Whenever possible, I always take the time to visit Farmers’ Market to see what’s in season and to try out something new. There are various things you can find in the Farmers’ Market – from colorful veggies to snacks to these mouthwatering foods. The place that I often visit is the Ferry Plaza Farmers’ Market that takes place every Tuesday and Thursday from 10 am – 2 pm, and every Saturday from 8 am – 2 pm. This farmers’ market is a California Certified Farmers Market operated by CUESA (Center for Urban Education about Sustainable Agriculture).
Lots of activities happen in the market, such as the Tacolicious series classes, the CUESA’s Summer celebration, and also the Foodwise Tour that gives you inside scoop on the season’s best offerings and practical ways on how to enjoy the harvests at your home. As individuals, there are so many things we can do to get involved in the activities in order to help us cultivate a healthy food system. Some of them include:
- Shop at farmers market
- Eat seasonally
- Nourish yourself and your family by cooking using local and sustainable ingredients
- Volunteer and help with programs and projects
Clearly, going to a farmers market is fun and this week I’m making quinoa garden salad from the ingredients that you can find from your local farmers market. These vibrant colors and tasty salad is a perfect dish for you if you’re thinking to lose few inches around the waist.
- 1 cup uncooked quinoa
- 15 oz. can garbanzo beans, rinsed and drained
- 1/2 cup cherry tomatoes, halves
- 1/4 cup diced bell pepper
- 1 1/2 cups of vegetables (diced carrots, peas, corn husk, edamame, green beans)
- 1 green onions, sliced
- Optional: sliced radish
- 2 tbs olive oil
- 2 tbs lemon juice
- 1 tsp lemon zest
- 2 tbs chopped basil
- Salt and pepper to taste
- Rinse quinoa and cook according to packaging directions. Let it cool when done.
- Combine the dressing and mix well.
- Combine the rest of the ingredients in a large bowl.
- Pour dressing over top and mix well to combine.
Here’s the preview of this Sunday’s recipes!
Appetizers & Salads
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Kale from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Rustic & Red Rhubarb Beet Plum Chutney from Sue’s Nutrition Buzz
Succotash from Magnolia Days
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Lemon Spaghetti with Basil from My Other City By The Bay
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry and Peach Mini Pies from My Cute Bride
Cranachan from Happy Baking Days
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies