Tricolor Summer Salad and The Yachats River Valley Farm Tour

Sunday was the annual farm tour along the Yachats River Road. The tour showcases about six farms that raise everything from llamas to edible flowers. The people who live on the farms were friendly and we had the opportunity to purchase some of the locally grown products. The picture above is of the farm house located at the end of the road near the river that had it's own fishing pond. What a magical place!

Here is a picture of the Belted Galloway, which is a heritage beef breed of cattle. We call these cows the oreo cows because of their coloring and striping. This is really the way all animals should be raised.

The size of some of the vegetables and flowers were amazing to me. There is such a difference in temperature just a mile or so inland.

The recipe today features radicchio from my garden and corn from the corn stand. I first saw this recipe a few days ago on the Martha Stewart website and could not wait to make it. The dressing is made from red wine vinegar, Parmesan cheese, honey and olive oil. What a great accompaniment to this dish.

Ingredients:

Main salad:

1 head radicchio (cut in half, cored and cut into pieces
2 corn on the cobs (kernels cut off)
1 cucumber (peeled, cut in half and then in half again

Dressing:

1 teaspoon honey
2 tablespoons grated Parmesan cheese
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste

To prepare:

Add salad ingredient together in a medium sized bowl, combine salad dressing ingredients together, whisk. Enjoy!