There are two friends with whom I dine weekly.  At dinner we announce “we are salad people”, meaning that most of our meals together include a nice salad.  We like chopped salads, eaten with a big spoon, and fluffy salads eaten with a proper fork.  Generally served alongside the main course, our salads include myriad ingredients: bitter, sweet, salty, tangy, chewy and creamy.  My friends live close to what is undoubtedly the best of Richmond’s many farmer’s markets, the South of the James Market at Forest Hill Park. A recent stroll through this Saturday morning market yielded inspiration for a fall harvest salad.

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