Saturday, May 21, 2011

Mustard Vinaigrette

This week's Farmers Market trip went very well! I got so many delicious items from so many different farms that I can't even remember where they all came from. Here's a quick rundown of items and cost:

- 1/2 pound fingerling potatoes ($3)
- 1 pound red potatoes ($3)
- 1 pound asparagus ($5)
- 4 yellow onions ($2)
- bunch 2-foot long, huge bulbed sweet green onions ($1)
- bunch collard greens ($1)
- four baby bok choi ($1)
- head Chinese (napa) cabbage ($1)
- bunch garlic chives ($1)
- bunch red radishes ($1)
- head of purple romaine lettuce ($1)
- bag of tender, light green leaf lettuce ($2)
- 5 beautiful red tomatoes ($5)
- 1 cute heirloom tomato ($1)
- box of small young zucchini and yellow squash ($4)
- absolutely HUGE cucumber ($1.75)
- couple crowns of broccoli ($4)

And some of the farms I got them from. I visited a few that I hadn't seen before and some others that I don't always buy from and I can't remember their names! I'll be sure to do so next week.
- Bryson's Farm
- Goode Acres
- Hun's Garden
- Peacock Farms

Here's the super cute heirloom tomato we got from Goode Acres. We bought it because it looks like two tomatoes kissing :)

We missed the market last week because we were camping, so we had pretty much nothing in the kitchen already except for some parsley. I whipped up a quick salad with the napa cabbage, radishes, green onions, tomatoes and parsley and made this mustard vinaigrette dressing to go over it. It's slightly sweet, tangy and delicious. Here's a tip: if you buy dressing in a glass bottle, when it's all gone wash the bottle and remove the labels. Then you have a perfect sized glass bottle with a screw top lid for your homemade dressing!

Mustard Vinaigrette
  • 1/2 cup apple cider vinegar
  • 1 cup extra virgin olive oil
  • 2 tablespoons stone ground mustard
  • 2 cloves garlic
  • 2 tablespoons fresh parsley
  • 1 tablespoon raw honey
  • sea salt and ground black pepper
Combine all ingredients in a food processor and blend until well mixed. When you store this in the refrigerator, the ingredients will settle and separate and the olive oil will solidify. When you go to use the dressing, let it sit out on the counter for twenty minutes or so before you use it, then shake it very well before you pour.


  1. Fabulous vinaigrette...thanks for sharing..

  2. gorgeous dressing, i need to try this, i love homemade viniagrettes!