Strawberries!

This was the week to enjoy fresh strawberries from the Farmer's Market. Both Sandy McDowell and Janet's Produce had delicious, locally grown strawberries for sale. Both assured me there will be strawberries again next week.

J&P did not disappoint with their salad mixes and even had some fresh salad with salad dressing to sample. A nice addition to the market this week was Philson's Bushel and a Peck. They have amazing lettuce, spinach, and onions. Both J&P and Philson's will have more and more produce as the summer continues.

Andrea's Pastries was back with free samples which thrilled my children and their friends. If you're having company over for dinner or just want to treat your family, you will not be disappointed by anything you buy from Andrea.

My favorite bargain this week - a flat of 4 basil plants from Sandy for $1. Between $1 vegetable flats and free pastries to try, everyone should make it a priority to come to the Olde Town Farmers' Market next week.

Marilyn's Antiques was the Market Sponsor this week. Marilyn is always so fun to talk to and has amazing things in her store. It was lots of fun to have her at the market this week. It's worth stopping by her store just to see her dog, Miss Dolly.

The market is definitely starting to expand - this week a group of enterprising middle schoolers had beautiful earrings and magnets for sale. You just never know what you'll find at the market!

Since there is tons of lettuce at the market and beets will start appearing soon, let me share with you a sure fire way to get your family to eat beets.

If you roast beets, it brings out their natural sugar, and they taste amazing. Just cut them up and serve them over a bed of lettuce with some gorgonzola or blue cheese crumbled on top. Mix up some balsamic vinegar and olive oil for the perfect dressing. I hope you enjoy this recipe!

Beet Salad

Lettuce

Beets

Gorgonzola or Blue Cheese

Wash the beets and cut off the leaves and root. Do not peel the beets. Wrap each beet in aluminum foil and place in a 400 degree oven for 1 hour or until the beets can be pierced easily with a knife.

Remove the beets from the oven and open up the aluminum foil to allow the beets to cool. When they are cool enough to handle, peel the beets and chop.

Serve the beets over a bed of lettuce and sprinkle cheese over top.