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.
Wash and trim roots off before use.
Green onions can be frozen without blanching, chopped or whole.
Wrap 1/2 cup portions of frozen onions in plastic, then place in doubled freezer bag to contain odor during storage.
Often used to garnish soups, salads, and dips, can be added to chicken, tuna, or egg salad, and great in stir fries and salsa.
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).
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Johnnyseeds.com. 2018. Onions. http://www.johnnyseeds.com/vegetables/onions/white-spear-onion-seed-503.html?cgid=onions#start=1 (accessed 15 June, 2018)
Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Oxmoor House. 2003. Chicken with Green Onion Sauce. http://www.myrecipes.com/recipe/chicken-with-green-onion-sauce (accessed 19 June 2018)
Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobCh-MIlcD4wODV2wIVC77ACh35tAAVEAAYAiAAEgLVnPD_BwE(accessed 15 June 2018)
Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 286,921,1004.
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
Recipe by Oxmoor House
Combine:
1/4 cup chicken broth
2 tablespoons all-purpose flower
Stir with a whisk until smooth. Add:
12 oz chicken broth
2 garlic cloves, minced
1/4 table spoon dried thyme
Set aside and cook:
4 skinless, boneless chicken breast halves in a skillet over medium-high heat 4 to 5 minutes or until lightly browned.
Turn chicken and add:
2 tablespoons green onions, finely chopped.
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 3/4 cup. Pour sauce evenly over chicken, and top with remaining
1/3 cup finely chopped green onions.
Makes 4 servings
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