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
- 5 small golden or mixed colored beets (about 1 1/2 pounds)
- 3 tablespoon extra-virgin olive oil
- 4 oz baby arugula leaves (about 2 handfuls), washed and chopped
- 1/4 cup rice vinegar
- 2 tbsp sherry vinegar
- 1/2 cup toasted sunflower seeds
- 1/4 cup goat cheese, crumbled
- Salt and black pepper to taste
- Preheat oven to 425 degrees F.
- Rinse beets and cut off greens (save for soup or stir-fry). Rub beets with 1 tbsp 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. Cut beets into small wedges.
- Add beet wedges to a mixing bowl and toss with chopped arugula, sunflower seeds and dressing.
- Divide into 2-3 serving dishes, top with goat cheese, drizzle with honey and serve. Enjoy!