Endless supply of green onions

Well it is getting time for the green Vidalia Onions to start showing up in the stores. Remember…don’t waste any part of them. You can thoroughly clean the roots and put them in a little cloth bag along with the trimmings of the green stems and the peeling (skin) and throw in a pot with whatever you are cooking and it gives great flavor. The full size onions usually come out in May. I am including directions to always have a supply of green onions. Take care and I’ll be seeing you around…Agnes 

Corn and Black Bean Salad

Dressing: 

1/2 cup apple cider vinegar

1/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

In a small bowl whisk the vinegar, sugar, salt, and pepper until the sugar dissolves. Set aside.

Salad: 

1 (15-ounce) can white whole kernel corn, drained

1 (15-ounce) can yellow whole kernel corn, drained

1 (15-ounce) can black beans, drained and rinsed

1/2 cup diced red bell pepper

1 cup diced green bell pepper

1 cup diced purple onion

2 cups diced (fresh) tomatoes

1 medium cucumber, peeled, seeded, and diced

To make the salad: In a large bowl combine the corn, black beans, red and green pepper, onion, tomato, and cucumber. Toss to mix. Add the dressing to the salad. Cover and chill 4 hours. Toss before serving.

DIY an Endless Supply of Fresh Green Onions by: Vanessa Greaves

This is a good project for the children. All you need is a starter bunch of green onions, a jar, and fresh water. Green onions can regrow from as little as an inch of the bulb end.

Don’t Throw It. Regrow It.

Green onions, aka scallions or spring onions, are sold with a root end that you always trim off. But did you know you can encourage those roots to regrow new onions? Here’s how easy it is to upcycle this common food scrap you used to throw away: Slice off the ends of the bulbs, leaving roots attached. Stand the bulbs root-end down in a small jar. (I started them in an egg cup.) Add enough water to cover the roots. Set on a windowsill and keep the roots moist. After a few days, green shoots will emerge from the tops of the bulbs. After that, they’ll grow very quickly.

Keep the roots submerged; change water at least once a week.

When the shoots are or four or five inches long, you can plant them in the ground or a pot, or you can keep them growing in the jar. Snip off what you need; the onions will continue to grow almost indefinitely. For best results, plant your rooted green onions in a pot or right in the ground. After two years, these are still going strong. The flowers are edible, too. 

Satisfaction Factor

Save money. I haven’t bought green onions in two years (except to demo this tip).

Save time. A continuous source of recipe ingredients or garnishes.

Reduce waste. You’ll never have to toss out a half-used bunch of green onions that you forgot in the fridge.

Wow the world. It’s a foolproof project that’ll impress kids and adults alike with your mad green-thumb skills. Now you’ll always have green onions on hand for garnishes or to use for recipes.

Green Onion Cakes

salt and pepper to taste

1 bunch green onions, finely chopped

2 teaspoons vegetable oil

3 cups bread flour

1 1/4 cups boiling water

2 tablespoons vegetable oil

Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Delicious with a fresh garden salad.