Farmers Market: The freshest spinach salad

Linda Roberston/Columnist
Published: April 23, 2008

At the Farmers Market last Thursday the weather was nice and lots of vendors came out.

The lady from Piedmont Growers, Valerie, was there with her gorgeous plants. Of course I couldn't resist and walked away with two huge hydrangea plants, each of which had three really big pink blooms on them. Now all I have to do is decide where to plant them.

Oh yes, it has to be a designated area, marked clearly to indicate it is NOT part of the agricultural zone. Over the years, I have lost many a young bush to a tractor driver that "didn't see it there, Honey," or a weed eater that just went "a little close." So my husband said, "If it isn't inside a border it's fair game."

OK, I got it.  Now all I have to do is get my husband to dig up an area to plant them. Hey, it's his rule.

This year on Thursdays we have a very nice lady named Lilly who sells homemade fresh salsa. She sells mild, medium, hot, and if you special order it for next wee, burn-the-flesh-off-the-inside-of-your-mouth HOT.  Just ask Brad from Smith Family Farms, he loves it. Lilly also sells a green sauce that is wonderful when used to bake or grill chicken—and Smith Family Farms sells chickens, too.

Another thing I was really happy to see at the market was fresh spinach. Because of the mild weather, hardy crops were being picked and eaten all winter.

SPINACH SALAD WITH PECANS AND RASBERRIES

1 bunch of fresh spinach (this won't be baby spinach)

1 cup of fresh raspberries

½ cup pecan pieces (or your favorite nut)

Dressing (I use the Seven Season Italian mix and follow package directions, but just use your favorite.)

Wash the spinach and berries. Cut the spinach into small strips or pieces and place onto a salad plate. Sprinkle with the raspberries and nuts.

When ready to eat, sprinkle with dressing.

Linda Robertson is the executive director for Historic Manassas Inc.