Summer is here - the Farmer Markets are open!
Am I super excited to say the least? YES, why you ask- there are actually a few reasons:
First, I get to see my Farmers on a weekly basis
Second, nothing beats fresh organically grown local produce
Third, I get to ride my new bike with the snazzy market basket attached to the front.
My Mom and I rode our "vintage" bikes down to the market on Saturday, it was so much fun. It had been a while since I rode a bike on an actual road versus a bike path- it took just one trip to be fully comfortable on a bike again. Growing up riding a bike was my mode of transportation before getting my license, my cousin and I would ride our bikes all over town- I loved it!
While visiting the market last week, the bundle of baby beet greens from Sanborn Mills Farm caught my eye, along with a bundle of their scapes, a favorite of mine. It isn't often that I come across micro greens at the summer market, they were very inexpensive - only a $1.50 for the bundle, beet greens are a nutritional powerhouse that I couldn't pass up, plus they were so darn cute. (speaking of cute and adorable, Sanborn Mills Farm has the best signs marking their produce, plus they never fail to have the most beautiful selection of veggies at the market, definitely stop by to check out this small farm making a difference!)
A quick pesto was made from the scapes, in place of the traditional nuts found in most pesto recipes, I decided to take a different route- hemp seeds. I loved the nuttiness of the hemp seeds with the scapes- this has been one of my favorite pesto's of the season. The leftover pesto works wonders as a pizza base.
Chickpeas round out the dish, turning this into a decent lunch or hearty, not heavy side. Crisp radishes added a spicy sweet undertone, I love the crunch and texture raw radishes lend to a dish. My radishes this year have been on the mellow side, almost sweet versus that spicy heat so many people associate radishes with. I am terrible at labeling my crops as to exactly what was planted, I am pretty certain my first crop sown were french breakfast radish and Easter egg radish.
What do you hope to find when exploring your local market, are there any certain fruits and veggies you tend to become overly excited about at the market?
Chickpea beet green radish salad with scape hemp seed pesto
serves 2 large sides or 4 small sides
1 cup prepared pesto
you will need:
2 cups baby beet greens, trimmed & washed
4 radishes, sliced - about 1 cup
2 cups cooked chickpeas
for the scape hemp seed pesto
Juice of 1 lemon
Handful of Scapes - about 8
1 garlic clove
1/2 cup hemp seeds
1/4 cup good olive oil
Wash, trim and dry your baby beet greens, trim and slice your radishes- set these aside. Place the cooked chickpeas in a medium bowl.
make the pesto
In a food processor add scapes and lemon- process until scapes begin to break down. Add garlic and hemp seeds, process for 1 minute. While the processor is running, slowly add in the olive oil - process an additional minute or so until the desired consistency is reached, the pesto should look creamy, but not smooth.
Add half of the 1/4 cup of pesto to the chickpeas, using your hands or a wooden spoon toss the chickpeas together with the pesto. Add the baby beet greens & radishes along with the remaining pesto from the 1/4 and toss until well coated. Sprinkle with citrus herb salt or other finishing salt.
Can be made up to 2 days in advance.