Berkeley Farm Stand Recipes

Raw Vegetable Salad with Cilantro and Lemon Vinaigrette

(serves 3-4)

  • 3 medium-sized beets
  • 1 medium bunch carrots
  • 3 medium zucchini
  • 1/2 pound green beans
  • 1 small red onion
  • 3-4 scallions (green onions)
  • 2 TBS chopped cilantro


  • 1/2 cup olive oil
  • 2 to 3 TBS fresh lemon juice (about 2 medium lemons)
  • 1 TBS honey
  • 1/2 tsp. salt
  • 1 medium clove garlic, minced

Peel and grate the beets, carrots, and zucchini. Finely chop the onions, scallions and green beans. Mix together and dress with a vinaigrette dressing (below).

Beet Green Pasta

  • 1 bunch beet greens
  • 1 medium red onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • cooked pasta (spaghetti and linguine work best)
  • optional: fresh herbs like oregano, basil, thyme, or sage; grated parmesan cheese)

Wash the beet greens, separate the leaves from the stems, and chop the leaves coarsely.

Put on a pot of salted water to cook the pasta in. Saute the onion and garlic over medium-high heat in 1/4 cup of the oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered (try adding one strip of lightly cooked and chopped bacon to the cooking greens for flavor). Meanwhile, after the water has come to a boil, add the pasta and cook according to instrustions on the package (around 12 minutes for al dente). Uncover the beet greens, season with salt and pepper (add the optional chopped fresh herbs here). When the pasta is cooked, drain it and toss it with the sauce, moistening it with a 1/4 cup of pasta water and the rest of the olive oil. Serve immediately.

Cream of Fresh Green Bean Soup

  • 1 1/2 pounds fresh green beans
  • 2 cups milk, hot but not scalded
  • salt and fresh ground black pepper

Wash the beans and remove the stems and the strings. Steam them just until bright green and tender. Puree them (in a blender or food processor) with the heated milk until very smooth. Season to taste with the salt and pepper. Heat just before serving (don’t boil!). Also try served cold.

Potato Cabbage Soup

(for 12 servings)

  • 1/4 cup olive oil
  • 1/3 cup diced onions
  • 2 cloves diced garlic
  • 3 lbs. chopped cabbage
  • 1 lb diced potatoes
  • 1 gallon water or vegetable stock
  • sea salt to taste

Saute onions, garlic in olive oil unil tender and glazed. Add potatoes and cook until tender. Remove mixture from the pan. Pour stock or water directly into the pan. Pleace cabbage into the stock, and cook for 20 minutes. Add sea salt. Add potato mixture and simmer for an additonal 25 minutes or until cabbage is tender.