Harvest for August 25th

green beans

tomatoes

baby beets

peppers

onions

chard

baby carrots
squash

cucumbers

spearmint, thyme & oregano

Here is a great lentil salad with roast beets and carrots recipe at http://www.foodandwine.com/recipes/lentil-salad-with-roast-beets-and-carrotsecipie

Balsamic marinated roasted baby beets and baby carrots :

• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic Vinegar
• 1 pound baby beets halved
• 1 pound baby Carrots cleaned and trimmed
• 8 ounces Feta Cheese crumbled
• 1 tablespoon Extra Virgin Olive Oil
• 1 1/2 teaspoons thyme leaves separated
• 1/2 teaspoon parsley
• Sea Salt and pepper to taste

Directions

In a large bowl, combine the olive oil and the balsamic vinegar, add the beets and carrots, cover and refrigerate for an hour.

Preheat oven to 425ºF.

Lightly oil a sheet pan and add the beets and carrots in a single layer. Sprinkle with thyme and season with salt and pepper and roast in the oven until heated through and browned. Place on a serving platter and sprinkle with the feta cheese. Serve immediately.

Notes:
For a more pungent flavor, use goat cheese instead of feta cheese.