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A verdant plate of Portland, right in your kitchen at home.

If you’ve ever wandered around the Portland Farmers Market, you know the pure product glory that inspired market board member, food writer and recipe developer Ellen Jackson’s new cookbook. Portland Farmers Market Cookbook is full of stories and photos that will make you want to reach for a fresh bunch of something and pay tribute to one of the most vibrant and lively food shopping experiences in the country. 

This salad pairs sweet mâche with peppery arugula and radishes in three hues for a vibrant taste of spring. Chinese green radishes are shaped like a daikon, but with bright-green flesh. Watermelon radishes are green on the outside, with striking magenta flesh, and are also related to daikon. The idea here is to make your salad colorful, so Easter Egg and French Breakfast varieties are options too if green or watermelon radishes aren’t available.

The nettle-cashew cream is a rich and tasty dairy-free alternative to cream cheese or sour cream. You’ll definitely have some left over: It’s delicious served over pasta, as a dip or spread, or thinned slightly to make a sauce.

Reprinted with permission from Portland Farmers Market Cookbook