Our founder was interviewed by Primal Kitchen on how she started Local Roots NYC and the standards she follows to find partnering farms. Below is a snippet. You can find the whole article and more of Wen-Jay’s recipes at PrimalKitchen.com
“Wen-Jay started her career in food justice. While working for a CSA program, she saw room for innovation. Taking a new spin on the CSA model, Wen-Jay founded Local Roots NYC as a way to better serve the Brooklyn, Manhattan, and Queens communities by bringing food directly to her customers….
To be accepted into the Local Roots NYC program, all farms must pass stringent requirements that ensure the safest, best-tasting, most ethical, and environmentally-friendly food possible is prepared and delivered. ”
1 large bunch of Local Roots NYC kale, or from your local farmer
2 tablespoons of Primal Kitchen Chipotle Lime Mayo
4 tablespoons water
2 tablespoons of Primal Kitchen Avocado Oil
Salt and pepper (to taste)
1/8 cup hemp seeds
Green apples (optional)
1. Rinse your tuna and pat dry.
2. Mix together the water and Primal Kitchen® Chipotle Lime Mayo in a large bowl. 3. Marinade your fish in the mixture for 30 min (keep the bowl in the fridge during the marinade process).
4. Preheat oven to 450. Place the tuna on baking tray and sprinkle salt, and pepper on top.
5. Bake the tuna for 5 min per every 1/2 inch of thickness for a medium cook. You can opt to leave the fish in the oven for a few minutes longer if you prefer the meat well-done, but be wary of over cooking it– tuna can easily dry out!
6. Remove the tuna from the oven, and let cool.
7. Thinly slice your apple. Place your tuna on a slice of hearty sourdough bread (or skip the bread if that’s your thing). Slather on a layer of Primal Kitchen® Chipotle Lime Mayo, and then add 1-2 slices of crisp green apple.