Green Onion Highlight
Photo by Christopher Previte on Unsplash
Many of the farmers who grow produce for our CSA report that they will have green onions (also called scallions or spring onions) ready for the first few weeks of our weekly produce bag distribution season. Let’s celebrate this veggie and find new ways to use it beyond just a garnish…
Green onions are high in potassium, vitamins A and C, and beta carotene. However, you have to eat a lot of them to get these nutrients. Eating spring onions as a side dish or the basis of a soup are great ways to pile them onto your plate or bowl (see recipes below!).
The exact timeline of when people started eating any onions is unknown. Many wild varieties exist and so they were probably foraged for thousands of years. We do know that people in ancient Mesopotamia ate them and that people of ancient Egypt valued onions so much, they used them as currency. Their use spread to Europe and beyond…
Recipes
1. Grilled Green Onions
Next time you’re grilling a main dish, throw on some green onions. You can eat them as a side or add them to any veggie you’re serving. According to the Cooking on the Weekends blog, just cut off the ends, season with oil, salt, and pepper. Then grill them for two minutes on each side on a very hot grill.
2. Green Onion Soup
We know you’ve made French Onion Soup. But how about making a Green Onion Soup this season? Try this recipe from Brooklyn Supper that uses a potato to thicken the broth.