march market plate

March 29, 2017 • Nancy Wolfson-Moche

Spring is here and I am here in southern Florida. My first crack-of-dawn stop: the local green market. Eyeing what grows, what sells, who buys it and what people eat, I buy two bags full of fresh-picked promise. I make a simple plate of raw sunflower sprouts, bi-colored breakfast radishes, a curly Winterbor kale leaf, watermelon, blackberries and blood oranges, accompanying leftover brown basmati rice salad. It is bitter, spicy, sweet, sprinkled with salt and drizzled in sour.

serves one


8 sunflower shoots

1 Winterbor kale leaf

2 breakfast radishes

slice of avocado (optional)

watermelon slice

a few blackberries

one blood orange

a few shakes of sea salt with sea vegetables

for the rice salad

1 cup cooked brown basmati rice

1/2 stalk celery, chopped into tiny pieces

1 Tablespoon capers

2 cherry tomatoes, chopped into tiny pieces

2 sprigs dill, chopped

2 sprigs Italian parsley, chopped

1 Tablespoon red onion, chopped

1 Tablespoon extra virgin olive oil


Wash the sunflower shoots, kale, radishes, blackberries, celery, tomatoes, dill and parsley well.         



Cut the watermelon into bite-sized chunks.


Make the rice salad by combining the cooked rice, chopped celery, tomatoes, red onion, dill, parsley and capers together in a bowl. Sprinkle with sea salt with sea vegetables. Drizzle with olive oil and mix it all together well.





Now quarter one of the breakfast radishes. Place the rice salad on a plate and garnish with the radish quarters. Then arrange the sunflower shoots, kale leaf, watermelon chunks, blackberries and avocado (if using). Now slice the blood orange into about 6 sections and squeeze the juice of one or two sections onto everything on the plate.


©Nancy Wolfson-Moche 2017

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Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)