Plowshare Community Farm
W9502 Oak Center Rd.Waupun, WI53963 (920) 324-5329
Vegetable of the Week: Scallions
Plowshare Community Farm
W9502 Oak Center Rd.Waupun, WI53963 (920) 324-5329
Also known as the bunching onion, the scallion is one of 300 species of onion within the allium family. True scallions do not form bulbs, while many onions, when harvested (or thinned) early in the season, are used as scallions.
Scallions are best if used fresh. They make a tasty addition to salads and light soups. They are also delicious grilled. Trim off the root end and cut through the green top diagonally, leaving a few inches of green on each scallion. Brush with a lightly flavored oil and sprinkle with salt and pepper. Grill until marks appear, then turn and grill the other side. Serve other grilled vegetables or as a side dish..
To store, wrap scallions in a damp towel or plastic bag and place in refrigerator drawer. They will keep 2-3 days. Scallions can also be chopped by hand or in a food processor, placed in a zip-lock bag or other storage container and kept in the freezer year round.
Plowshare Community Farm
W9502 Oak Center Rd.Waupun, WI53963 (920) 324-5329
Plowshare Community Farm
W9502 Oak Center Rd.Waupun, WI53963 (920) 324-5329
Farm News
Spring boxes are on their way out, and summer boxes are on their way in. Lettuce and some other greens, as well as peas, are done for the season, and garlic, summer squash, tomatoes, and carrots are here to stay. Right around the corner are peppers (both hot and sweet) cabbage, green beans, and hopefully broccoli, although freakishly hot weather has been very had on the first planting.
Garlic: This week’s garlic is ‘Applegate’.Applegate is a superb mild garlic that is excellent for raw eating as in pesto or added as something crunchy to tuna or chicken salad (it's that mild) or cooking where you want only the most delicate hint of garlic in your dish.
Kohlrabi: this easy to use vegetable can be cut up and eaten raw, or julienned and added to a stirfry. The taste is sweet and mild, similar to a broccoli stem.
Your Delivery
Beets
Carrots
Scallions
Garlic
Kale
Kohlrabi
Basil
Zucchini
Tomatoes: this is a mix of varieties, including ‘Polbig’ (red ones), ‘Brandywine’ (large pink), ‘Paul Robeson’ (dark red) and ‘Juliet’ (red plum tomatoes).
Recipes
Savory Scallion Biscuits
1 ½ c unbleached white
flour
½ c whole wheat pastry
flour
2 t baking powder
½ t salt
2 T vegetable oil
1 c plain yogurt
½ c minced scallions
1 T fresh dill, chopped
¼ t ground black pepper
Preheat oven to 400.
In a medium bowl, combine the white and whole wheat 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 ¾-inch-thick circle and cut into 8 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. Serve warm.
p. 58 Moosewood Restaurant Cooks at Home – The Moosewood Collective (Fireside) 1994
Herbed Green Pea Soup
4 scallions, chopped
2 T vegetable oil
1 T fresh thyme (1t dry)
2 T fresh tarragon
(2 t dry)
1 lb. green peas (3 cups)
¼ t nutmeg
1 t salt
½ t black pepper
3 c hot water
1 c milk
chopped scallions
croutons (optional)
In a soup pot, sauté the scallions in the oil for a minute. Add the thyme and tarragon, and sauté for another minute. Stir in the peas, nutmeg, salt, pepper, and hot water. Cover and bring to a boil. Boil for 2 minutes, until the peas are tender but still bright green. Using a slotted spoon, remove about a cup of the peas and set them aside. In a blender or food processor, puree the rest of the soup. Return the pureed soup ton the pot, and stir in the milk and the reserved peas. Gently reheat, or chill for about 1 ½ hours.
Garnish with scallions, and with croutons if you like.
4 servings.
p. 29 Moosewood Restaurant Cooks at Home – The Moosewood Collective (Fireside) 1994
Spinach Risotto
1 sm. bunch spinach,
thick stems removed
5 to 6 c vegetable stock
(or your favorite stock)
1 T olive oil
½ c shallots, coarsely
chopped (4 to 6)
1 ½ c Arborio rice
1 t salt
1/3 t black pepper,
freshly ground
¼ c scallions, chopped
(white & green parts)
1/3 c Parmesan cheese,
grated
Wash the spinach by submerging and lifting until all the sand and dirt are removed. Do not remove the water that clings to the leaves. Cover and steam just until the spinach is wilted, 2 to 3 minutes.
Allow the spinach to cool. Over a bowl, squeeze the spinach dry. Chop it fine and set aside. Add the steaming water from the spinach to the stock.
Heat the stock until it reaches a low simmer. Adjust the heat so that the stock stays just at the simmering point.
Heat the oil in a separate medium, heavy-bottom pot. Add the shallots and sauté over low heat until they begin to soften, 3 to 4 minutes. Add the rice and stir well to coat the grains.
Add a ladle of stock. Stir until the liquid is absorbed. Add the salt and pepper. Continue to stir frequently and to add a ladle of stock at a time. When the rice is close to done, in about 20 to 25 minutes, reduce the amount of stock added each time.
As soon as the rice is cooked, remove it from the heat. Add the spinach, scallions, and cheese. Stir. Serve immediately.
4 servings.
p. 190 The Occasional Vegetarian – Karen Lee (Warner) 1995.
DILL SCALLION BUTTER
¼ lb. softened butter
2 tbsp. chopped fresh dill
2 tbsp chopped scallions (green and white part)
1 tsp. prepared horseradish
Cream together all of the ingredients. Can be stored frozen for up to 6 months.
p. 364 Moosewood Restaurant Cooks at Home – Fast and Easy Recipes for Any Day, The Moosewood Collective (Simon & Schuster/Fireside)
SIMPLEST PRIMAVERA
1 lb. sugar snap or snow peas
5 or 6 scallions
4 tbsp. olive oil
Optional: 1 lb. leafy greens (kale, collard, or mustard) stemmed and coarsley chopped
½ tsp. salt
4 or 5 cloves garlic, minced
a handful of fresh basil leaves, coarsley chopped (if unavailable, use parsley)
black pepper to taste
1 lb. penne or fusilli
extra olive oil for the pasta
Parmesan
Trim the peas at both ends, remove the strings and cut the pods in half
Cut the scallions in half lengthwise, then into 1½ inch pieces
Put the pasta water to boil. Cook the pasta while you saute the vegetables.
Heat the olive oil in a large wok or skillet. If you are using the greens, add these first along with the salt. Saute for about 5 minutes over high heat, then turn heat down, and add peas, scallions and garlic. Saute for 5 minutes more. Stir in the basil and pepper during the last minute or so.
When pasta is done, drain it and add it to the vegetables in wok or skillet. Saute the pasta with the vegetables for 2-3 minutes and serve immediately. Pass a cruet of olive oil and Parmesan.
p. 76 Moosewood Cookbook, Mollie Katzen (Ten Speed Press)
FARFALLE WITH CARROT, SAGE, AND SCALLION
½ pound uncooked farfalle
1 tsp. virgin olive oil
2-3 tbsp. unsalted butter
3 medium carrots, julienned
9 scallions (green and white parts) cut diagonally into 1 ½ inch pieces
40 fresh sage leaves, stems removed
salt and freshly ground black pepper to taste
juice from ½ lemon
3 tbsp. freshly grated Monterey Jack cheese (optional)
Prepare the pasta according to package direction; drain. Meanwhile, heat a large skillet over medium-high heat. Add the oil and 1 ½ tbsp. butter. When the oil and butter are sizzling, add the carrots and cook, stirring, until soft and golden, about 7 minutes. Add the scallions and sage leaves, and cook, stirring until the sage begins to crisp and scallions are brown, about 7 minutes. Lower the heat, add salt and pepper and cover to keep warm.
Return the pasta to the cooking pot. Add the lemon juice, and remaining ½ to 1 ½ tbsp.butter. Toss lightly. Divide pasta among three serving bowls and top each with the vegetable mixture. Sprinkle with cheese if desired.
p. 323 Vegetarian Times Complete Cookbook, Editors of Vegetarian Times (MacMillan)
2000
Zucchini-Feta Pancakes
4 eggs, separated (yolks optional)
4 cups coarsely grated zucchini
1 cup finely crumbled feta cheese
1/2 cup finely minced scallions
1 tsp. dried mint (or 1 Tbs. fresh, finely minced)
a little salt (optional, to taste)
lots of black pepper
1/3 cup flour
oil for frying
sour cream or yogurt for topping.
1. Beat the egg whites until stiff.
2. In a medium sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well.
3. Fold the egg whites into the zucchini mixture.
4. Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.
5. Serve immediately, with sour cream and yogurt.
--from The Moosewood Cookbook
by Mollie Katzen
Chinese Mushroom Soup
1 oz. dried black mushrooms
2 1/2 cups boiling water
6 healthy scallions
1 1-inch piece of ginger root, grated
1 medium clove of garlic, crushed
1 Tbs. peanut or soy oil
1/2 lb. fresh mushrooms, cleaned and sliced
2 Tbs. tamari sauce
1/4 cup dry sherry or Chinese rice wine
lots of freshly grated black pepper
1 Tbs. cornstarch
1 cup water or stock
1 tsp. honey or sugar
1 Tbs. wine vinegar
1/2 cup thinly sliced water chestnuts
Chinese sesame oil
Prelude: Rinse the dried mushrooms, and place them in a bowl. Pour 2 1/2 cups boiling water over them, cover the bowl, with a plate, and let it stand for 30 minutes while you prepare other ingredients. Drain the mushrooms in a strainer lined with cheesecloth and save all the water! Squeeze all the excess moisture from the mushrooms; rinse and squeeze again. Remove and discard the stems; thinly slice the caps.
1. Remove the scallion tops and set aside. Chop the whites coarsely. Sauté these with the ginger and garlic in the oil, in a saucepan or kettle. Stir-fry for several minutes over medium heat. Add the sliced, fresh mushrooms, and stir-fry a few minutes more. Add the prepared black mushrooms, and sauté for two more minutes.
2. Add all the remaining ingredients except the scallion tops and sesame oil. Include the black mushroom’ soaking water. Cover, an let simmer 15 minutes, stirring occasionally.
3. Finely mince the scallion greens. Top each individual serving with a few of these and a drizzle of sesame oil.
--from The Enchanted BroccoliForestby Mollie Katzen
Cool recipes, huh? To preserve your newsletter for future generations, slip them inside a plastic cover and organize them in a three-ring binder.
Swiss Rarebit
3 Tbs. butter
3 Tbs. flour
1 1/2 cups dry white wine
12 oz mushrooms, chopped
1/2 tsp. salt
1/2 crushed tarragon
8 medium scallions, minced (greens and whites) 1 firmly packed cup grated Swiss cheese
Thick slices of pumpernickel bread
freshly grated nutmeg
freshly ground black pepper
1. In a large, heavy saucepan, melt the butter over very low heat.
2. Gradually sprinkle in the flour., whisking constantly. Cook this roux, whisking for about 1 minute.
3. Slowly pour in the wine, continuing to whisk constantly until all the wine is added. Con tinue to cook over medium-low heat, stirring occasionally with a wooded spoon, for 5 minutes.
4. Add mushrooms, salt and tarragon. Cover and simmer 15 minutes, stirring occasionally.
5. Stir in the minced scallions and grated Swiss cheese. Keep cooking over low heat, stirring frequently, for another 5 minutes.
6. To serve, place 4 generous slices( toasted or not) of pumpernickel bread on 4 separate plates (or in shallow soup bowls). Spoon the rarebit over the top. Grind on some fresh nutmeg and black pepper, and serve.
--from The Enchanted BroccoliForest by Mollie Katzen
Scallion, Potato, and Herb Puree
2 large (1 lb or a little more)
russet potatoes
sea salt and freshly ground
pepper
4 Tbsp unsalted butter
2-3 c chopped scallions,
including an inch of the
greens
1/3 c chopped parsley,
chervil, or other favorite
herb
½ c crumbled cheese,
optional
Peel the potatoes and cut them into chunks. Put them in a sauce pan, cover with cold water, and add 1 tsp salt. Bring to a boil and cook until soft, about 25 minutes. Set aside a cup of the cooking water, then drain. Melt 1 Tbsp of the butter in a skillet, add the scallions, and toss to coat. Season with ½ tsp salt, add ½ cup water, and cook gently until softened, about 15 minutes. Combine the scallions and potatoes in a bowl and mash with the remaining butter, parsley, and enough of the reserved cooking water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in the cheese if using. Season to taste with salt and pepper. Serves 4. Pg 72 Local Flavors by Deborah Madison (Broadway Books) 2002.
Leek, Scallion, and Fennel Gratin
3 large leeks, white parts only
2 fennel bulbs, about 6 oz each
Sea salt and freshly ground
pepper
1 ½ Tbsp unsalted butter
1 bunch scallions, including
an inch of the greens, sliced
¼ c chopped fennel greens or
2 Tbsp each chopped
parsley and tarragon
1 tsp grated lemon zest
2 large eggs
1 ½ c milk or half-and-half
½ c freshly grated parmesan
or Gruyere cheese
Preheat the oven to 375 degrees. Lightly butter a 2-quart gratin dish. Chop the leeks into ½ inch pieces and wash them well in plenty of water, separating the rings. Let them soak while you trim and quarter the fennel. Slice it very thinly, including the core. Bring a skillet of water to a boil; add the fennel and a pinch of salt. Simmer until the fennel is translucent, about 2 minutes, then drain. Melt the butter in a wide skillet. Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with1 tsp salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes. Add the fennel greens and lemon zest, taste for salt, and season with pepper. Scrape the vegetables into the prepared dish. Beat the eggs and milk together and add ½ tsp salt plus the cheese. Pour it over the vegetables, then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes, then serve. Serves 4. Pg 72-73 Local Flavors by Deborah Madison (Broadway Books) 2002
Fresh Green Lima Beans with Scallions and Yogurt
2 lbs fresh lima beans, enough
to yield about 2 c shelled
1 bunch thick scallions with
nice, firm greens
2 Tbsp olive oil
¼ c chopped parsley
2 Tbsp chopped lovage
Sea salt and ground pepper
Water or stock
¼ c whole-milk yogurt
Shell the lima beans. Finely slice the white parts of the scallions and an inch of the greens. Chop the rest of the greens into ½ inch pieces, keeping them separate from the bottoms. Warm the oil in an 8-inch non-stick skillet. Add the scallion bottoms and cook over medium heat for 1 minute. Add the beans, two thirds of the parsley and the lovage, 1 tsp salt, and water to cover. Simmer until the beans are soft, about 10 minutes. Add the scallion greens and cook until the beans are completely tender, another10 minutes or so. Taste for salt and season with pepper. Turn off the heat, stir the yogurt into the hot beans, and add the remaining parsley and lovage. Serve warm. Serves 4-6. Pg 130 Local Flavors by Deborah Madison (Broadway Books) 2002