Before I became a vendor at the farmer’s market, I used to get there as soon as they opened so I could walk around and admire the beautiful rainbow of produce. I would soak it all in before making any decisions about what would go home with me. In a way, I still get to do that because I have the privilege of seeing it laid out before any customers arrive. It still amazes me how beautiful and vibrant a bunch of rainbow chard can be. I guess I take pleasure in the small things.
Today will be another farm to table post inspired by some beautiful finds at the market last weekend. Although I’m pretty darn sure I could just sit and eat snap peas by themselves, I decided to combine them with some spicy radishes and fresh parsley in a quinoa salad. The salad itself is rather unassuming, but the dressing really brings it all together. This salad holds up well so you can take it on a picnic or pack it in your lunch without worrying about it going bad. It also stores well in the fridge so you can make a bigger batch to last you throughout the week. Though it will still be delicious without local produce, I encourage you to seek out some if you can.
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I remember being so excited when I finally decided to buy the ice cream maker attachment for my kitchenaid. I thought I was being so resourceful because the only additional space it would take up was a bit of corner real estate in my freezer. I used it about three times last summer, then began piling ice cube trays and bags of random frozen items on top of it, forgetting about its existence altogether. I’m not sure why it didn’t get used more because ice cream is almost a daily requirement for me in the summer time as the temperatures are sweltering and damn near unbearable. As silly as this may seem, I’ve made a vow this spring and summer to stop the neglect and abandonment of my ice cream maker. Maybe other “neglectful ice cream maker owners” out there can make that vow, too.