Florida End-of-Summer Farmers' Market Salad

Sprouts from yesterday's Farmer's Market:

Mmmm... pardon me while I type with my mouth full... yum... yum...

I think I will call this... the Florida End-of-Summer Farmers' Market Salad...
because this is about all you can get at the Farmers' Market in Florida right now :) I think our season is almost the opposite of many others'. Everyone else gets excited for the Farmers' Market to open in the Spring, and they enjoy fresh produce all summer long. Our produce withers away in the heat, and many of our Farmers' Markets close at the end of May and re-open in October. This may also partly be due to our seasonal population changes.

I am looking forward to Fall, when we start getting more fresh veggies at the Market. Just when markets in other areas of the country are closing up for winter, ours will finally be bursting with lots of choices!

So for now... this is what we have (and it's delicious)

Salad
One head of hydroponic butter lettuce. This lettuce was living yesterday morning! You can't say that about that plastic-wrapped head of iceberg lettuce sitting in the grocery cooler ; )
Shredded carrot
A combination of fenugreek, radish, and pea sprouts

Mustard vinaigrette 
(measures approximate) 
3 Tbsp Greek (or any kind) extra virgin olive oil
3 Tbsp Champagne (or any kind) vinegar
1 tsp yellow mustard seeds
1/2 tsp sea salt
3 dates
Blend.
Makes enough dressing for 2-3 large salads. Dressing will keep for a few days in the fridge.

The fenugreek sprouts are new to me. I've read about them (see NIH, SproutPeople), but had never tried them. I am really enjoying them... they seem to have a slightly nutty flavor.

Radish sprouts taste just like radishes.

Pea sprouts (aka pea shoots) taste like very green, green peas.

I cannot even tell you how delicious this salad is! I think it must be because everything is SO fresh. There is so much flavor in these veggies!

More on the health benefits of sprouts here, here and here

Healthy Homemade Gourmet Mustard

Adapted from this recipe.

I think this mustard recipe is infinitely adaptable. The first time I made this recipe, I couldn’t find black mustard seeds, so I used only yellow mustard seeds. I also made a half batch, as I wasn't sure how it might turn out, or how long it would keep.

Yellow mustard seeds

Here is my first attempt:

Homemade Gourmet Mustard, v.1
Ingredients

• 3 Tbsp. yellow mustard seeds
• 1/3 cup mix equal parts champagne vinegar & apple cider vinegar
• 1 tsp dark agave syrup
• 1/4 tsp. himalayan salt
• 1/4 tsp. ground white pepper

Method

• Combine all ingredients and soak 12 hours or overnight to allow the mustard seeds to soften and absorb the flavors.
• Place mixture in blender and mix on high until the seeds have broken and the mustard thickens.

Result: The half recipe did not have enough volume to mix thoroughly in the VitaMix, so not all of the seeds burst, which resulted in a grainy -yet delicious- mustard. It lasted for about 6 weeks (until it was gone) without a problem in the refrigerator. I think it would have lasted indefinitely.

Not enough volume; mustard wanted to stay under the Vitamix blades

First batch with yellow mustard seeds

For my second attempt, I decided to make a full batch. Also, I finally found black mustard seeds in an Asian grocery, and wanted to try the spicy version.

Black mustard seeds

Here is the second version:

Homemade Gourmet Mustard, v.2
Ingredients

• 4 Tbsp. yellow mustard seeds (mild flavor)
• 2 Tbsp. black mustard seeds (spicy flavor)
• 1/3 cup white wine vinegar
• 1/3 cup apple cider vinegar
• 1 Tbsp dark agave syrup
• 1/2 tsp. sea salt

Method

• Combine all ingredients and soak 12 hours or overnight to allow the mustard seeds to soften and absorb the flavors. 
• Place mixture in blender and mix on high until the seeds have broken and the mustard thickens.

Result: The spicy version is also delicious. I think I like the milder version better, but would make both again.

Whichever version you try, I would recommend making the full amount. When I made the half recipe, there was not enough volume to blend well in the VitaMix. The full recipe blended more thoroughly, resulting in a smoother mustard.

Second batch, using yellow and black mustard seeds

Try both versions, try adding your own flavors (honey, herbs, etc) and play around with the ratios. You are sure to find a version you love, and making it yourself is much healthier, and less expensive, than buying gourmet mustard in the grocery store.

More on the health benefits of mustard seeds.