June 5, 2014

to market to market

Portland Farmers Market via TWELFTH AVENUE

One of my favorite things to do on Saturdays is visit the Portland Farmers Market at Portland State University. I spend the morning roaming the stalls, stopping to sample a bright red strawberry or fondle a particularly large tomato along the way, before doubling back to make my purchases. The abundance of freshly picked produce, meats, cheeses and other edible delights really gets my creative culinary juices flowing. I always buy way too many goodies, greens especially, but honestly, what’s the harm in having fresh, organic food on hand?

Portland Farmers Market via TWELFTH AVENUE

Strawberries must be having a good year. There were thousands of them!

Portland Farmers Market via TWELFTH AVENUE

Phil and his mum ogling the wares.

Portland Farmers Market via TWELFTH AVENUE

Would you look at the size of those zucchinis?!

Portland Farmers Market via TWELFTH AVENUE

Told you I’d get miles out of this top.

In the afternoon, I typically assemble a gigantic salad that lasts a few days. This past weekend, it was a pea shoot, frisée and sorrel salad with lightly steamed asparagus, zucchini ribbons, edamame and a pesto dressing. Hashtag yum, hashtag health, hashtag farmers market for the win.


Green Farmers Market Salad
serves 4-6


Big handful of pea shoots
Big handful of frisée lettuce
Small handful of sorrel (adds a nice lemony flavor)
10-15 asparagus spears, heads only
1 cup of shelled edamame
1 small-ish zucchini
1-2 Tbsp Prepared pesto
1-2 Tbsp olive oil
Salt and pepper


Wash and dry all of your produce. Coarsely chop the pea shoots, frisée and sorrel and place in a large serving bowl. Lightly steam the asparagus heads (1-2 minutes should do) and immediately rinse under cool water. Cook the edamame according to package directions and immediately rinse under cool water. Allow both the asparagus and edamame to dry before adding to the salad bowl.

Ribbon the zucchini using either a julienne peeler or normal vegetable peeler (TIP: stop peeling once you reach the seedy core). Add to the salad bowl. Mix the pesto and olive oil to form a dressing and season to taste with salt and pepper. Add as little or as much dressing to the salad as you’d like.

Next time, I’ll probably go with a basic vinaigrette and add avocado. This salad is also delicious with chicken. Play around, add what you like. Because of the sturdiness of the greens, this salad was even better the next day. Awesome for brown bag work lunches.