Pedernales Farmers Market

— Good morning, sleepy birds! Go fetch something for your breakfast in the garden! — Says my energetic future mother-in-law, and we go into the jungle of young cucumbers, tomatoes, green beans, and pick up the best we can find. It feels awesome!

I think I’ll remember my parents’ and my in-laws’ gardens forever and for many reasons. They provided us with most of the food during difficult times in the 90s. They became the source of our memories about the best tasting fruits and vegetables. They gave us the knowledge of how much hard work, patience, and passion goes into gardening.

I still see something magical in being able to walk to the garden, harvest whatever looks good at the moment, and quickly fix a meal, fresh and satisfying, and undoubtedly healthy. The next best thing for me is going to the local farmers market. The closest, Pedernales farmers market is slowly growing on me. Things changed when I started talking to farmers, asking questions, talking about ingredients, food, eating experiences. It became a pleasure to see them almost every week and to notice their ever-changing assortment of fresh vegetables. The more we talk, the more I realize how passionate they are about their lifestyle. I have to mention two farmers and farms that became special for me — April @LivinOrganics and Neal @food_forest_tx — my major organic vegetables, greens, and herbs suppliers for the last month. These farms are the reason my family eats much more plant-based food recently, and not so much for health reasons, but mostly for the pleasure of true, real, natural flavors of food as we remember them from our past.


It’s difficult to stop admiring them. For those of you who have never tasted most of the greens on the picture, it probably looks bizarre. A few of my followers commented the same: “It’s a flowerbed!” The truth is, all flavors here are balanced, all herbs work together. It’s fun to taste one of each and recognize a special note that belongs to a plant, and then let your salad fork work and create a perfect load for a full of spring bite.

Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers
Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers

List of leafy vegetables:
the base:

  • Mache (leaves and flowers) — sweet and umami
  • French sorrel — tart
  • Red Veined Sorrel — tart
  • Italian Chard — sweet and earthy

the accents:

  • Nasturtium leaves — pungent, peppery
  • Borage flower, blue — candy sweet
  • Dianthus flower, pink — earthy, hint of clove and nutmeg
  • Calendulas flower, yellow — nutty, mild spice, aka Poor Man Saffron
  • Blueberries — refreshing, juicy, mildly sweet and tart

the dressing:

  • Watermelon Vinaigrette — NO OIL! 20 cal/1 tbsp, very light and refreshing, THE BEST DRESSING FOR GREENS OF ALL KINDS! Period.

Spicewood Salad with Edible Flowers

Prep Time2 mins
Total Time2 mins
Course: Salad
Cuisine: American, European, Southern
Keyword: edible flowers, greens, herb, lycooking, lyukum cooking lab, recipe, salad, vegetables
Servings: 2 portions


  • 150 g greens assorted
  • 2 tbsp watermelon vinaigrette
  • 1 handful marcona almonds or other nuts
  • 1 handful blueberries fresh
  • 1 handful edible flowers assorted


  • Wash and lightly pat dry herbs and leafy vegetables. In a large bowl, toss them with watermelon vinaigrette.
    Assorted greens and leafy vegetables for the salad: mache, sorrel
  • To serve, place a heaping pile of greens on each plate and arrange the rest of your ingredients on the top.
    Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers
Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers