April 28, 2011

spring greens and garbanzo salad

Today I wanted to share some photos from my weekly visit to the Dag Hammarskjold Plaza greenmarket {Wednesdays on 47th between 1st and 2nd Aves}. Didn't feel like lugging the big boy to work -- I took these with my point-and-shoot.

It was a gorgeous spring day, and Lani's was even  more verdant than last week! A field day.

Lani's farmstand --  not big on square footage, but they really pack the veggies in there.

I tried the komatsuna last week. A little like a cross between bok choy and arugula, great raw in salads.

Asparagus, it's been a long, cold winter without you. Glad you're back.

Briefly sauteed in olive oil and finished with a knob of butter, sea salt and a couple of grinds of black pepper, it just doesn't get any better.

Everyone is freaking out over ramps. I'm partial to spring garlic, though.

These metal sculptures were recently installed around the plaza. Not sure what the story is behind them; I'll have to look more carefully next time. Must be a plaque somewhere.

I know they're not real, but when I get up close I still kind of expect them to move!

The apple inspector -- my favorite.


Last night for dinner I put together a yummy salad bowl with some of my greenmarket finds -- asparagus, radishes, dandelion greens and wild arugula, cucumber, some scallions and spring garlic -- and added some chickpeas that I'd simmered the previous night in my slow-cooker. A perfect light spring dinner. It's also travel friendly, so I packed up a container for lunch today. For the to-go version I put the chickpeas, olive oil, and lemon juice on the bottom and the greens on top so they wouldn't get soggy. Just shake it up and lunch is ready to go.


spring greens and garbanzo salad

  • some cooked garbanzo beans {or canned -- discard liquid, rinse, and drain}
  • a couple of handfuls of greens (I used a mixture of dandelion and wild arugula), roughly torn and washed thoroughly
  • sauteed asparagus, cut into bite-sized pieces
  • a few radishes, thinly sliced
  • slices of cucumber
  • thinly sliced scallions or spring garlic {optional; I left them out of my work-lunch version :) }
  • nuts or seeds {I used walnuts}
  • extra-virgin olive oil
  • lemon juice
  • sea salt or gomasio
  • freshly ground black pepper
Put your veggies and beans in a big bowl, add olive oil and lemon juice to taste, season with salt/gomasio and pepper, toss to combine, eat and feel fabulous!


  1. Thanks for taking me to my happy place! Ahhhhh.

    Never heard of komatsuna. Looks good. Also never had ramps though I've seen lots of recipes with them. Can you eat the greens? Looks like you could.

  2. I love the photos! I adore dandelion, this salad sounds right up my alley!

  3. Hi LB - yes you can eat the green tops, too. I guess ramps taste a bit like a cross between a leek and a scallion? Seems they're being over-harvested because people have become so obsessed with them around here...I would like to try pickling some though!

    Thanks, Maria :)

  4. I love, love, love farmers markets. Cannot wait for them to start opening up around here.

  5. Swoooooooooon. At least our farmers' markets will be opening soon, too, so I'll temper my envy.

  6. so lovely! thanks for this little tour of the spring market---I'm off to get my asparagus fix right now! (and our strawberries are starting to come in, big time! love it-)

  7. thanks Beloved Green!

    Becky - ooh, the first greenmarket is an exciting day :) Your CSA provisions have been looking fabulous too!

    Nancy - I am so looking forward to strawberries; think we have about another month to go. Enjoy!