Today concluded the last of the winter Farmers Markets at the Emerson.
We like to be there early to make sure we get in on the beautiful greens that Gallatin Valley Botanical provides, but this morning, I drug my butt out of bed much later than usual. Luckily for us, there was plenty of lettuce available, and we snagged 5 heads of butter lettuce, and some gorgeous pea shoots.
Artisan Charcuterie had 2 salamis for 1, so I picked up two of my favorite flavors, Bay Zinga and Salamette.
Amaltheia Dairy also had two tubs of goat chevre for the price of one, so I got a Spiced Pepper, and a Roasted Garlic and Chive.
We stopped and talked to Rancho Picante about possibly purchasing 1/2 a bison and picked up more of their wonderful Bison Brats.
It was the perfect way to end the winter season, though we will miss this market, and can’t wait until June when the Bogert Park Market starts up,but until then, we are going to be depending on Market Day Foods’ online market to keep our fridge stocked, and our bellies full!
When I got home, the hubby was starving, so I threw together these delicious lettuce wraps with egg salad, made with eggs from our great friends pastured chickens.
I topped the lettuce wraps with a sprinkling of chopped salamette (insert your favorite salami) and fresh pea shoots.
This was the perfect “fast” real food for our rumbly tummies!
- For the Classic Egg Salad:
- 1 dozen pastured eggs, hard boiled, peeled and chopped
- 1 carrot, chopped finely
- 2 green onions, chopped finely
- 1 kosher dill pickle, chopped finely
- ½ cup mayonnaise (preferably homemade)
- 1 TBS stoneground mustard
- 2 TBS kosher dill pickle juice
- a few dashes hot sauce
- Salt and pepper if desired
- For Serving:
- 1 head of butter lettuce
- chopped salami
- pea shoots for garnish
- Put the chopped eggs, carrots, green onions, and pickle in a large bowl. Add the mayo, mustard, pickle juice, and hot sauce and mix. Season with salt and pepper if desired.
- Serve on a butter lettuce leaf with chopped salami and pea shoots.
Eat. Love. Nourish