tuesday's post about flowers reminded me that i haven't been to the union square greenmarket in about a month. shame on me since i vowed this past winter to try to eat more local and sustainable foods. the greenmarket gets a bad reputation for being pricier than a regular old grocery store and i used to think the exact same thing. that is, until i learned more about the benefits of eating local, seasonal and sustainable food last year when my chef friend andrea launched the good knife and i read michael pollan's the omnivore's dilemma. now that i understand "the true cost of food," i'll happily spend my money at the greenmarket for so many reasons (i'll save you the diatribe...read the book to learn what they are).
food philosophy aside, i'm going to head up to the greenmarket during lunch today with a $20 bill and the goal of getting as many of the in-season, local ingredients for a watermelon and feta salad as possible (and maybe some fresh cookies for dessert). the balance of sweet and savory flavors is so refreshing - and it's easy to make. perfect for the trip to the beach that nick and i are planning for saturday!
- 6 cups watermelon, cut into bite-sized pieces
- half of a small red onion, sliced into thin half-moons and soaked in ice water for 15 minutes to tone down the bite
- 1/4 cup chopped black olives
- bunch of chopped mint leaves (enough to fill one hand)
- 1/2 cup cucumber, diced
- 1 cup crumbled feta cheese
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper to taste
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