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!

Cucumber Salad

Ingredients:

2 cups thinly sliced cucumbers

2 T rice vinegar (fine to use cider or white)

red pepper flakes to taste

1/2 tsp honey

salt to taste

1 1/2 tsp sesame oil

1 T sesame seeds

Mix all ingredients and chill for at least 30 minutes. Easy and delicious!

Cold Broccoli Salad

Combine:

2 bunches broccoli florets (raw)

1 bunch scallions (chopped)

1/2 cup peanuts

1/2 cup raisins

Dressing:

In a separate bowl combine the following:

1 cup mayonnaise

2 tsp. cider vinegar

1/4 cup maple syrup

1 Tbsp. curry powder (or to your liking)

Pour dressing over salad right before serving and toss well.

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