This Week at the Market + Recipe


Here is a recipe for a Salad that I have recently acquired an addiction for. It is very simple…
1/4 – 1/2 pound spinach
1/2 cup fresh chevre (goat cheese) or if you like chevre as much as I do put enough in so every bite can have some in it!
1 apple sliced into bight sized cubes
Balsamic Vinegar and Olive oil as dressing
(I use about 2 1/2 tbls of the vinegar and 2 tbls of the oil)
Salt and pepper to taste

Toss all the ingredients together and serve!

Alec made it for us one night and I haven’t been able to stop thinking about it since. We’ve been using Brown’s Orchard apples that still have a crisp bright presence in the salad even after so many months of storage. I hope you get a chance to try it and enjoy it as much as I do. It can also be made with lambs quarter if you feel like eating the weeds from your garden!

This week at the market we will have:

Curly Cress
Baby Kale New!
Arugula New!

Wild Edibles
Cattail Shoots (tastes like cucumber and is great raw, on salads, or pickled!)
Lambs Quarter New!
Dandelion Tea
Pickled Ramps
Canned Goods
Wood Boiled Maple Syrup
Garden Salsa
Chili Relish
Potted Perennials
Comfry, Bee Balm, Violets, Pink Ajuga, Holly Hocks, Motherwort.

Hope to see you in Rutland Tomorrow Market starts at 9:00am and ends at 2:00pm.


June 3rd, 2011|

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