scallions Tag

03 Jun

Posted at 10:17h in Recipes by
9 Likes

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.

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

10 Jun

Posted at 10:43h in Recipes by
10 Likes

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.

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

27 May

Posted at 09:23h in Recipes by
10 Likes

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

Posted at 14:47h in Recipes by
5 Likes

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.