Sliced Tomato & Basil Salad

This is how we made our tomato salads growing up. I wanted to clean up dinner those evenings just to sip the juice on the empty salad plate.

3 ripe tomatoes sliced in big slabs - more colors, more fun
1 bunch basil or a little less - chopped into ribbons
Olive oil
Salt and fresh ground pepper

Optional ingredients or variations: 1-2 cloves diced raw garlic, slivers of pearl onions or sweet onion, fresh mozzarella slices, crumbled feta or blue cheese, a dash of balsamic vinegar, or drizzles of balsamic vinegar reduction, halved cherry tomatoes

You slice the tomatoes in slices like you would put on a sandwich and then lay them out on a plate or platter. Sprinkle with basil. Add any additional ingredients like garlic. Drizzle with olive oil so each tomato gets some. Evenly salt and pepper the surfaces. Serve.

From Sarah Voiland, 2014.

Crunchy Spring Salad with Herb Vinaigrette

A salad with a lovely level of crunch...

Spring Herbs Vinaigrette:
1 tbsp honey or other sweetener 
1/4 c white wine vinegar
2/3 cup olive oil
a handful of chopped garlic chives or regular chives
1/2 tsp fresh thyme
1/2 tsp fresh chopped oregano
1 tsp or so fresh chopped parsley 
Salt and pepper

Makes more dressing than needed for one salad. Combine honey and vinegar in a bowl. Then, whisking constantly, slowly pour the olive oil in a thin stream. Season with the herbs, and salt and pepper to taste.
   If you have a chive bunch with blooming flowers on it, you can decorate the top of the salad by breaking up the flowers into their tiny purple florets.

Crunchy Spring Salad:
1-2 heads of lettuce - select varieties with good ribs, like romaine, little gems, or butterhead
1 large cucumber, cut in half longwise and then into relatively thick or 1/8th of an inch-ish pieces
7 red radishes sliced
a handful of sunflower seeds, pumpkin seeds or other nuts 

Rip or chop up lettuces, and toss salad ingredients together. Toss with some of the dressing, or have each person dress themselves :).

From Sarah Voiland, 2014.

Wheat Berry Salad with Greens & Beets

We recently grew our first crop of Wheat Berries. Their flavor is very nutty and sweet, and makes a wonderful grain salad.

3 medium beets
6 tablespoons olive oil
Salt and Freshly ground pepper
2 cups whole wheat berries
1 bunch kale or 2 cups spinach
2 tablespoons sherry vinegar or other vinegar
1⁄2 cup minced shallots
1 tablespoon finely chopped sage, or 1 tsp if dried
2 garlic gloves
1⁄2 cup dry white wine

Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender. About 25-30 minutes. Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.

In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated.

Rutabaga "Potato" Salad

You can make this your way with your favorite potato salad ingredients.

2 medium to large rutabaga
1/4 -1/3 cup mayonaise (or Nayo)
1 teaspoon mustard
1/4 to 1/2 an onion, diced
1-2 tbs sweet relish
garlic powder

Other fun ingredients to try: salad greens, celery, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in!

Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad.

Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm.

Broccoli Waldorf Salad

Thanks Katherine for sharing this one! We're building the broccoli library!

4 c. fresh broccoli, chopped (you can use some cauliflower too)
1/2 c. raisins
1/2 c. celery, chopped
1 sm. onion, chopped
1/2 c. crisp fried bacon, usually about 1 lb. or similar amount of tempeh Fakin Bacon (optional)
1 c. apples (you can add pear as well)
1 c. walnuts or pecans, chopped

1 c. mayonnaise (some plain yogurt can be used instead)
1/2 c. sugar, or to taste
2 Tbs - 1/4 c. vinegar

Mix all ingredients, except sauce. Then mix mayo, sugar and vinegar together and coat the salad with it. You can add more or less of the ingredients you like best.

Adapted from, 2011.

Simple ColeSlaw With Olive Oil and vinegar

This is the Coleslaw my mother makes, and it's a great side dish, very refreshing tasting alongside heavier winter fare, or with keilbasa .

Olive oil to lightly coat cabbage
Vinegar sprinkle to taste (apple cider vinegar is good, but you can try whatever you like or have)
1-2 tsp Caraway seeds (optional)

Other fun additions could be grated Carrots, Raisins, Lemon Juice, toasted Sunflower Seeds, Nayonaise, chopped Apples, grated or sliced Radish, or anything else you like.

Take the cabbage head and make thin slices, whatever thickness you like, thinner ones soften/wilt more in the dressing, thicker ones retain crunch. Sprinkle on olive oil, vinegar, salt, fresh pepper, and other optional additions, and stir it in and then taste to season further.

From Sarah Voiland, 2010.

Fennel Bean Salad

1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.

Alternative to fennel:
If not receiving fennel in your share, I recommend using either parsley or dill, about 2 T, finely chopped with an addition of one small minced onion.

Serves 5.
From Red Fire Chef Kristen Schafenacker, 2007.

Fresh Mozzarella, Fennel and Celery Salad

Summer Tabbouleh

1/2 cup fine bulgur or 1 cup dried (2 cups cooked) chickpeas
1 tsp salt
3 tablespoons olive oil
2 medium tomatoes, cut into 1/4-inch pieces
1 cup boiling-hot water
2 cucumbers, peeled and cut into 1/4-inch pieces
1-3 bunches parsley, finely chopped
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh mint (opt.)
2-4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
½ onion, thinly sliced (opt.)
1 Tbs. Toasted cumin seeds (opt.)

Mix the bulgur with the salt and oil and pour the boiling water over. Cover and let sit for 10 min. If using chickpeas, soak dry beans for 2 hours to overnight and boil until soft (up to 3 hours depending on soak time). Run under cold water and remove skins as desired. Add remaining ingredients and mix well. Chill.

Easy and Refreshing Carrot Salad

3 grated Carrots
3-5 tbsp Lemon or Lime juice (fresh is very tasty)
3-5 tbsp Olive oil
Currants or Raisins (optional)

Grate your carrots and put them in a bowl. Toss some salt in. Mix in lemon or lime juice and olive oil. You can add more of each if you need a richer flavor from the olive oil or more tang from the lemon. Then add currants or raisins if you like and you're all set!

Greens and Their Dressings

Throughout the season and even the winter we will harvest salad greens or lettuce from the fields and green house. Fresh salad galore!
 Here are a couple dressing recipes to use with all types of greens, including baby lettuce, spinach, arugula, tatsoi, mizuna, etc.

When making dressings, try warming them up on a skillet before serving. It infuses flavors and makes a slightly warmer salad if the days are cold.  

Rosemary Vinaigrette

1 stem of rosemary, minced  
1 tablespoon red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper 
1/3 cup olive oil  

Shake or stir ingredients together in a jar.

Strawberry Vinaigrette

(as served at the Strawberry Soiree 2009)

1 qt. fresh strawberries
3 garlic scapes
½ cup olive or other veggie oil
½ cup vinegar of choice
1 Tbs salt
¼ cup water

   Place all ingredients in a blender or food processor and blend until smooth.

Warm Dressing with Shallot

(great over baked squash and greens)

1/4 c maple syrup   
1/4 c cider vinegar 
1/3 c olive oil   
2 ts  Dijon mustard 
1 shallot, minced   
salt and pepper

Shake ingredients together and place in a small pan. Heat until shallots begin to have an aroma.


Creamy Roasted Tomato-Basil Dressing

1 tomato
1-2 Sprig basil
1 Sprig Rosemary
1⁄4 cup oil
1⁄4 cup apple cider vinegar
1⁄2 cup tahini
1 clove garlic
salt to taste

Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler.

From Red Fire Chef Kristen Schafenacker, 2007.

Raw Parsnip Winter Salad

Sarah makes this for fall and winter feasts. Parsnips are amazing raw.

3 cups shredded raw parsnip
1 and 1/2 lemons, juiced (if organic, include some zest)
3/4 cup currants
1 cup whole milk yogurt
honey to taste
pinch of salt to taste

Grate parsnips, unpeeled is fine as long as they're good and cleaned of dirt.
Just grate down to the inner core, which is tougher, and you can tell when you get there.
Then mix with the other ingredients and taste. If you let it marinate a little while before serving, the flavors meld more.
You can use dates or other dried fruit instead of currants, or a mix.

Dilly Slaw

4 cups shredded veggies (carrots, hakurei
turnips, radish, kohlrabi)
5 scallions chopped

3⁄4 cup yogurt or 1⁄2 cup mayonnaise
2 Tbs. lime juice
2 Tbs. cider vinegar
1 Tbs. honey
1⁄4 cup dill
1 tsp. salt
3 garlic scapes or
cloves of garlic, minced

Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies.

Warm Spinach Salad with a Touch of Purple

One time I went to a restaurant and had a salad featuring an amazing hot dressing over spinach, and it came to me today that I wanted to eat it! At the time, I stopped the waiter and wrote down the ingredients, but they're long lost now. So this is the reimagining. With spring ingredients.

1/3 c olive oil
1/4 c maple syrup
1/4 c balsamic vinegar
2 ts Dijon mustard (optional)
A bunch worth of Chive Flowers
A handful of chopped Chives
salt and pepper

2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler.

Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil.

Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed.

From Sarah Ingraham, 2009.

Kohlrabi and Potato Salad with Horseradish

1 or 2 Kohlrabi peeled
2 medium Potatoes
2 to 4 tablespoons sour cream
2 teaspoons chopped dill
Salt and freshly milled pepper
Prepared horseradish in vinegar

Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes.
Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill.
Season with salt and pepper to taste.

Beets and Carrots in a Lime Vinaigrette

2 medium beets, peeled and cubed
2 medium carrots, sliced diagonally
1 medium cucumber, cubed
6 Tbs veggie oil
3 Tbs lime juice
2 Tbs chopped cilantro or dill
1 garlic clove, minced
salt to taste

Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.

Daikon and Carrot Salad

2 cups shredded or finely chopped daikon radish
1 cup shredded carrots
1 t. sesame oil
1 T rice vinegar
½ t. sugar
1 t. minced ginger (optional)

Toss together and serve!

Panama's Pink Potato Salad

From Anna, a member of the CSA. Anna says: "I studied abroad in Panama in the Spring of '08 and it was my favorite dish there. Panamanians mostly eat rice, beans, tropical fruits when in season, meat, and starchy having this mixed vegetable dish was a treat!"

5 medium sized potatoes
2 medium sized carrots
3 medium sized Bull's Blood beets
1-2 stalk celery
1 onion
1 bunch parsley
1 clove garlic
3 eggs
1-2 tablespoon mayonnaise
1-2 teaspoon mustard
Salt and pepper to taste

Start by boiling the potatoes in a large pot. When they are close to half cooked add the beet and carrot.
Then add the eggs to the pot for the last 10 minutes.
Meanwhile, chop the celery, parsley, onion, and garlic.
Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hard boiled egg.
Peel, dice the beet and carrot. It is a little counter intuitive to us Americans, to boil and then do the chopping. However, that is the custom in Panama. The cooks say it is easier to peel the vegetables after boiling.
Separate the hard boiled egg white from the egg yolk. Chop the egg whites. Crumble the egg yolk. Mix the egg whites, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl. Then add everything else and mix just enough to coat the vegetables with the mayonnaise.

Season to taste with salt and pepper. Add more mayonnaise or mustard to the desired consistency. Mix well.
Sprinkle the crumbled egg yolk on top for a beautiful touch of yellow color!

(Serves 4)

Daikon-Apple Salad

1/3 volume grated diakon
remaining 2/3 volume grated apples
sprinkling of olive oil
salt to taste
raisins (optional)

Grate the daikon and cored apples (a food processor makes this easy!).
Mix together in a bowl with a sprinkling of olive oil and a dash of salt.
Adjust towards more daikon or more apple if you want more bite or sweet respectively.
You could add a little lemon juice as well, though when I made it the apples didn't discolor when mixed with daikon for whatever reason.

From Sarah Voiland, 2009.

Panzanella: Tomato and Bread Salad

1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large Red Fire Farm tomatoes, cut into large chunks
1/2 medium onion chopped
3 Tbsp. coarsely chopped fresh basil
4 Tbsp. balsamic vinegar
1/2 cup olive oil

Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the baguette half in half again lengthwise, and then cut these strips into 3/4 inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.

If croutons are made in advance, put the Red Fire Farm tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate. To serve, add the croutons, onion, and basil to the tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over all and toss.

(makes 6 servings)

Tomato Basil Salad

3 large tomatoes, chopped
1 small bunch fresh basil, chopped
¼ cup chopped fresh mozzerella
2 Tbs. olive oil
salt and pepper to taste

Mix all ingredients together and marinate.  Pour off extra liquid as desired.


Radicchio Slaw

1 head radicchio, cored and coarsely chopped or shredded
½ head cabbage
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup minced fresh cilantro (opt.)
¼ cup sliced green onion
4 tablespoons roasted salted peanuts, coarsely chopped

4 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
1 tablespoons soy sauce
1 teaspoon maple syrup
2 crushed garlic clove or garlic scapes
1/2 teaspoon crushed red chili flakes

Place radicchio, cabbage, carrot, cucumber and cilantro in large bowl. In a small bowl stir together dressing ingredients until well blended; pour over vegetables and toss thoroughly.
Place slaw in serving bowl and garnish.

Cucumber-Yogurt Salad (Tzatziki)

2 cups of thick Greek yogurt, reg. plain yogurt is fine
2 cups of diced or grated cucumber
4 to 10 cloves of garlic, finely chopped
2 tsp of lemon juice
1 Tbs of olive oil

   Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint.

Yield: about 2 1/2 cups

New Potato Salad

2 lbs new potatoes, quartered
¼ cup mayo, sour cream, or yogurt
2 Tbs. finely chopped dill
3 cloves minced garlic
1 Tbs. mustard
salt and pepper to taste

Boil or steam potatoes until a fork can go in easily, but do not overcook!  Mix with the rest of the ingredients and chill.

Raw Kale, Squash and Turnip Salad

2 med zucchini or summer squash
1 bunch kale, chopped
2 med. Hakurei turnips, julienned
2 pearl onions, thinly sliced
1/3 cup cider vinegar
3 Tbs. dill
1 Tbs. Maple syrup

Slice the squash lengthwise with a peeler and place the ribbons in a bowl. Toss with turnips, salt and let sit and wilt while preparing the kale. Salt the chopped kale and massage for 5-10 minutes until tender. Add the kale to the squash and turnips, then toss with remaining ingredients. Let marinate for an hour, stirring occasionally to coat the veggies with the vinegar. Add salt before serving if needed.