Scallions

Scallions Recipes

 

Availability: July-October 

Storage tips: Refrigerate in a plastic bag for at least one week.  Keep green tops covered to prevent wilting!

How to eat: Fresh scallions, or green onions, are a real treat in the summer! The whole plant is edible, and is great minced to top a soup or salad or to add to stir-fries.

How to preserve:  Freeze them!  Simply chop them up raw, throw them in a ziplock bag and freeze.  Pop them out and throw them into soups and stir-fries later.  Easy!

Scallion Pancakes
  • 1/4 cup canola oil (or oil of choice)
  • 1 cup flour
  • 1 cup water
  • 2 eggs
  • 1 tsp salt, or to taste
  • 1/2 bunch scallions, finely chopped
  • 2 TBLS cooking oil
  • 1/4 cup soy sauce
  • 2 TBLS lemon juice
  • 2 TBLS vinegar (rice, or of choice)

Mix canola oil, flour, water, eggs, and salt to smooth batter. Add scallions. Heat cooking oil in skillet over med-high heat. When hot spoon batter on in thin layer and cook ~2 mins per side or until cooked through. Serve dipped in whisked soy sauce, lemon juice, and vinegar.