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            "text": "Storage and Use",
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                    "text": "Green onions can be kept in the refrigerator for 1 to 2 weeks. They are best stored in a breathable bag in the high-humidity drawer.",
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                    "text": "Wash and trim roots off before use.",
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                    "text": "Green onions can be frozen without blanching, chopped or whole.",
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                    "text": "Wrap c[p2.2.4.1]up portions of frozen onions in plastic, then place in doubled freezer bag to contain odor during storage.",
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                    "text": "Often used to garnish soups, salads, and dips, can be added to chicken, tuna, or egg salad, and great in stir fries and salsa.",
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            "text": "References",
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            "bbox": {
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            },
            "text": "Christensen, E. 2014. 5 Ways to Use Up a Bunch of Scallions. https://www.thekitchn.com/5-ways-to-use-up-a-bunch-of-scalions-199374 (accessed 19 June 2018)."
        },
        {
            "id": "p2.5",
            "order": 11,
            "type": "text",
            "bbox": {
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                "t": 450.24,
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            "text": "Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service"
        },
        {
            "id": "p2.6",
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            "bbox": {
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            "text": "Johnnyseeds.com. 2018. Onions. http://www.johnnyseeds.com/vegetables/onions/white-spear-onion-seed-503.html?cgid=onions#start=1 (accessed 15 June, 2018)"
        },
        {
            "id": "p2.7",
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            "type": "text",
            "bbox": {
                "l": 33.84,
                "t": 366.48,
                "r": 292.56,
                "b": 330
            },
            "text": "Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on[p2.7.1] Acre. SkyHorse Publishing. New York, New York.",
            "children": [
                {
                    "id": "p2.7.1",
                    "order": 14,
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                    "text": "1/4",
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            "id": "p2.8",
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            "type": "text",
            "bbox": {
                "l": 33.84,
                "t": 318.48,
                "r": 290.4,
                "b": 281.52
            },
            "text": "Oxmoor House. 2003. Chicken with Green Onion Sauce. http://www.myrecipes.com/recipe/chicken-with-green-onion-sauce (accessed 19 June 2018)"
        },
        {
            "id": "p2.9",
            "order": 16,
            "type": "text",
            "bbox": {
                "l": 34.08,
                "t": 270.48,
                "r": 296.64,
                "b": 221.28
            },
            "text": "Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobCh-MIlcD4wODV2wIVC77ACh35tAAVEAAYAiAAEgLVnPD_BwE(accessed 15 June 2018)"
        },
        {
            "id": "p2.10",
            "order": 17,
            "type": "text",
            "bbox": {
                "l": 33.84,
                "t": 210.72,
                "r": 295.44,
                "b": 185.28
            },
            "text": "Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 286,921,1004."
        },
        {
            "id": "p2.11",
            "order": 18,
            "type": "text",
            "bbox": {
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                "r": 291.84,
                "b": 149.76
            },
            "text": "Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois."
        },
        {
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            "order": 19,
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            "text": "RECIPE",
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            "text": "Chicken and Green Onion Sauce",
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            "text": "Recipe by Oxmoor House\nCombine:"
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                    "text": "c[p2.16.1.1]up chicken broth",
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                    "text": "2 tablespoons all-purpose flower",
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                    "text": "Stir with a whisk until smooth. Add:"
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                    "text": "12 oz chicken broth",
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                    "text": "2 garlic cloves, minced",
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                    "text": "t[p2.17.3.1]able spoon dried thyme",
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            "text": "Set aside and cook:",
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            "text": "4 skinless, boneless chicken breast halves in a skillet over medium-high heat 4 to 5 minutes or until lightly browned.",
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            "text": "2 tablespoons green onions, finely chopped.",
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            "text": "Pour broth mixture over chicken, sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 30 minutes or until chicken is done, basting often. Remove chicken from pan, keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to[p2.22.1] cup. Pour sauce evenly over chicken, and top with remaining",
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            "text": "• 1/3 cup finely chopped green onions.\nMakes 4 servings"
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            "text": "KYSU.EDU/AG | @KYSUAG"
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            "text": "COOPERATIVE EXTENSION PROGRAM",
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            "text": "Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019 KYSII-CEP-EAC-0016",
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