Hello! Another week has gone by, so here we are with another blog post! This weekend we knocked out two posts, the first one being the one you are currently reading and the second one is a surprise collaboration with one of our pals here at APU. We won’t reveal his name quite yet, because it will be a dead giveaway to all you APU friends. It might be my favorite post we’ve ever done and will ever do… you’ll just have to wait to find out because we won’t spill the beans… haha get it?
Anyways, on Saturday mornings, East Pasadena hosts a farmer’s market that Corynn and I have been to a couple times now. If you can’t tell by now, we are quite possibly too obsessed with farmer’s markets. But, this particular Saturday morning was definitely off to a rough start. I woke up to a call from Corynn asking if I was ready to leave. We had planned to leave at 9 am to give us enough time to get the two posts done because the second one was going to take a bit of time (okay, seriously no more hints). I had planned on getting up early to shower and get some work done before we left but at that point, I just threw clothes on, brushed my teeth and ran out the door.
It was only sprinkling when we left APU, but as soon as we arrived at the market, it was pouring. We walked around, hopping from tent to tent to stay dry and came across a wonderful stand where we purchased the majority of our produce. SO MANY ROOT VEGGIES. After the market, Corynn and I both went to our own homes and made our farmer’s market salads!
Radishes with a Lemon-Dill Greek yogi dressing (hmm is yogi the right word choice? I didn’t mean to add the yoga reference. I definitely don’t do yoga)
(Serves one but there’s more than enough dressing, so I guess you could always chop up some more radishes…)
Chop 1 bunch of radishes
* sliced with a mandolin or chopped in chunks
- 1 cup of plain Greek Yogurt
- About a tablespoon of dill (is this an accurate form measurement for dill? Who even knows)
- Juice from ½ a medium size lemon
- A pinch of salt
- Sweetener of choice to taste
Mix dressing together. Plate radishes and dressing in whatever way you please. I did a swoosh of dressing on the plate and strategically placed the radishes on top. Add salt (I used flaky sea salt) and pepper to the radishes and a nice drizzle of finishing oil.
Tangy Citrus Market Salad
- Massage a couple leaves of purple cabbage in a quickie dressing made up of…
- 1 Garlic clove
- Balsamic vinegar
- Olive oil
- Juice of a tangy mandarin orange
2. Add 1 sliced tangy mandarin orange, ⅓ of a crisp tart apple thinly sliced, ¼ c thinly sliced red onion, 4 thinly sliced colorful radishes (gotta get your aesthetic game on), ½ of one (you guessed it) thinly sliced avocado.
3. And for an extra crunch and nutritional boost, load that baby with some seeds! I added chia, sunflower, and sesame seeds.