CSA Share #6, Tuesday July 15th, 2014

What You’re Getting:

Standard

½ pint raspberries!!!!

1 bunch kale

1 bunch Hakurei summer turnips

1/3 lb salad mix

1 bunch scallions

½ head green cabbage (2lbs)

1 bunch parsley

Family 

2 (1/2)  pint raspberries!!!!

1 bunch kale

1 bunch chard

2 bunches Hakurei summer turnips

1/2 lb salad mix

2 bunches scallions

1 head green cabbage (4-5lbs)

1 bunch parsley

Farm News:

This is late this week because it was so hard to predict what would be ready this week: Do we have enough zucchini from the first picking to give every one? Are the carrots ready? Raspberries? Looks like NEXT week we will be able to give you guys zucchini, carrots and TOMATOES (!)… but this week you get raspberries! Yum!

We are not excited about all the heavy rain scheduled for today and tomorrow, but you can’t control the weather, so we’ll try to make the best of it, pruning and thinning things in the greenhouses and hoping the sun will come out again soon!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Parsley Scallion Hummus

(2) 15 oz. cans garbanzo beans (chickpeas)

5 scallions sliced thinly

1 bunch parsley leaves chopped

2 Tbsp tahini

3 Tbsp lemon juice

 1/4 teaspoon cumin powder

1 1/2 teaspoon kosher salt

1/3 cup olive oil

In a food processor or blender, finely chop the scallions and parsley. Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth. Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.

You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!

From: http://aminuteinthelifeofmaria.blogspot.com/2012/10/parsley-scallion-hummus.html

Hakurei-Cabbage Slaw

 1/2 cup slivered almonds

 3 tablespoons vegetable oil

 2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound cabbage, chopped into this strips

4 medium Hakurei turnips, sliced thin

2 scallions, thinly sliced

1/4 cup chopped cilantro

 Freshly ground pepper

    Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

    In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

From: http://flyingcoyotefarm.wordpress.com/2014/07/03/csa-week-4/

CSA Share #4, Tuesday, July 1st, 2014

What You’re Getting:

Standard Shares:

1 bunch kale

1 head lettuce

1 bunch hakurei summer turnips

½ lb salad mix

1 bunch beets

1 bunch scallions

 

Family Shares:

1 bunch kale

1 bunch swiss chard

2 heads lettuce

2 bunches hakurei summer turnips

1 lb salad mix

1 bunch beets

1 bunch scallions

Farm News:

Happy 4^th of July! On July 4^th, 2010 we got married in the top field on a hot, muggy day. The farm has changed so much since then – new fields, greenhouses, the farmstand, the packing building, two babies and a whole bevy of apprentices. We are pretty proud of what we have accomplished here since we bought the farm in 2009 and we are looking forward to many, many long, hard, rewarding seasons to come.

We hope you’re enjoying these long summer days as much as we are. Plants are going crazy in this heat. We can’t wait for all the treats in store for us! The tomatoes are starting to ripen, and the cukes and zucchini are sizing up. Sugar snap peas next week!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes:

Beet, Kale, Red Leaf Lettuce & Hakurei Salad with Grapefruit Vinaigrette

1 bunch kale

1 bunch red leaf lettuce

4-5 hakurei turnips

1 beet

2 carrots

1 grapefruit

4 tablespoons olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

sunflower seeds

Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Chop the turnips and beets into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.  If desired, remove the sections from 1/2 of the grapefruit and peel them.  In a small canning jar, combine: juice from 1/2 grapefruit (a little over 1/4 cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.  To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and sunflower seeds.

Scallion Pancakes

This is one of my all-time favorites – a very simplified version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                     

1 t salt                                              

1 ½ cups flour                                    

4 eggs                                              

½ cup vegetable oil

½ cup water

red wine vinegar

soy sauce

lemon juice

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side.

Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

CSA Share #5, Tuesday July 9th, 2013

What You’re Getting:

Standard Share:

 1 bunch chard

1 bunch kale

3 heads lettuce

2 heads broccoli (or 3-4 small heads)

2 bunch scallions

2 Kohlrabi

2 pints sugar snap peas

Family Share:

1 bunch chard

1 bunch kale

3 heads lettuce

2 heads broccoli (or 3-4 small heads) 

2 bunch scallions
2 Kohlrabi 

2 pints sugar snap peas 

Farm News:

Hi all!

I hope you all had a wonderful 4^th of July! Although it’s been hot as anything, we really enjoyed getting a little more sunshine and a little less rain this week – I hope it stays that way!

We are entering the truly chaotic part of our season, where we are starting to harvest constantly, and the weeds are growing twice as fast. Yipes. We’ll be scrambling to stay on top until October! Although a lot of things have been a few weeks behind this year, thanks to our cold May temperatures and loss of fertility through some heavy rains, everything is starting to catch up now. I expect to be giving you guys cukes, summer squash and maybe even peppers within a few weeks, and we’ve been seeing our first few ripe cherry tomatoes, so hopefully it will only be a few weeks before we get enough of those at once that I can give those out, too!

For those of you missing the garlic scapes – there will be no garlic this year. For the last three years, we have lost a majority of our garlic to post harvest rots and molds, which spread each year from bulb to bulb, and stay in the soil for years. In an attempt to break this cycle, we are starting our seedstock over from the garlic bulbils, or the flowering part of the garlic (The mature scape). It takes two years to get garlic by this method, so we won’t have garlic again until next year. A bummer, but we do what we have to do.

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Swiss Chard and Cheddar Quiche (with simple side salad)

    3  tablespoons  olive oil

    1  bunch Swiss chard, chopped

    1  onion, chopped (Or 2 scallions, minced)

    3  large eggs

    3/4  cup  half-and-half

    kosher salt and black pepper

    2  ounces  Cheddar, grated (1⁄2 cup)

    1  prebaked 9-inch piecrust

    4  cups chopped lettuce

    1  tablespoon  red wine vinegar

    Heat oven to 350° F.

    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.

    In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40 to 45 minutes.

    Meanwhile, in a medium bowl, toss together the lettuce with the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

    Serve the quiche with the salad.

From http://www.realsimple.com/food-recipes/browse-all-recipes/swiss-chard-cheddar-quiche-00000000054978/index.html

Sugar Snap Peas with Scallions and Lettuce

1/2 cup Scallions sliced

4 leaves lettuce, shredded

1/2 pound Sugar Snap Peas

Salt and Pepper to your taste

1 tablespoon Butter

1 tablespoon Oil

Slice scallions, including the green tops. Shred the

lettuce. Remove any tough strings from the snap peas

and cook peas in boiling salted water until tender,

about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over

medium-low heat. Add scallions and 1/4 teaspoon

salt. Cover and cook until tender, about 3 minutes.

Add snap peas and cook, stirring, until heated

through. Add the lettuce and stir until wilted. Taste

for seasoning and add salt and pepper if needed.

http://www.recipebridge.com/g/297/2147786537/sug

ar-snap-peas-with-scallions-and-lettuce

CSA Share #3, Tuesday June 25th

Lizzy loves Hakurei Summer Turnips!

What You’re Getting:

Standard Share:

1 head lettuce

1 head Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

1 bunch scallions

1 Kohlrabi

1 head broccoli (Or 2 small heads)

Family Share: 

2 heads lettuce

2 heads Pac Choi (Bok Choy)

2 bunches Hakurei summer turnips

2 bunches radishes

1 bunch scallions

2 Kohlrabi

2 heads broccoli (Or 4 small heads)

Farm News:

Whew, it’s sticky today!

We hope you guys have been enjoying your veggies! Despite the crazy temperature fluctuations earlier, most things are doing fine. Our late spring spinach, a lot of arugula, and our first few plantings of beets and carrots bit the dust in those heavy rains a few weeks ago, but there are lots of other things doing beautifully. There will be more spinach in the fall, and we’ll just have to be more patient than usual for carrots and beets, but we’ll have lots of other things to keep us happy.

We should have peas, chard, bunching onions and cukes soon, and zucchini and summer squash soon after that. The green beans and tomatoes are growing beautifully, and the peppers and eggplant are looking good – I can’t wait! Of course, there will be lots of radishes, kale, kohlrabi, cabbage, head lettuce, salad and other fun things between now and then. Yum!

Stay cool this muggy week, and stay out of all these thunderstorms coming our way!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes:

Scallion Pancakes

This is one of my all-time favorites – a very simplified version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                      

1 t salt                                               

1 ½ cups flour                                    

4 eggs                                               

½ cup vegetable oil

½ cup water

red wine vinegar

soy sauce

lemon juice

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side.

Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

Glazed Hakurei Turnips

Simple and delicious. Check out http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/ for more Hakurei ideas!

2 bunches baby hakurei turnips trimmed, greens reserved

    1/4 cup (1/2 stick) unsalted butter

    3 tablespoons sugar

    Kosher salt

    Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

From: http://www.bonappetit.com/recipes/2011/11/glazed-hakurei-turnips#ixzz1yEE4lLTH

Finally Catching Up!

After losing the use of our computer for a few weeks and then being swamped ever since, I am finally catching the blog back up! Here are the CSA Newsletters and contents for the last few weeks...

Share # 7

Tuesday, July 24^th

What You’re Getting:

Head Lettuce, 1 head

Swiss Chard, 1 bunch

Kohlrabi, 1 head

Zucchini and Summer Squash, 2 lbs

Cukes, 1 lb

Baby carrots, 1 bunch

Garlic, 2 heads

Basil, ¼ lb

Farm News:

We are just getting in to the part of the season where we harvest harvest harvest and try to sneak in our other tasks whenever we can. Looks like next week we will finally get you some peppers and tomatoes! They are starting to ripen in larger numbers now.

We have been way too dry lately, and are really hoping for rain here. Do a rain dance for us! We can irrigate some things at our home fields, but can’t irrigate at our leased fields.

Blueberry report: It doesn’t look good. Our field was apparently pollinated very poorly this year, possibly due to the rainy weather we were having during flowering, and the berries are very sparse, possibly too sparse to rake. We have been buying in berries to sell in the farmstand, and you are more then welcome to come by the farmstand and buy some of those, but we’re not sure what we will be able to harvest to put in the shares. We are hoping to get you some at least in one share.

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Summer Squash Salad

From the James Beard Foundation (http://www.jamesbeard.org/recipes/insalata-di-zucchine-e-menta-raw-summer-squash-salad)

    1/4 cup dried currants (or raisins)

    1 teaspoon cayenne pepper

    1/4 cup raw pine nuts (or chopped walnuts)

    2 medium yellow squash, seeded and julienned

    2 medium green zucchini, seeded and julienned

    1 green Serrano chile, thinly sliced

    1/4 cup extra virgin olive oil

    Juice from 1 lemon

    1/2 bunch mint, thinly sliced

    1/4 cup chopped oil-cured black olives

    1/4 cup sliced ricotta salata

    Salt and freshly ground black pepper to taste

Combine the currants, cayenne and 1/2 cup of water in a small saucepan. Bring to a boil, then reduce heat to a simmer and allow to steep for 20 minutes. Drain currants.

Spread pine nuts in an even layer on a baking sheet and bake until lightly golden and fragrant, 8 to 10 minutes.

Combine the yellow squash, zucchini, and chile with the olive oil and lemon juice. Add the mint, olives, ricotta salata, pine nuts and currants. Gently toss together, season to taste with salt and pepper, and divide among serving plates.

Stir Fried Lettuce

    1 head lettuce

    2 teaspoons soy sauce

    1 1/2 teaspoons Chinese rice wine or dry sherry

    3/4 teaspoon granulated sugar

    1 1/2 tablespoons vegetable or peanut oil

    2 garlic cloves, peeled and minced

    1 1/2 teaspoons minced ginger

    1/8 – 1/4 teaspoon red pepper flakes

    1/2 teaspoon salt

    1/2 teaspoon Asian sesame oil (such as Kadoya)

Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 - 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 - 2 minutes, until the leaves begin to wilt. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 - 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.

Share # 6
Tuesday, July 17thWhat You’re Getting:

Head Lettuce, 2 heads
Kohlrabi, 1 bulb
Scallions, 1 bunch
Cilantro, 1 bunch
Parsley, 1 bunch
Zucchini and summer squash, 1 lb
Sugar snap peas
Garlic, 2 bulbs

Whew, we’ve sure been sweating around here with
the summer heat and humidity! The plants seem to
love it, everything is growing in leaps and bounds...
but we sure could use a little rain!

If anyone needs extras beyond what’s in their share,
the farmstand is now open four days a week:

Tuesday 3:00-7:00 (during CSA pickup)
Friday 12:00-7:00
Sat. and Sun. 10:00-6:00

You are all invited to our annual CSA Farm Dinner,
on Tuesday, August 7th at 5:00 pm. It will start with
a farm tour and then we will have a great dinner
made from our farm grown veggies and other
products. We prepare all the food, all you have to do
is show up! We hope you will be able to attend.
Email us to RSVP! Thanks!

Enjoy!
Christa, Mike, and Lizzy

Grilled Summer Squash with Lime Cilantro
Dressing

Dressing:
¼ cup lime juice
2 Tbsp. shallot, minced
1 tsp. garlic, minced¼ cup extra virgin olive oil
Pinch of salt and pepper
2 Tbsp. cilantro, chopped

4 Tbsp. extra virgin olive oil
1 Tbsp. garlic, minced
½ Tbsp. thyme, chopped
1 Tbsp. lime zest
1 lb zucchini, bias cut ¼” thick slices
1 lb yellow squash, bias cut ¼” thick slices

1. Preheat a grill.
2. Lime and cilantro dressing: Combine the lime
juice, shallots, and garlic in a bowl. Sprinkle with a
pinch of salt and pepper. Let sit for 15 minutes,
Whisk in the olive oil. Adjust the seasoning with salt
and pepper. Stir in the cilantro.
3. Combine the extra virgin olive oil, garlic, thyme
and lime zest in a large bowl. Toss in
the zucchini and yellow squash. Adjust the seasoning
with salt and pepper.
4. Grill until just tender. Toss with cilantro and lime
dressing.

Source: The Culinary Institute of America at
Greystone, Napa Valley, California

Sugar Snap Peas with Scallions and Lettuce

1/2 cup Scallions sliced
4 leaves Organic Romaine Lettuce shredded
1/2 pound Sugar Snap Peas
Salt and Pepper to your taste
1 tablespoon Butter
1 tablespoon Oil

Slice scallions, including the green tops. Shred the
lettuce. Remove any tough strings from the snap peas
and cook peas in boiling salted water until tender,
about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over
medium-low heat. Add scallions and 1/4 teaspoon
salt. Cover and cook until tender, about 3 minutes.
Add snap peas and cook, stirring, until heated
through. Add the lettuce and stir until wilted. Taste
for seasoning and add salt and pepper if needed.

http://www.recipebridge.com/g/297/2147786537/sug
ar-snap-peas-with-scallions-and-lettuce


CSA Share #5

Tuesday, July 10th

What You’re Getting:

Head Lettuce, 1 head

Salad mix, ¼ lb

Basil, ¼ lb

Kale, 1 bunch

Carrots, 1 mini bunch

Scallions, 1 bunch

Garlic Scapes, 1 bunch

1 greenhouse cucumber

 

Farm News:

We got our computer back! Hooray! Thanks for being patient while we were technologically impaired. In the last few weeks, things have really started to produce. We ate our very first few ripe cherry tomatoes and are hoping to be giving those out soon, maybe in two weeks.. they start in a trickle, but the flood will come!

We haven’t giving you guys salad mix yet this year. In the past we have alternated head lettuce one week, and then salad mix the next week. We haven’t been able to do that this year, as some of the earlier rains this year really washed a lot of nutrition out of the field where the salad is growing, and it’s been performing poorly ever since. However, we decided you guys had waited long enough, and we’ll start out by supplementing your head lettuce with a little salad bag.

The carrots from this week and last week were from the greenhouse – after this we’ll have to wait a few more weeks for the field carrots to size up.

Summer is really truly here! Summer squash, peppers, onions, tomatoes, beets, new potatoes… all coming soon!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Garlic Scape Pesto


1 bunch garlic scapes


¼  cup grated parmesan cheese


Olive oil (about ¼  cup)


Pine nuts if available (Walnuts do fine, too)

Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic.  Serve over pasta. Will store well in an air-tight jar in the refrigerator. Also freezes excellently for winter use! Makes enough for 1 lb pasta.

You can add some basil to this too!

Scallion Pancakes

This is one of my all-time favorites – a dumbed down version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                       

1 t salt                                                ½ cup water

1 ½ cups flour                                    soy sauce

4 eggs                                                lemon juice

½ cup vegetable oil                        red wine vinegar

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar. 

CSA Share #4, Tuesday July 3rd

Hi CSA Folks!
Unfortunately, we have still not gotten our computer back from the fixers yet, so no blogpost or newsletter again, but here's hoping that we'll be able to catch up on those by next week.

Pick up is TODAY!

Here's what's is this week's share:

Standard Share

2 Heads Lettuce
1 bunch Swiss Chard
1 Kohlrabi
1 bunch Hakurei
1 bunch garlic scapes
1 mini bunch carrots
Snap peas


Family Share

4 Heads Lettuce
2 bunches Swiss Chard
2 Kohlrabi
2 Bunches Hakurei
2 bunches garlic scapes
1 large bunch carrots
Snap peas

Enjoy your 4th!

Thanks,
Christa and Mike

CSA Share #3, Tuesday, June 26th:

Hi CSAers!
We are sadly without a computer this week, so this will be short and sweet.

In the standard shares this week:
1 Head lettuce
1 Kohlrabi
1 Greenhouse cuke
Snap peas
1 Bunch hakurei summer turnips
1 Bunch radishes
1 Bunch kale

In the full shares:
2 Head lettuce
2 Kohlrabi
1 Greenhouse cuke
2 Snap peas
2 Bunch hakurei summer turnips
2 Bunch radishes
2 Bunch kale
If you haven't had kohlrabi before, it's delicious! Just peel and eat!


Thanks!
See you this afternoon!

2011 Share #3, June 21st

1 bunch radishes            2 head pac choi

1 kohlrabi                        1 bunch scallions

1 head lettuce           

1 bunch Hakurei summer turnip

Farm News:

Harvests are starting to get a little more interesting, with our first scallions and head lettuce this week! Also our first Hakurei turnips, which were a big hit last year! The next few weeks will see more and more new things added to the list.

            The last few weeks have been a frenzy of planting, and now that the biggest planting projects are done, the weeding frenzy begins! Luckily we’ve got a bigger crew this year to help us stay on top of things (Although Lizzy hasn’t really mastered weeding quite yet… maybe in a few weeks, once she’s got this rolling-over thing down).

Thanks so much!

Christa, Mike, and little Lizzy

Recipes of the Week:

Scallion Pancakes

Our spring favorite…. We’ve been looking forward to these! They are a simplified version of the amazing pancakes a Korean friend used to make for us.

• 1 bunch scallions                       
• 1 ½ cups flour                                               
• ½ cup vegetable oil
• ½ cup water                       
• 1 t salt
• 4 eggs
• soy sauce
• lemon juice
• red wine vinegar

Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

How to eat Hakurei:

Hakurei summer turnips are very different from fall turnips you may be used to. Hakrurei are delicious raw, slightly sweet and nutty. They’ll make a turnip lover out of anybody! They are perfect sliced into salads or dipped into a tangy sauce. The greens can also be used for any recipe calling for turnip greens. Hakurei do not need to be peeling before eating. If you’d like to try cooking these spring treats, here’s one idea:

Hakurei Turnip Gratin

Recipe from http://www.gfzing.com/2009/white-spring-turnips/

• 1 Tablespoon butter
• 1 bunch of Hakurei turnips
• 1 teaspoon dry thyme
• 3/4 teaspoon salt
• 1/4 tsp. freshly ground pepper
• 1/8- 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup of fresh parmesan cheese

Melt butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them in 1/4 inch slices. Layer the slices in the pan.  Sprinkle the sliced turnips salt and herbs. Cook for 3 minutes over medium heat, then pour cream and 1/2 cup chicken stock over the top.  Cover and cook the turnips over medium heat for 20 minutes.  The turnips will be completely cooked through, but there will be considerable liquid left in the pan.  Remove the cover and cook to reduce the liquid.  When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.