The Market is Open

This week will be a different week for me here on the farm, with all of the kiddos away in Minnesota for 10 days this is a true test of my abilities. I am sure I will do fine, but I am also just as sure that I will welcome them back eagerly after 10 days.
I am posting a recipe for a Caprese Salad today. This is my favorite salad in the summer and I hope you will enjoy it too.
Caprese Salad
1 1/2 cups grape or cherry tomatoes, halved
1 medium cucumber, peeled and cut into quarters
8 oz. fresh mozzarella, cut into chunks
10-12 fresh basil leaves, torn into small pieces
2 Tablespoons good quality olive oil
1 Tablespoon balsamic vinegar
1 garlic clove, minced
Pinch of salt, pepper and sugar, to taste
In a large bowl, combine tomatoes, cucumber, mozzarella and basil leaves. In a separate small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper and sugar. Pour over the tomato-mozzarella mixture and toss. Serve immediately, or prepare up to 4 hours ahead of serving.

Enjoy! See you on Friday,
Angela