Crops & Varieties: Scallions (Green Onions)
Young onions with long, flavorful green stalks.
Lots of scallions growing in a hoophouse.
Use as you would chives: chopped into a salad or as a finishing touch on any number of hot dishes. They’re best if minimally cooked or raw.
Add scallions to any pickles you might be making. They add a great depth of flavor.
Use in any savory baking you might be doing - the stalks are flavorful without being physically substantial, so they’re great in savory muffins, crepes or breads.
Rinse and wrap in plastic in fridge - will keep for up to five days this way.
You can also place them in cold water in a vase or pitcher away from sunlight - change the water every other day to keep them fresh for two or three days.
From Maggie Plog: Scallions with Red Peppers & Lime (PDF)
Appetite for China: Stir-fried Vermicelli, Garlic and Scallions
Big Bold Beautiful Food: Scallion Pancakes (highly recommended by Sean)
Preparation types and times
|Roasting:||11 mins at 500°|