Green Onions

Enjoy this info and recipe from our Groundswell Community Farm Cookbook

Green Onions

Called green onions or scallions, we begin to harvest this first of the onion family in late spring to early summer. We grow it all season long, as they are a great addition to many recipes, both cooked and raw, as topping to salads and tacos or flavoring soups and stews.

Black Bean & Corn Salad

1 can black beans, drained 1 can corn, drained
1 tomato chopped (or equivalent amount cherry tomatoes, halved)
1 cup cauliflower or broccoli, cut into bite-size pieces
4 green onions juice of 1/2 lime
1 Tablespoon balsamic vinegar
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoon Dijon mustard
2 Tablespoons fresh, chopped cilantro (or 2 teaspoons dried)
1. Mix salad ingredients in bowl.
2. Mix dressing ingredients, pour over salad, mix

Cooking Greens

The following post is taken directly from our Groundswell Community Farm Cookbook

Kale, Chard, Collards and the like …

Chop three or four leaves into just about every meal that you make, from stir fries, soups, casseroles and quiche to spaghetti sauce or burritos. Add greens to most of your meals for nutrients and flavor and you will soon find yourself addicted to greens. Steam and dress up with olive oil, garlic and ginger for a delicious side dish.

Store in a sealed bag in the refrigerator. Every fall, I briefly steam and then freeze mass quantities in Ziploc baggies. If you steam it too long you’ll have an ice cube, but if you steam them just long enough you can break off just as many leaves as you need. When I am done, I freeze the steaming water in a Ziploc bag, which is a really flavorful vegetable broth. Every winter, I am thankful that I froze a ton, or else I am meting out just a few leaves here and there, all judiciousness and serious so I don’t run out before spring.


Chard, cooked, leaves, 1 cup– 3.2 g Protein, 6.8 g Fiber, 5.8 g Carbohydrates, 9450 IU Vitamin A, 1.3 mg Vitamin E, 28 mg Vitamin C, 128 mg Calcium, 96 mg Magnesium, 151 mg Sodium, 961 mg Potassium.

Collard Greens, cooked leaves and stems, 1 cup– 6.8 g protein, 7 g fiber, 9.7 g carbs., 1.3 g fat, 14820 IU Vitamin A, 144 mg Vitamin C, 357 mg Calcium, 87 mg Magnesium, 1.5 mg Iron, 24 mg Sodium, 498 mg Potassium

Kale, cooked, without stems, 1 cup — 5 g protein, 8 g fiber 6.7 g Carbs., 9130 IU Vitamin A, 6.93 mg Vitamin E, 102 mg Vitamin C, 206 mg Calcium, 37.4 mg Magnesium, 1.8 mg Iron, 47 mg Sodium, 244 mg Potasssium

Spinach, raw, 2 cups chopped, 28 calories, 3.6 g protein, 7.8 g Fiber, 4 g carbohydrate, 8920 IU Vitamin A, 3 mg Vitamin E, 56 mg Vitamin C, 102 mg Calcium, 96.8 mg Magnesium, 2.96 mg Iron, 98 mg Sodium, 518 mg Potassium

Chard and Cilantro Soup with Noodle Nests
From Local Flavors
The Noodle Nests
2 eggs, separated
2 oz. fine egg noodles, cooked
1/3 cup grated cheese
2 T cilantro
Sea salt
oil for frying (peanut, olive, etc.)
1. Beat the egg whites until they form peaks, then stir in the yolks, noodles, cheese
and cilantro. Season with salt.
2. Really work the mixture with your hands or a wooden spoon so it’s more or less
homogenous. It will look impossibly dry and stiff.
3. Heat enough oil in a medium skillet to float the noodles, at least 1/3 inch. When
it’s hot, drop the batter into the oil, dividing it into 4 – 6 portions. Fry until
golden, about 1 minute, then turn and fry the second side, another minute. Set
aside on paper towels. These can be made hours ahead of time.
The Soup
1 T olive oil
2 bunches scallions, chopped with 1-2” of the greens
1 celery rib, diced
1 cup finely chopped cilantro stems and leaves
1 bunch chard leaves
Sea salt, black pepper
6 cups vegetable stock, chicken stock or water
cilantro for garnish
1. Warm the oil in a soup pot. Add the scallions and celery and cook over mediumhigh
heat, stirring occasionally. After a few minutes, add the cilantro and . cup
water to that the vegetables stew, rather than fry. Add the chard leaves, sprinkle
with 1 t salt, than cover and cook until the chard has wilted down. Add the stock
or water.
2. Bring to a boil, lower the heat and add the noodle nests to the pot. Simmer until
the chard is tender, about 10 minutes. Taste for salt and season with pepper.
Ladle the soup into bowls, including a noodle nest in each one. Serve garnished
with a sprig of cilantro.
From Gardeners’ Community Cookbook
2 bunches kale, ~ 1 lb., stems removed, washed and chopped
2 medium – large leeks, ~. lb., trimmed, thinly sliced and washed
2/3 cup half-and-half
3 1/2 pounds potatoes
Salt, Black pepper
8 T (1 stick) butter
Steamed cabbage, optional
1. Place the kale in a large pot, add water to cover and boil over medium heat until
the kale is tender, about 30 minutes. Drain and set aside to let dry.
2. Combine the leeks and half-and-half in a saucepan and simmer over medium heat
until soft, about 10 minutes. Set aside.
3. Put the potatoes in a large saucepan, cover with water and boil until fork tender,
about 45 minutes. Drain and shake dry. Mash the potatoes until fairly smooth.
Stir in the kale, the leek-cream mixture and salt and pepper to taste.
4. Mound in a cone shape with a well in the center. Either serve immediately with
butter in the well, or bake at 350 F in an ovenproof dish for 25 minutes until
golden then add butter to the well and serve.
Greens and Balsamic Vinegar
From Bea Murray: CSA member: “excellent but simple recipe!”
2-3 cloves garlic
2 T. olive oil
1 pound of greens
2 T. Balsamic vinegar
salt and pepper
1. Briefly fry garlic in oil. Cut the bunch of greens in 1/2 inch strips. Stir fry in oil
and garlic a bit of water until greens are soft.
2. Serve with a bottle of good balsamic vinegar on the table. Use 1-2 teaspoons per
serving. Salt and pepper to taste.
Kale Crumble
From One United Harvest: “Crumble over rice, soup, salad or any dish where you want
something crispy and salty. Just one of the hundreds of ways to use kale in your cooking.”
1 bunch of kale leaves stems removed but leaves kept whole
2 T. vegetable oil
salt, to taste
freshly grated Parmesan cheese, to taste
1. Preheat oven to 400 F. Brush or spray kale leaves lightly with oil then sprinkle
with salt and cheese. Put the leaves on a cookie tray and bake in the oven.
2. Bake at 400 degrees until the leaves are as crispy as potato chips, about 10
Spinach- Basil Quiche
From One United Harvest
1-1/2 c. chopped spinach
1 T. herb butter
1/3 c. chopped onion
1 c. ricotta cheese
1/4 c. Parmesan cheese
1 T. chopped fresh basil
1-1/2 c. whole milk
2 c. cooked brown rice
3 eggs
1/8 tsp. black pepper
1. Preheat oven to 425 F. Press rice into greased 8×8 pan. Sauté first three
ingredients. Add remaining ingredients and heat to near boil.
2. Pour over rice and bake at 425 degrees for 35 minutes.
Kale Pie
From Gardeners’ Community Cookbook
One Easy Tart Crust (recipe below)
4 cups chopped kale leaves, stemsremoved
1 T olive or vegetable oil
2 small onions, finely chopped
3 cloves garlic, minced
2 large eggs
1 cup crumbled feta cheese
1/2 cup half-and-half
1/2 t salt (optional)
1. Prepare the tart crust and chill in refrigerator.
2. Preheat the oven to 375 F.
3. Bring a large pot of water to a boil. Add the kale, stir to submerge the leaves and
cook over high heat until wilted and somewhat tender but still bright green, about
3 minutes. Drain and set aside to drip dry.
4. Heat the oil in a medium sauté pan. Add the onions and garlic and sauté over
medium heat, stirring frequently, until beginning to turn golden, about 6 minutes.
Remove and allow to cool 10 to 15 minutes. Serve while still warm or let cool
longer and serve at room temperature.
Easy Tart Crust
From Gardeners’ Community Cookbook
1 1/2  cups all-purpose flour
1/4  t salt
8 T (1 stick) butter
2 to 2 1/2 T water
1. Place the flour and salt in a food processor. Cut in the butter and pulse several
times until the mixture resembles coarse meal. Continue to pulse while adding
the water 1 T at a time until the dough adheres to itself when pinched.
2. Gather the dough into a ball and set the ball on a sheet of plastic wrap. Cover
with another sheet of plastic wrap and roll the dough into an 11 to 13 inch circle.
Remove the top sheet and turn the dough into a 10 to 12 inch tart or pie pan,
pushing gently into the corners and up the sides. Place in the refrigerator to chill
before baking, up to overnight. If chilling overnight, remove from the refrigerator
30 minutes before baking.
New Mexico Chard Enchiladas
From Gardeners’ Community Cookbook
4 tomatoes, coarsely chopped, ~ 1 lb.
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried chilies, stemmed, seeded and torn into coarse pieces
1 to 2 cups hot water
2 T vegetable oil
1 medium onion
3 cloves garlic, finely chopped
1 bunch Swiss chard, tough stems removed, washed, dried, leaves coarsely chopped
12 corn tortillas
1 1/2 cups grated Jack or cheddar cheese
4 fried eggs (optional)
1. Preheat the oven to 350 F.
2. Place the tomatoes, coarsely chopped garlic, coarsely chopped onion, dried chilies
and 1 cup of hot water in a food processor. Blend until as smooth as possible,
adding a little more water if necessary to make a liquid paste. Set aside.
3. Heat the oil in a large sauté pan. Add the finely chopped onion and garlic and
sauté over medium heat until golden, 6 to 8 minutes. Add the chard and stir over
medium-high heat until well wilted but not soft, about 2 minutes. Stir in the
tomato puree and cook until thickened, 8 to 10 minutes.
4. Place 4 tortillas with overlapping edges on a jelly roll pan. Spread each with
enough sauce to cover. Sprinkle grated cheese over the sauce. Top with another
tortilla, spread with sauce and sprinkle with cheese. Continue layering until you
have 4 stacks 3 layers high, with sauce and cheese on the top.
5. Place in the oven and bake until the cheese on top is melted about 5 minutes.
Serve right away, topped with a fried egg on each enchilada, if you like.
Paneer and Greens (Indian Cheese)
From Katie
Rice, cooked plain or with butter, turmeric, dry ground mustard seed and salt to taste.
Paneer, cut into . inch thick chunks, see recipe below
Olive oil for frying
1 lb. cooking greens, such as spinach, chard, kale, basil, etc.
Lime or lemon juice
1. Make paneer 2 or more hours before you plan to eat. It will store well in the fridge for
about 5 days.
2. Steam or sauté greens until tender.
3. Heat oil and fry paneer until golden brown on both sides.
4. Add greens to paneer pan and sauté for a minute, then pour lime or lemon juice into
mix and stir in.
5. Serve over rice.
1 gallon milk, whole or 2%
1/4 cup lemon juice
1 t garam masala (or mix coriander, cumin, clove, cinnamon, mace & black pepper)
Cheese cloth (available in any fabric store)
1. Cook milk over medium-low heat, stirring often to avoiding scalding the milk and
scrubbing the pan eternally. Keep on a low boil or simmer for 20 – 30 minutes,
longer boil for a firmer cheese.
2. Add lemon juice and stir till it curdles, about one minute. If you don’t see the
milk separating into chunks and whey, add a little more lemon and stir again.
3. Pour through two layers of cheesecloth that you’ve lain in a colander, which is
sitting in a pot to catch the whey. Let drain several minutes, then gather the cloth
tightly around your bundle of cheese and hang from the faucet of your sink and
drip for a few more minutes.
4. Place your bundle of cheese in a broad pan, with a heavy pot of water on top (or a
plate with a rock, etc.) and let sit for about two hours.
Pasta With Greens
Recipe #153595 From Better Homes & Gardens. EXCELLENT dish!
4 ounces dried bow tie or mostacciolipasta
6 – 10 stems of Swiss chard, spinach,kale, etc.
2 garlic cloves
1 1/2 teaspoons olive oil
1/3 cup light ricotta cheese
2 tablespoons milk
1 tablespoon snipped fresh basil crushed or 1Teaspoon dried basil crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground nutmeg
1 medium tomato, seeded and chopped
2 tablespoons finely shredded Parmesancheese
2 servings
30 minutes 15 mins prep
1. Cook pasta according to package directions, except omit any oil or salt. Drain.Return pasta to saucepan; cover and keep warm.
2. Cut out and discard center ribs from Swiss chard or remove stems from spinach.Coarsely chop greens; set aside.
3. In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds.Add greens. Cook over medium-low heat about 3 minutes or until greens arewilted, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, andnutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
4. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine.
5. Sprinkle each serving with Parmesan cheese.
Stuffed Chard Leaves 
From The New Laurel’s Kitchen
1 medium onion, chopped1 T oil
2 1/2 cups cooked brown rice
1 1/2 cups low-fat cottage cheese
1 egg, beaten
1/2 cup chopped parsley.
3/4 cup raisins
1 t dill weed.
3/4 t salt
1. Preheat oven to 350 degrees.
2. Sauté onion in oil. Mix all ingredients except chard.
3. Wash and dry chard leaves and remove stems, including the fat part of the rib if itextends rigidly up into the leaf (select leaves that are not too “ribby”). Place 2tablespoons or more of filling on the underside of the leaf, a third of the way fromthe bottom. Fold the underside of the leaf and roll into a square packet. Placeseam side down in a greased casserole. Cover and bake for about 30 minutes.Alternatively, steam the rolls in a steamer basket over boiling water until theleaves are tender, about 20 minutes. Bake any extra filling and serve with thestuffed leaves. Serves 6 to 8.

Bok Choy

Another spring selection for you from our  Groundswell Community Farm Cookbook.

Bok Choy

Asian green known for stir fries, miso soups and just so good to munch raw in the wash station as we pull off damaged leaves for the compost bucket. Ribs can fill in for celery in a pinch or if you’re looking for something milder in flavor or less stringy. Store in a sealed bag in your fridge. This could probably be blanched and frozen, although I’ve yet to try it myself.

Asian Grilled Bok Choy
From Helen Travis

1 medium head Bok Choy
1 1/2 cups quartered button mushrooms
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 t grated fresh ginger
2 T soy sauce
2 t dark
sesame oil
2 cloves garlic, minced
1. Preheat grill to medium-high direct heat. Cut bok choy leaves into 1. inch
pieces; slice stems into . inch pieces. Combine all ingredients in large bowl and toss to coat.
2. Place vegetable mixture toward one short end of large sheet of heavy duty
aluminum foil. Fold 1 long side over to meet other long side and enclose
vegetables. Fold and crimp ends loosely.
3. Place packet on grill. Grill covered 10 minutes or until vegetables are crisp tender, turning once.
Choy Egg Rolls
From Gardeners’ Community Cookbook

1/2 cup sweet and sour dipping sauce
(recipe below)
1 cup ketchup
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/2 T ground ginger
1/2 t ground cinnamon
Pinch of ground nutmeg
3/4 lb. bok choy, cut into thin strips
3 green onions, sliced
1 large clove garlic, minced
2 T minced cilantro leaves
1/2 T ground ginger
2 T soy sauce
10 egg roll wrappers
Vegetable oil, for deep frying
1. Prepare the dipping sauce. Place, ketchup, brown sugar, sugar, ginger, cinnamon and nutmeg, in a heavy saucepan. Bring to a boil over medium heat, stirring constantly to prevent scorching. Reduce heat to low and simmer, partially covered for 15 minutes, until the consistency is slightly sticky and the spices no longer taste raw. Remove and cool. Use right away or store, covered, in the refrigerator for up to 6 weeks.
2. Place the bok choy, spring onions, garlic, cilantro and ginger in a bowl and toss to mix. Add the soy sauce and toss again. Set aside.
3. To form the egg rolls, place a wrapper on the counter. Spread about 2 T of the greens mixture in the center. Roll up the wrapper, envelope style, and, if necessary, seal the final fold with a little water to keep the envelope from springing open. Continue with the remaining wrappers until you have 10 egg rolls. Set aside.
4. Pour 3/4 inch of oil into a wok or heavy skillet and heat until a drop of water pops but not so the oil smokes. Place as many egg rolls in the wok as will fit without crowding and fry, turning once, until lightly browned and crispy, about 1 minute. Lift the rolls out of the oil and transfer to paper towels to drain. Continue with another batch until all the rolls are fried.
5. Serve right away, accompanied by the dipping sauce.
Mongolian Beef with Bok Choy, Scallions
Karen Green sent us this recipe . . . her version of P.F. Chang’s Mongolian Beef

2 t Vegetable Oil
1/2 t Minced Ginger
1 T Chopped Garlic
1/2 cup Soy Sauce
1/2 cup Water
3/4 cup dark brown sugar (2/3 cup is still plenty sweet)
1 cup Vegetable Oil
1 lb. Flank Steak
1/4 cup cornstarch (or potato flour)
1/2 Bok Choy OR . Joi Choy OR 2 Large
Green Onions
45 minutes (30 for prep)
1. Make the sauce by heating 2 teaspoons of oil in a medium saucepan over medium-low heat. Add ginger and garlic and quickly add the soy sauce and water before the garlic scorches. Dissolve brown sugar in the sauce, then raise heat to medium and boil 2 to 3 minutes or until it thickens. Remove from heat.
2. Slice flank steak against the grain into . inch thick bite size slices. Toss the steak pieces with the cornstarch to coat both sides lightly. Keep tossing and as they are coated, they will separate. Let the steak sit for about 10 minutes.
3. As the beef sits, heat up one cup of oil in a wok or large skillet. Heat over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté and stir for just two minutes or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef in going to go back on the heat later. After a couple of minutes, use a large slotted spoon to take the meat out and put on paper towels, then pour the oil out of the wok.
4. Put the pan back over the heat, return the meat to the wok and simmer for one minute. Add the sauce and cook for one minute while stirring, then add the bok choy, joi choy or green onions. Cook for one more minute, and then remove to a serving plate.
Enjoy! More Bok Choy recipes will be coming this season…

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.