tag:blogger.com,1999:blog-12997259.post7732155024193669811..comments2024-03-14T05:55:13.709-05:00Comments on Farmgirl Fare: Wanted: Your Favorite Recipes & Ways to Use Green Onions (Scallions)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-12997259.post-11018787820412344562013-06-29T00:47:17.370-05:002013-06-29T00:47:17.370-05:00Thanks everyone for all the fabulous ideas. Now I...Thanks everyone for all the fabulous ideas. Now I may have a chance of making a dent in this year's harvest!dawnhttps://www.blogger.com/profile/13082788474921957702noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-68348069796178866402012-04-21T05:55:28.403-05:002012-04-21T05:55:28.403-05:00My sister-in-law served me grilled green onions ri...My sister-in-law served me grilled green onions right of the BBQ. She washed and trimmed them, tossed them with a bit of oil, salt and pepper and grilled them till they were slightly soft and a beautiful shade of green. This brought out the natural sweetness they have-delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-88809368901498472532012-04-11T15:03:07.009-05:002012-04-11T15:03:07.009-05:00careful with heating sesame oil... low to medium-l...careful with heating sesame oil... low to medium-low heat is best.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-15874943606431134202012-04-10T06:22:43.486-05:002012-04-10T06:22:43.486-05:00My Turkish friends served me cold scallion and gre...My Turkish friends served me cold scallion and green garlic 'soup' as a first course. It was great! Water, salt, a splash of white vinegar and sliced scallions and green garlic.<br /><br />I'm giving that roasted scallion with evoo a try right now. Hope they don't just steam and get overly slimey. I have a poached leek recipe that, while delicious, is a little off-putting because of the texture.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-25406660238733413942011-12-19T21:33:16.836-06:002011-12-19T21:33:16.836-06:00I don't remember where I first saw this idea -...I don't remember where I first saw this idea - but green onions mayonaise and cottage cheese all mixed together are Wonderful! Serve with hot or cold dishes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-9963590816669379492010-12-24T17:09:46.184-06:002010-12-24T17:09:46.184-06:00Hi I live in Australia and have a large vegie gard...Hi I live in Australia and have a large vegie garden from which I have just harvested heaps of green onions, so great to find this site.<br />I also just found this korean recipe:<br />http://www.nibbledish.com/people/Jaylene/recipes/banchan-green-onion<br /> which is specific for green onions. Sounds like it will be a great accompanyment to any asian/stir fry meal.<br />cheers<br />shaunAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-38335717687395703312010-05-11T10:24:52.962-05:002010-05-11T10:24:52.962-05:00My grandmother and mother both make a leek soup or...My grandmother and mother both make a leek soup or a leek and potato soup which is my favoritist soup EVER. I bet you could substitute half or all of the leeks for green onion and it'd turn out alright. (Of course, family recipe, don't really have portions.)<br /><br />Take a bunch of leeks, (probably 2-3 bunches green onion, but I would try going with more because you may not need any bouillon then), cut off whites and sautee with a regular chopped onion. Take the greens and boil them with some peppercorn and some salt to make a stock. I've definitely seen my mom fry a fair bit of the green part of the leek, so I'd probably chop your scallions in half and fry half of them.<br />After boiling the stock for a few hours, strain, add chopped potato (1 or 2), cook, then add the cooked onions/leeks. Blend it all up, add some milk or soy milk or sour cream or yogurt, and possibly some veggie bouillon if it needs it. <br />My aunt skips the potato and instead makes a rue (adds flour to the fried stuff), and thickens it that way, and it also tastes delicious. My aunt also swears by browning the onions/leeks in the same pan that the soup will come together in.<br /><br />My mom has an abundance of green onion in her garden right now too, and I've got free reign to use as much as I want. I'm going to make some sort of soup with them (will probably try one of the other soup recipes posted) and I must say, I'm tempted by the tempura!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-49055589044215703432010-03-24T07:43:36.441-05:002010-03-24T07:43:36.441-05:00To turn such a great amount of scallions into a gr...To turn such a great amount of scallions into a great dish is actually very easy. There is a traditional Spanish recipe for which you will actually need heaps of scallions. About a dozen scallions are placed in a semicircular roof tile, which is then placed in an open fire. When the outer layers are charred the scallions' insides are just right. The outer layer is simply pulled off and the the delicious young onions are the served, still warm, with a garlic-mayonaise dip ( preferably homemade), and some fresh bread!Ronjanoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-19238176236200816602009-06-01T15:12:05.427-05:002009-06-01T15:12:05.427-05:00One of the best foccacias I've ever had was topped...One of the best foccacias I've ever had was topped with nothing but chopped green onions and olive oil and salt... Mmmm!!!Anna O. Nimushttps://www.blogger.com/profile/00421721247540980300noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-27051702966624927042009-02-18T11:25:00.000-06:002009-02-18T11:25:00.000-06:00On the travel channel they showed a "ritual" in No...On the travel channel they showed a "ritual" in Northern Spain with green onions - they fire roast them over last years grape vines then wrap them in newspaper rolling them and place them in a container and set for 45 minutes remove and strip the outer charred onion and dipped in some sauce and eat and drink with red vino (of course) hope this enlightened you i loved them when in SpainAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-58163165355609043562009-01-16T01:58:00.000-06:002009-01-16T01:58:00.000-06:00I always cut the stalks, and wash the left onions,...I always cut the stalks, and wash the left onions, then put them into a big jar, and pour enough vinegar(one finger higher than the onions), and suger(half amount of the vinegar), then seal the jar. After a week, you'll get fabulous onions.Crazy Cooking Girlhttps://www.blogger.com/profile/13864730740516397303noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-31422474283286682182008-06-13T19:26:00.000-05:002008-06-13T19:26:00.000-05:00I like to drizzle them with olive oil, and s&p and...I like to drizzle them with olive oil, and s&p and either roast them or grill them. They're great on sandwiches, on top of grilled meat, or diced into veggie dishes. You can mix them into guacamole for a smoky flavor too. I also love scallion cakes, though I don't have a go-to recipe to share this minute. And they're terrific in omelettes or fritattas, especially with potatoes and red bell peppers. Have fun eating your way through them!Susan from Food Bloggahttps://www.blogger.com/profile/11034518858688958369noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-55720007798268582162008-06-11T22:10:00.000-05:002008-06-11T22:10:00.000-05:00I'm with Jane, who makes a bulgur salad with green...I'm with Jane, who makes a bulgur salad with green onions. I also make lots of different versions of it, but green onions go in virtually every single one. I blogged it <A HREF="http://www.thefrugalfarm.com/node/36" REL="nofollow">here.</A>frugalmomhttps://www.blogger.com/profile/08473115787361465055noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-34627587486544100762008-06-11T13:05:00.000-05:002008-06-11T13:05:00.000-05:00The only recipe I have using green onions is Monic...The only recipe I have using green onions is Monica dip. Monica made me this dip when I moved/left a job to move to another city. It has green onions (sorry we buy them at the grocery store), cream cheese and a package of thin sliced ham. Chop onions and ham and mix all together and enjoy with crackers. Its simple but very tasty. I enjoy your website so very much. Planted my first tomato plant in a pot-thats my garden for this year. Starting out slow but I am starting. Whitney's picture is framed in my breakfast room by the way. SusieAleneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-6655701127954549442008-06-11T12:39:00.000-05:002008-06-11T12:39:00.000-05:00I don't really have any suggestive recipes but wan...I don't really have any suggestive recipes but wanted to comment on your post. I remember growing up when my grandmother, whose passed over 8 years ago, would fix a big ol' pone of cornbread. She'd crumble it in milk, add some diced scallions and she's stick a scallion stem in our milk for straws. WE LOVED IT! <BR/><BR/>Thanks for the reminder of the good ol' days!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-54261354723517080232008-06-10T14:36:00.000-05:002008-06-10T14:36:00.000-05:00I always wondered what scallions were..we call the...I always wondered what scallions were..we call them just Spring Onions. Anyhoo, I didn't exactly have a glut (two) but inspired by the many suggestions, have just fried them gently till soft with a green bell pepper & garlic in lots of olive oil. A nice addition to a warm chicken salad, really brings out the sweetness rather than their raw bite. Molto bene!BettyWesternhttps://www.blogger.com/profile/13012076141080314281noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-27085777384408300422008-06-10T09:59:00.000-05:002008-06-10T09:59:00.000-05:00can you make a version of mongolian beef, ahem, la...can you make a version of mongolian beef, ahem, lamb? thin sliced meat, tons and tons of green onions, a sweetish garlicky sauce im sure you could google, rice?Megganhttps://www.blogger.com/profile/18200605382190270364noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-53647362527570703372008-06-09T21:41:00.000-05:002008-06-09T21:41:00.000-05:00Yes, pickled onions are great to throw into salads...Yes, pickled onions are great to throw into salads and coleslaw!<BR/><BR/>I pickled some cukes and asparagus last week. The simple brine recipe is on my blog.<BR/><BR/>I use the green tops in Oriental chicken salad. Several ingredients are ripe at the same time. I use lettuce, pea pods, green onions, sliced almonds, sesame seeds, chicken and a sweet & sour vinaigrette dressing. The original recipe calls for chow mein noodles. Now I use crumbled rice crackers instead.Gluten free Kayhttps://www.blogger.com/profile/09011722779155029225noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-50674353395415516852008-06-09T21:31:00.000-05:002008-06-09T21:31:00.000-05:00Ok, the ONLY and BEST way to have them is fresh fr...Ok, the ONLY and BEST way to have them is fresh from the garden with the just very tip end sliced off, and dipped in salt for eating. YUMMIE!!!Allisonhttps://www.blogger.com/profile/11617984259059758253noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-17382443651343781512008-06-09T21:26:00.000-05:002008-06-09T21:26:00.000-05:00I like to cut them to 2-inch length, and add them ...I like to cut them to 2-inch length, and add them in stir fries. I use finely chopped scallions as a topping over soup noodles and porridges, or add to minced meat marinate for a dash of colour n favour, heheAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-55644951961550153742008-06-09T18:52:00.000-05:002008-06-09T18:52:00.000-05:00My mother in law is Indian, and she uses an overab...My mother in law is Indian, and she uses an overabundance of green onions by chopping them up, and tossing with some salt, before frying them in oil with some chopped potatoes or eggplant, and a little dry red chili and kalonji (which I think is the same as black caraway seeds here!). Add a little turmeric and simmer it until it's tender. Mmmm mmm good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-41548685618189304972008-06-09T15:39:00.000-05:002008-06-09T15:39:00.000-05:00Tyler Florence on Food Network makes a great Wild ...Tyler Florence on Food Network makes a great Wild Rice Pilaf with Nuts and Lemon that calls for 3/4 cups of scallions, but sometimes we add more. :-)<BR/><BR/>http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33784,00.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-35596691958917282752008-06-09T14:34:00.000-05:002008-06-09T14:34:00.000-05:00Count me in as someone who loves roasted green oni...Count me in as someone who loves roasted green onions/spring onions/scallions. I toss them lightly with olive oil, salt and pepper and roast at a high heat until carmelized and yummy looking. About 425-450 for 10-15 minutes (I often combine them with asparagas). <BR/><BR/>Be careful when you cook scallions, they can end up somewhat hard to chew and swallow. For whatever reason this seems to happen especially when they are roasted or grilled.<BR/><BR/>I also love them sliced into cottage cheese with tomatoes. yum.Josiehttps://www.blogger.com/profile/04225094735980337422noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-14810557687975290942008-06-09T14:14:00.000-05:002008-06-09T14:14:00.000-05:00Smitten Kitchen has a great recipe for green onion...Smitten Kitchen has a great recipe for green onion slaw, I've used this recipe and it's really good.<BR/><BR/>http://smittenkitchen.com/2007/04/chicken-jealousy/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-10111559618232086352008-06-09T13:39:00.000-05:002008-06-09T13:39:00.000-05:00My grandfather eats them whole, with salt & pepper...My grandfather eats them whole, with salt & pepper! (Just the white, though - it wasn't 'til after I started reading cooking blogs that I realized people ate the green part too!)Winterharthttps://www.blogger.com/profile/09205711467447510592noreply@blogger.com