I’m lucky, fortunate, blessed…call it what you wish. The country’s top farmers market resides in my semi-hometown of Fayetteville, Arakansas. I call it semi since I live there on occasion; not by choice I tell you. Over two years a go my husband and I took the plunge and bought what we anticipate to be our “semi” retirement home in the laid back mountainous town of Fayetteville. We love the area and all that it offers and daydream of our life there once we leave the “big” city. Little did we know that the charm, music, art, lifestyle and friends would keep us so drawn to this little town along with its secret hidden treasures.
One of those hidden treasures is the Farmer’s Market. Spread among the historic and quaint town square, this market proves that even in the heart of Walmart country small town America is alive and well. I wasn’t kidding when I said they are among the top rated Farmer’s Market in the country, voted number uno last year y’all. If you’re not familiar with my post by now, you know that I preach that locally produced food offers the most flavor and nutritional value. The shorter the distance and time to your table from the garden, the better tasting – and better for you – the dish.
The benefits of eating local and in season also extend beyond the body to the environment and your community. The less distance food has to travel to get to the table, the smaller the carbon footprint. Likewise, the less distance profit from food sales travel, the more benefits the community retains. Who doesn’t like that?
Ok, so you got that right? This past weekend I made a stop at the market and filled up on some local produce like asparagus, green beans, yellow squash, brussels sprout, sweet onions, and STRAWBERRIES! The strawberries y’all are to die for; I will post my recipe with them here on Thursday. Today I’m giving you a simple filling dish that you can whip up in no time. I made it as a quick entree for a lazy Sunday dinner but you could use this as a side dish or as a summertime salad with some added grains or beans or both. Let me how it came together for you.
Roasted Vegetable Slaw
Servings 4
1 bunch of Asparagus
1 bunch of Brussels Sprouts
1 container of cherry tomatoes or plum tomatoes
Package of organic mixed slaw ( Store bought I know! You can easily make your own, go for it.)
1/2 cup scallions
2 tablespoons of olive oil
Salt & Pepper
To Make:
Heat oven to 350 degrees. Rinse asparagus, brussels sprouts and tomatoes. Chop hard part off of the end of asparagus and peel outer leaves from brussels sprouts and discard. Put remainder in a bowl with tomatoes and toss with olive oil, season with S&P. Place on a baking sheet and roast for 20 minutes in oven. Meanwhile place the mixed slaw in a bowl and add chopped scallions. When roasted vegetables are done and cooled to handle, slice Asparagus in to one inch pieces and half the Brussels sprouts. Put in to bowl with slaw mix and toss. Add tomatoes and toss gently to combine.
I loved the raw flavors tossed with the oil from the roasted veggies as is but you may want to add a dressing of choice to take it up a notch. Enjoy!
