Saturdays are the day we as a family go to the one of the largest farmers markets in San Diego. We’ve been doing that since we moved so over 5 years and we love it. There is something so nice about getting to know who is growing your food and see their passion. We try hard to eat local and according to season and since we live here in Sunny San Diego and are blessed with great produce we really have no reason not to. The farmers markets now sell pretty much everything you need such as cheese, milk, egg, honey, bread, pasta, grains and beans, fish, chicken, meat as well as off course vegetable and fruits.
Farm to table dinner
Last night we had dinner made totally from food bought at the market. We ate marinated and BBQ Portobello mushrooms, avocado creamy potato salad, a mixed salad and for dessert wonderful juicy strawberries. The salad was wonderful and had an added kick from wasabi roasted nuts.
1/2 head of romaine lettuce
1 large carrot, grated
1 cup cherry tomatoes cut in half if large
1 cup sunflower sprouts
2 tbsp. flax seed oil
1 tbsp. balsamic vinegar
Salt & pepper to taste
2/3 cup wasabi spiced nuts, chopped (or use any other spicy flavored nut)
In a large salad serving bowl, mix flax seed oil, balsamic vinegar, salt and pepper,
Tear lettuce into bite size pieces. Combine lettuce, carrot, tomatoes, nuts and sprouts in the same bowl and toss salad with dressing right before serving. This way the salad won’t het soggy.