Green Onions

DSC01076Green onions are the perfect foil to showcase your spring and early summer cooked veggies or salads. They are mild and sweet and so don’t overtake the subtle flavours of tender early greens like storage onions would.

We trim the root ends off the onions as it makes our job cleaning them a lot easier.  They range in size and sometimes are quite large, so there would be less onions in a bunch than when they are smaller.  No matter the size, they are mild, sweet, and flavourful!

Green onions are often referred to in recipes as “scallions”.  As far as I can tell, they are interchangeable.  “Ramps” are another term, but that refers to wild green garlic rather than green onions.

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Green Onions

Season: Green onions can be grown all season, but we generally only have them early in the spring and summer when there are less other crops for us to focus on.

Storage Tips: Our green onions don’t have roots, so you can’t store them in a glass of water or regrow them. They are best kept in a plastic bag or container in the fridge, and will wilt and dehydrate very quickly if not kept covered.

Preparation Tips: Green onions can be chopped a few days in advance so they are easy to toss on top of salads, soups, curries, stir-fries, etc. Or, try leaving them whole and grilling them on the BBQ: simply brush with oil and grill on each side for a couple of minutes. Cooking will mellow the flavour even more.

med105388_0110_fry_shrimp_vertRecipes:
Shrimp and Scallion Stir-Fry

Potato, Scallion, and Goat Cheese Frittata

Spring Onion Soup

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