11 May 2012

The Mother of All Holidays

Mother’s Day is easily the most recognizable holiday of the year at the Market office: We have two weekend Markets full of activity and plenty of things for your Mom and Moms in general.

If you are shopping for Mother’s Day a day early at Saturday at PSU there will be, at least for the early attendees, strawberries and asparagus. If you roll in a little late, you’re not only my people, you will be able to find the basics for French Toast, eggs, milk, bread. Possibly bacon. Maybe smoked fish from the Smokery. Pick up some flowers from Kaleng, Lucky, Hummingbird -you can never go wrong with flowers. Never. Wrong. Ditto for the chocolate. Suzanne and Alma can set you up. Never. Wrong.

Speaking of Mother’s Day, judging from the all the expectant mothers at the opening day of King Market, it looks like Mother’s Day 2013, is going to be a greater cause for celebration. King runs every Sunday between 10-2 through the end of October.

The LA hat is forgivable with food so local – that it fits in his hands

If you want to give the mom in your house the gift of down time, bring the kids to the Market, while mom stays home. You can get coffee from Night Owl coffee, the wee ones can help pick out some flowers from C & K’s (Remember they are Never Wrong). If the youngins are 7 or above you can stop by the Bite Size Kids Cook, a free class featuring seasonal produce. This week Cristi Nicholson of All Will Be Well will be making kale, carrot and avocado salad (recipe, courtesy of Cristi is below).

Maybe if the mom in question likes being in the garden, bring her home a plant start.  SunGold, which has super special grafted tomatoes that your favorite tasting tomatoes grafted onto hearty rootstock. The plants fruit late into the season and are easier to grow than magic beans. Or zucchini.

Give mom the night off from cooking. It’s grilling weather. Everything from asparagus to plump sausages from Pono to all beef hot dogs from Pine Mountain to steak from free range beef from Sexton Ranches to salmon from Simon. Having someone prepare a meal for you is one of the nicest things in the world. It just gets better if it’s a favorite food and it tastes good and the best ever when there is no mess to clean up.


These are never wrong!


Kale, Carrot and Avocado Salad

Serves 4

Avocado provides rich flavor and creamy texture in this simple salad.


1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce (can use Braggs Amino Acids)


Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften