Saturday, May 31, 2008

Making market salads

Because I'm lazy on Saturdays and love to linger in bed until 9, Adam and I had to dash out of the house between torrential downpours to make it to today's farmers' market in Deering Oaks Park. By the time we got there it was a coming down like crazy again. We didn't mind though, since it's been weeks since we had a good soaking rain. (And what's a little wet clothing when in pursuit of farm fresh food?)

According to Simon Frost of Thirty Acre Farm, we missed the worst of it. He said just before we showed up lighting struck on the other side of the duck pond from where the market sets up. Simon said it was pretty wild and the ground actually shook.

The thunderstorm had moved on by the time we dashed from tent to tent looking for goodies. Given our late arrival, much was already sold out. But we did manage to score some micro greens, pac choi, radishes and fresh dill. The dill inspired me to make salads.

First, I made a Big Salad, using the micro greens, the last of the red lettuce I picked up at Wednesday's market, the radishes, the last of my storage carrots and the dill. I dressed it with a red wine vinaigrette.

Red wine vinaigrette

1/4 cup red wine vinegar
dash of sea salt
3/4 cup organic extra virgin olive oil
1 Tbsp. Maine maple syrup
garlic powder
ground black pepper

Pour vinegar into a bowl and add salt. Mix with a whisk. Taste to see if it has the perfect balance between saltiness and acidity. Add more salt as need, or add vinegar. Then add olive oil, maple syrup, garlic powder and pepper. Whisk together and serve.

Then I made a potato salad, another great way to make use of fresh dill. I used two different varieties of Maine-grown potatoes, which gave it great color contrast between buttery yellow and white.

Tangy potato salad

6-7 potatoes, peeled and diced
1 cup frozen peas
1 Vidalia onion, diced
3 small garlic cloves, diced
1/4 cup organic apple cider vinegar
1/4 cup organic olive oil
2 Tbsp. Maine maple syrup
fresh dill
garlic sea salt
coarsely ground black pepper

Steam potatoes until fork tender. When done, steam peas for no more than 1 minute. Mix potatoes, peas, onions and garlic. Drizzle with vinegar, oil and maple syrup. Sprinkle sea salt and pepper on top. Snip springs of dill onto salad. Mix together until well blended. Chill for 2-3 hours.


Anonymous said...

I'm off to the market in a few minutes (under sunny skies, though!).
Your vinegrette bottle is really beautiful, I'm a sucker for bottles with cork closures...
I'll have to try that 'tato salad, too!

Marisa L. S. said...

Your salad and dressing looks sooo good. I love big salads!