Bright summer beauty, in my mouth. A delicious fermented sauce that is addictive and dresses any salad beautifully. You want to eat this now! 

I melted. I was intent on seeing how long I might last with the leftover roots and squash from our Winter CSA, but this balmy sunshine kicked in a craving for greens and other bright flavors. I latched onto my pink handlebars, and with an empty pack ventured down to the Winter Farmers Market.


I discovered today that the market was meant to end in February, but Chaw and Lucy (our farmers at Stick and Stone Farm) were determined to carry us through to April when the outdoor market re-opens (thank you!). Hence, I found a jovial gathering of growers, ranchers, bakers, and candlestick makers to relieve my Spring Fever.

I’ve become intrigued with fermented foods recently (as you might have guessed from my Emmachi trials). A few things are in the works to enlighten this food group, but more on that later!


I stopped by Tom and Shelly MacDonald’s booth to see what krauts and sauces they were offering today. I tried an Umeboshi (plum) sauce that puckered my lips with the utmost delight. My lunch became centered around this special finding



Umeboshi Salad (Citrus, Beet and Coconut)


  • Winter greens, as many as you fancy (I mixed together fresh mizuna and escarole)
  • 1 orange, peeled and cubed
  • grated coconut
  • 1/2 beet, grated
  • Umeboshi (plum) sauce, you can find this in the Asian aisle


  1. Wash and dry your greens. Top with orange, a liberal sprinkle of coconut and beet. Dress to your fancy with plum sauce. As my friend Shoshi likes to say, “clean your plate with bread!”

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