Unfortunately, it was misting and looked like it might downpour, so I didn’t have my camera with me at the market. When I unpacked, though, I realized that I should take some pictures given all of the greens that I bought. Sorry for the delayed post!

Salad greens: spinach and arugula.

Leafy greens: Swiss chard and Tatsoi.

Spicy greens: spring garlic and ramps

In order to clear out the root vegetables that were still in our apartment, and as a combination “Goodbye dark days!” / “Hello greens!” meal, I made this roasted root vegetable-arugula salad, with thyme salt. The roasted root vegetables consisted of a sweet potato, a carrot, a parsnip, three burdock roots, a handful fingerling potatoes, and a few shallots. To make the thyme salt I stripped the tiny thyme leaves off of the thyme sticks, chopped the leaves finely, and ground them with an equal amount of kosher salt in a mortar and pestle. I tossed the roasted vegetables, thyme salt, and arugula with a tiny bit bit of oil. Yum!