Farmer’s Market Vegetable Ribbons


We are so lucky to have Farmers’ Markets here all winter long so we can take advantage of fresh, organic produce that is locally grown. Even the produce in the supermarkets looks good these days – with fruits and vegetables available to us from all over the world!

This is a simple recipe taking advantage of vegetables frequently available in Farmers’ Markets – and since most are Organic (Certified Organic or not), have some of the best tasting veges around!

Just make long ribbons of the vegetables – long, thin ones like carrots, zucchini and other summery squashes are best – that are quickly sautéed, easily garnished and make a tasty as well as a colorful side dish to whatever you are serving. Because they are so pretty, there’s a really good chance that those non-vege lovers will even be willing to try them!

Garnished or not, they’re packed with all the good stuff we need and we don’t lose that in cooking them in water (or get burned when opening a microwave bag)!

Try it tonight … I’ll bet it will become a regular not only during the winter, but all year long.

Farmer’s Market Vegetable Ribbons

  • 4 full length carrots
  • 2 zucchini
  • 2 yellow squash (the longest you can find)
  • 1 tbsp. butter
  • 1 garlic clove, minced
  • Salt & freshly ground pepper to taste
  • Shaved Parmesan cheese, optional
  • 1 tsp. finely minced parsley or chives or mint, optional

Scrub the vegetables well to ensure all dirt and coatings are removed. This is a great recipe for organic vegetables!

With a vegetable peeler, remove the outer skin from the carrots and squash. Don’t dig deeply in – you just want to get the outermost skin. Now, trim the very top and bottom so that they are flat – again, don’t remove very much.

Using the vegetable peeler, cut long, thin ribbons from top to bottom of each carrot. When you get to the center core, turn 1/4 and continue until all carrots have been sliced into ribbons. Place in a large bowl. Do the same with the zucchini and yellow squash; discard the carrot cores and seeded parts of the squashes. Each ribbon should have a bit of colored skin on the edges. (Note: It will look like a lot of ribbons but they will cook down.)

In a large skillet over medium heat, melt the butter and just as it finishes melting, add the minced garlic. Stir for about 1 minute or so,  just until the garlic gets translucent and fragrant, but doesn’t brown. Drain and discard any liquid from the vegetable ribbons and add the ribbons to the skillet. Gently toss them in the garlic flavored butter until tender, 1 or 2 minutes.

Serve immediately. Garnish with shaved Parmesan cheese and/or minced parsley, chives or mint.

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