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Week 17 - Green Onions

For those of you who are still bummed that you missed Salad Fest, have no fear: we're having another party! In celebration of all things fall, Frisky Girl Farm will be hosting Squashtacular! Saturday October 12th, 2pm-dark. There will be squash themed games, pumpkin painting, a photo booth, squash themed food and drink, and lots of general merriment! Everyone is welcome at this kid friendly, dog friendly, celebration of our fall harvest! We'll have lots of winter squash for sale as well so you can stock up on all that goodness for the winter. Can't wait to see you there!

Veggie of the Week: Green Onions!

One thing we did very right this year was growing green onions. They've been loving all the cool weather we've had this summer and have been happily sitting in the field all summer long. They make great toppings for salads, tacos, enchiladas, or in this recipe for Roasted Carrot Ginger Soup:


6 large carrots peeled and cut into 2-inch pieces (about 1 1/2 pounds of carrots)

2 tablespoons olive oil, divided

2 medium yellow onions, diced (about 4 cups)

1/2 teaspoon kosher salt + more to taste

1/4 teaspoon freshly ground black pepper + more to taste

1 thumb-sized piece of fresh ginger, peeled and minced (about 2 tablespoons)

4 cups low-sodium vegetable broth

1/2 cup heavy whipping cream (for vegan version, use full-fat canned coconut milk)

4 green onions, diced


Preheat oven to 400 degrees Fahrenheit.Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 – 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream. Taste and add additional salt and pepper if desired. Serve topped with green onions.

Thanks for supporting your local farmers,

Ellen and Ashley

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