Kraay’s Market, located south of Bellevue, serves as the middleman for many a producer and consumer, making sure that the freshest tomatoes and eggs get delivered to consumers throughout the Wood River Valley. But the market also grows its own beets, green onions and even edible flowers year-round.

Watch as co-owner Sherry Kraay shows Eye on Sun Valley’s Marie Gallo her very tasty version of a family-style salad using seasonal vegetables.

Panzanella Salad

For croutons:

1 loaf sourdough bread, sliced into bite-sized pieces

2 tablespoons olive oil

Sea salt

1 clove garlic

For vinaigrette:

½ cup oil

3 tablespoons wine vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

¼ teaspoon ground pepper

½ teaspoon salt

Seasonal vegetables, such as tomatoes, cucumbers, red peppers, red onion, along with herbs like basil and capers.

To make:

Coat skillet with 2 tablespoons of olive oil, add sliced bread. Toast for several minutes, sprinkling salt midway through.

For vinaigrette, chop garlic into small pieces. Add to a jar containing the wine vinegar, 2 tablespoons olive oil, ground pepper, salt and Dijon mustard. Shake to mix.

Chop vegetables, adding basil and capers. Add croutons and vinaigrette. Toss and let soak for five minutes before eating.