have a lot of.

So the share this week has: various cucumbers, beets, celery, zucchini and summer squash, Brooks plums (from my backyard tree), basil, tomatoes, sweet peppers, hot peppers (Hungarian hot wax is the variety), garlic, collard greens, and a head of lettuce.   Last week’s share was similar, though you had carrots instead of beets, and kale instead of collards.  The Hungarian hot wax pepper is similar in spiciness to a jalapeno, and seems to me to be perfect for pickling.  The collards are from a brand new planting and thus very tender right now.  The garlic is for combining with the basil for some pesto if you like.

Here’s farm baby Ayla helping with harvest.  This was on what was supposed to be my day off but you know why they call it the ‘harvest season’ right?IMG_2864.JPG

In field notes this week, Della and I got the leeks weeded and hilled up a bit.  You can sort of see that there is soil mounded up around the base of the leek plants.  This is to help blanch the stem to create a longer tender white part of the leek.


And last but not least, here are your recipes for the week:

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil 


4 sweet peppers
1 pint cherry tomatoes
(or try using your slicing or heirloom tomatoes!)
1 medium onion or one bunch green onions

1 cup packed fresh basil leaves

3 garlic cloves

About 3 tablespoons olive oil

1. Preheat oven to 425F and lightly oil a large shallow baking pan.

2. Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems.

3. Dice tomatoes and chop the onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste.

4. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.


Beet Tabbouleh


1 cup uncooked quinoa or couscous
3 tablespoons olive oil
1 tablespoon lemon juice
2 large beets, roasted or boiled, peeled and cut into a small dice
2 celery stalks, cut into a small dice
2 green scallions, quartered through the root end and diced
2 tablespoons chopped dill
¼ cup toasted almond slices
Sea salt, to taste

1. Cook quinoa or couscous. Fluff with fork and set aside to cool.

2. In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.

3. Add the quinoa or couscous a little at a time until the dish is about half quinoa/couscous and half vegetables. Sprinkle with toasted almonds. Serve.


Week 13 – eggplant, romano beans



The first eggplant from the hoophouse is in today’s share (try baba ganoush recipe below!).  Also Romano beans were given out last Thursday as well as today.  They are an italian heirloom green bean: flatter, longer, and meatier than your typical green bean.  Use them as you would a regular green bean or try the saute with tomatoes below.  Lots of tomatoes and cucumbers in the share as well today.  Beets and chard, summer squash/zucchini, and cut mixed lettuce fill out week’s offerings.  Remember to use those beet greens with the chard if you want more greens to cook with.  Get that lettuce mix in the fridge as fast as you can for best results.  Also, the lettuce is not completely dry so I recommend putting a clean cotton cloth in the bag with the lettuce to help soak up some of the moisture on the (or spin them dry in a salad spinner).

Simple Baba Ganoush (http://minimalistbaker.com/simple-baba-ganoush/)


1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 Tbsp Tahini
Sea salt
Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
Olive oil (for roasting)


1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.

Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.


Green Bean and Tomato Sauté (http://www.saveur.com/article/Recipes/Green-Beans-and-Tomatoes)

¼ cup olive oil
10 cloves garlic, roughly chopped
4 whole tomatoes, fresh or canned, peeled and crushed
2 lb. green beans, trimmed
Kosher salt and freshly ground black pepper, to taste


1. Heat olive oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring often, until soft, about 2 minutes.

2. Add tomatoes and cook, stirring, until broken down and soft.

3. Add green beans and ½ cup water; cover pan with lid and cook, stirring occasionally, until beans are soft, about 8 minutes.

4. Remove from heat; season with kosher salt and freshly ground black pepper.

Week 12 – fingerlings, walla wallas, chicory…

20140806-102312-37392041.jpgKale is back in action in the share this week after a hiatus to recharge a bit.  The tomato harvest is larger this week, making it really feel like summer on the farm now.  Monday’s share had a head of lettuce in it.  Thursday will not, but may have some cut lettuce mix instead.  Cucumbers and summer squash/zucchini keep trucking along.  Carrots are back this week too.  Some new items this week: walla walla onions with tops, wild chicory greens, and fingerling potatoes.  The walla walla’s as you probably know are sweet onions and their tops can be used like scallions.  The chicory greens are similar to dandelion greens if you’ve had those.  They are a bitter salad green (nice with citrus or nuts and cheese), or can be cooked (see below for an idea).  Some of you may know that chicory root can be dried and ground for use as a coffee substitute, but did you know you can eat the tops?  These bitter greens are related to escarole, radicchio, and frisee, and are super good for your digestion.  The fingerling potatoes are the variety “Laratte” (same as last year) and I think they are about the tastiest potato I’ve ever had.  Let me know what you think of them.  Try cutting into thin slices, pan frying with oil and salt and eating with a few fried eggs for breakfast.  That’s what I did with them this morning and it was incredible.  Recipes recipes recipes!

braised chicory (from http://www.culinate.com/recipes/collections/Contributors/margarett_waterbury/braised_chicory)


1 bunch chicory or other leafy green (dandelion greens, escarole, kale, chard, etc.)
2 tbsp olive oil
2 garlic cloves, sliced thinly or minced
pinch of red pepper flakes, to taste
juice of 1 lemon
pinch of salt


  1. Bring a pot of salted water to a boil while you wash and coarsely chop the chicory into ribbons. When the water boils, add the chicory and cook for a very short time, 1 to 3 minutes depending on the age and sturdiness of the green. When it is tender but not mushy, drain in a colander and let the greens cool enough to handle safely, then squeeze out all the water you can. Set them aside.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and chile flakes to the oil and cook until fragrant, just a minute or so. Add the greens and turn up the heat to medium-high. (The idea is to quickly raise the temperature of the pan so as to actually sauté the greens, rather than slowly steam them as the pan returns to temperature after their addition.) Cook for 3 to 5 minutes, again depending on the texture of your chosen green, until the greens are tender and just beginning to crisp or brown on a few edges. Add the juice of one lemon, stir again, and remove from heat. I like these with probably too much salt; trust your own judgment.

Baked Squash Fries (http://againstallgrain.com/2011/11/05/baked-squash-fries-with-marinara-sauce/)

1 zucchini (cut into matchsticks)
1 yellow squash (cut into matchsticks)
2 eggs whisked
1 teaspoon sea salt
¼ teaspoon ground pepper
¼ cup Parmesan cheese
⅓ cup almond flour
1 tablespoon extra virgin olive oil


1. Preheat oven to 350 degrees. Lightly oil a baking sheet.

2. Mix salt, pepper, almond flour, and Parmesan in a shallow bowl.

3. Put the flaxseed slurry in a separate shallow bowl.

4. Dip each squash stick in the slurry, then lightly shake off the excess. Transfer to the almond flour mixture bowl and turn until lightly coated.

5. Place the squash fries on prepared cookie sheet, then drizzle with olive oil.

Bake for 10 minutes, then turn the fries over and bake another 10 minutes. The fries should be golden brown.


Kale Tabbouleh (http://www.bbcgoodfood.com/recipes/2852682/kale-tabbouleh)

    11/2 cups bulgar wheat
    3 cups kale
    1 bunch mint (roughly chopped)
    1 bunch spring onions (sliced) [NOTE: you can use the walla walla tops instead]
    1/2 cucumber (diced)
    4 tomatoes (deseeded and chopped)
    1 pinch ground cinnamon
    1 pinch ground allspice
    6 tbsps olive oil
    1/2 lemon
    2/3 cup feta (crumbled)
    4 lettuce (to serve)



1. Tip the bulgar wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender

2. Put the kale in a food processor and pulse to finely chop

3. Stir the kale, mint, spring onions, cucumber and tomatoes into the bulgar wheat

4. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. Scoop into lettuce leaves and serve.

Week 11 – toe-maters, red torpedo onions… oh my


Cucumbers galore this week!  Summer squash continue as well.  The newbies this week are tomatoes and red torpedo onions.  Chard is back along with beets.  Basil needed to get chopped so you got a long big bunch, along with a head of fresh garlic for those who want to pesto it up.  Two heads of lettuce fill the salad bowl this week.

The red torpedo onions are great for any red onion task you may ask of them, as well as grilling.  Their tops are fine to use as well.  Aren’t they pretty?  I’ve realized that the fresh garlic is less potent than cured garlic, so use more than you would normally use.  The basil has some tough stems and flowers so you’ll need to go through it to get the good tender leaves off.  The tomatoes are coming out of the hoophouse right now.  There is the slicer “New Girl” which are the regular red round ones, and then three heirlooms — “Black Krim” is pink/green/purple, “Vintage Wine” is red and yellow striped, and “Old German” is yellow/orange/red.  So far I’m pretty happy with all of their flavors.  You may notice that I’m harvesting some of them a little on the firm side.  This is so that they can travel from the harvest bin into your bag and back home with you without disintegrating into a mushy mess.  If your tomato is a bit firm and you want it fully fully ripe, just leave it on the counter for a day or two and it will get there.  But leave it too long and it will start melting and turn into a fruit fly feast so watch out.  Tomatoes keep their flavor better when kept at room temperature instead of the fridge.  But if they are getting past their expiration date or you want them to last for a while, I’d put em in the fridge anyway.  It’s an exciting time of year when tomatoes start coming on!  Caprese salad and bruschetta time!

Here’s great way to get your produce home…20140729-225447-82487677.jpg

Some of you may be wondering why you’re getting cucumbers and zucchini/squash in every share now.  I have an answer for you:  they have to be picked at least 2-3x/week in order for them to keep producing well.  And yes they do continue throughout the summer.  I try to vary the contents of each week’s share as much as possible so you don’t get sick of things, but some crops such as the cucumbers and summer squash must be picked!  If I get a big restaurant order of either I may leave them out here and there, but in general, you can expect to be receiving at least some each week through September or so.  Della has found some more recipes to help you use them at the bottom of this blog post.

What goodies are coming down the pipe you ask?  Well, let’s see here… romano beans, more tomatoes, more onions, fingerling potatoes, and eggplant are probably on tap for next week.  Celery will probably make another appearance fairly soon as well.

What else is going on at the farm?  Garlic harvesting is underway.  We pull out the bulbs with stalks attached and have laid them out to dry on screens in the shade as you see here.  If rain threatens they will be covered or moved inside.  After about 2 weeks they will be fully cured and ready for cleaning and storage.20140729-225449-82489722.jpg

On to the recipes for this week!:

Vibrant Beet Hummus


4 medium beets, cooked, peeled, and cubed

2 tablespoons sesame tahini
5 tablespoons lemon juice

2 cloves garlic, chopped

1 teaspoon ground cumin

1 large pinch sea salt

Fresh ground pepper to taste

 Combine all ingredients in a food processor or blender and pulse until smooth. Serve immediately, or store in the refrigerator in an air-tight container for up to 3 days.


Tuscan Grilled Zucchini & Summer Squash



zucchini, cut into 1 inch cubes
 summer squash, cut into 1 inch cubes
red onions
 garlic cloves, minced
sprigs rosemary, chopped
 sprig oregano, chopped
tablespoon crushed red chile flakes
 cup red wine vinegar
 cups extra-virgin olive oil
  Salt & pepper to taste
Sturdy skewers, soaked in hot water for an hour if wooden


1. Make Marinade: Combine garlic, herbs, chile flake, lemon juce and zest, and vinegar in a mixing bowl. Whisk in oil.

2. Pour marinade over zucchini and allow to marinate for at least 30 min, preferably for a few hours

3. Preheat grill to high. Remove zucchini and squash from marinade and skewer.

4. Cut unpeeled onions in half and place on grill, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam.

5. Grill skewers until tender, 5-6 minutes total, turning occasionally.

6. Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.


Greek Salad

Red Onion
Green Pepper
Feta Cheese
Kalamata Olives

Combine ingredients, drizzle with olive oil and lemon juice, then salt & pepper to taste. For a greener salad add some fresh lettuce or basil!


Week 10 – spuds

We finally took a picture of the darn share this week (photo credit Della!):20140722-124752-46072462.jpgYou’ve got green onions, potatoes, carrots, kohlrabi, zucchini and yellow summer squash, either Boothby’s Blonde or Diva slicing cucumbers, green beans, White Russian kale, and a head of lettuce.

The spuds are the new exciting addition this week.  These are ‘new potatoes’ meaning that their skins have not hardened or cured yet, so they fall off easily and won’t store for too long like cured taters.  So use them fairly quickly.  Ideal storage is in a paper bag in a cool (not cold) place like a basement.  Potatoes kept in the fridge convert their starches to sugar more quickly, which affects their flavor, texture, and cooking….  though if you have no other cool place, the fridge will do.  These spuds are the variety “Carola” — with sweet yellow flesh good for baking and frying.  They are similar to Yukon Gold.  Here is a shot of the potato beds I dug for you yesterday with the broadfork.  Della and Michael are harvesting kale in the background…20140722-124754-46074483.jpgAll right and now for some recipes, thanks to Della again!

Kohlrabi Carrot Fritters with Avocado Cream Sauce

From: http://www.acouplecooks.com/2013/01/kohrabi-fritters-with-avocado/

What You Need

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

* Adding one of your many zucchinis to these might be tasty too!

What To Do

  1. Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method). Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).
  4. Serve fritters with avocado cream sauce and sliced green onions, if desired.


Kale and Potato Gratin


makes 6-8 servings


1 1/2 pounds potatoes

1 bunch kale
1/4 cup olive oil

4 cloves garlic, minced
1 teaspoon coarse salt

1 /2 teaspoon pepper

Between 1/3 and 2/3 cup bread crumbs

1/3 cup grated Parmesan cheese (optional)

OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage


1. Preheat oven to 350° F. Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

2. Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.

3. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dishtowel and blot.

4. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of breadcrumbs and Parmesan in a 9″x12″ rectangular casserole or glass or ceramic baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.


Week 9 – green beans!

In the share Monday:

- 1 lb green beans
- 1/2lb mesclun mix (mix of arugula and various mesclun greens)
- bunch of hakurei salad turnips (these have a little bit of insect damage on the roots but it’s mostly on the surface so it can be cut off easily)
- bunch of beets with their greens
- 2 lettuce heads – 1 romaine and 1 butterhead
- celery – this is the first time I’ve grown this and I’m pretty happy with the way it turned out.  Enjoy it raw or cooked into a recipe and let me know how you like it.
- cucumbers – 2 slicers and 2-3 of your choice of a mixture of pickling/blonde/asian cukes.
- summer squash – zucchini and yellow straightneck

 This week I’m giving the kale and chard a rest as they could use it to help regenerate more new growth.  But you have some braising greens in the form of beet and turnip tops.  There is lots of salad today with the two lettuce heads plus the mesclun mix.  I don’t grow a lot of mesclun mix currently for the CSA as it is very labor intensive, but it certainly is satisfying to have it now and then.  There are some new cucumber varieties trickling into the harvests these days: National Pickling, Boothby Blonde (similar to a lemon cuke but larger), and Suyo Long (asian).  One idea for using these is making quick pickles.  Here is an easy quick pickle recipe from thekitchn.com.  You can substitute any type of cucumbers.

This recipe is a great way to use up cucumbers. Pickled cucumbers are traditionally served as an accompaniment with rice or sushi, but feel free to serve any way you like.

Easy Japanese Pickled Cucumber

2 or 3 Japanese cucumbers – if you can’t find Japanese cucumbers, use one regular English cucumber
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds
Optional: wakame or hijiki seaweed, reconstituted in water, about 2 tablespoons

Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.

Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 24 hours. They will be ready to eat then, but personally I find that their flavor mellows over time and I like to wait 3-4 days before eating.

A few pictures from the farm to keep you abreast of how things are growing…  Tomatoes are coming right along in the hoophouse:


The field of winter squash has fully covered the ground and lots of baby winter squash & pumpkin fruit are forming.20140716-104732-38852344.jpg

The onions and leeks are growing nicely.  We should see some Walla Walla type onions in a few weeks.20140716-104730-38850530.jpg

Week 8

20140708-101640-37000244.jpgNew this week ….  savoy ‘famosa’ cabbage, ‘easter egg’ radish, cucumbers, and fresh garlic…  and a reprise of fennel!  Fresh garlic is mature garlic that hasn’t been cured for storage (so keep it in the fridge).  It is used just like regular garlic – but I think the flavor is even better.

The heat is of course affecting everything at the farm.  The zucchini and yellow summer squash are pumping out serious pounds with the high temps.  The radishes are spicy.  All the crops and the weeds are growing like crazy.  The tomato plants are sizing up some nice looking tomatoes – they are still green at this point though.

Thanks to Della for providing this week’s many recipes:

Veggie Stuffed Zucchini (http://www.kayotic.nl/blog/stuffed-zucchini)

2 Zucchinis
1 Onion
Veggies of your choice! (Corn, mushrooms, bell peppers, tomato, etc.)
1 clove Garlic
1 Tbsp Sour Cream

1/4 to 1/2 tsp Salt

1/4 tsp Curry Powder

1 tsp Thyme




1.) Preheat oven to 400.

2.) Give the zucchini a good scrub then slice them in half length-wise. Scrape out the center of the zucchini until you end up with boat-like shells, leaving about a ½ inch. Save the zucchini guts and chop them up, as you will be adding them back in later.

3.) Chop up and sauté vegetables (onion and veggies of your choice) and garlic. When they are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.

4.) Next, transfer everything to a big bowl and add the zucchini scrapings, thyme, salt, sour cream, and pepper to taste. Mix gently.

5.) Fill the zucchini boats with the mixture, top with some cheese, and bake for about 20 minutes or until golden. Enjoy!

 Carrots and Fennel Braised with Orange Zest and Honey (http://food52.com/recipes/21426-carrots-and-fennel-braised-with-orange-zest-and-honey)

tbsp unsalted butter
tbsp extra-virgin olive oil
tbsp honey
   1 1/2
pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
   Zest of about half an orange.
tsp fennel seeds, crushed in a mortar
cup water
cup orange juice
teaspoon plus 1/8 teaspoon sea salt
   Freshly ground black pepper, to taste
tablespoons coarsely chopped fennel fronds or dill


1.) Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.

2.) Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

3.) Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables.

4. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.

Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Suspiciously Delicious Cabbage (http://food52.com/recipes/7533-suspiciously-delicious-cabbage#) 

medium green cabbage, cored and thinly sliced
medium yellow onion, finely chopped
garlic cloves, minced
tbsp (heaping) grated fresh ginger
tbsp butter
cups heavy cream
   salt and freshly ground black pepper to taste

1.) In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

2.) Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.

3.) Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes.

4.) Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Simple Nori Wraps (http://www.thisrawsomeveganlife.com/2013/06/raw-nori-wraps-with-red-cabbage.html#.U7tsoVy9DwI)

Thinly slice up some raw veggies (cucumber, zucchini, carrot, cabbage, avocado, etc.) and wrap them in nori or rice paper. Pair with a yummy peanut sauce and enjoy!