Farmer’s Markets are one of the biggest gifts for every city, town or village. Yes, it does cost more to buy that arugula freshly picked hours ago or the gorgeous micro greens that will finish off just any simple salad, grilled fish or soup. This to me, especially living in New York City, warms my heart to see and establish a relationship with the wonderful farmers that drive approximately 3 hours to set up for the 8 AM arrival of their customers.
Today, with the COVID-19 pandemic, NYC is committed to support our local farmers market and set conscientious standards for the vendors and public. Customers now view what is available and point to what they would like not like previously when people just touched everything before deciding. GROSS!!!
Not touching everything, engaging with the vendor is the way it is in Europe and this should be the new platform in America. Don’t touch, talk to the vendor and let them know what you are looking for. Maybe speak about the recipe or dish you are creating.
Going to the Farmer’s Market is a way of experiencing the change of seasons which is what I so loved about gardening. Walking out and seeing a sprout, bulb or flower when it was not there the day before is just beautiful. Seeing early spring garlic on Wednesday brought this beautiful energy and happiness. I needed this feeling to help balance the uneasiness of life we are experiencing at the moment. I hope you have an opportunity to enjoy the pleasures spring garlic brings to a dish.
Green Garlic Salad Dressing
1/4” fresh ginger (or 1/4 tsp dry)
1 cup olive oil (you don’t want to use a very expensive one, I like Puget for salad dressings.)
2 tablespoon mustard – I love dijon or some beautiful herb infused from *Moutarde Forte
Clean garlic, remove roots and brown spots and coarsely chop the white part. (Save green part for sautèing in my mushroom recipe coming next!)
Add all ingredients in a blender and blend until creamy. Add salt and pepper to taste, mix and put liquid in a glass jar.
Refrigerate up to 2 weeks.