From the Garden This Week

From the Garden this Week…

Butter Lettuce Heads, Spinach, Carrots, Radishes, Celery, Parsnips, Turnip Greens, Fire Star Mixed Salad Greens and Reds, Spring Onions, Dill and Cilantro

Coming Soon…Bok Choi, Asian Greens, Salanova Lettuce

Using your Produce… by Julie Moreno

We had a bit of a farming emergency this morning and our greens that we were going to send out had a few too many bug holes. I had a wonderful recipe planned but made a switch last minute to this. One of my favorite recipe/farm bloggers at www.dishingupthedirt.com had this scallion pancake recipe that is perfect for our red-green onions coming your way.

Scallion Pancakes

For the Dipping Sauce:

2 tablespoons low sodium soy sauce

2 tablespoons rice vinegar

1/4 teaspoon toasted sesame oil

1/2 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 teaspoon thinly sliced scallion

For the Pancakes:

1 cup all purpose flour

1/2 cup rice flour

kosher salt

1 large egg, beaten

1 cup cold seltzer water

1 cup greens (radish, arugula, salad) finely chopped

1-2 scallions, minced

1 fresh red chili pepper, minced (optional)

3-4 tablespoons canola oil

Prepare the dipping sauce by combining all the ingredients and whisking until well incorporated. Set aside. Preheat the oven to 300F. In a large bowl whisk together the two flours, salt, egg, and seltzer and mix well to incorporate. Add the greens, scallions and red chili pepper and stir. Heat 1/2 tablespoon of the oil in a large non stick skillet over medium high heat. Once shimmering scoop about 1/2 cup of the batter into the skillet and cook, undisturbed for about 2 minutes. Flip and cook for 2-3 minutes longer. Place the pancake on a baking sheet and keep warm in the oven. Repeat the process with the rest of the batter. Serve with the dipping sauce and enjoy!

If you are looking for a celery recipe, I found this salad recipe online. I have made something similar with bleu cheese instead of Parmesan, if you are a fan of the bleu!

Celery Salad with Almonds, Dates and Parmesan

(bonappetit.com)

½ cup raw almonds