Shopping @ My Local Farmers Market

Last Saturday when my husband and I were out for a walk, I noticed the return of the Farmers Market across the street from where I live…so convenient. And even more exciting was the Clean Green Growers ( organic food display on tables, groaning with greens, colorful summer veggies, including organic corn on the cob, all of which were delicious! The sign below doesn’t have the name, so I asked the owner, Dillard, for a card with the website (above).

A couple of days later I made a chilled quinoa salad, using the lettuce, purple onion, and tomato plus corn on the cob on the side: all organic, fresh, and local! What a treat!!


Chilled Sprouted Quinoa Salad

The recipe for this is a Cooking by the Strings of Your Apron+ recipe, so you can use any whole grain (I used sprouted multi-colored quinoa*), any lettuce you like and any other veggies for the quinoa salad, chilled.

Utensils: cutting board & knife, pot for quinoa, serving bowl, strainer
Prep. Time: 15-20 minutes (You will prepare veggies while quinoa is cooking and cooling.)
Cooking Time: same 15 min. (5 minutes in fridge after)
Categories: gluten free, sugar free, vegan


Approximately one cup cooked quinoa*(directions below)
One organic tomato, quartered
Veggies of choice: grated carrot or radish, snow peas, scallion or leek, etc.
Dressing: Olive oil and lemon or one of your choice
Herbs and spices of your choice: any combination of: garlic, thyme, oregano, dill, parsley, ginger, etc.


  1. Cook quinoa according to directions below. *
  2. While the quinoa is cooking, about 15 minutes, prepare the veggies.
  3. Remove fully cooked quinoa and place in a bowl in fridge for 5 minutes to cool.
  4. Toss all the veggies together while quinoa is cooling, add herbs and spices of your choice, and lace in serving bowl lined with washed and torn organic greens
  5. Remove quinoa from fridge and add to serving bowl and toss well. Feel free to top with sprouts or olives.
  6. Place back in fridge until ready to serve, or eat as is, slightly warm.
    Cooking directions for Quinoa (sprouted):
    1. Bring 1 1/2 cups water or broth in medium pot.
    2. Add 1 cup quinoa. Cover and simmer over low heat for 15 minutes.
    3. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
    (I put it in the fridge for 5 On the side of the bag is a white block that says SPROUTED and under that: says: HELPS UNLOCK NUTRIENTS. As a former co-owner of a sprouting operation, I know that sprouted beans, grains and seeds are more easily digested and more nutritious, so I buy TRUROOTS sprouted grains.

I thoroughly enjoyed everything I purchased and plan to go back tomorrow. Also, two sisters had a booth with fresh flowers, which I purchased. Here is a photo of what I bought.

+Cooking by the Strings of Your Apron is a term I coined to refer to ingredients to your liking, using my recipe as a guide. So instead of quinoa, you can use rice or millet; instead of tomatoes, you can use (red) peppers. Use what you like to make the recipe yours!

Off-the-Cuff Cucumber Salad (Reprise)

This recipe could now be labeled a “Cooking-with-the-Strings-of-Your-Apron” dish.
Off-the-Cuff Cucumber Salad

Cucumber is one of the veggies listed previously as being available in June,
so I reprinted this one from my archives.

This recipe uses all the different herbs on my patio in no specific amounts. The amounts below are only suggested one. You will have to “wing” this using any herbs of your liking.
2 organic cucumber, washed, peeled, & diced
5-6 organic scallions, washed, trimmed to whites, & sliced thinly crosswise
juice of one organic lemon
herbs: chives, oregano, thyme, dill, basil, parsley
one garlic clove, peeled & minced
splash of Bragg’s Aminos or soy sauce
salt & pepper to taste; dash of cayenne pepper
Sesame seeds and tomatoes (optional)
organic lettuce leaves for platter, washed & dried
(Note: I used a lot of chives, because my chives plant was very full.)

1. Put peeled and diced cucumber in a bowl with sliced scallions.
2. Squeeze on the juice of one lemon. Stir into veggies.
3. Add chopped herbs listed above (or your own), about 2 tsp. of each (or more)
4. Add minced garlic, splash of Bragg’s, dash of cayenne, and salt & pepper to taste.
5. Toss everything together. Sprinkle on sesame seeds, if using. (I used black ones for color.)
6. Spoon salad onto a platter lined with lettuce. (Extra dressing can be saved for serving.) Garnish with cherry tomatoes (optional) and refrigerate, covered, for about one hour to let the flavors mingle. Serve chilled.

Yield: About 4 servings as a side salad or two as a main dish salad.

Copyright ©2023 Ellen Sue Spicer-Jacobson. | Website by Parrish Digital.