The warmer months make it so, so easy to be a rockstar.

No, I’m not referring to shoulder baring crop tops and cut-off denim, or cherry red convertibles blasting the latest summer anthem.  I’m talking about the party that appears on your plate when you take advantage of the impressive bounty that the Earth provides.

I ran down to my neighborhood farmer’s market last weekend and picked up yellow and pink heirloom tomatoes, rainbow colored beets, and sunburst carrots with lengthy tops.  Just a quick look and you can tell they are just hours out of the ground.

Produce this spectacular and fresh needs very little but a few accessories to make them shine.  This is where the rockstar part comes in.

This is a lunch I whipped up after returning home from my weekly voyage.  The ginger is bright, the mizuna is spicy, and the carrots and raisin marry to provide natural sweetness.  Cucumber provides crunch and a bit more texture.

I cannot say it enough, step outside of your comfort zone and search out a farmer’s market.  Wander around, eavesdrop, and ask questions… that’s what the farmers want!

Love your farmer’s market, and it will love you back.

Farmer’s Market Carrot Salad with Mizuna, Ginger and Raisins

Serves 4-6

2 bunches carrots, the freshest you can find, washed and peeled

2 tablespoons extra virgin olive oil

1 tablespoon fresh ginger, minced

1 lemon, zest and juice

1 cup mizuna (spicy, Asian lettuce) leaves

1 cup English cucumber, diced

1 cup raisins

Kosher salt

Fresh cracked black pepper

Using a vegetable peeler, shave each carrot into wide ribbons.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the carrot ribbons and toss quickly for just 20 seconds to take the raw edge off.  Add raisins, lemon zest and juice, ginger and a dash of salt and remove from the heat.

Once completely cool, add the mizuna leaves and cucumber and toss.  Add the other tablespoon of olive oil, more salt and fresh cracked pepper to taste.  Serve.