Acorn Squash Salad

2 med acorn squash
1/2 c olive oil
1/3 c fresh cilantro
6 tbsp orange juice
3 tbsp maple syrup
2 tbsp minced candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
salad greens (one handful per serving, washed, dried, lightly dressed in extra virgin olive oil).
1 3/4 c whole milk

Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Place the squash cut-sides down on a baking sheet. Bake until tender (30-45min). Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender. Blend well. Pour the dressing over the squash and toss gently. Chill for a tleast 1 hr to allow the flavors to combine. Serve on a bed of lightly dressed greens

from the "Farmer John's Cookbook"  a great seasonal eating guide

Sweet Corn, Tomato & Basil Salad

1 Tbsp. extra-virgin olive oil or vegetable oil
1 tsp. cider vinegar or white wine vinegar
1/4 tsp. salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside. Husk corn and cut off kernels. Core, seed, and chop tomatoes. Cut basil into thin strips. Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

This recipe uses everything we have now in a simple-to-make, easy to enjoy salad - delicious!

Kale Salad with Blood Orange and Meyer Lemon

1 bunch kale
4 sm blood oranges, segmented, juice reserved
Zest of 1 Meyer lemon
1 lg shallot, finely chopped (or cippolini onion)
1/4 c extra-virgin olive oil
Kosher salt
freshly ground black pepper

Wash kale and pat off excess water. If center stems are tender enough to eat, trim the bottom inch or two. If the center stems are thick, cut or tear them and discard. Slice leaves crosswise into ¼"-wide ribbons. In a large bowl, whisk together the orange juice, lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and using your hands massage the dressing into the leaves. Add the orange segments and toss to combine. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.

From our shareholder Pam Ledoux, who says this is her "favorite kale salad recipe."  -

Fennel and Kale Salad

Shareholder, Jill Shulman, passed this recipe on to us and said it was passed on to her at a potluck. Easy and delicious! Thanks Jill!



(I like to make the dressing first to allow the flavors to blend.  Also, it is better to err on the side of too much dressing, rather than too little for this salad - the dressing softens the kale and makes it yummier). Just mix it all together!

juice of 3-4 lemons or limes

3 cloves crushed or finely chopped garlic (or to taste)

olive oil

grainy mustard (several tablespoons - you have to go by taste)


Salad Ingredients:

I large bunch of kale with spines removed, finely chopped

2 bulbs of fennel sliced really thin (I like to use a cheese slicer to make them really fine)

2 green apples sliced really thin

1 -2 cups of  fresh grated good parmesan or asiago cheese

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 


Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets


3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Mediterranean Roasted Broccoli (or Cauliflower) and Tomatoes

  1. PREHEAT oven to 450F


    4 cups broccoli and/or cauliflower

    1 cup cherry or grape tomatoes

    1 Tablespoon olive oil

    2 cloves garlic, minced

    1/4 teaspoon salt


    1 Tablespoon lemon juice

    1 Tablespoon fresh, chopped lemon balm leaves or 1/2 teaspoon lemon zest

    10 sliced pitted black olives

    2 teaspoon fresh, chopped oregano or 1 teaspoon dried oregano

    2 teaspoons capers, rinsed (optional)

MIX ALL together. Serve warm or cold

Cumin Slaw


1/2 small head of cabbage (any type)

1 carrot

1 tsp toasted cumin seeds

1/4 cup cider vinegar

1 tsp salt

1/2 tsp ground cumin

1 tsp prepared mustard

2 Tablespoons olive oil

Whisk together all ingredients, except cabbage and carrots. Slice cabbage very thin and grate carrot. Mix altogether and refrigerate until ready to serve. Best if made at least 30 minutes before serving. 

Cabbage Slaw with Peanuts


6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic


Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Radicchio, Cucumber and Corn Salad

While we do not use plastic to get a super early corn harvest, you will start to see corn available at other local farms (check out Southeast Street or Bay Road). We do have an abundance of radicchio and cucumber now and the corn does help to offset the slightly bitter taste of radicchio.


1/2 cucumber, sliced thin into half moon shape 

2-3 ears of corn - kernels cut off 

1 small head of radicchio, chopped

1 T olive oil

2 T grated parmesan

1 tsp honey or sugar

2 T cider, balsalmic or red wine vinegar

salt and pepper to taste


Mix olive oil, vinegar, sweetener, parmesan, salt and pepper. Place veggies in bowl. Mix altogether. Great served immediately or chilled and served later, even for lunch the next day!


Radicchio, Goat Cheese, and Nut Salad


1 head radicchio, torn

1/8 cup olive oil

1 1/2 T cider or red wine vinegar

3/4 tsp sugar or honey

salt and pepper to taste

1/2 cup (2 ounces) goat cheese (plain or flavored both work great - pepper goat cheese is one of my favorites to add to salads)

1/4 cup walnuts, pecans or almonds (toasted and coarsely chopped)


Mix olive oil, vinegar, and sweetener. Place radicchio in a bowl and mix with dressing. Crumble goat cheese and sprinkle on top with the nuts. Toss lightly. May serve immediately or refrigerate for serving later in the day, I reserve the goat cheese and nuts and add them just before serving.


Barley Salad

This is a great summer salad that can be eaten warm or cold. It is great alongside roast chicken or tempeh for dinner and leftovers are great the next day packed for lunch with cooked white or garbanzo beans and a green salad. Delicious on top of arugula!

We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts.  Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at


1 1/2 cups raw barley

1/4 cup chopped, dried apricots (dried cranberries, cherries, golden raisins or currants are also great)

3 scallions, chopped fine

1/3 cup finely chopped cilantro

salt to taste

4 - 6 tablespoons lemon juice (freshly squeezed juice with the zest is best, but great with bottled juice too)

1 tsp cinnamon

1 tsp cardamom

1 tsp ground ginger 

1/4 tsp cayenne (or to taste)

scant 1/4 cup olive oil


Put barley in small pot with scant 3 cups of water. Cover and bring to a boil, then turn down and simmer until barley is soft, approximately 45 minutes. If you want the grains less sticky, rinse in cold water, but they are delicious as is. 

Whisk lemon juice, cinnamon, cardamom, ginger, cayenne and olive oil. Salt to taste. 

Mix barley with dressing, cilantro and scallions. Reserve a few scallions and cilantro to sprinkle on the top before serving.  


Cold Kale Salad With Many Options


1 bunch kale (any variety)

2 cups of optional additions (dried cranberries, cherries or apricots, sliced apples or pears, sliced or chopped toasted almonds, pecans or walnuts, parmesan or feta cheese, or, or, or....)


1 1/4 cup extra virgin olive oil

1/3 cup lime or lemon juice

4 cloves of garlic or 2 pureed garlic scapes

Salt to taste


Wash and remove kale from stems. Let kale drain. Roll kale leave into a bundle and slice into 1/2 ribbons or sized to your liking. Combine dressing ingredients. If you are using scapes, puree them first. Allow dressing to sit for at least a half hour before serving. Combine dressing and kale about 15 minutes before serving. Kale and dressing can be prepared several days in advance. 




Asian Style Spinach Salad


1 pound fresh spinach (1 large bunch) washed and stems trimmed

1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil


Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

From:More Recipes from a Kitchen Garden

Kohlrabi with Apples and Creamy Mustard Dressing


1/2 cup heavy cream
2 tbsp lemon juice
1 tbsp coarse grained mustard
3 tbsp finely chopped parsley
1/2 tsp sugar
1 Granny Smith apple
2 lb kohlrabi, peeled and cut into strips


In a bowl, whisk the cream until it holds soft peaks, and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well. 

From our friends at Riverland Farm

Kohlrabi and Carrot Slaw


2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded


In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.

From: More Recipes from a Kitchen Garden