Tag: green onions

  • Winter 2022 CSA – Week 10

    Our members will enjoy the following produce from our farm in their CSA shares this week:

    • Sweet Baby Carrots
    • Celery
    • Snow Peas
    • Mizuna
    • Panisse Lettuce
    • Scallions
    • Red Radishes
    • Parsley
    • Sweet Potato Fingerlings

    Feature Product: Green Mizuna

    If you have enjoyed our spring mix, you have tasted Mizuna. It is a nutritious Japanese green, cousin to arugula, although less peppery with a touch more mustard green-flavor. Mizuna has a good assortment of anti-oxidants and vitamins A, C and K, improving the strength and health of your immune system, bones and eyes (source: umami-insider.com). It is a great base for a salad, and is also very tasty sauteed! See recipes below for some Mizuna inspiration 🙂

    Simple Mizuna Salad – Dishing Up the Dirt

    Ingredients

    • 1 large bunch of mizuna
    • 2-3 radishes, very thinly sliced
    • 2-3 tablespoons extra virgin olive oil
    • 1 tablespoons fresh lemon juice + additional to taste
    • flakey sea salt
    • 2 Tablespoons sunflower seeds, lightly toasted on the stovetop for  a few minutes
    • a few thin slices of fresh Parmesan cheese (optional)
    • a few pinches of micro greens (optional)

    Instructions

    1. In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micor greens (if using). Serve immediately.

    Mizuna (Japanese Mustard Greens) with Bacon and Garlic – All Day I Eat

    Ingredients
    • one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
    • 2 cloves garlic crushed
    • 2 slices bacon (fried until crispy then chopped)
    • olive oil
    • 1/2 tsp chicken stock powder
    • black sesame seeds (toasted, to garnish)
    Instructions
    1. FIrst wash and cut the greens into 2 inch sections.
    2. Using a large skillet, on medium high heat, saute the bacon until crispy.
    3. When the bacon is done, remove and place on a paper towel lined plate.
    4. Immediately add the greens, garlic, and chicken stock powder.
    5. Saute for about 2-3 minutes until the greens appear soft and cooked.
    6. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
    7. Serve while hot!

    Farro Salad with Radishes, Snap Peas, Olives, and Pecorino – Food & Wine

    Ingredients

    DRESSING

    • 1/2 cup extra-virgin olive oil 
    • 3 tablespoons fresh Meyer lemon juice
    • 2 teaspoons apple cider vinegar
    • 1 1/4 teaspoons fine sea salt, plus more to taste
    • 1/2 teaspoon honey
    • 1/4 teaspoon crushed red pepper, plus more to taste

    SALAD

    • 4 cups water
    • 1 cup uncooked pearled farro
    • 3/4 teaspoon fine sea salt, plus more to taste
    • 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
    • 4 small carrots, thinly sliced
    • 1 cup fresh sugar snap peas, thinly sliced on an angle
    • 1/2 cup pitted Castelvetrano olives, roughly chopped
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh chives
    • 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

    Instructions

    1. Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
    2. Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
    3. Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

    Snow Pea, Scallion & Radish Salad – The Kitchn

    Ingredients
    • 2 cups (about 8 ounces) snow peas, trimmed and rinsed
    • 1 tablespoon water
    • 2 scallions (green and white portions), thinly sliced
    • 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
    • 1/4 cup seasoned rice wine vinegar
    • 2 teaspoons sugar
    • 1 tablespoon walnut oil
    Instructions
    1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.
    2. In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

  • Winter CSA 2022 – Week 2

    This week, our members will enjoy the following produce, all from our farm!

    • Rainbow Chard, bunch
    • Green Mizuna, bunch
    • Baby Lettuce Mix
    • Scallions, bunch
    • Watermelon Radishes, bunch
    • Oranges
    • Green Tomatoes
    • Fresh Turmeric
    • Sweet Potato Fingerlings

    Watermelon Radish Salad with Orange and Goat Cheese – Rhubarbarians

    Ingredients
    • 2 medium navel oranges
    • 3 medium watermelon radishes, washed and thinly sliced
    • 1 Tbsp white vinegar
    • 1 Tbsp honey
    • salt and pepper
    • 6 Tbsp crumbled goat cheese
    • ½ cup roasted pistachios
    • 4 Tbsp chopped green onion

    Instructions

    1. Start by segmenting your oranges over a small bowl. Place segmented pieces aside and reserve 2 Tbsp of the orange juice.
    2. Toss the radish slices with the orange juice, vinegar, and honey. Season with salt and pepper and refrigerate for 30 minutes
    3. When radish slices have softened and mellowed to your liking, mix with the orange segments. Top with the goat cheese, pistachios, and green onion. Enjoy!

    Turmeric Orange Vinaigrette

    Ingredients
    • 2 tablespoons minced shallot
    • 1 teaspoon orange zest plus 2 tablespoons juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons maple syrup
    • 2- inch section fresh turmeric, peeled and finely grated
    • 1/4 teaspoon sea salt, plus more to taste
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons extra virgin olive oil
    Instructions
    1. To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.

    Easy Fried Green Tomatoes Recipe – Pinch and Swirl

    I make these all the time as an appetizer or addition to sandwiches, yum! *Added for vegans how I would modify this recipe*

    Ingredients

    • 3 medium green tomatoes about 12 ounces
    • 1 large egg (*vegans can sub a flax egg – 1 tbsp ground flax seed to 3 tbsp water, let coagulate)
    • ½ cup buttermilk (*vegans make buttermilk by adding a splash of apple cider vinegar to plant milk, let sit)
    • ½ cup all-purpose flour divided
    • ½ cup cornmeal
    • 2 teaspoons kosher salt or 1 teaspoon fine salt
    • ½ teaspoon freshly ground black pepper
    • pinch ground cayenne pepper
    • avocado oil or other high vegetable heat oil, for frying
    • flaky sea salt such as Maldon, for finishing

    Instructions

    1. Slice tomatoes into ¼-inch thick rounds.
    1. Whisk egg and buttermilk together in a shallow bowl.
    2. Scoop ¼ cup flour onto a medium plate. 
    3. To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
    4. Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
    5. Line a plate with paper towels; set aside.
    6. In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot. 

  • Winter CSA – Week 7

    We’re planning to include the following items in your farm shares this week:

    • Broccoli
    • Baby Green Cabbage
    • Pink Radish, bunch
    • Baby Lettuce, mixed bag
    • Purple Kohlrabi
    • Scallions, bunch
    • Bonita White Sweet Potato Yams
    • Yellow and/or Red Peppers – Big Daddy Organic Farm
    • Parsley, bunch – Worden Farm

    Farmer’s Market Broccoli Salad – Bird is the Word
    Ingredients

    • 1 head broccoli, chopped
    • 2 bulbs kohlrabi, julienned
    • 1 bunch small carrots, julienned
    • 1 bunch radishes, slice thin
    • 1 pint snap peas, sliced
    • 1 red onion, small dice
    • 6-8 slices of bacon, lardons
    • 1/2 cup smoked cheddar, grated
    • 1/8 cup pumpkin seeds
    • 1/2 apple, thinly sliced
    • 6 oz plain greek yogurt
    • 2 Tbsp raw apple cider vinegar
    • 1/3 cup raw honey
    • 1 tsp olive oil
    • 1 Tbsp parsley, chopped
    • 1 Tbsp chives, chopped
    • generous amount of sea salt
    • pepper to taste

    Directions

    1. Render bacon on medium heat. Drain & chop into lardons.
    2. Clean & chop broccoli. Peel & julienne carrots & kohlrabi. Slice radishes thin, slice up snap pea pods, dice red onion and thinly slice apples.
    3. Mix veggies with bacon, grated cheddar and pumpkin seeds.
    4. In a separate bowl, mix yogurt, chopped herbs, vinegar, oil, honey and s&p.
    5. Pour over veggies, mix well & adjust seasoning.

    *A Japanese mandoline comes in super handy when prepping all these fresh veggies!

    Kohlrabi Carrot Fritters with Lemon Tahini Sauce – The Wholesome Kitchen
    Ingredients

    • 2 kohlrabi bulbs, peeled
    • 1 medium carrot
    • 1 green onion, chopped
    • Bunch of parsley, chopped
    • 1 egg
    • ¼ bread crumbs
    • Salt and pepper to taste
    • Oil for frying

    Lemon Tahini Sauce

    • 1/4 cup lemon juice
    • 1/4 olive oil
    • 1/4 tahini
    • 1/4 cup warm water
    • 1 clove of garlic, grated
    • 1/2 tsp cumin
    • salt and pepper to taste

    Directions

    To peel the kohlrabi, remove the outer leaves and peel the bulb with a knife or a potato peeler. Shred the vegetables in a food processor, or by hand using a grater. Season with salt and allow to sit for up to ½ hour.  Using your hands, squeeze out moisture, then add to a medium bowl with 1 egg, chopped green onion, bread crumbs and salt and pepper to taste.  Mix to combine.

    Add about 2 tbsp of avocado or coconut oil  to a heavy or cast iron pan. Heat the oil over medium high heat. Form small patties of the fritter mixture  and carefully place into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. Add another tablespoon of oil if needed.

  • Winter CSA – Week 3

    This week, we plan to include the following items in the farm share:

    Kohlrabi Slaw with Sesame Vinaigrette
    I love making slaw with kohlrabi and carrots – it’s so crisp and fresh. Peel the outer purple skin with a potato peeler or paring knife to prepare this Kohlrabi Slaw with Sesame Vinaigrette. Don’t forget about the greens! The kohlrabi leaves can also be sautéed with other greens (treat it like kale) for a boost of anti-oxidants.

    Eight ways to use Pandan
    The use of pandan in Southeast Asian cooking flavors both sweet and savory dishes. The leaves themselves are not edible because they are very fibrous, but when it is cooked, the naturally sweet taste and grassy aroma transforms a dish. The flavor has hints of rose, almond, and vanilla, it pairs very well with coconut milk. The most common use for pandan leaves is to add them to rice before cooking : take a leaf or two, tie them into a knot and drop it into the pot of rice. The rice will absorb the aroma and flavor of the pandan leaves during cooking. Discard the pandan leaves before serving the rice. Similarly, the aroma infuses into meat when wrapped in leaves and cooked. It is also common to extract the pandan juice : chop leaves, then pulse in food processor. Add hot water, let cool and strain. The extract is then used in many desert dishes. To help manage blood pressure and blood sugar, the leaves are steeped in boiling water, and the tea is consumed twice per day.

    This quick recipe for hearty Sweet Potato and Ham Soup is perfect for a chilly night’s dinner and a great way to use leftover ham and veggies!

    Feeling like salad? Mix your arugula and mizuna for a zesty salad base and top with sliced radishes.

    You can roast or steam Bonita White Sweet Potatoes just like other sweet potatoes.

  • Winter 2021 CSA – Week 1

    Happy New Year from the Frog Song Team! We’re excited to share the season’s abundance with you for the next ten weeks! This week’s farm box will include the following items from our farm:

    • Romaine Lettuce
    • Napa Cabbage
    • Arugula, bunch
    • French Breakfast Radish, bunch
    • Green Onion, bunch
    • Baby Bok Choy, bunch
    • Papaya Fruit – from the green house at High Springs Orchard
    • Bonita White Sweet Potato Yams

    Recipe Ideas

    Papaya Milk
    Blend 1 cup of ripe papaya and 1 cup of milk (dairy or non-dairy) to a smooth consistency. Yum!
    From Jenny Fraklin of High Springs Orchard)Meet our Partner Producer https://frogsong.localfoodmarketplace.com/Producer/6320eee7-595b-453f-ae2b-46106578067f *Your papaya is ripe when the skin has turned mostly yellow, and gives under gentle pressure of your finger, similar to a ripe avocado. Don’t be scared if it ripens quickly and a few bad spots appear, simply cut them out and enjoy the rest of your papaya!

    Bok Choy Stir Fry
    Looking for a quick dinner idea? You can’t go wrong with a simple and healthy stir-fry! Recipe from our Blog https://frogsongorganics.com/garlic-ginger-bok-choy/

    Napa Cabbage Picnic Salad
    I love making salads with Napa! It’s crunchy and sweet and holds dressing well. This salad/slaw recipe contains scallions, radishes and Napa cabbage – all in your share this week! https://www.simplyrecipes.com/recipes/napa_cabbage_picnic_salad/

    Other meal ideas include chopping up scallions, radishes and romaine lettuce to top some homemade tacos or burritos.