Grilled Caprese Salad Pizza

Grilled Caprese Salad Pizza

We like this recipe from the website, because it uses many of the fresh ingredients that are being harvested at Colchester Neighbhorhood Farm. Best of all, it allows you to enjoy pizza made on the grill.


  • 1 lb. mixed tomatoes
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 4 tsp. olive oil
  • kosher salt
  • Pepper
  • ¼ c. Fresh basil
  • flour
  • 1 lb. pizza dough (thawed, if frozen)
  • 4 oz. part-skim mozzarella
  • 3 c. arugula
  • shaved Parmesan


  1. Heat the grill to medium-high. In a large bowl, combine the tomatoes, garlic, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; fold in the basil.
  2. On a lightly floured surface, shape the pizza dough into two 10-inch rounds. Place on a baking sheet and brush the top of each round with 1 teaspoon oil. Transfer to the grill, oiled-side down, and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes.
  3. Brush the top of each round with 1 teaspoon oil. Turn over, sprinkle the grilled sides with the mozzarella and cook, covered, until the bottoms are golden brown and crisp and the mozzarella has melted, about 3 minutes. Transfer to a cutting board.
  4. Fold the arugula into the tomato mixture. Spoon the mixture over the pizza; top with Parmesan, if desired.
Kohlrabi Chips

Kohlrabi Chips

Pick up your CSA shares at Colchester Neighborhood Farm and make something delicious with your freshly harvested, organically grown vegetables. Here’s a tasty and healthier alternative to potato chips. This recipe comes from, so it must be good!


Thinly slice an unpeeled kohlrabi bulb. Toss the slices with olive oil and season with salt.  Arrange the slices in a single layer on a baking sheet lined with a nonstick mat and bakes at 250 degrees, until crisp and golden brown, 35 minutes to 1 hour.

Transfer the chips to a paper towel lined plate and season with salt.

Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt. Enjoy!

Crunchy Cauliflower and Tomato Salad

Crunchy Cauliflower and Tomato Salad

Here is a fabulous summer salad from the website allrecipes. It’s healthy, light, easy to prepare and best of all it’s very tasty!

1/3 cup Extra-virgin olive oil

3 tablespoons white wine vinegar

1 teaspoon fresh lemon juice (or more to taste)

1 large head cauliflower, chopped small

¼ cup mince red onion

¼ cup minced fresh parsley

2 garlic cloves, minced

1 cup cherry tomatoes, halved, or more to taste


Whisk olive oil, vinegar, lemon juice, salt and pepper together in a bowl until smooth. Set aside

Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over the mixture and toss to coat. Gently fold tomatoes into salad. Chill in the refrigerator up to 3 hours before serving.

Kale Chocolate Chip Cookies

Kale Chocolate Chip Cookies

Who knew that kale could be used in desserts? Apparently, Dr. Drew Ramsey and Jennifer Iserloh, authors of the cookbook, 50 Shades of Kale. The book is available for sale on Here is  this week’s suggested recipe using our featured vegetable of the week: kale.


Kale Chocolate Chip Cookies

Yields 40 small-ish cookies :

  • 1 firmly packed cup of torn kale leaves
  • 5 cups white whole wheat flour
  • 1 cup old-fashioned oats
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 cups brown sugar
  • 2 tbs molasses
  • 1 cup (2 sticks) unsalted butter, soft
  • 4 eggs
  • 2 tbs vanilla extract
  • 2 cups dark chocolate chips (or semi-sweet ones)
  • 1 cup walnut halves (optional)

Preheat the oven to 350 F. If not using silicon mats for baking, spray baking sheets with a little flavorless olive oil.

In a food processor, pulse kale 10-20 times until finely chopped. Set aside.

In a bowl, combine dry ingredients: flour, oats, baking powder and salt. Set aside.

In a large bowl, beat butter and sugar with an electric mixer, on a low speed, until thoroughly combined. Continuing running mixer on low, and add molasses and eggs, one by one, until just incorporated. Add vanilla extract, mix it in.

Combine butter-sugar-eggs mixture with your dry ingredients. Add kale and half of all chocolate chips. Mix all together until just incorporated.

Using cookie dough spoon, drop the dough onto a greased baking sheet  or silicon mat, placing them 2 inches apart. Distribute remaining chocolate chips onto each cookie and, if using walnuts, place walnut half on a top of each cookie.(Note: you can throw all your chocolate chips in the dough if you don’t feel like doing the tedious job of planting half of them on a top of cookies as suggested.)

Bake for 12-15 minutes or until cookies are firm around the edges but still slightly soft in a middle.

Cool cookies on a baking rack and enjoy!

Fresh from the farm is an experience

Fresh from the farm is an experience

Buying fresh fruits and vegetables from a local farm stand not only demonstrates healthy eating habits to children, it can teach them the value of supporting local agriculture. If we’re lucky, the trip to the farm can result in a few cherished memories. There is no denying that tomatoes or lettuce picked the same day  taste better than the produce purchased from the grocery store. If you’ve ever had the pleasure of harvesting food from a backyard garden rather than a refrigerator, you will agree that the “chore” itself could be as fun as the food was tasty. I remember picking vegetables with my grandfather; he taught me how to choose the ripest and sweetest tomatoes and how to determine when peppers were ready to be picked. Even sweeter than those tomatoes are the memories of the experience that I still carry with me today.


By today’s standards, however, we are not always as diligent about taking time to smell the roses…or as the case may be, the basil. In our rush to complete all of our errands, making a special trip to a local farm, exclusively for the purpose of buying cucumbers and tomatoes, can seem like an added chore and one that could easily be eliminated, if we just purchased our produce at the local grocery store, along with all of the other items on our list. But sometimes, these everyday chores are the same ones that create an experience and in the process, a lasting memory, for children and parents, alike. If we eliminate these so-called chores, we may be denying ourselves and our children the pleasure of true, quality time spent together.


When you buy your fruits and vegetables from Colchester Neighborhood Farm, consider blocking out an extra 15 minutes or 30 minutes for the “chore” because it could easily turn into a fun and wonderful experience. Colchester Neighborhood Farm is a social enterprise in every sense of the word. Employing adults with developmental and intellectual disabilities who are more than happy to wait on their customers at the farm stand, they are also eager to show off their farm, which includes chickens, a friendly donkey named Dapple, and some goats and their babies…yes the kids love the kids! A visit to Colchester Neighborhood Farm is more than just buying fresh fruits and vegetables, it is an opportunity for our children to learn about agriculture, to see how their food is grown and where it comes from. And going home with a few good memories along with some fresh tomatoes, organically grown cucumbers, and a bouquet of fresh flowers isn’t bad either.

Simple Pattypan Bake

Courtesy of Deana Morgan

Simple Pattypan Bake (or “Zucchini Bake,” depending on what’s available OR can be thought of as “Meatless, Pasta-less Lasagna”, that’s how I presented it to my family so I didn’t have to use the word “squash” which they would have turned up their noses at, instead, they loved it!) 

Two good-sized Patty Pan Squash
Jar of Goat Ricotta Cheese
1-2 jars of Marinara Sauce 15-16 oz size
12 oz. Italian Blend Shredded Cheese (parmesan, asiago, provolone, etc.)

Preheat oven to 350 degrees. Slice the patty pan squash in half, now place each half on the cut end, and slice into half circles, about 1/8″ thick. [Tip: to reduce liquid in the final product, you can rub the slices with 1/2 teaspoon course salt, and place in strainer in the sink for 30 min.  I didn’t because I don’t mind it a little “juicy”.] 

Place a little sauce in the bottom of a 13×9 pan, just enough to cover.  Layer half the squash around the bottom of the pan, spoon sauce – about a cup — and spread it to cover the squash, sprinkle half the ricotta cheese, then sprinkle about 1/2 cup shredded cheese.  Repeat layering of squash, ricotta, sauce and shredded cheese. 

You can really do some nice things with this, including using some of your fresh basil from the farm share!

EASY KOHLRABI FRITTERS (like a savory pancake!)

kohlrabi-frittersCourtesy of Susannah Locketti

Serves 4-6

Start by combining the following ingredients for the yogurt dip that pairs with the fritters. Make and refrigerate 30 minutes before serving.

  • 1/3 cup yogurt
  • 3 Tablespoons chopped fresh dill
  • 1 teaspoon lemon juice
  • salt to taste.

FYI – For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Or try mint!

Now time to make the fritters!

  1. Meanwhile, peel and shred  4 kohlrabi bulbs into a colander and squeeze out excess moisture.
  2. In a separate bowl combine
  3. 2 beaten eggs
  4. 3 Tablespoons dried bread crumbs
  5. 1/4 cup chopped spring onion (you can add in some green garlic too if you have it),
  6. 1 teaspoon of salt,
  7. 1/4 teaspoon crushed red pepper and black pepper to taste.
  8. Add kohlrabi by the spoonful and mix until egg is coating the entire mixture.

Heat 4 Tablespoons of olive oil in skillet until small bubbles appear. Form fritter mixture into two-inch balls and drop into skillet. Press gently with spatula to flatten.

Cook for 5-7 minutes on each side, or until golden brown.
Recipe adapted from: From Asparagus to Zucchini, A Guide to Cooking Farm Fresh Produce (3rd ed.).

Photos and text by Blooming Glen Farm apprentice Rebecca Metcalf.