Today I opted to stay at my desk and catch up on my emails and phone messages. This was an easy decision to make since I knew all the farm fields would be a muddy mess. I have been stuck in the mud more than once while checking farms in the spring.

This weekend is the perfect time to visit the City Market; the Market will be in full bloom.  We have twenty two vendors with bedding and vegetable plants, cut flowers and herbs. Bird’s Botanicals has a beautiful selection of Orchids and carnivorous plants. 

If you’re looking for something a little different for your mom check out the craft tents located on the east side of the Market on Saturdays and under the farmers sheds on Sunday. All vendors in the craft category must make their items and be the person selling them at the Market.  You will find soaps, scrubs, potpourri, candles, melts, yard art, purses, apron, jewelry, tag art, unique wine sap buckets, and flatted wine bottle, tie dye clothing. Let’s hope Mother Nature cooperates this weekend so all the vendors can come out. Handmade items and rain and wind just don’t mix well.

Strawberries are coming into the market this weekend and should be in abundance by next week, they just need a little more sunshine.

Strawberry Spinach Salad

6 cups baby spinach

1 ½ cups fresh strawberries

½ cup red onion

¾ cups pecan halves

Dressing:

6 tbsp extra virgin olive oil

2 tbsp. aged balsamic vinegar

1 tbsp. Dijon mustard

1 Tbsp. sugar

1 tsp. salt

¼ tsp. pepper

Bake pecan halves in a 200 degree oven for 20 minutes, cool.

In a large bowl, whisk together all dressing ingredients. Wash berries and then remove tops and slice. Slice the onion thinly. Add spinach, berries, onions and pecans to dressing and toss to coat. Serves 2.