Recipe by Carolynn Ladd, A Date with Figs

Demonstrated at the East Atlanta Village Farmers Market on Thursday, April 7, 2016

Ingredients:

• Arugula from Scharko Farms
• Carrot Tops from Scharko Farms
• Wild Salad from Crack in the Sidewalk Farmlet
• Wood Sorrell from Crack in the Sidewalk Farmlet
• Strawberries from Watsonia Farms
• Bread from La Calavera Bakery 
• Olive Oil
• Juice from Half a Lemon
• One Garlic Clove
• Honey
• Salt
• Pepper

Directions:

Pesto – In food processor add wood sorrel, arugula, carrot top greens, olive oil, juice from half a lemon, one garlic clove, salt and pepper and a table spoon of honey.

Plate with wild salad, sliced strawberries, and sliced carrots on toast.