Salads for August

Confession: I used to think salads were boring until I realized how incredible they taste when you center farm fresh produce. I guess it runs in the family, because my dad thought he hated beets until he tasted some that his friends grew on their farm, and he hasn’t looked back. From a classic, rejuvenating bowl of fresh market greens tossed with nothing more than salt and buttery olive oil from Arlotta Food Studio to a Greek salad chock full of tomatoes and creamy feta from Maplebrook Farm Creamery (or premade and absolutely delicious from Anthi’s Greek Specialties), salads never have to be uninteresting again. 

And now’s the best time of the year to make them! This salad has a little bit of everything that summer offers: each hydrating, crisp bite of cucumber and melon is emphasized by herbaceous basil leaves, spice from Halal Pastures Farms jalapeños, and the sweet tang of local honey. Or, you can bring out the light, creamy flavor of this silken tofu salad with earthy, juicy fruits like tomatoes and peaches, your favorite herbs, and a pinch of flaky sea salt. Wildyards Pasta will be back this Sunday, so be sure to stock up on fresh pasta to accompany those delicious salads!

And, as long as we’re having salad for dinner, why not have fruit soup for dessert? This watermelon gazpacho is sure to become a summertime staple. For some more sweetness in your life, pick up a vintage tin full of feather-light macarons from Gaelle’s French Pastries.

Milton will be playing your favorite farmers market hits from 10:30-12:30, and we can’t wait to see you there!