Farmer’s Market Toss Salad

It’s nearly the end of the season for Farmer’s Markets in our neck of the woods. Not far from our home, just up the road in the little town of Oakdale is the most amazing Farmer’s Market. Held every-other Saturday, there’s more than just vegetables to be had.

There are local bee keepers for honey, ranchers for beef (Oakdale is the Cowboy Capital of the World after all) and fresh eggs. We even have a cheese factory and goat soup producer. As for the vegetables, you never know what you might find. Due to an unusually hot summer, tomatoes were hard to come by. Yet peppers were plentiful. We found some Spanish Peppers, not found in the grocery stores, and Russian Purple Garlic. It is smaller than your typical garlic, with a more intense garlic flavor. The bulbs will last for several months on the kitchen counter and look pretty. What I loved were the mushrooms – so many fresh varieties, it made this home chef’s head spin!

Hubby adores Lemon Cucumbers. His grandmother grew them in her garden so they hold a special place in his memories and in his heart. We picked up several to use right away in an amazingly delicious yet oh so simple toss salad. It’s one of the few times when Kiddo went back for seconds of the salad. And we all know how he feels about anything “green”.

Farmer’s Market Toss Salad
1 large Lemon Cucumber
1 pint Grape Tomatoes
2 cups Mixed Spring Greens with Arugula
2 cups Green Leaf Lettuce
1 cup Iceberg Lettuce
2 Green Onions

Peel lemon cucumber. Slice into rounds, slice rounds into quarters. Place in a large salad bowl. Cut tomatoes in half, scatter over cucumbers. Add spring greens.

Wash leaves of the green leaf lettuce. Tear leaves into bite-size pieces, scatter over the salad. Wash leaves of the iceberg lettuce, tear into pieces, scatter over the salad. Snip green onion over salad.

Toss to combine. Serve with dressing as desired.

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The Father willed to give us birth by the word of truth
that we may be a kind of firstfruits of His creatures.