scallions

Mussel Salad
FarmPlate May 19, 2010 Scallions 0 comments
from the FarmPlate Kitchen Fresh mussels should be closed when you buy them. Make sure they can breathe on the trip home by leaving the bag open so air can circulate. Refrigerate immediately in an open container and use within a day or two. If you are lucky enough to have chives that are on the verge of blooming, snip a handful of buds and add them to the salad as well. 3 pounds (2 quarts) rope-grown blue mussels 4 cloves garlic (2 smashed, 2 minced) ½ cup white wine ½ cup olive oil 1 tablespoon red wine vinegar Juice from ½ lemon Pinch of saffron threads Aleppo pepper or other ground red chile, to taste 1 red bell pepper, diced 2 to 3 scallions, thinly sliced 1 to 2 tablespoons capers...
Crazy 'Bout Maine Mussels
FarmPlate May 19, 2010 Scallions 0 comments
Why do we love Maine rope-grown blue mussels? To start, they're cheap, they're meaty and they're ever so sweet. Plus there's no question about seafood sustainability issues with rope-grown mussels. Mussel farming on suspended ropes is considered an environmentally benign form of aquaculture compared to finfish farming, which can pollute and cause other environmental problems. Seafood WATCH gives the blue-black bivalves its Best Choice rating. Getting mussels ready for the pot used to be tedious. You needed a stiff brush to scrub each and every one to remove the crusty bits. Next you soaked them in fresh water with a dusting of flour floating on the surface, which was supposed to purge any...
Rocketry 101
FarmPlate May 12, 2010 Scallions 0 comments
It's May and it's Vermont. The dribs and drabs of snow left over from Mother's Day have finally disappeared from everywhere but the highest elevations. It's time to get something, anything in the ground. It's still too early for beans and tomato starts will have to wait until Memorial Day. But there's one plant whose seeds almost blast off even in cold soil, and that plant is arugula. The English call it rocket, a perfect name for this cool-season salad green that grows at a rate approaching lightspeed. The plants are often ready to harvest as early as four weeks after seeding. If left to set flowers and seedpods, arugula will easily self-seed. It's unstoppable. Arugula may look like baby...
Quick and Easy Chickpea-Tofu Curry
FarmPlate Jan 27, 2010 Scallions 0 comments
from the FarmPlate Kitchen Not all curries take hours to prepare. Keep a jar of prepared curry paste on hand for quick recipes like this one. One 14-ounce package Vermont Soy firm tofu 2 tablespoons vegetable oil 1 onion, chopped 3 to 5 tablespoons prepared curry paste, such as Patak's biryani, garam masala or Vindaloo curry paste One 15-ounce can chickpeas, rinsed One 14.5-ounce can diced tomatoes, preferably Muir Glen Organic Fire Roasted, with juices Juice from half a lemon or lime Chopped cilantro or scallion greens for garnish Pat the block of tofu with paper towels to absorb excess moisture. Cut the block into ¾-inch cubes and set aside on paper towels for a few minutes to absorb...
Spicy Turkey Soup
FarmPlate Nov 25, 2009 Scallions 0 comments
from the FarmPlate Kitchen Everyone has a favorite vitamin-packed soup and a favorite hot sauce—the vinegary heat of North Carolina's Texas Pete makes this sauce a FarmPlate top pick. 1 tablespoon vegetable oil 1 large sweet potato, peeled and cubed 1 red or green bell pepper, diced 1 small onion, chopped 2-3 cloves garlic, minced 1 teaspoon ground cumin 8 ounces chopped fresh collard, turnip or mustard greens (about 4 cups) 6 cups low-sodium chicken broth About 2 ½ cups shredded leftover turkey 6 ounces fresh or frozen okra, cut crosswise into 1-inch slices (about 1 cup) 4-5 tablespoons Texas Pete or other bottled hot sauce, plus extra to serve Salt and ground black pepper to taste ¼ cup...