Raw Kale, Squash and Turnip Salad

2  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
salt to taste

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.

Cucumber-Yogurt Salad (Tzatziki)

2 cups of thick Greek yogurt (or plain yogurt)
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.

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 (optional)
¼ cup sliced green onion
4 tablespoons roasted salted peanuts, coarsely chopped

Dressing:
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.

Tomato Basil Salad

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

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

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 of the bread 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.

Daikon-Apple Salad

From Sarah Voiland, 2009

1/3 volume grated daikon
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.

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 foods…so 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 and dice the beets and carrots. 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 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!

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.