What do I eat for breakfast? Dinner? How do you use this weird vegetable? How do I use my farm share? Find it all here!
  • Mindy Campbell

Season: Late Spring/Early Summer

Its early summer and your mouth is watering over stone fruit at the market. You buy too many apricots and now your'e not quite sure what to do with the rest before their tender little fruits start to go bad. Chop 'um up into this salad and you'll never look back.

This recipe is super simple and quick. You almost don't even need a a recipe. It goes well as a side to your dinner after a hot spring day. Or put it on tacos, on top of spinach or a TJ's Mahi Mahi burger.

Finish up your apricots before they go bad in this quick salad!


5 apricots

1/2 avocado

1 Tbsp Olive oil

1 Tbsp Rice wine vinegar (sub for any light vinegar)

1 pinch of dried or fresh thyme

Salt optional


1-2 people total (depending on how much you like apricots...)


  1. Slice your apricots around their pit, take out the pit then cut thin slices- almost like you're cutting a miniature apple.

  2. Slice your avocado into thin slices similar to the apricots size. Combine apricots and avocados in salad sized bowl

  3. Mix the olive oil and rice wine vinegar with a fork in a small bowl, until well combined. Pour mixture over bowl of apricots and avocado.

  4. Sprinkle with dried thyme and salt to taste as desired. Enjoy!

-Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian

  • Mindy Campbell

Craving a snack? I find making your own hummus can be more satisfying than store bought- something about the way it comes out warm helps it taste extra fresh and satisfying. Customize it to your taste, alter the seasonings to your preference. I love to prep my carrots by slicing long ways with a peeler- the perfect carrot chip for dipping hummus.

Ingredients in hummus range from dry pantry contents to loads of fresh herbs, or simply chickpeas, water, and salt. This recipe is a mix of my favorite recipes- combining olive oil and water, spices, and citrus. Feel free to make your own edits to the base recipe.


2 cloves fresh garlic or 1 tsp garlic powder

1 15 oz can garbanzo beans (or 2 cups cooked garbanzos)

1 Tbsp tahini

3 Tbsp Olive oil

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp salt

1/2 lemon, juiced

2 Tbsp water (can use water from the garbanzo bean can)

Foods for dipping: crackers, carrots, or cucumber to dip


Food processor/ Blender/ Magic bullet



1. Add fresh garlic to food processor, pulse until chopped.

2. Add all remaining ingredients to food processor, except for 2 Tbsp of the olive oil and the water. Process until blended on low or medium. Once no longer blendable (blades running and not mixing), stop blending and use spatula to scrape edges, bringing contents into center.

3. Measure out your remaining 2 Tbsp of olive oil and 2 tbsp of water. Start the food processor on medium. Then while keeping the lid secure, using the opening of the food processor or blender, gradually pour in the olive oil and water while continuing to blend. Increase the blender speed until well processed- this will help the hummus get more creamy and fluffy.

4. Enjoy with your carrots, cucumbers, and crackers!

Get your quick snack on!

-Farmers Market Dietitian

Mindy Campbell, MS, RD, LDN

Updated: May 11

I am by no means a Japanese sushi master, so beware this is not an expert class. This is just a girl who loves rice and raw fish and is very homesick for Hawaii, sharing her favorite foods with the quarantined world. So get out your chopsticks and join me!

*Important: cook your rice at least 1 hour and up to 1 day prior to this session!



1 cup Sushi/Short Grain white rice (1 cup= 3 rolls), double recipe for double rolls

*Important: cook your rice at least 1 hour and up to 1 day prior to this session!- instructions below

1/4 cup rice vinegar

2 tsp vegetable oil

2 Tbsp white sugar

½ tsp salt

Sushi filling (choose 2-3):

1 Cucumber

1 Carrot

1 Avocado

4oz Sashimi Grade Tuna/Ahi (Can sub canned tuna)

1 small package imitation crab

Sauces/seasoning ingredients

2 Tbsp Mayonnaise

2 tsp sriracha

Soy sauce/Shoyu

Wasabi (optional)

Furikake (optional salty sweet seasoning)- now found at trader joes in the spice section!


Stove top+Medium pot, Rice cooker or Instant pot

1 wooden spoon or rice paddle

1 small stove top pan

Chef’s Knife and cutting board for cutting vegetables and sushi

1 small bowl and spoon for mixing tuna or imitation crab with seasoning

Cling Wrap and/or flexible plastic place-mat and/or bamboo sushi rolling mat

Instructions for Prep (prior to sushi making session):

1. 2 hours before you want to make your sushi: Determine how much sushi you want to make- 1 cup of rice will amount to about 3 rolls of sushi

2. Rinse your rice in colander, then cook your rice depending on which equipment you have:

a. Rice cooker or instant pot- add 1 ¼ cup water for 1 cup rice, set time to 20 minutes or select cook rice button. Let cool.

b. Stove top- add 1 cup rice, 1 ½ cups water, bring to high heat. Once boiling, lower heat to low simmer and cover pot. Cook covered for about 20 minutes or until all water is gone, careful not to burn it. Let cool.

3. Instructions to follow in video!

Remainder of instructions will be provided during session and posted after!

See you there!

Mindy Campbell,MS,RD,LDN

Farmers Market Dietitian

Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN