Scallions (Green Onion)

Season: spring through fall

Storage: Place the scallions in a cup of water like you would a flower bouquet. Some people place a plastic bag over the stalks to keep the moisture high. You can also insure these will last weeks if you then place the cup with scallions in the fridge.

Other Names: Scallions, Spring Onions, Green Onions

Fun Facts: Scallions have made their way into a variety of cuisines since it is compatible with a multitude of different dishes. They are sweeter and have a milder taste than onions but are stronger than chives. Feel free to use the whole part of the plant! The white bulb has more flavor than the green stocks!

Get local scallions by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Ginger Scallion Oil

Recipe by Francis Lam

Ingredients

  • 2 ounces of Ginger, about a 3 inch piece cut into 1/2 inch chunks

  • 6 ounces of scallions, 1 large, or 2 small bunches, cut into 1 inch lengths

  • 2 teaspoons sea salt

  • 1 cup peanut oil

Instructions

  • Place the ginger in a bowl of a food processor, run it until the ginger is minced. Scrape it into a large, tall, heatproof bowl.

  • Add the scallions to the food processor, and mince until they are the same size as the ginger (Or manually mince with knife). Then add to heatproof bowl.

  • Add the 2 teaspoons of salt, add more if needed. It should taste a little too salty.

  • Heat the oil in a pan until it begins to smoke (450° F), then pour into the heatproof bowl of ginger and scallions. Stir lightly. Let sauce cool to room temperature and serve. Keep 2-3 weeks covered and refrigerated.

Note- This recipe is for raw vegetables

Ginger Scallion Oil with Chilis

Recipe by thewokislife

Ingredients

  • 1 1/2 ounces of Ginger, about 6 inches of ginger, minced

  • 3 scallions

  • 4 fresh red chili peppers

  • 1/2 cup neutral oil, vegetable or canola

  • 1/2 teaspoon say sauce

  • 1/8 teaspoon sugar

  • 1 teaspoon Shaoxing wine, (dark rice wine for cooking)

  • 1 teaspoon salt

Instructions

  • In a saucepan, heat 1/2 cup of oil over medium high heat. Add ginger and fry gently for about 15 minutes until the color deepens into a golden color. If it sizzles too much reduce heat to medium or medium low; the ginger should not crisp or brown.

  • Next add the garlic for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through. Add the chili peppers and stir to combine, letting the peppers cook through as well.

  • Add the 2 teaspoons of salt, add more if needed. It should taste a little too salty.

  • Finally, add soy sauce, sugar, Shaoxing wine, and salt. Serve or store in an airtight container in your refrigerator for up to 2 weeks.

Note- This recipe is for raw vegetables

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