Mixed greens

MARY ME Finding a bar in the middle of a farmers’ market may be wishful thinking, but looking over the jars of mushroom-based sauces, salsas and dips at River Valley Ranch’s stand may seem as if you’ve stumbled upon one of the city’s best Bloody Mary bars. Spooning the Wisconsin farm’s all-natural spreads onto a chip makes for a delicious snack, but spooning them into a Bloody Mary will add a rich texture and bold flavor to wake up any Sunday morning. For a spicy bite with lively lime notes, try the Portabella Salsa (16oz, $7.50), or for a smoky, earthy flavor, use the chunky Schroom-schetta (10oz, $5). Just stir in a couple spoonfuls of either to 2.5 ounces of vodka and 4 ounces of fresh tomato juice in a pint glass and add ice. Garnish with River Valley’s pickled veggies such as the Hotter Pickled Mushrooms (10oz, $5) or pickled Dill and Garlic Asparagus (26oz, $11). Lincoln Square farmers’ market (4700 N Western Ave, Tuesdays 7am–2pm).

Each week Peter Vestinos, head mixologist at Sepia, hits a different farmers’ market for inspiration to concoct summer libations. For a downloadable PDF of our farmers’ market planner click here.