Category: Green Onions (Scallions)

[caption id="attachment_14141" align="aligncenter" width="660"] I happened to have a gorgeous purple Napa cabbage for this batch.[/caption] --inspired by Heather Arndt Anderson   There are entire books on this wonderful Korean condiment and it can be made with many different kinds of vegetables, spices and aromatics. Here is a fairly basic version that uses the traditional Napa cabbage and various roots (carrots, daikon, other radishes). Kimchi typically uses gochugaru, a smoky, sweet and somewhat hot coarsely ground chili powder. If you don't have gochugaru you can substitute a combination of red pepper flakes (spicier than gochugaru) with some smoked paprika and/or chipotle powder. You'll want to use a smaller quantity to account for the increased heat level of the red pepper flakes.   Kimchi-making does not have to be exact, you just want to be sure to have very clean containers and work surfaces. 1 large Napa Cabbage (about 2 1/2 lb) 3 carrots (optional) 1 medium daikon or large watermelon radish and/or the "honorary root" kohlrabi 1 quart water + scant 1/4 cup salt Aromatics: 1/4 - 1/2 cup gochugaru, medium grind (ground Korean red chili pepper), depending on how spicy you'd like it to be 3-4 green onions/scallions – white and green parts, trimmed and cut into 2-inch length or 1 cup spring onion tops, chopped 1 tablespoon finely grated ginger (microplane works great) 6 cloves garlic, grated or minced 1/2 small apple peeled and grated or 1 1/2 teaspoons sugar 1/2 small onion, minced 1 tablespoon fish sauce (optional)  ... Read more »

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized. The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.   Yields about 14 4-5 inch pancakes.... Read more »

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... Read more »

This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »

A quick, not-very-authentic version of this Japanese stir-fried noodle dish with lots of bok choy, garlic and green onions. Use additional or other vegetables, like carrots, peppers, cabbage, peas, broccoli or other leafy greens. It's a good template. You can also add diced tofu or leftover meat of any kind.  ... Read more »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   A different twist on chicken salad and lovely for a summer meal. You may have dressing leftover and can use it on boiled potatoes, or with any number of vegetables, raw or cooked or with albacore tuna as well.  ... Read more »

There's something about green onions . . . that fresh, bright bite of the dark green stalks and the juicy sweetness of the white parts that is just wonderful. You can cook the white parts, like in fried rice and then add the green stalks raw, at the end or in one of my all time favorite dishes--Okonomiyaki (Japanese cabbage pancakes)--you use a whole bunch, all together. Green onions are so versatile and savory and brighten up the plainest bowl of rice with peanut sauce or scrambled eggs or salad.   Green onions are wonderful grilled. Toss them in just a little olive oil and sea salt and grill until blackened in parts. You can also top pizzas with them, chopped roughly.... Read more »

  This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.   Serves 4-6... Read more »