Arugula and Kale Harvest Salad

Arugula and Kale Harvest Salad

Here is a great recipe that uses many of the fall veggies that are being harvested right now and combines them into a dish that is both healthy and delicious. This salad from Good Housekeeping uses some of those “super foods” (think avocado) that are being touted as the secret to good health and a slim waistline.  And because the dressing is home made and free of any the preservatives you find in the ones sold in grocery stores, this salad is perfect for serving for lunch or even a light supper.

8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
finely chopped small shallot (or garlic clove or green onion)


Make Salad:
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
Make Vinaigrette: 
  1. Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
  2. Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.


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…the next up and coming super food

Kohlrabi…the next up and coming super food

This just might be the best vegetable you are not eating and it may be because you have never heard of it. But as farm stands like Colchester Neighborhood Farm begin filling their CSA shares with organically grown and freshly harvested vegetables and people become motivated to experiment  with recipes that include so-called “super foods,” kohlrabi could start getting the props it deserves. Though its popularity numbers are still low, there are some interesting facts and inside information about this lesser known member of the cabbage family that could raise its standing. Some of the things you don’t know…but should know… about this somewhat sweet and crunchy vegetable.

According to, when it comes to selecting this bulbous vegetable, size matters. Small kohlrabi no larger than 2½ inches is better tasting than its larger counterpart which has a more woody texture and inedible skin.

The name Kohlrabi comes from the German words, kohl, which means cabbage and rube, which means turnip.

Kohlrabi comes in two varieties: white and purple. Underneath the skin of either variety, the flesh is a very pale green.

Kohlrabi has been described as looking like a cross between a space ship and an octopus.

Some claim that the vegetable tastes a bit like turnip while others liken it to the taste of broccoli.

Though it looks like a root vegetable, kohlrabi actually grows just above the ground, forming a turnip-shaped globe at the base of the stem.

Raw kohlrabi is very crunchy with a mild flavor and can add texture to a salad. It can be diced, shredded or cut into matchstick-size pieces. It can also be roasted, baked, or steamed. Chop it up, put it in aluminum foil, shiny side facing in, and place it on the grill for 10 minutes.

Kohlrabi is a rich source of vitamins C and B and is high in minerals such as copper, calcium, and potassium. It also contains healthy antioxidants and cancer fighting phytochemicals.

The bulb can be stored in the refrigerator for up to 10 days. The leaves and stem, which can be cooked in a stock similar to kale, should be wrapped in paper towel and can be stored for up to 3 days.

Stop by Colchester Neighborhood Farm and pick up a few bulbs of this up and coming star vegetable….it just may provide the crunchy flavor your salad needs.

Colorful Facts About Chard

Colorful Facts About Chard

You can certainly file this list of fascinating facts about chard under “things I will probably never need to know,” but, then again, there’s no telling when one of these pieces of trivia will present itself as a clue on Jeopardy and you will end up sounding—and feeling—like a genius when you shout out the answer.  Boasting the colors of the rainbow, red, yellow, purple, and orange, chard is the leafy green that can dress up any dish. It comes in three varieties: rainbow, green—better known as Swiss—and red chard.  Packed with nutrients but containing very few calories, Swiss chard is at the top of every dieter’s list. Colchester Neighborhood Farm is currently harvesting this oh-so-good-for-you vegetable.

Here are some other lesser known, but equally interesting, tidbits of information about chard.

Though it is harvested between June and August, chard is available year round.

According to, Swiss chard is called such because the botanist who discovered it came from Switzerland.  However, the plant originated in Sicily. As a result of its origins, Swiss chard is an integral part of Mediterranean and Italian cuisine.

According to Chard comes from the Latin word cardus, meaning thistle.

It is a member of the beet family, but its roots are inedible, so don’t even think about it!

Like other leafy greens, such as kale and spinach, chard is packed with Vitamins K, A, and C.

It is also rich in magnesium, iron, potassium, and dietary fiber.

Swiss chard can reach up to 28 inches tall!

Chard has been around for a while. Dating back to the fourth century B.C., Greek philosopher Aristotle wrote about the leafy vegetable.

According to the website, the ancient Greeks and later the Romans once revered this vegetable because of its medicinal properties.

The best way to store chard is to place it in a plastic bag and to squeeze as much air out of the bag while wrapping the chard tightly. It can be stored in the refrigerator for up to five days. Do not rinse the vegetable until just before ready to use.

Chard can be used in juices but most websites recommend cooking it, since it can have a somewhat bitter taste. It can be steamed, braised, boiled or cooked in a stuffing. Most sites recommend cooking the leaves the way you would spinach and cooking the stems in the same manner you cook asparagus. Including this powerhouse in your diet is definitely a healthy move! To purchase this and other healthy and organic vegetables, visit Colchester Neighborhood Farm in Plympton.