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Grilled Spring Onions and Garlic
Chop the roots off and peel the outer layer of the bulb off.  The stem is usable from the bulb up for 4-6” where the leaves start to branch off.
Place aluminum foil or a grilling pan on your grill.  One option is to spray or drizzle olive oil over the onions and garlic to keep them moist.  A high heat works well.  Rotate the veggies every 5 minutes and cook for approx 15 minutes.  A small amount of blackening is an indicator that the natural juices are caramelizing.  These are a tasty side dish!

Spring Onion Chicken

This dish is best eaten with plain white rice and a vegetable side dish. You can fry your vegetables using the same wok to utilize the chicken flavor that is already in the wok!

- 2 chicken thighs
- 2 tbsp dark soy sauce
- 2 stalks spring onion
- a few slices ginger
- 1/2 tsp minced garlic
- 1 tbsp rice wine
- 1 pc rock sugar
- 1/4 cup water or chicken broth

Debone chicken and cut into pieces. Marinate with dark soy sauce and set aside for about 15 minutes.
Heat up 2 tbsp of vegetable oil in a wok. While doing so, cut spring onion on the bias into one and a half inch pieces. Cut ginger into slices.
Stir fry garlic and chicken until chicken changes color. Set aside.
Stir fry ginger and spring onions until fragrant. Add chicken, rice wine, rock sugar and water (or chicken broth). Mix well, cover wok and allow to braise over low heat for about 10 minutes.




Bok Choy and Spring Onions (
2 tbl soy sauce
2 tbl water
1 pkt sugar substitute
1 tbl canola oil
1 tsp sesame oil
1 bok choy with leaves cut
crosswise into 2" pieces 
4 green onions chopped
3 garlic cloves finely chopped
Crushed red-pepper flakes to taste
2 tbl coarsely-chopped peanuts
In a small bowl, mix soy sauce, water and sugar substitute; set aside.
In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, 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. This recipe yields 4 servings.

4744 Bryan Station, Lexington, KY