Week 7 2018

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 Plentykale - Occupy Yourselfbasil - Food Fieldbeets  - Fields of Plenty, Fisheyecucumbers - Fields of Plentysavory - Singing TreeA fresh hydrating salad recipe for your summer enjoyment:BEET, CUCUMBER, AND FETA SALAD WITH BASILrecipe type: Saladprep time: 20 minscook time: 30 minstotal time: 50 minsserves: 4INGREDIENTSFor the vegetables:olive oil1 lb beets, trimmed and cut into bite size piecessalt and pepper1 large cucumber, quartered and cut into bite size pieces4 ounces feta, crumbled¼ cup basil, choppedFor the dressing:¼ cup olive oil2 tablespoons lemon juice2 tablespoons red wine vinegarsalt and pepper to tasteINSTRUCTIONSPreheat 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.