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!

 

Dressing: 

(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
Dressing:
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

MIX:

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

  2. TOSS ITHE FOLLOWING N A BOWL, SPREAD ON BAKING SHEET AND BAKE 10 - 13 MINUTES OR UNTIL STARTING TO BROWN:

    4 cups broccoli and/or cauliflower

    1 cup cherry or grape tomatoes

    1 Tablespoon olive oil

    2 cloves garlic, minced

    1/4 teaspoon salt

  3. PLACE THE FOLLOWING IN BOWL:

    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

Ingredients:

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

Ingredients:

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.

Ingredients:

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

Ingredients:

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 http://fourstarfarms.com

Ingredients:

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

Directions:

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

Ingredients:

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....)

Dressing:

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

Directions:

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

Ingredients:

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

Dressing:
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

Ingredients:

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

 

Dressing:
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