Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.
Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro
Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.
2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Quick-Pickled Carrots & Scallions
Bright, crunchy, and just a little tangy, these quick pickles add color, texture, and balance to noodle bowls, rice dishes, and sandwiches. Make them ahead and keep them on hand all week.
Ingredients:
2 Nantes carrots, peeled and cut into thin matchsticks
4 scallions, thinly sliced
½ cup rice vinegar
½ cup water
1 tablespoon sugar
1 teaspoon kosher salt
Method:
1. Place the carrots and scallions in a medium bowl or pint jar.
2. In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3. Pour the warm pickling liquid over the vegetables and allow to cool to room temperature.
4. Refrigerate for at least 30 minutes before serving. The pickles will keep for up to 1 week in the refrigerator.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Ingredients:
2 heads mini cabbage, thinly sliced (about 8 cups)
1 English cucumber, peeled and sliced into thin matchsticks
½ cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
3 tablespoons fresh basil, thinly sliced
3 scallions, thinly sliced
2 tablespoons lemon juice
1 teaspoon grated ginger
2-3 tablespoons high-quality mayonnaise
4-5 tablespoons olive oil
Sea salt
Method:
1. Combine the sliced cabbage, cucumbers, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
3. Pour most, but not all, of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Scallions with Lemon & Thyme
Topped with olives, this recipes elevates green onions from garnish to a stunning side dish.
Ingredients:
1 bunch scallions, trimmed and rinsed
¾ cups pitted olives, such as Picholine
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the whites are soft and the tops go brown. Remove from grill and toss with olives. Squeeze a little more lemon juice on and garnish with the thyme.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Ingredients:
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion
Pickling solution:
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
Method:
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.
2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.
3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Soy-Marinated Jammy Eggs
A beloved topping for ramen and udon alike, these jammy eggs feature tender whites and rich, golden yolks infused with a savory soy marinade. Make them a day ahead for maximum flavor.
Ingredients:
4 farm fresh eggs
¼ cup soy sauce
¼ cup water
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1 scallion, sliced
Method:
1. Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs and set aside.
2. In a small bowl or jar, combine the soy sauce, water, rice vinegar, honey, and scallion. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Refrigerate for at least 4 hours or overnight. Slice in half and serve atop noodle bowls, rice dishes, or salads.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Warm Cabbage & Andouille Skillet
Savory, smoky, and just a little sweet, this simple skillet brings together tender cabbage and spiced sausage for a deeply comforting dish.
Ingredients:
12 ounces Andouille sausage, sliced
1 small head green cabbage, thinly sliced
2 tablespoons olive oil
2 scallions, sliced
2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and freshly cracked black pepper
Optional: Pinch of red pepper flakes or a few dashes hot sauce
Method:
1. Heat a large skillet over medium heat. Add sausage and cook until browned and slightly crisp at the edges. Remove and set aside.
2. In the same pan, add olive oil if needed, then add cabbage. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes.
3. Add scallions, vinegar, and honey, stirring to combine. Let cook for another 2–3 minutes until tender and glossy.
4. Return sausage to the pan and toss together. Season with salt, pepper, and hot sauce or chili flakes if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Ingredients:
3 cups freshly-shucked corn kernels
2 tablespoons chopped fresh herbs of your choice, such as parsley, basil and chives
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
¾ cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Crème fraîche, for serving
Method:
1. In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the eggs, herbs and heavy cream until the batter is well-combined.
2. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
3. Garnish the corn fritters with scallions and a generous dollop of crème fraîche.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.