I had been hoarding quite a few produce from my mid-summer Farmers Market runs
Some less well used and/or known forms of otherwise well known veggies: red celery, multi-color baby potatoes and yellow beans.
Cucurbits in the form of flavorful melon cucumbers, a hybrid variety originating from Italy, and small but fragrant Charantais melon.
And, a nutrient-rich and pretty find: borage. The Farmers Market vendor suggested making pesto with it, which is what I set out to do as a start, to eat with the potatoes.
Borage does not have a very distinctive taste but it seemed to pair well with pine nuts and pecans based on a quick check. So that is what went into my pesto, in addition to olive oil, the green of one spring onion, a bit of parsley, salt and pepper. I skipped the garlic as I was looking to keep the plate low in FODMAP that day. But obviously, it could be added.
Red celery has a nice sweetness to it, and I combined it with the yellow beans that I had steamed until cooked but firm, some pecan pieces, parsley, and a simple blueberry vinaigrette for a second salad on the plate. For the vinaigrette, I used olive oil, apple vinegar, a little blueberry extract, salt and pepper.
Finally, the third salad was a simple refreshing combination of the melon-cucumber, sliced, small balls of the melon scooped out with a melon baller, salt and pepper, a little Farmers Market honey, lemon juice, mint and a little marigold, and olive oil.
The result was a very seasonal, mid-summer Meatless Monday salad plate. More seasonal and Farmers Market inspired Meatless Monday ideas on the way!
By the way:
- Borage is rich in important fatty acids, omega-3 in particular. I found it at the SF Ferry Plaza Farmers Market, but it can be foraged.
- The melon-cucumbers, quite a tasty breed, were from my local Market, but can be replaced by other cucumber types. Same for the melon. The combination is really what matters.
- For the yellow bean salad, some shallots would have been a good add too, if FODMAP is not a consideration.
- This plate is low in FODMAP, gluten-free and dairy free. It can be made vegan if not using honey.