Written by Emma Pilger. Photo courtesy of Emma Pilger.
With the azaleas in full bloom and young, lime green leaves sprouting from every corner, Savannah’s magic is at its height in the spring. There’s no doubt that the warm weather and low humidity of this time of year add to the charm of the historic city. Nearly every day is perfect for a stroll through the park or a bike ride downtown. But there’s something else that’s magical about this time of year: the Forsyth Farmer’s Market. This farmer’s market features a wide range of vendors that sell various types of produce, most of it being locally sourced. You can find the farmer’s market on the south end of Forsyth Park every Saturday from 9 a.m. to 1 p.m. Springtime is a perfect season to support Savannah’s small businesses by purchasing fresh spring produce at the farmer’s market.
One of my favorite things about the farmer’s market at this time of year is the spring vegetables that are in season. Personally, I am a big fan of root vegetables, making spring one of my favorite seasons for a fresh harvest. Some of my go-tos consist of carrots, radishes, garlic, potatoes and sweet potatoes. I also love all of the leafy greens that come with spring, like kale, arugula and spinach. The possibilities with these ingredients are endless, especially since each one is typically cheap enough to have on hand at all times. So this spring season, be sure to stop by the farmer’s market to get some hearty, fresh veggies in your diet at a low price.
On my last visit to the farmer’s market, I had a mission to spend less than ten dollars on fresh spring veggies. After purchasing some tokens to use on the vendors, I went on my search for the most colorful and enticing spring veggies that I could find. By the end of my mission, I had one red onion, one huge head of red cabbage and a small bunch of radishes. I took these beauties home and decided to create something out of my findings.
Out of my ingredients from the farmers market, I made a delicious kale and red cabbage salad with a simple olive oil dressing and topped with radishes, feta and sliced almonds. This salad is salty and crunchy while still being a refreshing pick-me-up to the day. To make it, follow the recipe below.
Ingredients:
1 ½ cup of roughly chopped kale
1 cup finely chopped red cabbage
2 tbsp minced red onion
3 tbsp olive oil
1 tbsp lime juice
¼ cup feta crumbles
¼ sliced almonds
1 large radish
Salt
Pepper
Start by roughly chopping the kale, followed by finely chopping the red cabbage into small pieces. Toss together in a large bowl. In a small bowl, add olive oil, lime juice, minced red onion and a pinch of salt and pepper. Mix well, making sure that the olive oil and lime juice fully combine. Add the dressing to the large bowl. Using your hands, massage the dressing into the kale mixture and let stand for a few minutes. Then, cut the radish into very thin slices. Finally, top the kale mixture with crumbled feta, sliced almonds and sliced radish. Enjoy!
Emma Pilger is a copy editor and columnist at District who prioritizes high quality writing and strong personal voice. She is passionate about writing, food, and community. Her column, District Dish, highlights some of Savannah’s best food as well as cooking advice geared towards college students.
