Savoring the Seasons: Interesting salads inspired by farmers markets

  • Ruth Joslin says salad on a board with veggies from Northfield Farmers Market, including cukes, purple cauliflower, tomatoes and broccoli from Coyote Hill Farm is delicious. Courtesy Ruth Joslin


For The Recorder
Published: 7/18/2017 9:30:00 AM

I love hearing about farmers markets I’ve yet to visit, so I was thrilled to hear from Susie Secco, who sells hand-printed items at the Northfield Farmers Market. Thanking me for my column, she said she loves the combination of recipes and local stories. Thanks, Susie, for sending me your story and recipe!

She also told me about the farmers market.

“The market takes place every Thursday from 3 to 6 p.m. on Main St. across from the elementary school and in front of Cameron’s Winery. For a small market, we have a wide variety of offerings ranging from local produce, meat, and dairy that you would expect, to natural body care products, handmade bags and hand-printed table linens, to ice cream made at Northfield Mount Hermon. An added extra is that once you finish shopping, you can pop into Cameron’s for a wine tasting and light meal,” Secco said.

Sounds great!

I asked Secco what she was cooking with produce from the market and she shared her recipe for garlic scape pesto potato salad. What a fabulous combination of flavors. Secco asked other vendors how they used veggies from their market. Ruth Joslin of Ti Ti Totes shared her recipe for a very creative salad.

What farmers markets do you shop or vend at? What are your favorite ways to use veggies, fruit, cheese, meat, or other finds from those farmers markets?

This week we’re eating

Garlic scape pesto potato salad: by Susie Secco, Northfield


Garlic scapes

Olive oil

Handful of basil (optional)

1 tbsp. white balsamic vinegar or lemon juice

Salt and pepper (to taste)

Small red potatoes

3 ounces of cream cheese

Sugarsnap peas (optional)

Minced parsley (optional)


Snap off all the garlic scapes from the garlic in your garden, or get a nice big bunch from your local market. Cut them roughly so they will fit in your food processor.

Pulse them. Then, add enough olive oil to make it look like a paste, probably about ½ C. (I like to add a small handful of fresh basil, too.) Add white balsamic vinegar or lemon juice.

Season with salt and pepper. You can freeze this in ice cube trays, then bag it and have pesto “nuggets” throughout the winter.

For the potato salad, boil little red potatoes in salted water until soft. Then, as soon as you can handle them, cut into bite-sized pieces. Then, mix a few ounces of cream cheese into about a cup of the pesto. Thin out with vinegar until it looks like salad dressing. Pour over the potatoes while they are still warm. (I add chopped sugarsnap peas and minced parsley.)

Salad on a board: by Ruth Joslin, Warwick

Joslin said, “I made this recipe over the Fourth of July holiday and most of the veggies were from our market. Great as an appetizer or a side.”


2 packages crescent rolls

2 (8 oz.) packages of cream cheese (softened)

1 C. mayo

2 T. onion powder

1 tsp. dill

Toppings: Any combination of chopped veggies. Cucumber, peppers (any color), broccoli, cauliflower, grated carrots, tomatoes (cherry or grape sliced in half work well), black olives, and chopped onions all work well.

1 C. grated cheese (I use cheddar, but you could try others)


Unroll crescent rolls and spread onto a large flat pan (11-by-14). Bake at 350 to 375 for about 8 minutes, until golden. Cool before finishing.

Beat together softened cream cheese, mayo, onion powder and dill until smooth. Spread evenly onto baked and cooled crescent roll crust.

Add toppings, ending with the grated cheese on top.

Local food advocate and
community organizer Mary
McClintock lives in Conway
and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to:


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