Gyoza

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For the Dumplings:

  • 1 pound finely minced Napa cabbage (about 1/2 a medium head)

  • 1 tablespoon kosher salt, divided

  • 1 pound ground pork shoulder

  • 1 teaspoon white pepper

  • 1 tablespoon minced fresh garlic (about 3 medium cloves)

  • 1 teaspoon minced fresh ginger

  • 2 ounces minced scallions (about 3 whole scallions)

  • 2 teaspoons sugar

  • 1 package dumpling wrappers (40 to 50 wrappers)

  • Vegetable or canola oil for cooking

For the Sauce:

  • 1/2 cup rice vinegar

  • 1/4 cup soy sauce

  • 2 tablespoons chili oil (optional)

For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.

  1. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.

  2. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until mixture is homogenous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

  3. Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

  4. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

  5. Working from one side, carefully seal filling inside wrapper by folding into a crescent shape, pleating in edge as it meets the other (see above for more detailed step-by-step instructions). Transfer finished dumplings to parchment lined baking sheet.

  6. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.

  7. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce.

  8. For the Sauce: Combine vinegar, soy sauce, and chili oil. Serve.

Stir-fried lo mein with charred cabbage, shiitake and chives

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Kosher salt

1 pound fresh lo mein noodles

1/4 cup vegetable, canola, or peanut oil, divided

4 cups shredded cabbage

4 ounces shiitake mushroom caps, thinly sliced

4 ounces Chinese chives or scallions, cut into 2-inch segments

1 tablespoon minced fresh garlic (about 3 medium cloves)

Ground white pepper

1 tablespoon roasted sesame oil

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

1 tablespoon Shaoxing wine

Bring a large pot of salted water to a boil and cook noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute. Drain and transfer to a large bowl. Toss with 1 tablespoon vegetable oil and set aside.

Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add cabbage and cook, stirring regularly, until lightly browned, about 2 minutes. Work in batches if necessary to get the leaves nicely charred. Transfer to a large bowl and set aside. Add 1 tablespoon oil to wok and return to heat until smoking. Add mushrooms and cook, stirring regularly, until lightly browned and tender-crisp, about 2 minutes. Add chives and cook, stirring, until lightly wilted, about 1 minute. Transfer to bowl with cabbage.

Wipe out wok. Add remaining 1 tablespoon oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot. Add cabbage, mushrooms, chives, and minced garlic. Cook, tossing, until garlic is fragrant, about 30 seconds.

Add sesame oil, light and dark soy sauces, and wine. Cook, tossing and stirring, until sauce coats noodles. Season to taste with salt and white pepper. Serve immediately.

Scallion pancakes

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Ingredients:

  • 2 1/2 cups white flour

  • 1 cup warm water

  • Oil for the pancakes, such as vegetable, sesame, or shortening

  • Coarse kosher salt

  • 1 bunch scallions

  • High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

  • 2 cups (454g) light soy sauce

  • 1 cup (227g) rice wine vinegar

  • 1/2 cup (113g) mirin or simple syrup

  • 1 tablespoon sesame oil

  • 1/2 cup (57g) grated fresh ginger

  • 1/4 cup (57g) minced garlic

  • 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

  • 2 teaspoons chili garlic paste, optional

  • 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Scallion pancakes

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Ingredients:

  • 2 1/2 cups white flour

  • 1 cup warm water

  • Oil for the pancakes, such as vegetable, sesame, or shortening

  • Coarse kosher salt

  • 1 bunch scallions

  • High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

  • 2 cups (454g) light soy sauce

  • 1 cup (227g) rice wine vinegar

  • 1/2 cup (113g) mirin or simple syrup

  • 1 tablespoon sesame oil

  • 1/2 cup (57g) grated fresh ginger

  • 1/4 cup (57g) minced garlic

  • 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

  • 2 teaspoons chili garlic paste, optional

  • 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Cabbage Slaw with Peanuts

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Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

 

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Chilled Cucumber Soup

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4 cucumbers, peeled, seeded and chopped
1 - 2 c water
2 c plain yogurt (or half sour cream)
1 clove garlic, peeled
several mint leaves
2 tbsp fresh dill
1-2 tsp salt
1 tbsp honey
2 scallions, finely chopped

Combine the chopped cucumber, 1 c water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

This one comes is from the Farmer John Cookbook (available at our Farm Shop), and Karen made it on Tuesday - she says its the same as every other cucumber soup - really delicious and great on hot days. I won't say that the kids LOVED it, but they definitely ate it without too many grimaces.

Miso Soup 101

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1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish


 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Beet Dip

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6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup strained yogurt (try Sidehill Yogurt from the farm shop)
3 tablespoons extra-virgin olive oil
1 1/2 Tbsp pure maple syrup (try Dufresne Sugar House from the farm shop)
1 tablespoon zaatar
2 tablespoons goat cheese (try Westfield Chevre from the farm shop)
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving (try El Jardin or Bread Euphoria in the farm shop)


 Preheat the oven to 350°. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put 1.5 cups of yogurt in cheesecloth and squeeze gently.) Add olive oil, maple syrup, zaatar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Madagascar Pink Rice with Cashews and Scallions

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1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt


Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.

Winter Stew With Daikon

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8 dried shiitake mushrooms
1/3 lb. udon noodles
2 scallions, chopped
1 carrot, chopped
5 cabbage leaves, chopped
4 fresh water chestnuts, halved
5 ounces mudium tofu, cubed
4 cups stock
salt
1 tsp. soy sauce
1 tsp. mirin
8 pieces peeled daikon, 1/2 " thick

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in half.
Cook udon according to package. Drain immediately. Put in bowl of cold water.
Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add veggies. Cook until tender. Add noodles and tofu and cook until they're just heated through. Serves 4.

From: Madhur Jaffrey's World of the East Vegetarian Cooking

Tomato Corn Chowder

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3 scallions
1 tsp oregano and thyme
4 paste tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley

Fresh Brookfield sweet corn and paste tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!

Soba with Shitake Mushrooms, Bok Choy, Ginger, and Green Onions

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¼ lb. Fresh shitake mushrooms
½ large head or 2 small heads bok choy
salt
6 oz. thin dried soba noodles
2 tbsp. vegetable or peanut oil
3 garlic cloves, finely chopped
1-2 jalapeno peppers, halved lengthwise & thinly sliced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 tbsp dark sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp toasted sesame seeds

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.

From: Field of Greens

Savory Scallion Biscuits

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1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

From Moosewood Restaurant Cooks at Home

Salsa

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3 lbs of tomatoes - any variety
2 jalapeno peppers
1 bell pepper
1 onion (or scallions, leeks, chives, etc.)
1 carrot
1/3 cup cilantro
1/4 cup parsley
1 tbsp lime juice
1/8 tsp salt
1/4 cup vinegar

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes(handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onions
Use food processor to chop peppers, carrots, cilantro, parsley. Add salt, lime juice, and vinegar.
Add tomatoes and onions and chop until coarsely mixed.
Use this as a dip for tortilla chips or as a sauce for other mexican dishes.

Kim Chi

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2 lbs of Chinese Cabbage
salt
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar

1. Quarter the cabbage lengthways, then cut each quarter widthways into approximately 2-inch pieces.

2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.

3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.

4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. Iot will keep in these conditions for up to 1 year.

Green Beans with Pecans

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1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory

Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.

from: Recipes from a Kitchen Garden

Bang Bang (Broccoli) Chicken

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1 whole chicken breast
1 tspn ginger root
1 clove garlic
1 scallion

In a wok or deep pan stirfry chicken briefly in 1-2 tbsp oil, until cooked through.

Add:
1/4 cup water
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp red wine vinegar

Simmer 5 minutes.

Add:
2 cups broccoli florettes and peeled stalks
1 cucumber, sliced

Cook until vegetables are crisp and tender - about 7 minutes. Serve over rice

From:  Extending the Table...A World Community Cookbook

Broccoli and Bok Choy Stir-Fry

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1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Asian Style Spinach Salad

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1 pound fresh spinach (1 large bunch) washed and stems trimmed

Dressing:
1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil

Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

From: More Recipes from Kitchen Garden