Summer Share Six June 27th 2023
SUMMER SHARE SIX JUNE 27TH/29TH 2023
Important information:
- This is an even numbered distribution. Next week Tuesday shares will be distributed on Wednesday at the same times. Thursdays shares remain unchanged.
- Tree fruit shares will begin with sweet cherries next week, July 5th/6th for weekly and odd numbered biweekly members. Even biweekly numbered fruit share members will begin on Thursday July 13th.
Farm News from Jane
A week later than hoped but ooh so good; the peas are finally mature for harvest. We try and seed four plantings for harvest but the weather conditions only allowed for three plantings this spring. They are very similar to strawberries; peas are very sensitive to the solstice day length and will mature within the first few weeks following. And mostly all at once; a usual occurrence; though we hope to get three full weeks of harvest. But it may be just two weeks. We do have more sugar snap plantings and also shelling peas coming. It looks like we’ll be picking summer squash before the peas are done. That harvest will replace the daily asparagus picking. Daily harvests are necessary to get some of the more delicate veggies at their peak of maturity. But after four or five weeks of picking we start to look forward to next crop. Well, perhaps except for sweet corn. I don’t ever think I am ever ready to give that veggie up at the end of summer. Sweet corn however does not need to be picked daily.
School just ended, summer just started and the 4th of July holiday is next week. No wonder the kids are SO excited. We are all so fortunate to have such wonderful weather to enjoy for all these weeks of summer. The news is always reporting other states and their grueling temperatures and tornadoes or hurricanes and we get pleasant showers with rainbows and lush green grass and flowers to enjoy. We’ve hardly had an uncomfortably hot night. We have been fortunate that the air has been really dry for our area until this past weekend. And speaking of night, I not only enjoyed the fireflies of late but also lightning. I learned something new; heat lightning is just a phrase, not a reality. It is really just a distant thunderstorm, as much as one hundred miles away and so the thunder is inaudible. I always thought or was taught, that it was a product of heat and humidity. So now I know! If we have any meteorologists in the crowd, they are probably having a good chuckle. And just so you know we wouldn’t ever want to have your job! Well enjoy the last of the asparagus and the first of the peas. And remember to share them!
Till next week and sweet local cherries, Jane
Produce: Snow peas Sugar Snap peas Asparagus Garlic scapes Scallions
Swiss chard Bok choy Romaine Salad greens Carrots
Produce Tips:
– Sugar snap peas have edible pods. You can remove the stem end but it isn’t really necessary to “string” them. They do not have a fibrous pod or string. Raw or steamed; sauteed or sliced in a salad, any way you fix them, eating them right out of the bag is almost the best. Try and get them home to share them however… The snow pea variety is flatter. Both have edible pods which are great raw, plain or with a dip.
– Bok choy is great stir-fried or used in chicken soup! But you can actually utilize it like celery. Instead of a wrap you can make a “boat”! Think of those taco shells and create…
– This will be the last share with asparagus. It started late and it was a light yield this season.
Recipes
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
CRUNCHY BOK CHOY GINGER SALAD
1 medium bunch bok choy; 1-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC
BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings.
Recipe from James and Kathleen Mulvey
BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings
SPRING ORZO SALAD
8 oz. orzo pasta; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
ASPARAGUS QUICHE
9-inch pastry shell; 1 cup cheddar cheese, grated; ½ cup green garlic or onions, chopped; 1 cup asparagus, cooked and chopped; 4 eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp pepper; ¼ cup fresh parsley, chopped
Place cheese, garlic or onions and asparagus in bottom of pie shell. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie shell. Sprinkle parsley over top. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 45 minutes more, or until quiche is golden brown and knife comes out clean when inserted in the middle of the quiche.
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. SERVES 4 TO 6
FRESH ASPARAGUS COUSCOUS SALAD
DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad); 6 T lime juice; 1 tsp. salt; ground black pepper; 1/4 cup vegetable oil; 3 T. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper to taste
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately_ Serves 6 to 8
SUGAR SNAP PEAS WITH MUSHROOMS
2 tablespoon oil; 1/2 mushrooms, sliced; 1-pound fresh sugar snap peas, cut into half crosswise; 2 Teaspoons soy sauce; 2 tablespoons toasted sesame seed
Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add peas and stir-fry until crisp-tender, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seed and serve.
SUGAR SNAP PEAS AND RED GRAPES
3/4 lb. sugar snap peas, strings and stems removed; 1 tbsp. unsalted butter; 1 shallot, finely chopped; 1/4 tsp. salt; freshly ground black pepper; l-2 cup seedless red grapes, halved lengthwise; 1 tbsp. dry white wine
Blanch the peas in boiling water for two minutes. Drain the peas, and then refresh them under cold running water until cool. Drain them again and set them aside. Heat the butter in a heavy-bottomed skillet over medium heat. Cook the shallot until soft – about two minutes. Add the peas, salt and pepper, and cook until the peas are heated through – two to three minutes. Add the grapes and wine, and cook until the wine has evaporated – about one minute. Serve immediately.
*Snow peas work equally well in this recipe. Blanch them for 30 seconds only. Serves 4
STIR-FRIED SNOW PEAS WITH SWISS CHARD
1 pound snow peas; 1/2-pound Swiss chard; 3 tbsp oil; 2 bunching onions, chopped; sea salt
Trim and string the snow peas. Wash the Swiss chard in a bowl of cold water, then remove and shake off the excess water. Heat a large skillet or a wok. Add the oil, swirl it around, then add the onions and snow peas. Stir-fry the peas for 1 minute, then add the chard and a pinch of salt and stir-fry until the leaves are tender and bright green. Serve right away.
PASTA WITH PEAS, FRESH BASIL, AND BREAD CRUMBS
sea salt and freshly ground pepper; 1/2-pound small pasta shapes; 4 tbsp butter; 1/4 cup finely diced scallion; 1 pound sugar snap peas; 3 tbsp chopped basil; 1 tsp grated lemon zest; 1/2 cup fresh bread crumbs; ½ cup chopped parsley or more basil
Bring a large pot of water to a boil and add salt and the pasta. While the pasta is cooking, heat 2 tablespoons of the butter in a large skillet, add the scallion, and cook gently for a few minutes, until softened. Add the peas, basil, and 1 cup of the pasta water and stew until the peas are bright green and tender, 1 or 2 minutes. Add the lemon zest. Crisp the bread crumbs in the remaining butter or oil in a small skillet. When the pasta is done, drain it, add it directly to the peas, and toss. Taste for salt, season with pepper, and toss with the parsley and bread crumbs.
SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 T toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad. Recipe from The Hungry Mouse website
BARLEY SALAD WITH SUGAR SNAP PEAS & GREEN ROMESCO DRESSING
2 cups water, 1 cup quick-cooking barley, 8 ounces sugar snap peas, trimmed and sliced into matchsticks, ½ cup chopped fresh flat-leaf parsley, ¼ cup finely chopped red onion, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, ¾ teaspoon salt, ¼ teaspoon freshly ground pepper
Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Recipe from Eatingwell.com
CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine
GARLIC SCAPE AND SWISS CHARD PESTO
1 bunch garlic scapes,1 bunch Swiss chard, leaves only,1/4 C raw walnuts (optional),1/2 – 1 tsp. crushed red pepper flakes (optional), Juice from half a lemon, 1/2 C extra-virgin olive oil, salt and pepper, to taste
Blanch the Swiss chard leaves in boiling water for about 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out the water.
Put blanched Swiss chard, garlic scapes, walnuts, crushed red pepper and lemon juice into the bowl of your food processor and process until still slightly chunky. Gradually pour olive oil in to feeder tube and continue processing until smooth. Season with salt and pepper. Serve tossed with your favorite gluten-free pasta, add a little of the cooking liquid from the pasta to loosen up the sauce, if you wish.
SWISS CHARD CASSEROLE
1 bunch Swiss chard; 1/2 can condensed cream of chicken soup; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. herb-seasoned croutons; 2 tbsp melted butter
Cut stalks from washed chard in 1″ pieces. Cook in boiling salted water in large kettle 5 minutes (1/2 tsp. salt to 2 c. water). Tear leaves, add to kettle and continue cooking until tender. Drain thoroughly. Combine with undiluted soup, salt and pepper in greased 1-qt. casserole. Toss croutons in melted butter. Sprinkle on top of chard. Bake in moderate oven (350°) 25 minutes. Makes 3 servings.
SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 C Olive oil, 2 C Parmesan cheese and ½ C lemon juice.
GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup
PICKLED GARLIC SCAPES
1/2 lb. garlic spaces (approximately 2-3 bunches), 1 tsp. dill seed, 1/2 tsp. whole black, peppercorns, 3/4 C. apple cider vinegar, 3/4 C. water, 1 T pickling salt
Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook
CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
CASHEW SALAD
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil
Toss lettuce with cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.
WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
HOT BACON DRESSSING FOR WILTED LETTUCE
3 slices bacon, cut into 1-inch pieces, 1medium onion, chopped (1/2 cup), 1tablespoon Gold Medal™ all-purpose flour, 1tablespoon sugar, 1/2teaspoon salt, dash pepper, 1/2cup water, 1/4cup white or cider vinegar
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon.
STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut, 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com