Month: June 2020

Irresistible Scallion Blinis

~ Chambers Life! ~ 1 Comment
Inspired by two HUGE bunches of Raleigh City Farm green onions, I spent Friday in the test kitchen. This recipe is a keeper! Served here with an Asian dipping sauce, they are also delicious topped with caramelized onions & scallions infused with Cooper & Thief oak barrel aged red wine & topped with cashew triple cream (nut cheese). Have a party. Serve these.

Scallion Blinis

  • 1/3 c almond flour
  • 1/3 c regular flour or gluten free
  • 1/2 t baking powder
  • 1/8 t baking soda
  • 1/4 t salt
  • 1/8 t black pepper
  • 1 t psyllium husks
  • 1 t sesame seeds
  • 1/4 t turmeric
  • 1/4 t onion powder (optional)
  • 1/2 c scallion, white to about 1″ of green, minced
  • 1 egg
  • 1 T melted ghee
  • 1 T pumpkin puree (or applesauce or potato or sweet potato puree)
  • 1T Avocado oil & 1 t ghee for frying

Prepare dipping sauce (recipe follows) so the flavors meld.

Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.

In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.

Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.

Asian Dipping Sauce

  • 1/4 c soy sauce
  • 2 T rice wine vinegar
  • 2 T toasted sesame oil
  • 1 T mirin
  • 1 T agave or honey or maple syrup
  • 1 garlic clove (pressed or hyper-minced)
  • 1 t ginger hyper-minced
  • Heat – your choice – a dash cayenne or a bit of chili garlic paste
  • 2 T very thinly sliced scallion (green part)

Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.

Cooper & Thief Caramelized Onions & Scallions

  • 1 c yellow onion cut into crescents
  • 6 scallions, white part only, cut into 1/4 inch diagonal slices
  • 1 t butter
  • 1 t avocado oil
  • 1/4 c Cooper & Thief red wine blend
  • 1/4 t sea salt
  • Freshly ground black pepper

In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.

Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.

Thank you Raleigh City Farm!

ENJOY! Alliums are HUGE immunity boosters!

My Fresh Farm Breakfast — Vege Tartine

~ Chambers Life! ~ 1 Comment
I am so amazingly fortunate to have my own community farm www.raleighcityfarm. Gracing my plate & my health this morning — food that is locally & sustainably grown; is pesticide & herbicide free & tended by passionate professional Farmer Josh Sattin.
My harvest is pictured here. A quick zip up to Raleigh City Farm’s COVID smart Farmstand thrills me. First I get to see the plots of gorgeous vegetables & herbs organized as a work of art. Then I easily order my produce, flowers, bird house, bird feeder, even micro greens with a sprouting young farmer John (pun intended) NEW this week.

The recipe — VEGE TARTINE

  • 1 slice rustic sourdough, toasted
  • 1/4 avocado or smashed great northern beans or refried beans
  • 3 T extra virgin olive oil
  • 1 t Greek herbs (or your favorite herb/spice blend or salt & pepper)
  • 1 pattypan (scallop) squash or other summer squash, sliced
  • 1 large green onion, white & a bit of green cut in long strips. Green tops: chopped & saved for garnish
  • 1 carrot (enough for 8 diagonal carrot slices or more)
  • 1 French radish sliced
  • 1 handful of Russian Kale torn
  • Fresh micro sprouts (garnish & health!)
  • 1 t balsamic vinegar
  • 1 T pickled onions or your favorite zing (capers, sauerkraut, olives, pickles, lemon peel, sriracha, salsa)
  • 1 t (or more) hemp seeds (so healthy)
  • Fresh coarsely ground black pepper

Preheat oven to 400°F (convection speeds roasting time). Hand rub the veggies with 1 T (more if needed) olive oil & herbs. Place in specific vegetable type groups on roasting pan in case one cooks faster than another so they’re easy to take out. Bake about 10 minutes, checking after 5 (removing kale) until the veggies are done to your preference.

Meanwhile toast the bread & smash the avocado on it. Drizzle with oil. Layer the veggies on the toast. Drizzle with olive oil & balsamic vinegar. Sprinkle with pickled onions, hemp hearts & black pepper.

Garnish with sprouts.

TRIPLE THE ROASTED VEGES — They’ll be delicious later!

See you next Wednesday at Raleigh City Farm 4-7. Check the site for each week’s harvest. https://raleighcityfarm.org/farmstand