DOCSLIB.ORG

Sampan Group Dining Menu 9.12.19

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sampan Group Dining Menu 9.12.19 GROUPGROUP DININGDINING SAMPAN Conveniently located in Philadelphia’s midtown village – is a modern Asian Restaurant serving small plates & family style dining options complimented by our extensive cocktail, sake, and wine list to create a memorable dining experience for you and your guests. Sampan is one of the many restaurants brought to you by critically acclaimed Chef & Restaurateur Michael Schulson and his wife Nina Tinari of Schulson Collective. Sampan’s exposed kitchen, tree-lined lit walls, and split dining rooms offer a great backdrop for any event. THE GRAFFITI BAR Tucked away behind Sampan, the Graffiti Bar is our hidden courtyard with “vibrantly tagged walls” offering an indoor/outdoor private experience. • Group Dining Experience for parties of 13 people + (not private) • Two Semi-Private Dining Rooms that seat up to 65 people • Full Buyouts for Larger Cocktail Parties – Standing up to 160 People; Seated up to 120 People • The Graffiti Bar offers an indoor/outdoor Private Experience for up to 60 people for a Cocktail Reception • A Communal Table for a Semi-Private Dining experience which seats up to 20 People EVENTS If interested in booking an event at Sampan, please email [email protected] and someone in our events department will contact you shortly. For more information about Schulson Collective, please visit www.michaelschulson.com SAMPAN Conveniently located in Philadelphia’s midtown village – is a modern Asian Restaurant serving small plates & family style dining options complimented by our extensive cocktail, sake, and wine list to create a memorable dining experience for you and your guests. Sampan is one of the many restaurants brought to you by critically acclaimed Chef & Restaurateur Michael Schulson and his wife Nina Tinari of Schulson Collective. Sampan’s exposed kitchen, tree-lined lit walls, and split dining rooms offer a great backdrop for any event. THE GRAFFITI BAR Tucked away behind Sampan, the Graffiti Bar is our hidden courtyard with “vibrantly tagged walls” offering an indoor/outdoor private experience. • Group Dining Experience for parties of 13 people + (not private) • Two Semi-Private Dining Rooms that seat up to 65 people • Full Buyouts for Larger Cocktail Parties – Standing up to 160 People; Seated up to 120 People • The Graffiti Bar offers an indoor/outdoor Private Experience for up to 60 people for a Cocktail Reception • A Communal Table for a Semi-Private Dining experience which seats up to 20 People EVENTS If interested in booking an event at Sampan, please email [email protected] and someone in our events department will contact you shortly. For more information about Schulson Collective, please visit www.michaelschulson.com HORS D’OEUVRES 2 HOUR HORS D’OEUVRES FOR $30 PER PERSON (PICK 5) 3 HOUR HORS D’OEUVRES FOR $40 PER PERSON (PICK 5) *$5 FOR EACH ADDITIONAL ITEM - SELECT AS MANY AS YOU WOULD LIKE COLD HOT DUMPLINGS BUNS CRISPY CALAMARI SALAD EDAMAME DUMPLING Pomelo, Mint, Frisée Truffle, Pea Shoot, Sake Broth TUNA RICE CRACKER PORK BAO BUN Sesame, Nori, Soy Pork Belly, Shallot, Mint CRAB RANGOON CHICKEN BAO BUN Caramelized Onion, Old Bay, Chili, Buttermilk Ranch, Dill Pickle Sweet + Sour CHEESESTEAK BAO BUN PORK POTSTICKER Kim Chee, Scallion, Shallot Provolone, Cherry Pepper Relish VEGETABLE DUMPLING VIETNAMESE CRISPY SPRING ROLL Chinese Chive, Mushroom, Spicy Red Vinegar Nuoc Cham, Basil, Bibb Lettuce SATAY DESSERT VIETNAMESE CHICKEN RICE KRISPY SUSHI Cashew, Lime, Chili Vanilla Ice Cream, Chocolate Sauce, Peanut KOREAN BBQ BEEF SATAY MINI SOFT SERVE ICE CREAM CONES Short Rib, Kim Chee, Ginger Assorted Childhood Flavors WAGYU BEEF *$2 up-charge Apricot, Yakitori Glaze MENUS ARE SUBJECT TO CHANGE DUE TO SEASONALITY | PRICES DO NOT INCLUDE TAX, GRATUITY, OR SPECIAL EVENT FEE DDINNERINNE R OPTION 1 OPTION 2 OPTION 3 $50 Per Person $58 Per Person $65 Per Person FIRST FIRST FIRST EDAMAME DUMPLING EDAMAME DUMPLING EDAMAME DUMPLING Truffle, Pea Shoot, Sake Broth Truffle, Pea Shoot, Sake Broth Truffle, Pea Shoot, Sake Broth TUNA RICE CRACKER TUNA RICE CRACKER TUNA RICE CRACKER Sesame, Nori, Soy Sesame, Nori, Soy Sesame, Nori, Soy CRISPY CALAMARI SALAD CRISPY CALAMARI SALAD CRISPY CALAMARI SALAD Pomelo, Mint, Frisée Pomelo, Mint, Frisée Pomelo, Mint, Frisée SECOND SECOND SECOND VIETNAMESE CHICKEN SATAY KOREAN BBQ BEEF SATAY WAGYU BEEF SATAY Cashew, Lime, Chili Short Rib, Kim Chee, Ginger Apricot, Yakitori Glaze VIETNAMESE CRISPY SPRING ROLL VIETNAMESE CRISPY SPRING ROLL CRISPY ROCK SHRIMP Nuoc Cham, Basil, Bibb Lettuce Nuoc Cham, Basil, Bibb Lettuce Pickled Radish, Yuzu, Chili Aioli PORK POTSTICKER PORK BAO BUN PORK BAO BUN Kim Chee, Scallion, Shallot Pork Belly, Shallot, Mint Pork Belly, Shallot, Mint GENERAL TSO SOUP DUMPLING Chicken, Ginger, Garlic THIRD THIRD SZECHUAN CHICKEN STIR-FRY BEEF SHORT RIB THIRD Yu Choy, Thai Basil, Pickled Lo Mein, Yu Choy, Panko Cucumber XO SCALLOPS PEKIN DUCK SALT & PEPPER SEAFOOD Bok Choy, XO Sauce, Scallion Bun, Cucumber, Hoisin FILET MIGNON Scallop, Shrimp, Sea Bass Ginger Scallion SZECHUAN CHICKEN STIR-FRY Mushroom, Scallion, Soy Butter VEGETABLE CURRY RICE GLAZED CHILEAN SEA BASS Madras Curry, Carrot, Bok Choy Yu Choy, Thai Basil, Pickled Cucumber Long Beans, Jicama, Chili ROASTED BROCCOLI KIM CHEE FRIED RICE SHRIMP PAD THAI Pine Nut, White Soy, Garlic Shrimp, Shallot, Poached Egg Tofu, Egg, Peanut CRISPY BRUSSEL SPROUT ROASTED BROCCOLI FOURTH Puffed Rice, Fish Sauce, Chili Pine Nut, White Soy, Garlic HOMEMADE SOFT SERVE ICE CREAM CONES Assorted Flavors FOURTH FOURTH HOMEMADE SOFT SERVE ICE CREAM CONES HOMEMADE SOFT SERVE ICE CREAM CONES Assorted Flavors Assorted Flavors MENUS ARE SUBJECT TO CHANGE DUE TO SEASONALITY | PRICES DO NOT INCLUDE TAX, GRATUITY, OR SPECIAL EVENT FEE BEVERAGEBEVERAGE PACKAGESPACKAGES OPTION 1 $30 PER PERSON (2 HOURS) + $10 EACH ADDITIONAL HOUR Includes all Draft, Can, and Bottled Beers Includes all Current Wine & Sake by the Glass Selections Includes Soft Drinks OPTION 2 $40 PER PERSON (2 HOURS) + $12 EACH ADDITIONAL HOUR Includes all Draft, Can, and Bottled Beers Includes all Current Wine & Sake by the Glass Selections Well & Included Liquors: Tito’s, Beefeater, Jack Daniels, Baileys Includes all Specialty Cocktails Includes Soft Drinks OPTION 3 $50 PER PERSON (2 HOURS) + $15 EACH ADDITIONAL HOUR Includes all Draft, Can, and Bottled Beers Includes all Current Wine & Sake by the Glass Selections Includes Premium Liquors: Ketel One, Tanqueray, Don Julio Silver, Bacardi, Makers Mark Includes all Specialty Cocktails Includes Soft Drinks NON-ALCOHOLIC OPTION $10 PER PERSON Includes Mocktails, Mocktinis, and all Soft Drinks DISCLAIMER: 10 Person Minimum for Beverage Packages. Prices are based on 2 hour minimums and each additional hour is added per person/per hour based on which package was chosen. All guests are required to be 21 and over and be able to provide proper identification. .
Load more

Recommended publications
  • Onions Volume 1 • Number 9
    Onions Volume 1 • Number 9 What’s Inside l What’s So Great about Onions? l Selecting and Storing Onions l Varieties of Onions l Fitting Onions into MyPyramid l Recipe Collection l Grow Your Own Onions l Activity Alley What’s So Great about Onions? Rich in Vitamins and Minerals Easy to Use Onions are a source of vitamin C and dietary fiber. Onions can be sliced, As a vegetable, onions are low in fat and calories. chopped, diced, or grated. Onions are rich sources of a number of phytonutri- They mix well with almost ents. These phytonutrients have been found to act any type of food. Raw onions as antioxidants to lower blood pressure and prevent are great in salads and on sand- some kinds of cancer. wiches and hamburgers. Cooked onions are used to season everything Flavorful and Colorful from soups, stews, meats, beans, potatoes to Onions can be red, yellow, green, or white. The taste other vegetable dishes. of onions does not depend on the color. Onions can be sweet or savory. Selecting and Storing Why is Vitamin C Onions Important? At the Market Onions are available year-round. Buy Vitamin C, also known as ascorbic acid, them fresh, dried or frozen. Look for is needed for growth and repair of body hard, firm onions. Onions should be dry tissue. Vitamin C helps to form col- and have small necks. The skin around lagen, a protein used to make skin, scar the onions should be shiny and crackly tissue, and blood vessels. Vitamin C is in feel.
    [Show full text]
  • Appertizers Soup
    APPERTIZERS SPRING ROLLS (3 pcs) 5 THAI FISH CAKE Stuffed with vegetable and fried to a crisp served with plum sauce EDAMAME 5 Boiled soy bean tossed with sea salt SALT & PEPPER CALAMARI 10 Fried calamari tossed with salt, garlic, jalapeno, pepper, and scallion THAI CHICKEN WINGS (6 pcs) 8 Fried chicken wing tossed in tamarind sauce, topped with fried onion & cilantro CRAB CAKE (2 pcs) 10 Lump crab meat served with tartar sauce THAI FISH CAKE (TOD MUN PLA) (7 pcs) 9 STEAMED MUSSEL Homemade fish cake (curry paste, basil) served with sweet peanut&cucumber sauce STEAMED MUSSEL 10 Steamed mussel in spicy creamy lemongrass broth, kaffir lime leaves, basil leaves SHRIMP TEMPURA (3 pcs) 8 Shrimp, broccoli, sweet potato, & zucchini tempura served with tempura sauce GRILLED WHOLE SQUID 12 Served with spicy seafood sauce (garlic, lime juice, fresh chili, cilantro) GYOZA (5 pcs) 5 Fried or Steamed pork and chicken dumplings served with ponzu sauce SHRIMP SHUMAI (4 pcs) 6 CHICKEN SATAY Steamed jumbo shrimp dumplings served with ponzu sauce CHICKEN SATAY (5 pcs) 8 Grilled marinated chicken on skewers served with peanut & sweet cucumber sauce CRISPY CALAMARI 9 Fried calamari tempura served with sweet chili sauce SOFTSHELL CRAB APPERTIZER (2 pcs) 13 Fried jumbo softshell crab tempura served with ponzu sauce FRESH ROLL 7 Steamed shrimp, mint, cilantro, culantro, lettuce, carrot, basil leaves, rice noodle, wrapped with rice paper & served with peanut-hoisin sauce FRIED OYSTER (SERVED WITH FRIES) 10 FRESH ROLL FISH & CHIPS (SERVED WITH FRIES) 11 CRISPY
    [Show full text]
  • DINNER MENU June 2020
    DINNER E S T . 2 0 1 5 SMALL PLATES HUMMUS - 13.5 AVOCADO TOAST - 14.5 chickpeas, pine nuts, sesame seeds, za’atar, pita Ⓥ sourdough, goat cheese, microgreens add lamb - 6.5, crudité - 5.5, extra pita - 1.5 balsamic glaze, pickled fresno chilis Ⓥ KOREAN DEVILED EGGS - 8 BRUSSELS SPROUTS - 13 gochujang, sesame seeds Ⓥ capers, garlic, almonds, sea salt, red wine vinaigrette Ⓥ MEATBALLS - 15.5 *MUSSELS - 14.5 burrata, spicy tomato sauce, basil, citrus gremolata thai curry, pork sausage, toast points LOADED CAESAR - 15 GREENS & GRAINS - 15 grana padano, avocado, radish, cucumber kale, spinach, shaved apple, quinoa, manchego, almonds romaine, chickpea, crouton Ⓥ yogurt schmear, cider vinaigrette Ⓥ NEAPOLITAN-STYLE PIZZAS PEPPERONI - 16.5 MUSHROOM - 16.5 BURRATA - 16.5 mozzarella, hand-cut pepperoni spinach, bacon, garlic mozzarella, tomato, almond pesto Ⓥ HOUSE-GROUND BURGERS TURKEY BURGER - 17.5 *BERNIE’S BURGER - 17.5 white & dark turkey, feta, house-made pita pork belly & short rib, onion, cheese, pickles, garlic aioli parsley-sumac salad, garlic aioli, sriracha add bacon, fried egg or avocado - 2 ENTREÉS *NEW YORK STRIP STEAK - 34 SHORT RIB - 25 10 oz new york, hand-cut fries ROASTED CHICKEN - 26 braised short rib, heirloom carrots bulgur wheat risotto, kale chipotle butter, charred scallion pesto asparagus, polenta, mushroom sauce baby carrot, crispy te *FRUTTI DI MARE - 25 scallop, mussels, shrimp *SEARED SCALLOPS - 26 RICOTTA GNOCCHI - 21 hudson valley scallops, risotto hearth-roasted in red sauce, toast points braised short rib, spinach
    [Show full text]
  • Growing Scallions (Green Onions) for Market Gardeners
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 Growing Scallions (Green Onions) for Market Gardeners Laurie Hodges University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Hodges, Laurie, "Growing Scallions (Green Onions) for Market Gardeners" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 76. https://digitalcommons.unl.edu/extensionhist/76 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF607 Growing Scallions (Green Onions) for Market Gardeners By Laurie Hodges, Extension Horticulturist Growing scallions (green onions) can provide market pricing. For a list of seed sources, see NebFact 92-80, gardeners with early cash flow and customers with quality General and Specialty Mail-Order Seed Sources, and NebFact increases in storage life, freshness and flavor. Growing 96-274, Seed Sources for Commercial Vegetable Production. quality scallions is easier than growing quality bulb onions A few suppliers are listed at the end of this publication. simply because they are in the field for a shorter time and Optimum growing conditions for scallions include well- bulb formation is not an issue when growing true scallions. drained sandy loam soil and cool conditions. The soil must The scallion is not the same as the leafy top of a be prepared to create a fine, smooth seed bed because the bulbing onion.
    [Show full text]
  • (Al- Lium Sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture
    In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu Advisor: Mulugeta Kebede (PhD) Co-advisor: Adugna Mosisa (MSc) A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia DECLARATION I hereby declare that this Master Thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” is my original work. That is, it has not been submitted for the award of any academic degree, diploma or certificate in any other university. All sources of materials that are used for this thesis have been duly acknowledged through citation. Misgana Chala __________________ _________________ Name of the student Signature Date Recommendation We, the advisors of this thesis, hereby certify that we have read the revised version of the thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” prepared under our guidance by Misgana Chala Gemachu submitted in partial fulfillment of the requirements for the degree of Mater’s of Science in Applied Biology (Biotechnology).
    [Show full text]
  • Unbiased Profiling of Volatile Organic Compounds in the Headspace Of
    Kusano et al. BMC Res Notes (2016) 9:133 DOI 10.1186/s13104-016-1942-5 BMC Research Notes RESEARCH ARTICLE Open Access Unbiased profiling of volatile organic compounds in the headspace of Allium plants using an in‑tube extraction device Miyako Kusano1,2*, Makoto Kobayashi2, Yumiko Iizuka2,3, Atsushi Fukushima2 and Kazuki Saito2,4 Abstract Background: Plants produce and emit important volatile organic compounds (VOCs), which have an essential role in biotic and abiotic stress responses and in plant–plant and plant–insect interactions. In order to study the bouquets from plants qualitatively and quantitatively, a comprehensive, analytical method yielding reproducible results is required. Results: We applied in-tube extraction (ITEX) and solid-phase microextraction (SPME) for studying the emissions of Allium plants. The collected HS samples were analyzed by gas chromatography–time-of-flight–mass spectrometry (GC-TOF–MS), and the results were subjected to multivariate analysis. In case of ITEX-method Allium cultivars released more than 300 VOCs, out of which we provisionally identified 50 volatiles. We also used the VOC profiles of Allium samples to discriminate among groups of A. fistulosum, A. chinense (rakkyo), and A. tuberosum (Oriental garlic). As we found 12 metabolite peaks including dipropyl disulphide with significant changes in A. chinense and A. tuberosum when compared to the control cultivar, these metabolite peaks can be used for chemotaxonomic classification of A. chinense, tuberosum, and A. fistulosum. Conclusions: Compared to SPME-method our ITEX-based VOC profiling technique contributes to automatic and reproducible analyses. Hence, it can be applied to high-throughput analyses such as metabolite profiling.
    [Show full text]
  • Smashed Cucumber Salad 5 Nine-Layer 5.5 Scallion Pancake Wok-Seared 5 Bean Sprouts Heritage Pork 6 &
    CANNONCHINESE *please inform your server of any allergies or dietary preferences before ordering. SMASHED NINE-LAYER 5.5 WOK-SEARED 5 CUCUMBER SALAD 5 SCALLION PANCAKE BEAN SPROUTS salad, garlic, black vinegar, sea salt chinese spice, scallion, (contains pork) soybean sprouts, scallions, soy sauce HERITAGE PORK 6 PORK & LEEK 7 HERITAGE PORK & 5 & LEEK DUMPLINGS DUMPLINGS IN RED OIL SHRIMP SPRING ROLLS 4pc. garlic, chinese cabbage 4pc. rice wine vinegar, dried serrano 2pc. fried. chinese cabbage, carrots peppers, rock candy MUSHROOMS IN 5 CHINESE HOMESTYLE 6 FRIED SHRIMP 12 SOY PAPER EGG & TOMATOES & CRAB BALLS soybean paper, sautéed leeks, green onion, maggi 4pc. crab claw, black tiger shrimp mushrooms, truffle broth (~our childhood favorite~) white pepper, garlic oil EGGPLANT IN 7 MAPLE LEAF 11 SPICY TX AKAUSHI 11 GARLIC SAUCE (ADD PORK $2) DUCK STIR-FRY BEEF & CHINESE BROCCOLI sweet & spicy sauce, green onions peking duck & skin, chinese spice spicy garlic, bamboo shoots DICED MAPU TOFU 7 TAIWANESE 8 CANTONESE 24 niman ranch ground pork, FRIED CHICKEN PIECES STEAMED BRONZINO bean paste sauce, silken tofu free range chicken pieces, sweet chili ginger, scallions, coriander sprouts (vegetarian option available) sauce (gluten free) BABY BOK CHOY 6.5 SWEET & SOUR 12 WHOLE FRIED FISH 16 WITH HOUSE-MADE XO HERITAGE PORK RIBS head on, white pepper, side of black house made XO with ginger, niman ranch pork ribs, st. louis cut, vinegar & ginger soy sauce sausage, shrimp, chili char siu marinade SPICED VEGETARIAN 7 TOFU FRIED RICE 8 CHINESE SAUSAGE
    [Show full text]
  • Aspects of Agronomy of Rakkyo (Allium Chinense G. Don) in New Zealand
    Aspects of agronomy of rakkyo (Allium chinense G. Don) in New Zealand JJC Scheffer1, JA Douglas2 , CM Triggs3, ML Shaw4 and JA McCallum4 1New Zealand Institute for Crop and Food Research Ltd, Cronin Rd, RD I, Pukekohe 2New Zealand Institute for Crop and Food Research Ltd, Private Bag 3123, Hamilton 3Departrnent of Statistics, University of Auckland, Private Bag 92019, Auckland "New Zealand Institute for Crop and Food Research Ltd, Private Bag 4704, Christchurch Abstract Rakkyo (Allium chinense G.Don, Syn. A. bakeri Regel) is an Asian bulb vegetable highly regarded in Japan for pickling. Crop and Food Research introduced the crop into New Zealand in· 1997 for commercial evaluation. A series of field trials were conducted to determine the effects of time of planting, time of harvest and planting density on bulb yield and quality. A preliminary trial investigated the effect of storage temperatures on bulb quality, whilst bulbs of three maturities were analysed for dry matter content and fructan and cysteine sulfoxide levels. Delaying planting from April to June reduced bulb yields from 23 t/ha to 8 tlha possibly due to declining quality of the planting material. The mean number of bulbs per plant declined from 17 to 9 for the April and June plantings respectively, whilst the average bulb weight was 5.3 g. Total bulb yields increased from 8 tlha to 18 tlha with delay in harvest from September to January. The mean bulb weight increased from 3.9 to 6.9 g between the September and October harvests, but did not vary significantly over the four remaining harvests.
    [Show full text]
  • These Recipes Are from Patapsco State Park for a Garlic Mustard
    These recipes are from Patapsco State Garlic Mustard Pasta 2 chopped carrots Park for a Garlic Mustard Challenge: Submitted by Alex Streat, age 12 3 potatoes 3 Tbsp dried oregano Garlic Mustard Mexicali Cornbread 1 pound linguine 4 Tbsp dried basil Sally Voris 2 TBSP. Butter 3 Tbsp minced garlic Measure out 1/4 batch Golden Cornbread. cup garlic mustard, washed, crisped and 1/2 cup low sodium soy sauce Mix. chopped Soak lentils overnight. Boil 7 cups of water, Add 2 cups buttermilk; ½ cup chopped garlic add potatoes, carrots, and lentils and let cook mustard leaves; ½ cup frozen Mexican - Cook linguine according to directions on 25-30 mins. Add the remaining ingredients vegetables. Bake in greased bread pan box. Saute garlic mustard in butter. Blend with and cook for an additional 25-30 minutes. 20-30 minutes until bread springs back. Time cooked linguine. Garnish with garlic mustard required: 30 minutes. stems. Serve hot or chilled. Garlic Mustard Pesto* (this is excellent!) Serves 8. Preheat oven to 450. 4 cups fresh garlic mustard leaves Garlic Mustard Scallion Cakes 1 clove garlic Garlic Mustard Ricotta Dip Jay Voris 11/4 cup pine nuts or walnuts Submitted by Lucy McKean 3/4 cup grated Parmasean cheese 2 eggs 3/4 cup olive oil cup chopped garlic mustard 1 bunch scallions, chopped Salt to taste cup non-fat ricotta cheese 1 pkg flour tortilla cup non-fat mayonnaise 1 cup garlic mustard, chopped Use a food processor to chop garlic mustard, McCormick's Steak Seasoning 2 tsp sesame oil garlic and nuts.
    [Show full text]
  • Sakurab” Scallion Green Onion (Allium Fistulusom L.) Under Different Rates of Chicken Dung and Sources of Soil Amendment
    IAR Journal of Agriculture Research and Life Sciences ISSN Print : 2708-5090 | ISSN Online : 2708-5104 Frequency : Monthly Language : English Origin : Kenya Website : https://www.iarconsortium.org/journal-info/iarjals Research Article Growth and Yield Performance of “Sakurab” Scallion Green Onion (Allium Fistulusom L.) Under Different Rates of Chicken Dung and Sources of Soil Amendment Article History Abstract: The growth and yield performance of “sakurab” scallion green onion (Allium fistulusom) was determined by the use of different rates of chicken dung (5 tons/ha, 10 Received: 11.12. 2020 tons/ha, 15 tons/ha) and soil amendments: rice hull, carbonized rice hull, rice hull ash and Revision: 02. 12. 2020 mushroom spent with the following objectives namely to: 1.Evaluate the plant height of Accepted: 19. 01 .2021 scallion green onion. 2.Determine the number of tillers. 3.Identify the number of leaves of Published: 30. 01. 2021 scallion green onion bulb. 4.Measure the diameter size of scallion green onion. 5.Determine Author Details the percent recovery of marketable of scallion green onion. 6.Analyse the Percent of Return of Investment. The study employed a two factor experiment under Randomized Complete Rashdi Macalangcom Casim Block Design.The results showed significant differences among treatments in the different Authors Affiliations rates of chicken dung in the average plant height, initial weight (intact leaves) and final Mindanao State University, Marawi City, Philippines weight (detached leaves). Non-significant differences among treatments were noted in the number of leaves, number of tillers, diameter of bulb and percent recovery. In the interaction Corresponding Author* of different sources of soil amendments and chicken dung, A2B1 (Rice Hull + 5 tons/ha Rashdi Macalangcom Casim chicken dung) obtained the highest return of investment with 263.63% and also noted with How to Cite the Article: the highest net income (Appendix Table 8.0).
    [Show full text]
  • Indian Journal of Hill Farming Welsh Onion (Allium Fistulosum L.): a Promising Spicing-Culinary Herb of Mizoram
    Content list available at http://epubs.icar.org.in, www.kiran.nic.in; ISSN: 0970-6429 Indian Journal of Hill Farming December 2017, Volume 30, Issue 2, Page 201-208 Welsh Onion (Allium fistulosum L.): A Promising Spicing-Culinary Herb of Mizoram ** BK Singh . Y Ramakrishna ICAR Research Complex for NEH Region, Mizoram Centre, Kolasib-796081, Mizoram ARTICLE INFO ABSTRACT Article history: Welsh onion (Allium fistulosum L.), known as Mizo-purun in Mizoram, is a spice- Received 27 July 2016 vegetable herb of temperate to tropical regions of northern Hemisphere which is used Revision Received 19 January 2017 Accepted 30 May 2017 extensively to flavour up the soups, steamed-boils, fries, vegetables, salads, dals and other ----------------------------------------------- cookeries. It is used as an ethno-medicinal herb for the treatment of eyesight problems, Key words: Allium fistulosum L.; Welsh onion; common colds, headaches, heart problems, wounds and festering sores; reduces fat spicing-culinary herb; Mizoram; accumulation and serum lipid concentrations; and the root exudates in soil root-zone have Northeast India anti-termite, anti-fungal and anti-microbial activities. The Welsh onions are tolerant to ---------------------------------------------- abiotic stresses (excess moisture, drought and high humidity), biotic stresses (neck rot, leaf blight, pink root disease, smut, anthracnose, downy mildew, Fusarium basal rot, thrips, onion fly and onion yellow dwarf virus); and good sources of total soluble solids and folic acid content. Being
    [Show full text]
  • Rakkyo—Allium Chinense G. Don.1 James M
    HS654 Rakkyo—Allium chinense G. Don.1 James M. Stephens2 Rakkyo belongs to the onion family, and it closely resembles chives. The bright green, hollow leaves enlarge at the base to form small bulbs. Chives, of course, do not enlarge in this manner. One interesting feature of rakkyo is that its seed stalk (scape) is solid, a characteristic usually reserved for those members of Allium having flat rather than round, hollow leaves. Rakkyo goes by such other names as Japanese scallion and ch’iao t’ou. While important as a vegetable in Asia, it is seldom grown in Florida or in the United States. Do not confuse it with wild leeks (or ramps), which have flat, bladed leaves and grow well around the state. Culture Rakkyo is started by bulb division. In Florida, set the Figure 1. Rakkyo tops. bulbs in the fall and harvest the new bulbs that form in Credits: KENPEI, CC BY-SA 3.0 the following late summer. Rakkyo is reported to need a dormant period in the summer rather than winter for bulb initiation, but this response to Florida’s climatic conditions has not been verified. Use Some rakkyo bulbs are pickled, some are canned, and others are used as a boiled vegetable. Figure 2. Rakkyo bulbs. Credits: Midori, CC BY-SA 3.0 1. This document is HS654, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Reviewed October 2018. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. James M.
    [Show full text]