(2017) Spring Onion Jam

Just Burdett of Miller Union demonstrated this recipe five year ago (!!) at the Peachtree Road Farmers Market. Who thinks about green onions for jam? Delicious. Juniper berries are available at Sevandanda in the bulk herb section (and probably other places) and you can just buy a few. Worth the less than 50 cent investment for this recipe.

(2017) Okonomiyaki

This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.

(2017) Buttermilk Green Onion Dressing

Sort of a takeoff of ranch dressing but with fewer herbs. You can add anything you like, of course, but finely chopped green onions (or the tender part of the greens from that big garlic head) are perfect. It might seem like overkill to have buttermilk, sour cream AND mayonnaise in a dressing, but it works. Sorry I don’t remember where the original recipe came from. Works for your lettuce or if you want a more traditional mayo-based slaw. Just increase the recipe as needed for your greens.

(2017) Beet and Mint Slaw

Love this recipe from Whole Foods. No need to cook the beets. Their recipe used fennel which of course isn’t in our box this week. You could add sliced radishes (sliced instead of grated like the beets so you can some contrasting textures). Hope you have mint in the garden because it really makes this slaw sing. I think I’ve mentioned before how much I like dried fruit in salads. Substitute golden raisins, chopped dates, dried cranberries or whatever you have on hand. And if you want a little crunch, chop up some pecans or add some sunflower seeds. Great for a Memorial Day picnic.