Michelin-starred chef Gabe McMackin of the Finch has created this incredible dish featuring hyper-seasonal produce from Norwich Meadows Farm.  When cooked, the rutabaga has a mild flavor with the texture of pasta that is perfectly balanced by the sweetness of spinach and spring onion, the bitterness of the dandelion greens, and the tang of farmers cheese and lemon.  Asparagus and edamame add some excellent texture and flavor to an already nutritious dish.  This "salad" comfortably feeds four as a starter or two as an entree.

The box includes the following (all ingredients from Norwich Meadows Farm unless otherwise indicated):

  • 1 large rutabaga
  • 1 bunch of dandelion greens
  • 1 bunch of spring onions
  • 1/4 lb of spinach
  • 8 oz of farmers cheese (Tonjes Farm Dairy: Callicoon, NY)
  • 10 oz of frozen edamame (Hudson Valley Harvest: Kingston, NY)
  • 1 lemon (Bernard Ranches: Riverside, CA)
  • 1/2 lb of asparagus (Wickham's Fruit Farm: Cutchogue, NY)
  • Opal basil

Related recipes

Gabe's Rutabaga Salad

Gabe McMackin