Larimer County Farmers’ Market, July 1

Always a line at Native Hill Farm’s Booth

 

I make it a point to arrive early.  The market opens at 8, runs til noon.  When I arrive early, parking is not a problem, and even though there are lines of customers waiting to check out or be helped, it doesn’t take long.  This year there are early crops of zucchini and yellow summer squash, cucumbers, broccoli, and cauliflower, plus snap peas, 3 kinds of beets, and more.  I chose ingredients for my chopped summer salad.  All organic, and the freshest in town!

Sunrise Ranch has beautiful and delicious heirloom tomatoes, small eggplants, and colorful bell peppers, all greenhouse grown.  Wonderful to have them so early!

                                                              Chopped Summer Salad

 

Chopped Summer Salad

2 cups brocolli florets

1 1/2 cups sugar snap peas, chopped in 1/2 inch pieces

5 radishes, sliced thinly

3 green onions, sliced thinly

1 cup artichoke hearts in brine, diced

1/4 cup green or black olives, halved lengthwise

2 tsp capers

1/2 large cucumber, halved lengthwise and sliced

1 heirloom tomato, chopped

 

Blanch the broccoli in 1 inch boiling water with a pinch of sea salt for 2 minutes.  Add the peas and cook another 1-2 minutes, til the peas are crisp tender, but both broccoli and peas are still bright green.  Immediately drain and rinse under cold running water to stop the cooking.

Place into a bowl.  Add the rest of the ingredients, and toss with 2 tbsp olive oil and 1 tbsp raw apple cider vinegar, plus a sprinkle of sea salt and some freshly ground black pepper.  Serve at once.

Optional: 1 can rinsed and drained Cannellini or garbanzo beans, chopped fresh basil or oregano, chopped chives.

I only add the herbs if I’m sure it will all be eaten at one sitting.  The herbs will turn black and wilted by the next day.