Moscow, ID has a wonderful farmers market every Saturday during the summer. I am a supporter of local and small business and should go to this farmer’s market more often, but I often get lazy on Saturday morning and oversleep. When I do get up early, I don’t miss an opportunity to go to the market!
Luckily, I got up before noon last Saturday, so we made it to the market (Yay!). Last year the Moscow Farmer’s market was expanded and there are a lot more vendors than there used to be. It is still early in the growing season so there aren’t very many local fruits and vegetables, however there are plenty of things to enjoy in the market. We tried a tasty Filipino dish, Chicken Adobo, which was similar to the Pork Adobo we had in in Kona, HI. The meat is marinated or cooked in a way that makes it very soft, and not dry at all. I would love to go to the Philippines someday just to eat Pork Adobo!
We also stopped by the Camelina Gold Cooking Oil stall. They have a family farm in Eastern Washington where they grow and press the oil. The people at the stall were very nice and told us all about Camelina. Apparently Camelina oil is super good for you because of its high Omega 3 content (second only to flax oil) and low omega 6 fatty acids. It also has a high smoking point, which makes it an excellent cooking oil. Because it isn’t well known in the US, production is still small scale and the price is fairly high. Hopefully it will gain in popularity, become less expensive, and replace the corn and other vegetable oils which are common and cause a lot of health problems.
After learning about the great properties of Camelina oil, we wanted to see how it tasted, so we came home with lettuce, fruits, and vegetables we bought at the farmers market and made a salad with camelina salad dressing. With the exception of oranges and walnuts, everything else was purchased at the market!
1 handfull of walnut halves
2-3 orange wedges cut into thirds
1-2 apricots sliced
1 hard-boiled egg
garnish with brie cheese and pepper to taste
Salad dressing recipe:
1 cup camelina oil
1/4 cup water
1/2 cup balsamic vinegar
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary
3 cloves of crushed garlic
Ground black pepper to taste