I just came from my local farmer’s market this morning.
Starting in early May and continuing through the end of October, every Wednesday and Saturday morning a section of the downtown area is blocked off, and various booths are set up, selling everything from flowers to seedlings to fresh fruits and veggies to canned goods to baked goods to local organic eggs and meats to homemade soap.
Since I live in Central Illinois, there are plenty of farms in the area, bringing in their produce…some of which is organically grown, and all of which is a lot fresher and tastier than anything I could find shipped from thousands of miles away at my local supermarket. And let’s face it – if you can’t grow your own tomatoes, a Farmer’s Market is the next best thing!
It’s too early for tomatoes, but I was still able to pick up some mouth-watering wares. There was aparagus by the poundfuls, and bunches of lettuce. I was even able to pick up a quart or two of early strawberries…maybe this afternoon I’ll make my famous fresh strawberry pie.
As the weather gets warmer, I start thinking about a healthier lifestyle – getting more exercise and eating better. I find myself eating a lot more salads – chicken salad, tuna salad, and just a good mixed greens salad.
But if you’re going to eat a fresh tossed salad, then it’s only proper that you put a fresh homemade salad dressing on it. Here’s a delicious recipe that comes from The Vineyards Restaurant in Weston, Missouri…a small touristy town just outside of Kansas City. It’s also the home of Pirtle Winery, which makes one of my favorite meads (check out my post on this delicious beverage at Got Mead?)
A local food critic was known to have said that
even a staunch vegetable hater would gladly gobble up Charles’ salads if drizzled in this wonderful concoction.
Why not give it a try? It’s pretty simple to make, and it makes a pretty good-sized batch, so you can use it for a dinner party, or refrigerate and enjoy it for a week or two.
Charles’ Famous Vineyards Dressing
1 cup olive oil
1/2 cup honey
1/2 cup red wine vinegar
3 tablespoons Chili sauce
1 green onion
1 garlic clove
1/2 bunch fresh dill.
2 tsp. Worcestershire sauce
Put everything in a food processor except the olive oil, and process it until the onion, garlic and dill have been chopped fine and everything is well blended. Then slowly, as the processor is running, pour in the olive oil through the top, allowing everything to blend together. This is best stored in a glass jar with a lid or something similar, and kept in the refrigerator. Shake it up a bit before using.
Farmer’s Markets are wonderful places. You can find such a great assortment of fresh produce and other delicious goodies, and while it might be a little more costly, it’s well worth it for the flavor. Besides, you’re supporting the local economy and helping to keep the small farmers in business. Check them out in your own area – you might even pick up something for dinner, or to make your own salad for lunch!
And pass me some more of that great dressing…
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Mmmmmmmm I love farmers’ markets 🙂
That salad is making me drool! The dressing sounds yummy, too.
That dressing and barbecue sauce look delicious, but both cayenne pepper and chili powder usually trigger my mirgraine. I will replace chili sauce with another kind of sauce when I use your recipe for making the dressing this weekend. By the way, I always stop for having barbecued ribs when I am traveling through Missouri and Kansas. My friend constantly told me that Texas has best barbucued ribs and I should try them when I am in Texas. I was in Texas twice this spring, but I haven’t tried them yet. I will try them when I am there next time for sure. : ) Thanks for your recipes and will let you know how will it be like when I make the dressing. – Ron –
I’m trying to think of what you might be able to use as a substitution for the chili sauce and the cayenne pepper…
For the chili sauce in the salad dressing, one idea that comes to mind is to use salsa – that Mexican chip dip sort of thing. I’ve never tried it that way, but I would think it would be just as tasty.
As for the cayenne pepper in the bbq sauce, I think you could leave it out without much of a problem, or possibly substitute paprika, which isn’t as hot, or just increase the amount of chili powder or pepper.
If you have a problem with chili powder, you might try substituting cumin, although I wouldn’t use as much of it. I would mix up some cumin with a bit of paprika, a bit of ground rosemary, and some ground pepper…that should work pretty well.
Wow. what a combination of honey, vinegar and chili sauce for a salad dressing! It is definitely something new and refreshing to try! I would! Thanks!
Man, I just ate breakfast, but now I want lunch! LOL Sounds good, and I can’t wait until my mom’s tomatoes start producing! That is the one thing I totally crave through the winter!
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