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Crops & Varieties: Scallions (Green Onions)

Young onions with long, flavorful green stalks.

Lots of scallions growing in a hoophouse.

Quick tips

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)

Big Bold Beautiful Food: Scallion Pancakes (highly recommended by Sean)

Preparation types and times

Sauteing: 5 mins
Roasting: 11 mins at 500°
Steaming: 15 mins

CSA Newsletter - Week 36 | Fall 6November 5th, 2015

2016 crop survey... and moving toward a zero carbon footprint!

CSA Newsletter - Week 34 | Fall 4 October 22nd, 2015

A frost before a mild winter; notes on our roasted butternut squash puree.

CSA Newsletter - Week 31 | Fall 1October 2nd, 2015

Welcome to Fall! Notes on tilth, green tomatoes, and kohlrabi.

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Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608-335-1198

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