Farmer’s Market Salad – A Variation

You can expect to see a lot of this for the next few months.  I shop at a farmer’s market a couple of days a week this time of year.  It’s often less expensive than the grocery store and clearly the produce is a lot better. This week I bought some zucchini, purple onions, new red potatoes and purple fingerling potatoes.  One farmer even had a little late season asparagus.  I had a little eggplant left over so I diced that and included it as well.

I roasted the onions, potatoes and eggplant together with a little salt and olive oil.  I put that in a bowl with the vinaigrette and put the zucchini and asparagus in the oven to roast for a few minutes.  Toss everything together and serve at room temperature.

I made this for book club. It was a good choice since we read Animal, Vegetable, Miracle this month. It’s a kind of a journal by Barbara Kingsolver about the year in which her family ate only foods that were available locally.  This book has a lot of meaning for me.  It really changed the way I shop; the way I think about food.  I developed an expanded interest in gardening partially because of my connection to this book.  I’ve read it many times and feel inspired, but not preached to, every time.  Really folks, think  about it.  Stuff tastes better fresh and in season.  It’s less expensive fresh and in season.  How do you get it fresh and in season?  Buy local.  There you have it.

It was good, but honestly this tastes better the day you make it.  A lot of these kins of salads/sides are well-served by sitting overnight.  Not as much this one.  Still good, but not stellar, the second day.

Good? Yes, mostly the first day.
Easy? Of course. Use whatever veggies you have.
Good for company? Sure. Not fancy, but good. And local.
Special shopping? Nope. That’e the point of farmer’s market shopping. You only buy what’s fresh for the season in your area.

2 tablespoons sherry vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper


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