what the fuck do i do with all these vegetables; vol 1 scallions

A little background. I love to cook and I love to shop at farmers markets. This summer I decided to be a part of a CSA aka Community Supported Agriculture. I chose to go with a half share, which means I pay less and I pick up less (I pick up every other week). I did opt in to an egg share (so I get a dozen eggs every other week and yes it costs more $$) and a fruit share (so I get some fruit whenever I pick up my veggies --add another $5).
As for how I chose the CSA , I went with Central Brooklyn CSA for a few reasons. 1.They provide sliding scale prices based on your income (I’m a librarian at a nonprofit so I don’t make lots of $$) 2.The members with higher incomes pay a higher prices which subsidizes the members who make less money, but allows them to take part of the CSA! 3.They provide a donation service to a food pantry if you cannot pick up your share.

Aight. Let’s get to it.

What the fuck do I do with all these veggies?

So I got some scallions. I love scallions, but what do I do with them if I’m not making scrambled eggs or a recipe that calls for them?

Well I decided to pickle some of them! Honestly I don’t know how I came up with the idea, but I am SO glad I did. I googled “pickled scallion recipe”, Bon Appetit came up and I trust them so I went with one of their recipes, I did make some minor changes.
http://www.bonappetit.com/recipe/pickled-scallions

Pickled Scallions (makes 1 pint)
Ingredients
1 bunch scallions (trimmed and cut in half crosswise [hamburger style])
2 teaspoons mustard seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 cup white wine vinegar
½ cup sugar → I used brown sugar
1 tablespoon kosher salt

And I added
1 onion (sliced)
4 medium garlic cloves (shelled)
a garlic stalk (cut into 6 pieces I dunno if I can eat this but i thought it would be good for flavor)
1 carrot (sliced moderately thinly into coins)
--->I picked up the onion/carrot/garlic from the farmers market and they desperately needed to be used
Preparation
Pack into a 1-pint heatproof jar with all them veggies.
Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.

So what the fuck do I do with pickled scallions? EAT THEM. They can be part of a meat and cheese plate. I like to chop them up and put them in salads. As I’m writing this I’m thinking how delicious they would be in a sammy. Maybe a side for tacos. Or bbq. Shit I’m hungry.

Well I still have more scallions, what the fuck do I do with the rest of them?

I added them to a frittata! I don’t have a picture of because I made it before I decided to document my experience with CSA. I used other veggies from the farmers market (asparagus, cheese curds [yes this is a veggie to me], and oyster mushrooms] which I inserted into this neat recipe from Kenji Lopez-Alt (a personal favorite of mine). http://www.seriouseats.com/recipes/2016/07/flipped-frittata-egg-spanish-tortilla-asparagus-ham-spinach-cheese.html

Oh cool. I still have more scallions. WILL I EVER GET RID OF THESE SCALLIONS? Oh I will? Okay. Phew.

I picked up Sea Trout from the Union Square Greenmarket and decided to incorporate them here!

1lb of Sea Trout (washed and then dried)
Zest of 1 lemon
Salt & Pepper (to taste)
4 scallions (you could do more)
½ tbsp of butter (chopped into small pieces)

Preheat the oven to 350F. I drizzled a small amount of olive oil on the fish and the baking dish, making sure the pan was oiled. I sprinkled the lemon zest, salt, and pepper on the fish and rubbed it in. I placed the scallions on top of the fish. Then I sprinkled the butter. Place dish into the oven at 350F and set a timer for 25 min. Voila!

UPDATE
After writing this post I decided to make a chicken sammy for dinner. Ciabatta roll, avocado, lettuce (from the CSA), pickled scallions, n chicken. It was amazing.