Cucumber Salad

If there is anything amiss, it is that our local vegetable stands are only open during the growing seasons.

I should love to stop into a small local market to select the freshest of ingredients.

We have driven around the valley to buy winter crops from the back of a wagon.

Organic foods are favored.

In our area we can now purchase locally milled flours, fresh cheeses, breads, meats and eggs.

In the ideal situation, we can create our daily menus from each of these.

We can also plant fruit bearing trees and grow our own gardens.

We can harvest or purchase seafood from our waters and beaches.

We have the best of worlds here.

Ever on the horizon are concerns of climate change.

Let us plan carefully to protect our environment to continue our way of life.

This recipe is made from Armenian Cucumbers grown in our raised beds, planted from seed by our son-in-law, Camas Logue.

The feta is made by Samish Bay Cheese of Bow and purchased at Hedlin’s Farm Stand.

Ingredients

Cucumber, 1 large

Red onion, ¼ cup thinly sliced

Olive oil, ½ tablespoon

Red wine vinegar, ½ tablespoon

Crumbled feta, ¼ cup

Salt and pepper

Preparation Place in a bowl, in the order given. Peel and remove the seeds from the cucumber. Cut into small chunks. Peel, slice thin and chop the red onion. Sprinkle the olive oil and red wine vinegarover top. Mix to coat. Add the feta and stir in. Add salt and pepper to taste. Eat immediately or cover and refrigerate. Eat within one day.