CSA Produce of the Week, April 10, 2017

Green onions, also called scallions, are a type of onion that has a mild taste. This vegetable can be eaten either raw or cooked and are available all year round. Most importantly, green onions are nutritionally beneficial in many ways. Green onions contain riboflavin, folate, vitamin B-12, iron and calcium. Further research also indicates that green onion is extremely beneficial and may help control blood glucose level to help prevent or treat those with type 2 diabetes. Flavonoids in this vegetable are the micronutrient that may help maintain a healthy blood glucose level.

Recipe of the Week

Onion Fritters with Herbs and Feta
(recipe by: bon appetit’s Kleopatra Kivrakidou)

14 medium scallions, ends trimmed, cut into ¼-inch slices
⅓ cup all-purpose flour
½ teaspoon baking powder
1 cup chopped dill
1 cup chopped parsley
½ cup crumbled Greek feta
2 large eggs, room temperature, beaten to blend
2 tablespoons plus ½ cup olive oil, divided
Kosher salt, freshly ground pepper
Tzatziki sauce (for serving)

Instructions
Whisk flour and baking powder in a small bowl. Toss dill, parsley, and feta with scallions until combined. Add dry ingredients and toss to coat. Stir in eggs and 2 Tbsp. oil until a very loose batter forms; season generously with salt and pepper.
Heat remaining ½ cup oil in a large nonstick skillet over medium. Working in batches, spoon scoops of scallion mixture into skillet (about 1 oz. per fritter), flattening gently with a spatula. Cook until golden brown and fritter holds its shape, 5–7 minutes per side.

Reference:
Kim, J. , Kang, M. , Kim, J. , Han, J. , et al. (2010). Hypoglycemic effects of welsh onion in an animal model of diabetes mellitus. Nutrition Research and
Practice, 4(6), 486.
Potdar, R. , Sahariah, S. , Gandhi, M. , Kehoe, S. , Brown, N. , et al. (2014). Improving women’s diet quality preconceptionally and during gestation: Effects on
birth weight and prevalence of low birth weight–a randomized controlled efficacy trial in india (mumbai maternal nutrition project). The American Journal of Clinical