Category: Recipes

Kohlrabi

Kohlrabi

Angela Smith

Kohlrabi and Kale Gnocchi // Uses Kale, Kohlrabi // Vegetarian

Kohlrabi and Kale Salad // Uses Carrots, Garlic, Kohlrabi, Kale // Vegetarian
This is best made ahead and allowed to sit in the fridge for a few hours before eating. Also, make sure to “massage” your chopped up kale (rub it around between your hands) with olive oil before adding it to the salad.

Kimchi // Uses Carrots, Daikon, Kohlrabi, Leeks, Napa Cabbage // Vegetarian

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Green Garlic

Green Garlic

Angela Smith

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce
// Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

  1. Preheat oven to 375 degrees F.
  2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
  3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
  4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
  5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian

Mizuna

Mizuna

Angela Smith

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Simple Mizuna Salad with Radishes // Uses Mizuna and Radishes // Vegetarian

Stir-Fried Mizuna // Uses Mizuna // Vegetarian
From Johnny’s Selected Seeds

1 bunch Mizuna (approximately 12 oz.), cut into 2 to 4″ pieces
1 Tablespoon oil (like peanut, grapeseed, or coconut)
Salt, soy sauce, tamari, or Bragg’s coconut aminos to taste

1) Heat wok or skillet over high heat for 1 minute, then add oil.
2) Add Mizuna and cook for 1–2 minutes, until just tender but not overcooked
3) Season to taste with soy sauce or salt and serve.
Note: The Mizuna also may be steamed for a few minutes rather than stir-frying.

Chives

Chives

Angela Smith

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Chive Blossom Vinegar // Uses Chive Blossoms, Chives // Vegetarian

Mashed Parsnips // Uses Chives, Parsnips // Vegetarian

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Potato Leek Soup // Uses Chives, Garlic, Leeks, Potatoes, Thyme // Vegetarian (if you use veggie broth)

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

  1. Preheat oven to 375 degrees F.
  2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
  3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
  4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
  5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme