While watching our local weather reports, we are sometimes put off by the disappointment the broadcasters view reporting rainy days. We on the other hand are excited and appreciative it comes. Rain is very vital to our operations and the success of our crops. This weekend’s precipitation made for happy veggies in your share.

You will have a choice of peppers OR tomatoes (Buffalo St.), and salad mix OR beans (Food Field). In addition we have:
chard, beets, cucumbers – Fields of Plenty
kale – Occupy Yourself
basil – Food Field
beets  – Fields of Plenty, Fisheye
cucumbers – Fields of Plenty
savory – Singing Tree

A fresh hydrating salad recipe for your summer enjoyment:

recipe type: Salad
prep time: 20 mins
cook time: 30 mins
total time: 50 mins
serves: 4

For the vegetables:
olive oil
1 lb beets, trimmed and cut into bite size pieces
salt and pepper
1 large cucumber, quartered and cut into bite size pieces
4 ounces feta, crumbled
¼ cup basil, chopped
For the dressing:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
Preheat oven to 400.
Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.
In a large bowl, mix together beets, cucumbers, feta, and basil.
In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste.

Recipe adapted from Local Thyme.

This Saturday we will be at Eastern Market with more produce for anyone that can’t get enough. Don’t forget about the upcoming garden party at Occupy Yourself on August 19th, and thanks again for supporting City Commons.

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