My local farmers market no longer have peaches, cantaloupes and heirloom tomatoes….and for a little bit, I feel saddened. But it quickly dissipates as I see ALL kinds of squashes abound: butternut, acorn, delicata, kabocha (my favorite!), and so many other varieties I’ve never seen before. So are persimmons, pomegranates and pears–yums! The hardest part for me is formulating in my head what to make in the next few days so that I don’t go overboard.
Do you know that in the states the produce from your local grocery store chain ( doesn’t matter if it’s organic or conventional) travels on average 1500 miles from the farm to your plate? So what’s the big deal, you might say? Well, in most cases the farther away your food travels, the less nutritious AND delicious they are by the time you eat them. It is estimated that you’ll be lucky if you get 40% of its original nutrient profile by the time you eat them. So does this mean that ALL farmers markets are local and organic? Sadly not. While many markets insist on “producer-only” policies (the food must be grown by the farmers themselves, with distance limits to market), this isn’t always the rule. The best advice is to get to know your farmers at the market. AND ask LOTS of questions. I feel very lucky to have gotten to know some of the farmers in my area.
And you know what else? I find that buying organic produce in the markets are actually cheaper than in the grocery stores. And this study by NOFA, supports it.
The most updated research points out that we are paying a high cost for cheap factory food. If you are interested in finding out more where you can source “clean”, sustainable real food, this article has tons of great links.
I’m very excited to share with you this salad. It is sooo good! Loaded with finds I got from this morning’s trip to the market. I will no longer bore you with its jam-packed nutrient profile….I for one don’t just eat because of its nutrients. That’s too robotic! Just know this: “Eat your rainbow”. That’s it! Oh yeah, the dreamy, rich tahini dressing makes it so yummy-licious! The hubs says it’s the best so far. But I don’t know if I trust him….he always says that.
- For the salad
- Romaine lettuce, about 2 cups, sliced into bite size pieces
- Fuyu persimmon, one piece, cut into bite size pierces
- pomegranate seeds, a handful
- pumpkin seeds, half a handful
- Dill, 2 tbsp, chopped
- boiled purple sweet potato (or any color), one cup, cubed
- For the Tahini dressing:
- Tahini (sesame paste), ¼ cup
- Lemon juice, ¼ cup
- 100% Maple syrup, 1 tsp
- Tamari sauce (or soy sauce), 1 tbsp
- water to thin, if necessary
- Blend the dressing ingredients together. Thin down with water if needed to your liking. Do one tablespoon at a time. Twick measurements to your liking.
- Combine all the salad ingredients in a bowl EXCEPT for the pomegranate and pumpkins seeds. Because they settle in the bottom if you do. Add the dressing THEN the pomegranate and pumpkin seeds. Why? Because it's prettier that way. You eat with your eyes first, right? ENJOY!
- Note: to make it even more stunning, I add a few shreds of red cabbage. Totally optional. But it's impressive looking especially if you're thinking of serving this in your thanksgiving table. :)