Front Range farms are popping with their produce at this time of year. The Nederland Farmers Market’s produce booth is complemented by two other produce booths - Benevolence Orchard’s and Switch Gears Farm’s. Here is a simple recipe that you can prepare with foods found at our next and final markets on August 22, September 12, and September 26.

Butter Lettuce Salad with Cucumber, Radishes, Tarragon, and Feta

Ingredients:

For the Salad

1 head butter lettuce

1 medium cucumber

3-5 each radishes

3-4 sprigs tarragon (experiment

with different soft herbs, such as

cilantro, mint or chervil)

3-4 oz feta cheese (sheep’s milk

feta is a little sweeter and milder than

goat milk feta); substitute avocado

for feta

pinch of salt

For the Vinaigrette

1/4 tsp spicy Dijon mustard

2 tsp red wine vinegar

1 tsp Banyuls vinegar

2 TB extra virgin olive oil

pinch of salt to taste

Instructions:

(Salads are best dressed with well washed hands, as they are gentler than utensils and will not bruise the lettuce.)

In a small bowl, whisk together Dijon mustard, both vinegars and a pinch of salt. While continuously whisking, slowly drizzle the extra virgin olive oil. Taste to see if your vinaigrette needs extra salt, oil or vinegar and then set it aside.

Tear butter lettuce into bite-sized pieces, wash, dry and set aside. The dryer the lettuce, the better your vinaigrette will coat the leaves.

Soak radishes in a bowl of cold water to loosen any extra dirt. Radishes are fun shaved thin or cut into wedges. Wash and cut your cucumber. Peeling is optional. We love the skin if it is thin and tender. Try a thick/chunky cut for this salad to highlight the cucumber. Pick tarragon leaves and set them aside.

Place cucumbers, radishes and 1/3 of the Feta cheese in a large mixing bowl. Season to taste with a pinch of salt, whisk vinaigrette well and add about 1/3 of the dressing, enough to coat the veggies. Mix together gently and allow the Feta to break down a little and mix with your dressing. We season these denser veggies and dress them before the lettuce because they can handle more aggressive seasoning and will stand out this way.

Add butter lettuce to the bowl, whisk vinaigrette well and drizzle 1/3 over the lettuce. Season the lettuce with a small pinch of salt and gently toss the leaves until coated. Add the picked tarragon. Begin to gently incorporate the dressed cucumbers and radishes at the bottom by folding the greens over from bottom to top. The greens should be coated but not overwhelmed by the vinaigrette. Add a pinch of salt and/or more dressing to taste.

Optional - Add your favorite veggies: sugar snap peas, daikon radishes, cherry tomatoes, thinly sliced fennel, or roasted beets (add beets last, or they will dye your salad).

Garnish this salad with a nut or seed for a different crunch as well as a little protein and healthy source of fat. Try: pumpkin seeds, pistachios, sunflower seeds, flax seeds or your favorite.

Transfer salad to a serving platter, place your greens to the edge of the dish and sprinkle cucumbers and radishes about evenly. Crumble remaining feta on top and finish with a twist of fresh cracked black pepper. Serve and eat right away.

Chef Jason Loeb is a member of Nederland Farmers Market Board of Directors. Learn how to place an order through Nederland Farmers Market online shop by visiting their website, where you can also see their Market dates at www.nederlandfarmersmarket.org