scallions Tag

13 Jun Simple Sautéed Greens

Posted at 10:21h in Recipes by bloomingglenfarm 0 Comments

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Sautéing greens is a simple and easy way to create a delicious side dish for any meal. It’s a great skill to master if you want to get the most out of seasonal eating and enjoying the nutritious benefits of leafy greens like kale, chard, escarole and spinach as well as the tops of roots like beets, radishes, turnips and kohlrabi. Sautéed greens pair well with breakfast dishes like eggs or as a side for almost any grilled protein.

Simple Sautéed Greens

Ingredients:
3 Tbsp avocado or olive oil
¼ cup garlic scapes, finely chopped
1 cup scallions, chopped into ¼ inch pieces
6 cups greens, chopped (kale, escarole, radish greens, etc.)
½ tsp sea salt
¼ tsp black pepper

Add oil to skillet and allow to heat up (medium low heat).
Add garlic scapes and scallions to pan, with a pinch of the salt. Sauté for 2 minutes until lightly sizzling and fragrant.

Place chopped greens in a colander, rinse, and add greens to sauté pan while still slightly damp. Mix well while cooking so that all of the greens cook evenly.
Cook approximately 6-7 minutes or until the greens reach desired tenderness (don’t overcook- you can always remove from heat and put a lid on to cook for a few more minutes if needed.)
Season with remaining salt and pepper to taste.
Serve immediately.

Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

06 Jun Pickled Scallions

Posted at 09:40h in Recipes by bloomingglenfarm 0 Comments

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Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. With a mild onion flavor, scallions are an amazing addition to any recipe. They’re mild enough to be eaten raw or slightly cooked, which preserves their crisp texture, easy to dehydrate, and also to pickle. Combining these with fresh dill and a little green garlic or garlic scapes, creates a delicious “pickle”, great for topping sandwiches, burgers, tacos, eggs and even salads.

Pickled Scallions

Ingredients:
About ½ bunch scallions
1 Tbsp fresh dill, finely chopped
1 green garlic bulb, finely chopped
½ cup water
½ cup white vinegar
½ tsp sea salt
1 tsp honey

Grab a glass jar with a lid. I used an 8-ounce jar with a wide rim.
Clean scallions and slice into lengths that will fit upright into the jar. You will want to cut them about ½ inch shorter than the height of the jar. You can also simply chop the scallions into ½ inch pieces.

Place the finely chopped dill and green garlic into the bottom of the jar. Then place the scallions in. Use enough scallions to fill the jar up.

In a small saucepan, combine the water, vinegar, salt, and honey. Heat to a light boil and stir until the salt and honey are dissolved.
Remove the brine from heat. Slowly pour it over the scallions.
The liquid should fully cover the scallions. Cover the jar and refrigerate for a couple of hours.

Enjoy these pickled scallions on avocado toast, on top of burgers or sandwiches, or simply as a garnish on salads. They would also make a great addition to a charcuterie platter or on top of eggs.

23 May Spring Ramen Cups

Posted at 07:55h in Recipes by bloomingglenfarm 0 Comments

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The 2024 CSA season has officially begun. This recipe combines the bok choy, scallions, and parsley from this week’s bounty into a simple spring soup. Enjoy the wonderful farm fresh flavors in this easy dish.

Spring Ramen Cups

Ingredients:
2 bricks ramen noodles*
1 cup bok choy, finely chopped
¼ cup scallions, finely chopped
2 tsp parsley, finely chopped
½ cup Primordia Farms oyster mushrooms, chopped
4 cups vegetable broth**

Seasoning-
½ tsp garlic powder
½ tsp onion powder
1/8 tsp black pepper
¼ tsp sea salt
1/8 tsp ground ginger
2 pinches cayenne pepper

This recipe makes either four 8-ounce jars or two 16-ounce jars. Gather the jars you are using and place on the counter.
Place the ramen bricks in a plastic bag and seal. Use a wooden spoon or wooden mallet to hammer them and break them up.
Divide the ramen, bok choy, scallions, parsley and mushrooms between the jars.
In a small bowl, combine the seasoning ingredients. Divide the seasoning into each jar.
In a medium pot, heat the vegetable broth. Once the broth comes to a rolling boil, remove from heat and pour it into each jar. Allow the jars to sit for 5-6 minutes and then serve.
Enjoy!

*You can use regular ramen noodles or rice ramen. They even make rice vermicelli. If you prefer your noodles well cooked, you will want to precook them before you assemble the cups.

**You can use store bought vegetable broth or make your own using this recipe: Slow Cooker Vegetable Broth and Easy Veggie Soup – Blooming Glen Farm

01 Jul Grilled Veggie Packets & Herb Butter

Posted at 08:13h in Recipes by bloomingglenfarm 0 Comments

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Summer is officially here and we are almost ready to celebrate the Fourth of July. As you prepare for barbecues, picnics, or camping adventures, this recipe is one that incorporates several share ingredients. It is versatile and can be adjusted depending on what you have available. Make it for your family or double it for a crowd. Heat up the grill or cook it on a campfire!

Grilled Veggie Packets

Ingredients:
2 medium summer squash
1 lb new potatoes
2 sweet onions
7 garlic scapes
4 Tbsp olive oil, avocado oil, or melted butter
1 tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
Optional- fresh chopped herbs

Preheat grill.
Cut 5 sheets of heavy duty aluminum foil into 12 x 18 inch strips. If you do not have heavy duty foil, you can use two sheets of regular foil per packet.
Prepare vegetables.
- Summer squash- Slice into 1 inch disks. If the circles are really big, you can cut them in half (creating half circles).
- New potatoes- Wash and leave skin on. Cut into ¼ – ½ inch cubes. You want these to be smaller than the squash since they take longer to cook.
- Sweet onions- Peel, quarter, and slice into wedges.
- Garlic scapes- Cut into ½ inch pieces.

Place all prepared vegetables into a large bowl.
In a small bowl, combine oil/butter, sea salt, black pepper, and smoked paprika.
Pour oil/butter mixture over vegetables and toss until all vegetables are coated.
Divide vegetable evenly among foil packets. This recipe allows for about 2 cups per foil.

Fold foil to seal and wrap securely.
Grill temperature should be about 375-400°F.
Place foil packets on grill. Allow to cook for about 15 minutes, turning every five minutes to insure even cooking.

Remove packets from grill and carefully open.
You can serve right from the foil or place the grilled vegetables on a serving dish.
Garnish with fresh chopped herbs of choice or a dollop of herb butter (see recipe below).

Notes:

*If you are getting a mushroom share, feel free to add mushrooms to these packets.

*Pair with your favorite grilled protein.

*These packets can be made ahead of time. Just refrigerate after assembling. Remove from refrigerator 30 minutes before grilling.

*To make in the oven, cook for about 15 minutes at 400°F.

*Can also be made on a campfire!

*You can change the variety of vegetables in the grill packets as the produce we receive changes throughout the season.

Herb Butter

Ingredients:
8 ounces salted butter, room temperature
2 Tbsp fresh herbs, finely chopped (dill, basil, parsley, cilantro, etc.)

Other optional add-ins:
finely chopped scallions (1 Tbsp)
finely chopped garlic scapes (1 Tbsp)
crushed garlic cloves (2)

Cream butter.
Add herbs and any optional add ins. Mix well.
Place butter on a piece of wax or parchment paper.

Shape into a log using paper to help mold. Log should be about 6 inches long. Twist ends to secure.

Refrigerate for at least two hours.
Herb butter will be good in the refrigerator for at least two weeks.
If you want to preserve for longer, you can freeze the whole log right in the paper.

24 Jun Kale Pesto

Posted at 11:40h in Recipes by bloomingglenfarm 0 Comments

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Pesto is a great way to combine some of the greens we get in our shares each week. Traditional pesto uses basil, but the recipe this week features kale combined with garlic scapes and scallions. This pesto can be used on pasta, grilled cheese, panini sandwiches or wraps, pizza, omelets, and so much more. This recipe also freezes well.

Kale Pesto

Ingredients:
6 cups kale (chopped, packed)
1/3 cup garlic scapes, chopped (about 5 scapes)
¼ cup scallions, chopped
½ cup nuts (cashews, walnuts, or pistachios)*
1 lemon juiced (about 3-4 Tbsp juice)
1 tsp lemon zest
1 ½ tsp sea salt
½ cup parmesan cheese **
1 cup olive oil

To prepare kale: wash and dry. Remove stems and coarsely chop.
Place half of the kale into a food processor. Pulse to finely chop.
Add remaining kale, garlic scapes, and scallions to food processor. Process until all ingredients are finely chopped and well combined.
Add nuts, lemon juice, lemon zest, sea salt, and parmesan cheese to food processor. Pulse to combine all ingredients.
Scrape down the sides and pulse again.
With food processor on low, slowly drizzle in the olive oil.
Process pesto until smooth.
Add additional olive oil if you want the pesto to be thinner.
Store in airtight container in refrigerator for up to a week.
To preserve for later- place pesto in ice cube trays, freeze overnight. Remove cubes from tray and store in freezer bag.

*If using salted pistachios, do not add sea salt. Taste the pesto at the end and add sea salt to taste.
**For a vegan or dairy free option, substitute with vegan parmesan or nutritional yeast.

10 Jun Sesame Bok Choy

Posted at 07:22h in Recipes by bloomingglenfarm 0 Comments

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Bok Choy is a nutritious leafy green vegetable that is a member of the Brassica family (like kale and broccoli). It is high in Vitamin C, K, and A. It also contains many other beneficial minerals and vitamins. This recipe showcases this tasty, nutritious vegetable. Enjoy on top of a bowl of rice or as a side

Sesame Bok Choy
Ingredients:
1 head bok choy, washed
3-4 large cloves garlic (or sub in green garlic or garlic scapes)
1 can (8 oz) sliced water chestnuts
2 Tbsp olive or avocado oil
½ tsp sea salt
¼ tsp black pepper
2 tsp toasted sesame oil
1 ½ tsp sesame seeds (black or white)
2 Tbsp chopped scallions for garnish

Separate bok choy stems from leaves. Chop both and keep separate.
Thinly slice garlic cloves and set aside.
Chop water chestnuts and also set aside.
Heat olive or avocado oil in pan on stovetop.
Add garlic and bok choy stems. Sauté on medium low for 5 minutes, stirring to cook through.
Add water chestnuts and cook 2 more minutes.
Add chopped leaves. Cover and cook about 3 more minutes or until leaves are wilted.
Add salt, pepper, sesame oil, and sesame seeds. Mix to combine.
Garnish with fresh chopped scallions and enjoy!

03 Jun Kohlrabi and Apple Salad

Posted at 10:17h in Recipes by bloomingglenfarm 0 Comments

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New to the CSA shares this week is kohlrabi, a unique vegetable developed by crossing a cabbage and a turnip. Back when my family began as members of Blooming Glen Farm CSA, we had never heard of kohlrabi. It’s now one of my personal favorites- delicious, crisp and refreshing. This week’s recipe showcases raw kohlrabi in a simple, yet healthy way. This would make a great side dish or could be served over salad greens (we enjoyed it with a side of egg salad for a quick dinner on one of our busy nights on the go).

Kohlrabi and Apple Salad

Ingredients:
2 medium kohlrabi bulbs
1 large apple (*I used our favorite, honeycrisp, but you can use any crisp variety)
2 Tbsp chopped scallions
2 Tbsp olive or avocado oil
Juice of 1 lemon, about 2 Tbsp
2 tsp maple syrup
½ tsp sea salt
¼ tsp black pepper
½ tsp lemon zest
Chive blossoms (optional)

Clean the kohlrabi. Cut off the bottom. You do not need to peel this young spring variety. The skin is tender and edible. Julienne both bulbs and place in large bowl.
Core apple and julienne. Add to large bowl with kohlrabi.

Add scallions to the bowl with kohlrabi and apple pieces. Mix to combine.
In small bowl, combine oil, lemon juice, maple syrup, salt, pepper, and lemon zest. Mix well.
Pour dressing over kohlrabi, apple, and scallion mixture. Toss to coat all pieces.
Allow to marinate for at least 15 minutes.
Optional: garnish with chive blossoms.
Enjoy!

**You can also make this into a slaw. Simply shred the kohlrabi bulbs and apple instead of julienning.

10 Jun Marinated Spring Vegetable Salad

Posted at 10:43h in Recipes by bloomingglenfarm 1 Comment

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It feels wonderful to have the windows open and the fresh air flowing through the house. The sunshine we have been having certainly helps as well. With all of this beautiful weather comes amazing spring produce from our friends at Blooming Glen Farm. This salad showcases the broccoli, kohlrabi, radishes, and scallions from this week’s share. You can also add the mushrooms from Primordia Farm and can use some honey from Heirloom Acres. It serves as a great side dish for a barbecue or picnic.

Ingredients:
1 bunch broccoli (about 3 cups florets)
1 bunch kohlrabi (3 small)
½ bunch spring radishes (about 7-8)
1 pint cherry or grape tomatoes
2 large carrots
4 scallions, chopped
½ lb Maitake mushrooms, chopped
5 Tbsp red wine vinegar
¼ cup + 2 Tbsp olive oil
1 Tbsp fresh basil, finely chopped
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1-2 tsp honey

Clean and chop broccoli. Lightly steam for 4 minutes. Remove from heat, rinse with cold water, drain in colander, and let cool.
Peel kohlrabi and cut into matchsticks.
Thinly slice radishes.
Slice tomatoes in half.
Peel carrots and thinly slice or cut into matchsticks.
Place all produce in a large bowl.
Combine vinegar, oil, basil, garlic powder, salt, pepper, and honey in a small bowl. Whisk well to combine.
Pour dressing over vegetables, mix well, and allow to marinate for 1 hour.**
Serve as a side or on top of a bed of greens.

**You can serve this dish immediately, but it tastes best when it has time to set a little bit.

Instagram and Facebook: Tru You Essentials

Website: www.truyouessentials.com

27 May Salad Greens with Marinated Radishes and Creamy Garlic Dressing

Posted at 09:23h in Recipes by bloomingglenfarm 0 Comments

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The CSA season has officially begun and although pickup days look different than they have in the past, we are still getting beautiful organic produce from our favorite farmers. This week’s recipe started with a focus on the green garlic, but evolved into a full meal that includes the salad greens, radishes, scallions, basil, oats and shitake mushrooms as well.

Salad Ingredients:
½ lb salad greens
Marinated radishes (recipe below)
Creamy garlic dressing (recipe below)
Grilled shitake mushrooms
Chive blossoms (optional)

Rinse and dry salad greens. Place in bowl or on platter.
Make marinated radishes and allow to set while preparing the rest of the meal.
Make dressing and set aside.
Remove stems from mushrooms and wash caps. Slice and place in bowl. Add 2 Tbsp avocado or olive oil to pan. Place pan on grill to heat. Once oil is hot, add sliced mushrooms and cook for about 5 minutes. Add ¼ tsp sea salt, 1/8 tsp black pepper, and 1/8 tsp garlic powder and stir to combine. Place mushrooms in bowl to serve.
Chop scallions and place in bowl.
If you have access to chive blossoms, I like to add them as a garnish if available.
I served this salad with each item in separate bowls, but feel free to put everything together over the salad greens if you want.

Marinated Radish Ingredients:
½ bunch radishes, greens removed
½ stalk green garlic
½ cup apple cider vinegar
¼ cup avocado or olive oil
1 Tbsp honey
½ tsp sea salt
¼ tsp black pepper

Thinly slice radishes using a mandolin.
Thinly slice green garlic using both the white and green parts.
Place radishes and green garlic in a glass jar.
In a small pot, combine apple cider vinegar, oil, honey, salt, and pepper.
Heat to boil, mixing well.
Remove from heat and carefully pour over the radishes and green garlic. Place lid on jar and allow to cool for at least 30 minutes.

Creamy Garlic Dressing Ingredients:
1 ½ stalks green garlic
6 small scallions
½ cup homemade oat milk **
3 large basil leaves
½ lime, juiced
¼ cup apple cider vinegar
¼ cup + 3 Tbsp olive oil (divided)
½ tsp sea salt
¼ tsp black pepper

Rinse green garlic and scallions.
Slice green garlic stalks in half lengthwise.
Drizzle green garlic and scallions with 1 Tbsp olive oil.
Preheat grill and then reduce heat to low.
Place green garlic and scallions on grill.
Cook scallions for 2-3 minutes and green garlic for 4-5 minutes. Flip halfway through cooking time.
Remove from grill and trim roots off, as well as any pieces that are overcooked.
Place all dressing ingredients in blender (use the remaining ¼ cup + 2 Tbsp olive oil). Blend until smooth, about 30 seconds.

** Homemade Oat Milk- soak ¼ cup oats in about ½ cup water for 30 minutes. Drain water and rinse oats. Blend with ½ cup water for 30-60 seconds. Strain through a nut bag or cheesecloth. This makes about ½ cup oat milk, which the recipe calls for.

Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
Instagram and Facebook: Tru You Essentials
Website: www.truyouessentials.com

18 Jul Summer Spring Rolls

Posted at 14:47h in Recipes by bloomingglenfarm 0 Comments

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With all the summer veggies coming in I had to make some fresh spring rolls with them! You can add in whatever else you have on hand like fresh herbs or sliced avocado.

Enjoy with my delicious tahini dipping sauce on the side:)

Ingredients for Spring rolls

1 pack rice paper
Bunch of carrots
1 cucumber
1 zucchini
1 red pepper
1 mango
Pea shoots
Scallions
Fresh mint or cilantro

Cut carrots, pepper and mango into thin strips. Slice cucumber and zucchini vertically as thin as you can (I used a mandolin). Dice scallions. Add water to a large plate to use for soaking the rice paper. When the rice paper becomes soft remove from water and add vegetables and mango to center of the paper. Tuck in sides and roll up until everything is secure inside. Continue for rest of rolls.

Ingredients for Tahini dipping sauce

1/4 cup tahini
2 Tbsp coconut aminos
2 Tbsp rice vinegar
1 clove garlic, grated
Juice of 1 lemon
Salt and pepper
Red pepper flakes(if you like spice)

Whisk all ingredients together and serve with spring rolls. Enjoy!!

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.