One Local Summer: week 9

The weekend has been full of fun, friends and eating -- lots of eating and now it is Sunday night and I realized that I haven't put up a post for one local summer this week hosted over at Farm to Philly .  I attended a Slow Food DC dinner last night that was both wonderful and local but that deserves it's own post, so I will see what is in the camera to be shared.

Ah, here is a meal and a recipe to share:  gazpacho with carrot and apple salad (the bread was bought at a the farmers' market as well, although I am unsure of the baker.  I was going to guess Uptown but that doesn't seem right.)

The first of the summer apples appeared at the market last week or maybe the week before and it had been months since I had made my favorite apple and carrot salad.  I was in luck, because after picking up a pair of apples at Bigg Riggs Farm, I wondered over to  Shlagel Farms and found they had carrots which can be hard to find at the markets around here.   The recipe is super simple but the results are quite tasty.

Carrot and Apple Salad
(Very slightly adapted from a Weight Watcher's Momentum Program pamphlet)

2 large apple(s), 1 red and 1 green, cored, thinly sliced, cut into matchsticks 1 1/2 tbsp fresh lemon juice, or less to taste 3 cups carrots, cut into matchsticks
1/4 cup chives and/or scallions, chopped 1 tbsp olive oil
1 tsp sugar
1/2 tsp table salt 1/4 tsp black pepper, or more to taste (make sure this is freshly ground) 2 oz feta cheese
Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving. Enjoy!