Sign up for our Newsletter

Early July salad. Photo and recipe by Barbaraellen Koch.

Here is a simple recipe for an early July salad, made with all in-season items purchased from local businesses, courtesy of our staff photographer Barbaraellen Koch.

Roast some golden beets from Windy Acres Farm in Calverton. First rub them with olive oil and kosher salt. Then wrap them in aluminum foil and bake at 400 degrees for 40 minutes. Let them cool and peel the skins off.

Take the beets, Swiss chard and romaine leaves from Golden Earthworm organic farm in Jamesport and aged Italian black pepper goat cheese from The Village Cheese Shop in Mattituck.

Toss the ingredients together and serve with your favorite vinaigrette. Click here to learn how to make your own.