A traditional Scandinavian dish, this is similar to the cold smoked lox but is very simple to prepare with some patience. Allow a couple of days for the salmon to cure.

1 cup sugar

1/2 cup salt

2 Tbsp cracked white pepper

2-3# skin-on wild salmon

2 bunches fresh dill coarsely chopped with stems

Combine sugar, salt, pepper and rub generously on the salmon. Place in a shallow dish and sprinkle the rest of the sugar mixture over the salmon. Place the dill on top and cover. Keep in a cool place for six hours. Place in the refrigerator for at least 36 hours. Remove skin and slice very thin. Serve with dill-mustard sauce and whole grain bread.

Mustard sauce:

In a blender, combine 2 Tbsp honey mustard, 1 tsp dijon, 2 tsp sugar, 1 tsp white wine vinegar, a pinch each of salt and pepper. While blending, slowly add 3/4 c. avocado oil. Stir in 1/2 cup dill and refrigerate for a few hours.

Garlic scape pesto:

In a food processor, combine 1 cup chopped garlic scapes, 1/4 cup raw sunflower seeds, 1/4 cup parmesan cheese, 1/2 cup basil, juice of 1 lemon. Process until well mixed. You may need to scrape down the sides. While processing, slowly add 1/2 cup extra virgin olive oil. Salt to taste.

*Garlic scapes are a good source of protein, vitamin C, and calcium. Like the garlic clove, they support the immune system and help against high cholesterol and high blood pressure.

The Nederland Farmers Market is held in downtown Nederland on May 14 and 28, June 11 and 25, July 9 and 23 (Party in the Peaks), August 6 and 20, September 3 and 17, and October 1 (Harvest Fest). Find out more on their website at https://www.nederlandfarmersmarket.org/.