Idaho is known for its potatoes, but what about the other vegetables and fruits that grow in abundance? There are over 40 different types of vegetables and fruits grown in the summer months alone. Listed below are a few examples of the produce that are in season in August.
Apples, Apricots, Beans, Beets, Berries (various), Broccoli, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Greens, Melons (various), Onions, Peaches, Peas, Peppers, Potatoes, Rhubarb, Squash, Tomatoes, and more…
That is quite a variety of vegetables and fruits to choose from! Now that your mouth is watering, try the seasonal recipe below.
Fresh Beet Salad with Arugula, Goat Cheese and Honey
- 1 ¼ pounds Beets Golden or mixed color
- 3 Tbsp Olive oil extra virgin
- 4 ounces Arugula leaves washed and chopped
- 1 ¼ cup Rice vinegar
- 2 Tbsp Sherry vinegar
- ½ cup Sunflower seeds toasted
- 2 ounces Goat cheese crumbled
- Honey to taste
- Salt to taste
- Pepper to taste
- Wash hands with soap and water.
- Preheat oven to 425°F.
- Rinse beets and cut off greens (save for soup or stir-fry). Rub beets with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.
- Bake until you can easily pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool. This step can be done in advance.
- While beets are cooling, prepare the dressing. Mix remaining 2 tbsp of oil with rice vinegar and sherry vinegar. Season with salt and pepper to taste.
- When the beets are cool, use a paring knife to remove the skins, then cut beets into small wedges.
- Add beets to a mixing bowl and toss with arugula, sunflower seeds and dressing.
- Divide into 2-3 serving dishes, top with goat cheese, drizzle with honey, and serve. Enjoy!
- Other vinegar such as balsamic vinegar or apple cider vinegar may be used.
- Other delicate salad greens may be used.