Make The Most Of Your Spring Farmers' Market Finds

Salad
Spring produce is at its peak, which means it's time to step away from Pinterest (even if just for a short while) and head to your local farmers' market. It's the perfect time to draw inspiration from the colorful bounty and get creative in your kitchen. Last weekend, I brought home the prettiest veggies and made this vibrant, tasty salad. We eat with our eyes first, after all.
Advertisement
Farmers' Market Salad with Arugula Hummus
Serves 2
for the salad:
Approx. 8 small carrots
Olive oil
Splash of balsamic vinegar
A few handfuls of baby spring greens
A few squeezes of lemon juice
1/2 cup cooked chickpeas
1/4 cup crumbled feta cheese
1 beet, sliced thin
Pinches of red-pepper flakes
Salt and pepper
Dollop of arugula hummus, per plate
Arugula hummus: (makes about 1.5 cups)
1 cup chickpeas, cooked and drained
1/4 cup toasted pine nuts
2 handfuls of arugula leaves
Juice of one lemon
3-4 tbsps olive oil
Salt and pepper
Preheat your oven to 400 degrees.
Roast the carrots: Using a vegetable peeler, peel four carrots into ribbons. Slice the other four in half, lengthwise, and chop into approximately three- to four-inch pieces. Place them separately on a baking sheet; toss with olive oil, a splash of balsamic vinegar, and salt and pepper. Remove ribbons from the oven after eight to 10 minutes, until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
Make the hummus:
Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
Advertisement
Make the salad:
Toss the spring greens with a little olive oil, lemon juice, and salt and pepper. Add the chickpeas, feta, sliced beets, and roasted carrots to the salad. Top with a spoonful of hummus, and serve.
Recipe and Photo Courtesy of Love & Lemons.
Carrots
Here's a quick, how-to guide and suggestions for preparing these veggies:
Carrots
Stop buying carrots in bags at the grocery store, and look for locally grown ones that are smaller and thinner (multicolored if your market has them). They have a nice, tender bite and milder flavor.
Advertisement
Raw: Use a vegetable peeler to slice carrots into thick ribbons, and toss in a salad.
Roasted: Leave tiny ones whole, slice larger ones in half, and roast them in a 400-degree oven for 20 or so minutes.
Baked: Peel skin, grate, and add to muffins, cakes, and cookies.
Arugula
These peppery little leaves bring a spicy kick. They're sold either in bunches or packed in plastic bags. Look for leaves that are vibrant in color.
Clean: Wash leaves in a large bowl of cold water, allowing the dirt to fall to the bottom. Shake out excess water in a colander, and let dry at room temp.
Advertisement
Raw: Mix into salads and sandwiches.
Semicooked: Toss with warm pasta, and mix with olive oil, lemon, and Parmesan cheese for a simple, tasty meal.
Blended: Make pesto by subbing half of the basil with arugula.
Photo: Courtesy of Love & Lemons.
Beets
Advertisement
Beets
For a fun pop of color, look for these chioggia beets, which a red-and-white striped. (Although, the red and gold varieties are equally delicious.) The freshest ones should be firm to the touch.
Clean: Scrub off dirt and peel the skin when using raw. If roasting, leave the skin on; it'll slide off easier once they're cooked.
Raw: Grate or thinly slice; toss into salads.
Roasted: Wrap in foil and roast until tender (30-50 minutes, depending on the size). Let cool to the touch. Using your hands, peel under cold, running water.
Baby Spring Salad Greens
Look for colorful, mixed baby leaves that your farm stand has packed into bags.
Advertisement
Clean: Wash leaves in a large bowl of cold water, allowing dirt to fall to the bottom. Shake out excess water in a colander, and let dry at room temp.
Raw: These tender leaves are perfect for salads, sandwiches, and wraps.
Photo: Courtesy of Love & Lemons.
Advertisement

More from Food & Drinks

Twitter has gone wild after a teen posted a bread-based personality test. The teen, 18-year-old Floridian Kelly Blaus, posted a meme that matched bread ...
'Tis the season for pumpkin spice and everything nice — am I right? We thought there was no better way to celebrate than with a doughnut
Coffee has seen us through a lot of tough times. Those all-nighters in college, work deadlines, and hangovers from hell — we couldn't have made it to the...
This no-bake confetti fudge takes minutes to put together and will satisfy any sweet tooth
So, our days high-fiving after sinking a ping pong ball in a red Solo cup are long over, but we hope we’re never too mature for imbibing with friends and...
Leaving your pet in the care of someone else is always a nerve-wracking situation, but if you leave them with Chase Stout, rest assured they're in safe ...
Do NOT come between the internet and its love for fall-inspired pumpkin treats, or everyone will go nuts. Grub Street reports that after some ...
(Paid Content) Scrambled eggs for breakfast? Yawn. Standard-issue pancakes? Predictable. To effectively get us out of bed in the a.m., we prefer a morning ...
In addition to your typical candy staples, you may want to stock up on the newest flavor of Doritos this Halloween. During the month of October in Japan...
Big-batch punches are sophisticated, fun, and most importantly, easy for group gatherings (especially when spiked with your favorite alcohol). There also ...
If you've been waiting patiently for almond milk to arrive at your local Starbucks, the dairy alternative is finally here. Beginning tomorrow, September ...
Oh, Target. How do we love thee? Let us count the ways. Amazing designer collaborations, affordable and adorable home buys, deals and steals on great ...
The fall food scene tends to be dominated by pumpkin spice and apple-picking. But let's not forget Halloween — a holiday that, at its caramel-apple core, ...
When ex-teen Rachel Gelmis was drug tested, she knew she was clean. But the test thought differently. Her results were, like, insanely positive for a lot ...