OLS: Farmers Market Day lunch

My Saturdays are suddenly packed. I now have an established habit of going to two or more Farmers Markets bright and early on Saturday morning. That's going to be a bit rushed for the next couple of months because I need to shop and get it all home in time to make it to my cartooning class at Meramec Community College at 10 AM. Saturday afternoons and evenings will need to include some produce preparation time.

So, I needed a quick lunch and a local one since I haven't recorded a One Local Summer meal yet this week. I cooked up a pot of black turtle beans from Kimker Hill Farm last night. Then, today, all I had to do was spoon some into the food processor with a little of the cooking liquid and some Kimker Hill "nice and mild" summer salsa. I was a little worried that it would be too runny for a sandwich spread, but it held up just fine. The cilantro on top came from the Three Rivers Community Farm this morning at the Tower Grove Farmers Market. The strawberries are from the Our Garden booth -- they have consistently had the prettiest strawberries I've seen at the markets and they are also available at the Wednesday night Maplewood Farmers Market.

I also had a large salad with this lunch. There's enough local produce in my refrigerator now that I have a selection of salad vegetables. Today I used two different kinds of lettuce, grated kohlrabi, sunflower shoots, asparagus, and feta cheese. The dressing was homemade but leftover from something, so I don't have an exact recipe. I would have used local honey in it and, since it was kind of gloppy from being in the refrigerator, I thinned it with Blue Heron Orchard habanero apple cider vinegar -- you can pick that up at Local Harvest Grocery.

This meal really feels like a transition meal, moving into late spring and full speed ahead into summer.

Edit: oh yeah, and the bread is 97% Local Bread.