Scallion Pancakes - A Crew Favorite

PLACE IN BOWL: 2 cups all purpose flour

POUR in up to 1 cup boiling water - pour slowly and mix until ball is formed (may use food processor)

LET DOUGH REST for 30 minutes, covered with damp cloth.

CHOP 1/2 cup scallions

ON FLOURED surface, roll dough into thin rectangle. Brush on 1 Tablespoon sesame oil, sprinkle on scallions and sprinkle with salt and pepper. Roll dough. Cut into 4 pieces.

TAKE ONE PIECE and twist 3 times. Make a spiral out of this, roll again and flatten to make a 5 - 6 inch pancake. Coat a frying pan with canola oil and sear until golden on both sides. Keep warm in oven while completing same process with all dough. Serve with dipping sauce.

DIPPING SAUCE

MIX together:

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon maple sugar or syrup

Cold Chicken with Pea Pods

WHISK together:

1 Tablespoon lime juice

1 Tablespoon peanut oil

2 Tablespoons soy sauce

2 crushed garlic cloves

1 teaspoon minced ginger

1/4 teaspoon crushed red pepper

MARINATE 12 ounces of chicken, cut into 1 inch strips for minimum of one hour and up to overnight.

WHEN chicken has been marinated sufficiently, broil chicken at 475F until done, grill or saute until cooked.

STEAM 2 cups snow or snap peas, rinse in cool water, drain and chill.

WHISK together:

1/3 cup peanut oil

2 Tablespoons lime juice

1 teaspoon sesame oil

1/2 teaspoon salt

COOK pasta or rice to go with dish. Pour sauce over all and eat.

OPTIONAL: Cilantro, Chopped scallions and/or Toasted sesame seeds on top are great.

Orange Cumin Vinagrette

PLACE all ingredients together and mix. Nice when processed in blender, as it gets creamier.

1 garlic clove

1/3 cup orange juice

3 Tablespoons lime juice

1 Tablespoon minced chives, scallions or onions

2 teaspoons honey

1/2 cup olive, flax, grapeseed or walnut oil

1 teaspoon toasted cumin seeds (the toasting of the seed really brings out the flavor - worth the effort)

1/4 teaspoon black pepper

1/2 teaspoon salt

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Cabbage & Carrot Slaw

1/3 cup white wine vinegar
1 tablespoon sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green cabbage
2 cups shredded carrots
1 cup thinly sliced scallions
1/2 teaspoon salt
Ground black pepper, to taste

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

This one comes from our friends (and former manager) Kerry & Max at Provider Farm - they love cabbage (among other veggies) and this is delicious!! 

Calabacitas

This recipe was contributed by shareholder, Erika Zeros. She said it is a recipes she modified from The Moosewood cookbook. Tastes great with Mi Tierra corn tortillas or homemade tortillas made with Four Star Farm corn or wheat flour! I Added a few notes, for flexibility if we are short on a crop. Thanks Erika!

A vegetable melange influenced by Pueblo cuisine.

Yield: 4 servings

1 T olive oil
1 C minced onion (or scallions)
1 c miniced anaheim and/or poblano chilis (or other hot pepper)
1/2 t salt
1 - 2 t pure ground chile powder (optional)
2 C diced zucchini (about 10 oz, or 2 6-inch zukes) - may use yellow squash
2 C corn kernels (cut from 2 ears, or defrosted frozen corn)
2 t minced garlic
1 C cooked pinto beans
Grated jack,  cheddar cheese or chipotle cheddar (optional)
Freshly ground black pepper
Squeezable wedges of lime
Grilled flour or corn tortillas

1. Place a medium-sized skillet over medium heat for a minute or 2. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chile powder, and cook, stirring frequently for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. (Don't overcook the zucchini.) Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (an possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime and a tortilla for each serving.

(modified from Moosewood)

Beet Burgers

This is a crew favorite which comes from Recipes from America's Small Farms, by Joanne Lamb Hayes and Lori Stein, that I have adapted. It is a flexible recipe, you can use any root vegetables to equal 4 cups and use any leftover grain (I have used quinoa, spelt, millet,oats and barley - all great). I have made the recipe with rice flour to make it gluten free. 

Ingredients:

2 cups grated beets

2 cups grated carrots

1 cup cooked brown rice (or other cooked grain)

1 cup grated cheddar cheese

1 cup sunflower seeds, best toasted

2 large eggs, beaten

1/2 cup sesame seeds, best toasted

1/2 cup grated onion or 3 scallions chopped finely

3 T whole wheat flour

3 T chopped parsley

2-4 garlic cloves, finely chopped or minced

2 T soy sauce

Optional - add a dash of cayenne or some finely chopped hot pepper to spice it up

Preheat oven to 350. Generously oil a baking sheet. Combine all ingredients in a bowl. Form into patties and place on baking sheet. Bake approximately 25 minutes, or until browning on bottom and easily flippable without falling apart. Flip and back until just beginning to brown on the other side. The flipping is not necessary, but makes for a nice burger.

 

 

 

Cabbage Slaw with Peanuts

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. 

Spelt or Barley Salad with Raisins, Beets and Citrus Vinaigrette

Ingredients:

2 cups uncooked whole grain spelt or barley 

1 orange

1 1/2 tablespoons lemon or lime juice

1 1/2 tablespoons flaxseed or olive oil

2 small raw beets, peeled and grated

1 raw carrot, grated

3/4 cup raisins or dried cranberries

1 small bunch scallions or 1 small onion

Place spelt or barley in pot with 4 1/2 cups water. Bring to a boil, reduce heat and cook 45 minutes- 1 hour or until soft (barley cooks faster). Drain and rinse with cold water. Zest the orange and add zest to grain. Add juice from 1/2 of the orange. Add remaining ingredients. Mix and serve. 

Barley Salad

This is a great summer salad that can be eaten warm or cold. It is great alongside roast chicken or tempeh for dinner and leftovers are great the next day packed for lunch with cooked white or garbanzo beans and a green salad. Delicious on top of arugula!

We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts.  Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at http://fourstarfarms.com

Ingredients:

1 1/2 cups raw barley

1/4 cup chopped, dried apricots (dried cranberries, cherries, golden raisins or currants are also great)

3 scallions, chopped fine

1/3 cup finely chopped cilantro

salt to taste

4 - 6 tablespoons lemon juice (freshly squeezed juice with the zest is best, but great with bottled juice too)

1 tsp cinnamon

1 tsp cardamom

1 tsp ground ginger 

1/4 tsp cayenne (or to taste)

scant 1/4 cup olive oil

Directions:

Put barley in small pot with scant 3 cups of water. Cover and bring to a boil, then turn down and simmer until barley is soft, approximately 45 minutes. If you want the grains less sticky, rinse in cold water, but they are delicious as is. 

Whisk lemon juice, cinnamon, cardamom, ginger, cayenne and olive oil. Salt to taste. 

Mix barley with dressing, cilantro and scallions. Reserve a few scallions and cilantro to sprinkle on the top before serving.  

 

Tomato Corn Chowder

Ingredients:

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!

Savory Scallion Biscuits

Ingredients:

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

Asian Style Spinach Salad

Ingredients:

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 a Kitchen Garden