Tag: Scallion

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • CSA 2025 FALL WEEK 10

    From Our Farm

    Beans, Tricolor

    Citrus, Oranges

    Onions, Scallions – SAT

    Spring Mix

    Sugar Cane

    Radishes, Purple Daikon, Loose

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Broccoli – Blackwater Farms

    Cabbage, Red – Blackwater Farms

    Leeks – Little Pond Farm – WED/THURS

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Sweet Potato Salad with Orange Vinaigrette

    Salad Ingredients:

    • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
    • 4 ounces goat cheese, crumbled
    • 1 apple, preferably sweet, cut into matchsticks
    • 3 cups Roasted Sweet Potatoes
    • 1½ cups Candied Pecans
    • ¾ cup Orange Vinaigrette

    Vinaigrette Ingredients:

    Whisk together or shake in a jar

    • 2 tablespoons vinegar, try our new pear cider vinegar!
    • 2 -3 teaspoons grated orange zest
    • ⅓ cup fresh orange juice, from 1 orange
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper

    Instructions:

    1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
    2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

    Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette

  • Spring 2022 CSA-Week 8

    This week’s CSA will include the following delicious products:

    • Basil
    • Sweet Corn
    • Cucumbers – Nonconformers
    • Dandelion Greens
    • Red Leaf Lettuce
    • Parsley
    • Tri Colored Potatoes
    • Bunched Scallions
    • Strawberries

    Featured Product of the week- Dandelion Greens

    As the warm weather takes hold, we begin to see the end of the season for our leafy greens on the farm. With that said, we still have a farm favorite this week: Dandelion Greens. Dandelion greens have host of nutritional value, being loaded with Vitamin K, C, and A, and containing iron, calcium, manganese, and fiber. Dandelion Greens are know to help regulate blood pressure, lower inflammation, aid in digestion, and more (organicfacts) . To top it off, they are equally as delicious. According to James Beard award winning Chef Sean Sherman, an expert on Indigenous and native eating- “(Dandelion) is our favorite spring green- lively and peppery, great in salads, and wonderful in pesto. We often chop it to garnish soups and light stews.”

    Wild Greens Pesto- (adapted) The SIOUX Chef’s Indigenous Kitchen by Sean Sherman

    Ingredients
    • 2 cups of Dandelion Greens (also can combine in other wild greens such as mustard or lambs quarter)
    • 1/4 cup of chopped scallions or red cured onion
    • 1/4 cup of toasted sunflower seeds
    • 2/3 to 3/4 cups of sunflower or hazelnut oil
    • Pinch of salt
    • Small drizzle of cane syrup (or a pinch cane sugar)
    Directions

    Pound together the first 3 ingredients with a mortar and pestle. Slowly work in the oil and add a sugar or syrup to taste. For a smoother pesto, combine ingredients in a food processor and process, slowly working in the oil.

    Creamy Tricolor Potato Salad with Avocado (The Caliente Kitchen Show)

    Ingredients
    • 1 lb. tri-colored potatoes
    • Approx. 1/2 of small red onion
    • 1 stalk celery thinly sliced
    • 1 green scallions, thinly sliced
    • 2 Tbsp cilantro, chopped
    • 1 Tbsp red wine vinegar
    • 3 Tbsp of Mayonnaise Dressing
    • 1 heaping Tbsp non-fat Greek yogurt
    • 1/2 avocado, chunks
    • Salt and pepper to taste
    Directions
    • Wash and place potatoes in a large stock pot. Add enough water to the pot so that the potatoes are submerged under two inches of water. Bring water to a boil and cook potatoes until tender. When potatoes can be easily pierced with a sharp knife, remove then one-by one and place them in a colander to cool.
    • In the meantime, place red onion, celery, scallions, cilantro and vinegar in a bowl and set aside.
    • Once the potatoes are completely cool, cut them into one-inch chunks. Add potatoes to the large mixing bowl along with the vinegar mixture.
    • Add Mayonnaise Dressing and yogurt to the bowl. Mix well to combine.
    • Add chunk of the avocado mixing lightly to not smash the avocado chunks.
    • Season potato salad with salt and pepper to taste.

    Strawberry Flambe

    Ingredients
    • 2 cups strawberries 
    • 1teaspoon butter
    • 1 cup of sugar
    • Zest of 1 lemon
    • Zest of one orange
    • Juice of one orange
    • 2 tablespoons brandy/ dark rum
    Directions
    • Slice strawberries in half. Toss with 1/4 cup of sugar and half of the juice and macerate briefly, until the strawberries start to soften.
    • In a large saucepan melt together butter and sugar until dissolved, careful not to burn.
    • Add strawberries and sauté for a few minutes, until berries are soft and covered in sugar mixture. Add the rest of the orange juice and zest. Mix into sauté.
    • Remove from heat, keeping the pan hot and add premeasured alcohol from a container (NOT the bottle). With a long match stick lighter, CAREFULLY light the berries. Let flame dissapate and add to back to heat (Note, have a metal lid on hand in order to contain flame if needed).
    • Sauté for a few more seconds, and remove from heat. Serve hot over vanilla ice cream or a pastry of choice.

    This week we want to give a shout out to all of the people who travel across the boarders and work exceptionally hard to harvest and prepare the food we, as a country, both need and enjoy to sustain our bodies and soul. Thanks to all of those workers in the agricultural and service industries for all you do! This recipe is a nod to them and comes from a friend from Veracruz, Mexico- Chef Josué.

    Chef Sué’s Elote (Mexican Street Corn)- Chef Josué

    Ingredients
    • Roasted corn on the cob
    • Chipotle Crema
    • Cotija Cheese
    • Chili powder, sea salt to taste (or tajin)
    • Lime wedge
    • Chopped fresh cilantro
    Directions
    • Prepare Crema- 1 can of adobo chipotle peppers, 1 quart organic sour cream, 1 cup of organic mayo (note: this make plenty of sauce, feel free to scale down). Blend chipotle peppers in a processor and fold in cream and mayo. Set aside.
    • Lightly grill corn on the cob, over low heat, until barely charred. Remove from heat.
    • Brush (or roll cob) corn with with crema sauce. Sprinkle with salt and chili powder mixture.
    • Top generously with cotija cheese and chopped cilantro. Garnish and serve with lime wedge.

  • Fermented Soy Bean Paste Stew (Dae-un Jang Jigae)

    You can make this dish with a meat, vegetable or anchovy broth. I used homemade anchovy broth (see instructions below). It’s a delicious way to use every part of the daikon. I’ve made this with other vegetables as well, carrots, zucchini, celery. You can make this dish with anything vegetable you happen to have on hand in the fridge.

    1/4 cup fermented soy bean paste (see image below)
    1 cup homemade anchovy broth
    1 bunch korean daikon including greens part
    **cut daikon in thinly sliced squares and chop greens
    1 yellow onion
    1 package of firm tofu
    1/2 bunch of scallions

    Directions:
    1. Combine soybean paste, water and anchovy broth in a large pot and bring to a boil. Stirring occasionally to break down the paste.
    2. Add daikon, greens, and onion. Cook on medium heat for 20 minutes. If you like the vegetables softer, cook for longer. The greens can be tough sometimes so you may want to check the texture of the greens and cook longer if you want a softer bite.
    3. Add tofu and scallions right before serving.
    4. Serve with Rice and Kimchi

    Homemade Anchovy Broth:

    I make a large batch of this broth and freeze in 1 cup portions to have it easily available.

    Ingredients:
    8 oz of dried dashi anchovies (see image below)
    8 cups of water
    2 large pieces of dashima kelp (see image below)

    Directions: combine all ingredients and boil for 20 minutes. Let cool, strain and store.

    You can purchase these Korean ingredients at most Asian markets

  • CSA Share: Week 8, April 24-27

    This Week we are happy to share with you some delicious brand new, right out of the ground, New Red Potatoes, Arugula, Scallions/Green Onions, Red Radish, Summer Squash, Purple Kohlrabi, Tender Panisse Lettuce, Green Cabbage, Fennel and some delicate and delicious English Peas.

    New Red Potatoes Potato season has arrived!! This particular heirloom variety has been grown in Florida for over 100 years because of its ability to precede pesticide usage. To fumigate means to disinfect or purify (an area) with the fumes of certain chemicals. Many farmers do this to rid their fields of problematic nematodes that live in the soil and cause unsightly damage to potatoes. We do not fumigate our fields so we have to rely on certain varieties of vegetables that are resistant or less susceptible to certain diseases. Enjoy these freshly unearthed potatoes by simply washing them and preparing them as usual. Don’t bother peeling, the skin is so thin and tender and holds most of the nutritional value of the potato.

    Try this perfect springtime potato salad featuring baby Red Potatoes, Fennel and English peas from your share!

    Fennel Potato Salad 

    Green Cabbage We harvest the cabbage by cutting the stalk just below the bottom leaves with a blade. The outer leaves are trimmed, and any diseased, damaged, or necrotic leaves are removed. We store the harvested cabbage in giant bins in our refrigerated shipping containers for up to three months and are cleaned/trimmed per order. Due to its long shelf life cabbage was a main staple in European countries during the 17th and 18th centuries. Read how Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages.

    Magical Sour Cabbage- How Sauerkraut helped save the age of sail- Modern Farmer.Com

    “Baby” Summer Squash refers to any variety that is picked very small. While they come in a variety of shapes, sizes and colors they all have similar properties: thin skins and pale delicate flesh that softens easily when cooked. They are grown in warm weather so they are particularly susceptible to the cold, however they deteriorate quickly when kept too warm. The ideal storage for these squash is in about 55 degrees, so the coolest part of the kitchen or warmest part of the refrigerator, loosely wrapped in a paper bag or kitchen towel.

    English Peas, meet the English pea, also known as the garden pea or the green pea. This variety of the legume family must be shelled. The seed pod easily splits open to reveal beautifully round and delicate green peas. Eat them raw in salads, simmer them in a saucepan, or blanch them (boil them for just a minute or two and then cool off in cold water and drain) and freeze them for later.

    Red Radish most commonly known as table radishes or spring radishes. These beautiful red radishes are typically served raw in salads and vegetable assortments, however, they are delicious cooked as well. They too are members of the mustard family and tend to be a little hotter than the larger Asian Daikon radishes.

    Purple Kohlrabi, a member of the vast mustard family (Brassicaceae), Kohlrabi is a crunchy vegetable with a mild flavor making it extremely versatile in the kitchen. When eaten raw it adds a crunchy addition to vegetable platters, salads and slaws. When cooked it becomes tender, much like a potato or cooked turnip. Make sure to remove the stems and leaves and peel the tough purple skin. I shredded it, tossed it in some fresh lime juice and used it as a topping on my tacos. The flavor of Kohlrabi is very mild so it goes well in just about any dish.

    Panisse Lettuce it’s large, lime green, lobed leaves form this dense head lettuce variety. Wait to wash it until you are ready to use it as washing it strips it of some of its natural protective coating that helps it maintain a longer shelf life.

    Arugula or Rocket, is a tender, spicy green that has grown in popularity in recent years. It can be eaten raw or wilted. It balances other flavors well, whether sweet, salty, rich or acidic. Toss it in your green salad or give it a quick sauté in a pan with a little garlic and olive oil. You can also dice it up and mix it in with some cooked quinoa and other similar grains to give them a little zing of flavor.

    Fennel Crispy and fragrant this feathery vegetable is most commonly used for its white, bulbous lower stem. However, its fronds are edible too. Save the fronds for a garnish or use it as a herb in slaws and salads. Try slicing the bulb and serving topped with some goat cheese.

    Scallions or Green Onions are picked before they have had the chance to form a bulb at the base, and their flavor is milder and fresher than mature bulb onions. Most western cooks use the tender white and pale green parts, while oriental dishes usually call for the long green shoots. The long shoots are great in stir-fry’s and dice up the pale green parts to use a garnish on top of soups and salads.

    Peas, Love and Good Clean Food -Shani