The April showers brought some beautiful May flowers. That’s what greeted me on a rare Saturday opportunity to attend the Farmers Market of the Ozarks. Walking towards the pavilion at Farmers Park I saw planters of red, white and blue blooms and hanging baskets of bright pinks and purples. I stopped for a moment to take a deep sniff but then I had to move on to what I was really after – greens.
The farmers market in May is loaded with greens. Lettuce, kale and spinach are plentiful and gorgeous. I specifically needed spinach. We eat a lot of it in my house. (Okay I eat a lot of it). It’s extremely versatile and a great source of plant-based iron. I can easily go through a bag or two a week by using it in a variety of ways.
- It makes a perfect ingredient for almost any egg dish.. Omelets are my go to quick meal and spinach is the perfect filling. I also love to make a potato pepper and spinach frittata or egg crepes with spinach for a light but protein rich meal.
- It turns a sandwich into a salad. I love vegan “chicken” and egg salads but, since I am reducing my gluten load, I no longer have them on a bun. I eat them instead on a bed of spinach with a side of baby carrots or fruit.
- It makes a power packed smoothie. You have tried my Iron Woman Smoothie, right?
- It’s the perfect topping for my taco. Nothing against lettuce, but I want my veggies as colorful as possible. Spinach, shredded red cabbage and shredded carrots make amazing taco toppings.
In addition to my bag of spinach, I also picked up green onions and asparagus. The green onions made a perfect tofu pad thai for dinner that night. The asparagus, perhaps some of the last of the season, was used a couple of days later to make the Spring Veggie Frittata from Great Gluten Free Vegan Eats from the Around the World.
A bonus at the Farmers Market of the Ozarks is also a wide variety of vendors who carry things other than produce. You’ll find eggs, cheese, wine, baked goods and even seafood! One of my favorite vendors is Enchigo Farms. I skipped their bean buns (which I adore) and sampled kimchi for the first time. It’s true. Despite knowing the value of fermented foods, I had never tried kimchi. With at least a half dozen varieties in front of me, I decided now was the time. I had some of their vegetarian napa kimchi and loved it! It was gently spicy and without an over the top vinegar sourness. I also tried natto, a dish similar to tempeh in flavor but more like an edamame salad in texture. It was interesting but I think I’ll stick with with basic tempeh. As for the kimchi, I might have to pick up a container to take home next time.
What’s fresh and bountiful at your local farmers market during the month of May? What do you get at the market besides produce?
