Weekly Farmers Market Haul + Salad Recipe

Hey guys!

Every Sunday, Nate and I do our weekly farmers market haul at the Melrose Farmers market after we work out. We have our routine down where we walk into Alfreds coffee- grab a matcha and cold brew and then split off and pick up everything we normally do plus whatever is in season. #efficiency

Then, we come home- unpack everything and start making brunch with all the fresh produce we got. We usually buy enough to last us around 3-4 days between the both of us.

This is our GO-TO FARMERS MARKET GROCERY LIST:

4 Sweet potatoes
1 bundle of Spinach
1 bundle of dinosaur Kale
1 bag of Brussel Spouts
4 avocados
3 heirloom tomatoes
Box of blueberries ($10 for 3 cartons)
1 head of broccoli
4 peaches
1 Nordic catch Large size smoked salmon
1 lb wild caught salmon
seasonal fruits (persimmons, figs, watermelons etc depending on season)

As far as seasonal veggies and fruits go, you can refer to this article to see what’s the tastiest at the moment!

Currently (in October) - look out for avocados, boy chop, Brussel sprouts, broccoli, dates, eggplant, fennel, figs, okra, snap peas and tomatoes.

With the ingredients that we get, we toss together a very hearty and delicious salad. I will show you how to make it now:

Nate and Remi’s Fresh Farmers Market Salad

Method:

In two big plates or bowls add a handful of washed spinach and dinosaur kale mix
Boil 2 medium pots with water
While you’re waiting for the water to boil, wash and cut the broccoli into bite size florets and peel the sweet potato and chop into 2 inch rounds for easy cooking
When the water boils, add broccoli florets to one and sweet potato to the other. Boil broccoli for about 2 minutes tops and drain. For the sweet potato boil for 30-40 min, use a fork to check when its soft before draining.
Add cooked sweet potato and broccoli to a Tupperware since you will have enough for a few salads and put a spoonful of each to the salad.
Next slice peaces, figs or whatever fruit you got and sprinkle it on .
cut half an avocado and dice it into cubes and add
toss in a few slices of heirloom tomatoes and blueberries
Lastly add a few slices of smoked salmon on top
The dressing that we use is Bragg’s Apple Cider Vinaigrette
Then we always top the salad with cottage cheese