Sequim Farmers Market 9 a.m.-3 p.m. Saturday, May 27

At the Sequim Farmers Market this Saturday you will find fresh leaf lettuce, beautiful bagged spinach and pots of lettuce that cut and come again. So I am featuring salad! There also are many other fresh items available including carrots, asparagus, turnips, radishes, fresh ground flour, camelina oil, lots of plant starts and more. To highlight the wonderful spring greens, we celebrate salad.

As you may know by now, iceberg lettuce does not carry much more nutrition than a glass of water, plus a bit of fiber. The good news is that there is are many great varieties of salad options that are abundant in vitamin A and K, plus are great sources of folic acid.

With spinach, you get the nice dose of vitamin A and K plus hearty amounts of iron and calcium. Add kale and you get all the above plus lots of vitamin C. These are all high in fiber and are packed with antioxidants. The rule of thumb is that the darker the leaves, the more nutritious. Darker leaves absorb more light, more light means they can synthesize more nutrients.

We are on the brink of strawberries and spinach is already here.

Try this recipe to bring the harvest to your table. Come to the market and gather ingredients.

Spinach Salad with Strawberries

7-10 cups chopped fresh spring spinach or a mix of fresh greens

5 cups sliced fresh strawberries

1⁄4 cup toasted sliced almonds or pecans

1⁄2 cup crumbled feta cheese (or more)

1 red onion thinly sliced

Dressing

1/4 cup honey (or less to taste)

1/2 teaspoon Worchestershire sauce

1 teaspoon tamari or soy sauce

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

1/3 cup balsamic or cider vinegar

2 tablespoons sesame seeds

Lisa Bridge is manager of the Sequim Farmers Market.