I’ve started a new Saturday morning routine that involves coffee, pastries, and the farmers’ market. While Sacramento has a handful of farmers’ markets, the one of Saturday morning has morphed into a family-friendly market that showcases local produce, artist, and a couple food vendors (including a waffle vendor that looks absolutely amazing). I pop down there, grab what I can, and then head home to plan the week’s meals.

With spring produce in full swing, I let whatever I pick up at the market inspire my meals. This spring sorghum salad used up the last bit of remaining radishes (the very same ones featured on Tuesday’s radish toast) and accompanied one of my favorite spring treats: grilled asparagus. Tossing the sliced radishes with a bit of lemon juice also creates a bit of pickle-like texture.

As for the grain, I currently have a big batch of cooked sorghum sitting in the refrigerator but really any grain would do (because it’s less about the grain and more about the fresh produce!) And if you want to keep this salad vegan, just ditch the feta cheese!

