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Scallions (a.k.a. Bunching Onions)

Scallions are a good source of the B Vitamin complex and are available May through December.

 

General Technique: Wash and trim roots,  slice thin and sprinkle over salads, soups, and sandwiches.  Great addition to most sauté dishes.

Featured Recipe: Creamy scallion and mushroom soup

Melt a half a stick of butter in a large sauce pan. Add 2 bundles worth of chopped scallions,  2 tablespoons of salt, and 2 teaspoons of pepper, cover and cook on low, stirring occasionally for about 10 minutes. Stir in 2 tablespoons of flour, and add 5 cups chicken or veggie stock.  Bring to a boil, then simmer for 10 minutes on low. Remove from heat and add 4 cups of sliced white mushrooms and ½ bundle of chopped parsley. Puree the soup in a blender, then return to pan and add ½ cup heavy cream. Garnish with sliced scallions, mushrooms, and parsley.

Chives

  • Chives are a flavorful garnish high in fiber and in season May through October.
  • Use chives as a garnish on almost any dish. Good substitute for parsley.
  • Chives go well with any dish involving eggs and cheese.
  • Sprinkle on top of baked potatoes or hash browns.
  • Great addition to any salad, if you get a bundle with purple flowers, add those to the salad as well.  
  • Mix into softened butter or cream cheese for a delicious spread.

 

Chinese Cabbage

Chinese Cabbage is high in Vitamins C & K, Folic Acid, and Carotenes; in season July through October here in the North Country.

General Technique: Makes a great vessel for strong flavors like chili sauce, ginger, garlic, and sweet and sour sauce.  Cooks nicely into a stir-fry and is perfect on sandwiches.

Spring Rolls: Slice very thin and pare with sliced carrots, radish, rice noodles, and shrimp.  Throw in some basil or mint, and roll up in spring roll paper. Serve with Thai peanut sauce and sweet chili sauce.  

Cabbage Slaw: 2 cups shredded Chinese cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 1 finely diced jalapeno, 1 cup mayo, 4 Tbsp red wine vinegar. Mix and serve chilled.

Cabbage stew: Warm ¼ cup olive oil in a large pot and add 4 cups of chunked potatoes and 1 chunked onion.  Sprinkle some salt, throw in 4 cloves of garlic, and stir. Add 5 cups stalk or water, a can of beans, 1/2 a Chinese cabbage (sliced up), and simmer and season to taste.  Garnish with a slice of cheese on top.

 

Fledging Crow Vegetables, LLC.    122 A Robare Rd., Keeseville, NY 12944.  (518) 834-5012