The Kindfield Farmers Market really started to pick up this week with even more produce vendors. Every stall looked like a luscious salad. Here's what we picked up...
Spinach - I've really been enjoying a spinach salad for lunch & Matt uses it instead of lettuce on sandwiches
Radishes - We'll have the bulk of these in a Radish Tortilla this week & we used some as a snack with bread & butter
Red & White Spring Onions - I use these in everything
Baby Beets - Planning on using the beets in risotto today. Not sure on the greens yet.
Sweet Peas - Some will go in a pasta salad with pea tendril pesto
Baby Broccoli - This broccoli is so sweet & tender I may just steam it as a side.
Garlic Scapes - I'm thinking of making a garlic scape mustard & perhaps a relish
Sun Street Bakery Baguette - This went right away for snack & with eggs at breakfast
Vanilla Bean Soy Candle - I just couldn't resist since it smelled so good
We also pre-ordered 20 lbs of Wild Alaskan Salmon. It's being fished in Alaska now & we'll get it as soon as the boat is back in a month or so. Nothing like having a well stocked freezer.
And on to Menu Planning Monday (ok, Tuesday)
Last night we went to w00tstock so we ate out.
Grilled Steak with Pea Pasta Salad
Friday we'll be going to see the St. Paul Saints so brats & hot dogs will be on the menu at the park.
Cedar Planked Salmon perhaps with creamed beet greens.
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