Spring is in full swing! We’ve packed away our sweaters and scarves and maybe even done a little deep cleaning to wipe away the winter blues and usher in the light and warmth. And as we shift from stews and chili to fresher fare, our farmers are ready with the fruits (and veggies) of their labors!
The Apex Farmers Market will pitch its opening day tents on Saturday, April 20, and welcome visitors on Saturdays from 8:30am to 12:30pm. Executive Director Alexis Jenssen tells us, “Opening day this year will be a particularly fun celebration as it will be the first ‘Apex Eats: A Celebration of Food & Community’ event. Apex Eats will be a monthly event offering our shoppers a professionally prepared meal using 100% locally sourced ingredients, most of which our very own vendors will supply themselves! In addition to our Apex Eats event, we will also hold our annual plant sale fundraiser on opening day. This fundraiser raises money for our organization so we can continue to be a resource for health, well-being and food education in our community!”
After a morning of Market shopping, how about some ideas for turning all that fresh produce into a delicious salad or surprisingly refreshing soup?
Well-Dressed Greens
When it comes to the foundation of a salad, there are lots of options. Romaine, iceberg, cabbage, kale, chard, endive, spinach, and more. Mix them up! Wash and dry the greens before tearing, chopping, or shredding the leaves. Any water left behind has the potential to dilute the dressing. Tip: To revive wilted leaves, roll them up in a clean damp paper towel and refrigerate them for an hour.
Next, gather your favorite additions to jazz up the greens. The sky’s the limit here! Nuts and seeds, avocado, citrus, berries, cheese, croutons, crumbled bacon, hard-boiled eggs, carrots, celery, peppers, onions, peas, olives, squash, tomatoes, beans, corn, even quinoa, rice, and couscous. Don’t forget fresh or dried herbs and a sprinkle of salt and pepper. Go for a variety of sweet and salty, soft and crunchy, crisp and tender. Tip: To turn a side salad into a more substantial main course, add your favorite protein.
Finally, top it off with a delectable dressing. Make a vinaigrette with wine vinegar, extra-virgin olive oil, and seasonings. Or use mayonnaise, yogurt, mustard, or honey to create a thicker, creamier dressing. Tip: To cut the strong flavor of a store-bought dressing, mix equal parts dressing with mayonnaise or plain Greek yogurt.
Salad Recipes
Apex Farmers Market Summer on a Plate
(courtesy of Alexis Jenssen)
4 heirloom tomatoes
1 large cucumber
1/2 red onion
Slice and dice the vegetables in bite-sized bits and toss it all into a bowl. (Note: do not refrigerate tomatoes; it changes the consistency and causes mealy tomatoes.)
Add:
3/4 cup extra-virgin olive oil
1/4 cup Calamansi Balsam vinegar
Salt and pepper to taste
Serve and enjoy the freshness of summer on a plate! Looking for a main dish? Add some grilled chicken or salmon, some raw pine nuts, and fresh mozzarella!
Spinach Salad
(courtesy of Jack and Sharon Beech)
Baby spinach, washed and dried
Hard-boiled eggs (1 egg per 2 servings, or per preference)
6-8 slices of bacon, cooked and crumbled
Green onions (1 onion per serving, or per preference)
Dressing:
1 cup olive or vegetable oil
½ cup ketchup
1/3 cup sugar
1/3 cup vinegar
1 teaspoon Worcestershire sauce
Mix or shake until well blended.
Thousand Island Dressing
(courtesy of Bill Iori)
1 cup Miracle Whip Light
¼ cup chili sauce
1 hard-boiled egg, finely chopped
2 tablespoons green or red pepper, finely chopped
2 tablespoons sweet onion, finely chopped
1 teaspoon Worcestershire sauce
1 to 2 tablespoons milk
Combine Miracle Whip and chili sauce. Stir in egg, peppers, onions, and Worcestershire sauce. If dressing is too thick, add milk until desired consistency. Makes about 1½ cups.
Scrumptious Fruit Soups
The first time I tasted a cold fruit soup was on a cruise. It was so smooth and delicious I couldn’t wait to make it on my own at home, so I asked our server if the chef would be willing to share the recipe. Toward the end of our trip, I found slipped under the door to my stateroom a recipe for Chilled Three Berry Soup…to serve 90.
Since then, thanks to social media and newspaper sources, I’ve managed to find some easy and equally wonderful fruit soup recipes that don’t require 24 pounds of berries and more than a gallon of heavy cream.
If you’re confused by the concept of a fruit soup and unsure whether it should be served as an appetizer, a between-course palate cleanser (since we all do that), or dessert, rest assured—it can be any or all of those things. In my house, I serve it first in pretty dessert dishes and then we pour whatever is left over into glasses to drink like smoothies!
Soup Recipes
Strawberry Soup
(courtesy of Amy Iori)
4 cups strawberries, hulled and sliced, fresh or (thawed) frozen
½ cup orange juice
1 cup vanilla yogurt
½ teaspoon vanilla extract
Combine all ingredients in a blender and process until smooth. Ladle into bowls and garnish with mint leaves and a dollop of whipped cream.
Chilled Melon Soup
(courtesy of the News & Observer)
6 ripe strawberries, cleaned and hulled
3 ripe pears, cored, peeled, and chopped
3 slices watermelon, peeled, seeded, and cubed
½ cantaloupe, peeled, seeded, and cubed
½ honeydew melon, peeled, seeded, and cubed
½ cup orange juice
½ cup cranberry juice
¼ cup pineapple juice
Cinnamon and mint leaves to garnish
Puree the fruit and juices in a blender and refrigerate for an hour or more. Ladle into bowls and garnish with mint leaves and a sprinkle of cinnamon.
As we shake off the cold and settle into spring, put food that is fresh and clean on your table. Take your family to our Apex Farmers Market downtown and celebrate all that our local farmers and providers have to offer. Make a meal out of healthy greens strewn with fruits, vegetables, protein, and simple dressings that enhance the flavor of the produce. Then, dish up some cool, sweet soup. You’ll be complementing your salad with something different but definitely befitting the season!
