The Market opens for the season Saturday June 25th and we look forward to seeing everyone at the Mill & Main parking lot, 9am to 1pm, rain or shine! Those farm fresh and organic veggies you’ve been waiting arrive courtesy of Brigham Farm in Concord and Applefield Farm in Stow. Want more veggies than you can buy on Saturdays? Both farms also have farm stands selling fresh produce and bedding plants.

If you need new inspiration for greens, here’s a favorite spring salad recipe with lemon dressing and tangy crunch. It’s a great way to use up leftover asparagus—and a tasty way to welcome spring radishes…

Welcome Spring Green Salad


1 bunch asparagus (tender parts only), chopped into 1-inch pieces, steamed or roasted (leftover or frozen thawed/cooked asparagus are ok too)

½ cup frozen peas, thawed, or lightly steamed fresh peas if you have them

Several handfuls of mixed salad greens

2 radishes, thinly sliced

½ avocado, pitted and diced

¼ cup chopped, toasted pistachios or pepitas

Fresh herbs, for garnish (basil, mint and/or chives)


¼ cup fresh basil or a mix of basil and mint

1 small garlic clove, crushed

1 TBSP lemon juice, plus ½ teaspoon zest

1 TSP white wine vinegar

2 TBSP extra-virgin olive oil, more if desired

¼ TSP sea salt and freshly  ground pepper to taste

Directions: Mix dressing ingredients and pour some over the peas and asparagus, set aside. In a bowl, toss the greens, radishes, and avocado. Pour remaining dressing over the greens and top the salad with asparagus and peas, then garnish with chopped chives and roasted nuts just before serving.