I finally made it to our usual weekly afternoon farmer’s market. Yes, I am aware it’s now October. I’m quite tardy for the party.
The short explanation is that I’ve been a little lazy. The long explanation is that the market near my house runs for the exact hours my little one, until very recently, took her precious afternoon siesta. Of course, there is a big downtown Saturday morning market, but I feel like leisurely downtown Saturday morning market strolls, probably coupled with a leisurely downtown Saturday morning brunch, involve a key word that really no longer applies to us + all other parents of littles: leisurely. So, I opt for the smaller Thursday afternoon market that happens to be right near our casa… and right next to a playground. Success. Boom.
Now that the afternoon siesta is a thing of the past as of last week, those hours are no longer spent tethered to the house, and we are back on the farmer’s market circuit, baby!! Just in time for ALLTHEFALLPRODUCE!!
Rather than build a shrine to the butternut or other heirloom squash (yet), I am on a lettuce binge. You can get passable butternut squash at Kroger. Pumpkin conveniently comes in a can. But you can’t beat locally-grown lettuce.
Lettuce this sweet and this perfect does not want to be hidden under a mountain of meat, nuts, bacon, cheese, or anything else with which I usually gloriously trash up my salads. I am topping it only with local cherry tomatoes (and I am not one of those annoying people who says vegetables taste like candy, but these cherry tomatoes do, actually, taste like candy– feel free to hate me now)… and Jalapeño-Honey Vinaigrette.
I expected this dressing to be really good, but worthy of its very own post?? How often does salad dressing rock your world, amiright? But… YES. It’s bright (in flavor and color- hellooooo, gorgeous green!), and it’s the perfect balance of sweet and tangy (with the slight upper hand going to sweet, mmmmm). The parsley and jalapeño keep it really fresh-tasting. It’s all buzzed in a blender. Totally dying over how tasty and easy it is.
I think this vinaigrette goes best with delicate greens, like lettuce, as opposed to spinach, but for some reason I also think it would be so, so fabulous ladled on a kale salad to sit overnight and absorb (ooooo, this one!). So I take that back- it’s good for any kind of green. When people plaster the ‘so good I could drink it with a spoon!’ label on dressings, I am slightly weirded out, but can I just say that I did tip the bowl up to my lips at the end of my salad, and it made me so happy?? Yeah, I’ll say it. It’s salad. There’s no shame in salad.
- ¼ c honey
- 1 jalapeno, seeded and chopped
- 2 garlic cloves, minced
- 2 T flat leaf parsley
- ½ cup rice wine or white balsamic vinegar
- ½ cup olive oil
- ½ tsp kosher salt, more as needed
- Buzz everything in a blender! Adjust seasoning to taste. Devour.