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ITC Farmer’s Market Outing

ITC members formed teams and went out to shop the farmers market and pet a few furry friends. Then, they headed over to Centro to meet Derek Edsen (ITC Member and Executive Chef at Centro). There, Chef Derek showed them how to make delicious, healthy meals and shared simple cooking tips that add tons of flavor using locally grown food. Among the recipes:

Cucumber Salad

2 large Cucumbers (about 4 C. chopped)

1/2 red onion, sliced

1/4 C. rice vinegar or red vinegar

2 T. oil

2 T. fresh dill

1 t. honey

11/2- 2 t. sea salt

dash of pepper

Peel strips of cucumber peep with  a potato peeler. (Chef Derek peeled one ribbon length-wise, then left the same amount of peel on, rotated the cucumber and peeled another length to leave a stripe effect). Cut the cucumber in half length-wise and scoop out the seeds with a spoon. Chop cucumbers into bite size pieces. Toss into a colander with salt and allow to drain in the sink for an hour. This will pull some of the water out of the cucumber to help keep the salad from getting soggy. Toss in the remaining ingredients. Chill for an hour. Enjoy!



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