Salt Lake Farmer’s Market Meal: Roasted Beet Salad, Sausage and Zucchini Pasta, and Rhubarb Cobbler

Written by Becky

A couple of weeks ago, my mother-in-law was in town from Brasil and we enjoyed several fun things around Salt Lake together.  We went to Savor the Summit in Park City, watched Anthony Bourdain at Abravanel Hall, and, of course, we couldn’t miss the Salt Lake City Downtown Farmer’s Market.  It made for a bus Saturday but it was well worth it, especially when we got to enjoy all of the foods we found at the market.

First, if you have yet to visit the Salt Lake Farmer’s Market, you absolutely must go on your next free Saturday.  If you are out of state, don’t let that stop you.  It is by far the best market I’ve been to and this year it’s at its best.  Lots and lots of food, produce, foodie treats and more food, plus some fun crafts too.

Early in the season, you’ll find things like lettuce and other greens, green onions, radishes, rhubarb and beets.  All season you’ll see the cherry guy (amazing sun-dried cherries), the hummus stand, salsa spread, fresh pasta, local honey, and fresh bread.  Last year I posted about some of my favorite vendors here as well has some Farmer’s Market tips.  This is our bounty from a recent Saturday outing:

What we bought:

fresh hand-cut pasta (Nu Nooz)
Italian sausage (Morgan Valley Lamb)
green onions
baguette (Crumb Brothers)

Our Farm to Table Meal:
Roasted Beet and Hazelnut Salad with Feta and Honey Balsamic Dressing
Pasta with Sausage, Zucchini and Onions drizzled with olive oil, and sprinkled with parmesan
Fresh Baguette
Strawberry Rhubarb Cobbler with Vanilla Ice Cream

Roasted Beet and Hazelnut Salad with a Honey Balsamic Dressing
5-6 beets* sliced and roasted in olive oil (30min at 400 degrees)*
honey balsamic from Tony Caputo’s Market

hazelnuts from Tony Caputo’s Market (Roasted 5 min at 400 degrees)
salt and freshly ground pepper
arugula and spinach mix*

Pasta with Sausage, Zucchini and Onions drizzled with olive oil, and sprinkled with parmesan
fresh hand-cut artisan pasta by Nu Nooz*

6 links of Morgan Valley Lamb Italian Sausage*
2 zucchini*
1/2 red Onion*
1 green Onion*
salt and pepper parmesan cheese

Fresh Baguette from Crumb Brothers*

Strawberry Rhubarb Cobbler with Vanilla Ice Cream

*bought at Salt Lake City Farmer’s Market
Although not every ingredient was Farmer’s Market Produce most of the meal was and we enjoyed its freshness and just the idea of buying directly from farmers!
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Comments (9)

  1. that pasta is completely beautiful! we have yet to go this year because we have been out of town so much. great post 🙂

  2. I love zucchini noodles, and beets (and definitely sausage). This looks gorgeous! Hey, if you have a favorite ethnic-ish recipe, I’d love to feature it and this blog on WanderFood! Just let me know. 🙂

    • Hi Lauren, I also have a Zucchini Noodle Salad with Spicy Peanut Sauce (kind of ethnic-ish). Let me know if that would work for you! Thanks for stopping by the blog!

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