Harvesting Scallions and Baby Broccoli
We hope the members of our Community Vegetable Share Program have been enjoying their farm-fresh veggies over the past couple of weeks! If you’re a Jordan Ranch resident and missed out on the initial sign up, we still have a couple of spots available. Shares are delivered directly to your door every Tuesday afternoon from now through Tuesday, December 17th. That means there’s still a month’s worth of shares left if you sign up before the end of this week! Our share members not only get the perk of home delivery, but first dibs on limited harvests like our upcoming delicata squashes. To learn more and sign up for your own share, head here.
Scallions are back in season at the Farm Stand! Often called green onions, scallions are a great way to add a mellow onion flavor to a multitude of dishes. They can be used raw as a garnish or cooked. The white and light green portions tend to have a stronger flavor and stand up better during the cooking process while the darker green tops have a delicate flavor perfect for garnishing. Try pairing scallions with cheddar cheese in a batch of biscuits or cornbread. Or, use them as a garnish for soups and salads.
Have you had a chance to try our baby broccoli yet? The baby broccoli we have at the Farm Stand is actually a variety of sprouting broccoli. It differs from standard one-cut varieties as it produces several smaller crowns with thinner stalks rather than one large primary crown. We love to char grill or roast baby broccoli with olive oil, lemon, chili, and garlic. It makes a simple yet incredibly flavorful side dish that we can’t get enough of lately!
In Season at the Farm Stand: Cherry Tomatoes, Early Girl Tomatoes, Hakurei Turnips, Red Beets, Arugula, Salad Mix, Dino Kale, Curly Kale, Mustard Greens, Collard Greens, Komatsuna, Baby Bok Choy, Swiss Chard, Baby Broccoli, Cauliflower, Scallions, Roselle Greens, Roselle Pods, Long Beans, Okra, and Asian Eggplant
