It’s not that often my kids come to the farmer’s market with me anymore. Our neighborhood market is Sunday morning, and it’s easier if I stock up in an early strike mission on my way home from a run, before the boys are even out of their pj’s. But we all went together recently, in combination with a stroll through the local block party, and Ben noticed the information booth stocked with recipes. He grabbed one for pumpkin pie (which I have promised to make for Thanksgiving), and then also this salad recipe. It was ages before we had all the right ingredients, ripe and ready at the same time; first we had the apples and dill but unripe pears, and by the time the pears were ripe the dill was gone and we didn’t have a cucumber. But finally, today, we had a proper alignment of produce and Ben and I shared this for lunch. It’s sweet and crunchy and delicious.
for the dressing:
2 tablespoons mustard
2 tablespoons chopped dill
4 tablespoons apple cider vinegar
4 tablespoons olive oil
Pinch of brown sugar
Whisk together in a small bowl and set aside.
Core and slice, leaving the peel on for color and flavor:
Two crunchy tart apples
One ripe pear
One small seedless cucumber
Toss with the dressing and serve.