One of the fun things about farming is trying new varieties and vegetables. This year we planted an onion known as Negi or Tokyo Negi, which is grown commonly in Japan. It's like a cross between scallions and leeks – as fat as a leek but with hollow leaves like a scallion, but a bit tougher than a scallion typically is and with a stronger flavor. The leaves grow really long – the whole thing is over 2 feet, though we trim the leaves down a bit. You can cook it like an onion or leek; both the white and green parts are used, depending on the recipe. One of the most traditional uses seems to be negimiso, a sauce made from sauteed minced negi, miso paste, and a variety of seasonings (here's a recipe!), which can be used as a marinade or dipping sauce. We've got Negi for CSA this week and should have them at the farmers' market as well.
RSS Feed
