Today was a stunning 82Â° and beautiful. Welcome to summer Minnesota. Thought I’d share some of the sights from my day and a recipe for a new Radish and Lettuce salad.
Saturday mornings always start with a trip to the St. Paul Farmers’ Market. Â The weather was perfect to walk the 5 blocks and avoid parking in downtown. Â It has been especially exciting this year to see so many more people at the market choosing to buy local; Â it has not been so exciting to have full parking lots by 9 AM. Â Here’s my treasures from today. Notice that broccoli and radishes made their dÃ©but this week. Â One other note:Â Lorence’s saidÂ we have one week maybe two left of asparagus. If you’re planning to pickle any I’d recommend getting to it early this week.
Following the farmer’s market was a bike ride (yup…already tackling that birthday list!) to the Flint Hills International Children’s Festival. We saw the Children’s ArtMoves parade and some beautiful street puppets.
Blooming St. Paul had a demonstration garden set up in Rice Park.
And there were people dancing on the side of the Lawson Software building. Â No joke.
Project Bandaloop, is a San Francisco based touring dance company that specializes in upscale dance performances. Way up.
The list of venues they have performed at (or on?) is impressive, including the NYSE and Yosemite National Park’s El Capitan. I cannot imagine the strength it takes to maneuver against gravity for an entire 20 minute performance. Â Nor can I imagine the life insurance policy. It’s just about the coolest thing downtown St. Paul has seen in some time.If you’re around tomorrow, performances are at 11 AM and 1 PM.
After the ride home I was anxious to get in the kitchen and give the radishes a try.
Radishes were always in my parents’ garden but never made it to my plate. Â Somewhere between the spicy bite and earthy taste my little kid palate said “no-go”. Apparently they are an acquired taste, because now I can’t get enough. Â Here’s a great early summer salad adapted from the St. Paul Farmers’ Market Cookbook I whipped up today:
Radish and Lettuce Salad
Adapted from the St. Paul Farmers’ Market Cookbook
2 C. radishes, sliced
5 C. lettuce, washed and torn
2 Tbsp. onions, diced
1/2 C. light mayonnaise
1 Tbsp. yellow mustard
1 Tbsp. white vinegar
1 Tbsp. sugar
1 tsp. dried dill or 1 Tbsp. fresh dill, chopped
1/4 tsp. black pepper
1/4 tsp. garlic powder
1. Combine radishes, lettuce and onions in a large salad bowl. In a separate bowl, combine remaining ingredients to make dressing. Pour dressing over vegetables and gently toss. Chill 1 hour before serving.