outdoor markets in the summer. Fresh produce comes to us city-folk from the lush outlying region of the Fraser Valley or even further from the gorgeous Okanagan. I decided to 'hit-up' the only one I knew of that happens on a weekday - the Main St. Market, near the old Pacific Station.
I have never eaten watercress before (I can hear the gasps of shock already, considering how much I adore my greens). So, I decided to expand my palette. With more than 15 essential nutrients, and a peppery taste, it is the perfect accompaniment to a sweet dressing. In ancient times, it was regarded as having medicinal, or even strengthening, properties. Napoleon supposedly adored it and, considering he has the same birthday as myself, that is a ringing endorsement. So, I had to partake.
2 tbs. olive oil
3 tbs. balsamic vinegrette
2 tbs. chopped basil
1 tbs. honey
1 medium garlic cloves , minced
1/4 tsp salt
1/8 tsp black pepper (or white pepper)
1 lb fresh watercress, chopped, tough stems trimmed
2 medium tomatoes, sliced
1/2 avacado, sliced
1red onion, thinly sliced
1/2 medium zucchini, chopped
1. Blend first 7 ingredients together. Set Aside.
2. Assemble veggies. Drizzle dressing on top. Serve immediately.
3. Pray. Eat. Enjoy. Find local, eat local.