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« This Week's Share: Seedlings, Popcorn, Turnips, Radish and More! | Main | Want to Volunteer at the Farm Tomorrow? »

May 16, 2012

Comments

Cindi

I used the garlic scallions with the turnips I got last week.
Cut the greens off the top of the turnips and cover with water. Simmer with chopped lower (white section with some of the green leaves)part of the garlic scallions and a piece of salt pork or chopped bacon bits. Simmer 30-45 minutes until tender.

I also cut the bottom of the turnip into small cubes and sauteed it with the chopped green sections of the garlic scallions and a few pieces of chopped bacon with a little butter. Saute until tender. Delicious!

Jan

I tries the Quinoa Pilaf with Sweet Peas and Green Garlic, only I had no peas and we already ate the asparagus, so I made it a side dish with some sauteed kale. yummy! I am going to try the garlic broth!!

Katie B

garlic broth! We put the entire scallions, including the leaves, into water and let it simmer for a while. Then we used the broth to make soup (thickened it with eggs and pureed kale), but you can use it for anything that calls for broth.

Angela

I made a pesto last night with most of the garlic scallions. I was nervous about what it would taste like but it actually came out really well. I sauteed the garlic scallions in some olive oil. Then I put them in the food processor with more olive oil, parmesan cheese, salt, pepper, and some lemon juice. It was kind of a blend of the recipe from above and another recipe I found online.

Katy

Thomas Keller's leek bread pudding works well with garlic scallions too: http://smittenkitchen.com/2010/04/leek-bread-pudding/

Meghan

Yum--- all look great! Another is too warm olive oil and minced garlic scallions so the oil is infused with flavor.

Then dip pounded chicken breast in the oil mix. Then dip the chicken in panko bread crumbs and bake about 40mins.

We're making this tonight!

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