This May, you may have noticed a sweet little addition to more than a few of our menu items. Spring onions, (or ‘scallions’, ‘green onions’ ,’bunching onions’, ‘baby onions’, etc.) are the perfect addition to salads, soups, stir-fry’s and sandwiches. We like to use them in the Teriyaki Rice Bowl, as a garnish on the Black Bean Enchilada, or in the Polenta aside the Tuscan Beef Stew – just to name a few! They’re mild, but still flavorful in a way that isn’t overpowering. This is because they are harvested prematurely, before the bulb has time to fully develop that sharp, bold flavor. Green onions are part of the Allium family which contains over 300 species; this also includes Leeks, Garlic, Spring Onions, Shallots and Chives.
Why Eat It
Spring onions are loaded with Vitamin C and Vitamin K, essential vitamins for making your bones strong and dense. They have Vitamin A, which also protects your eyes from inflammation and helps to maintain normal vision. Spring onions are miraculous for also reducing risk of developing colon cancer, lower blood sugar, and fight against infection.
What to Look For
Bunches that are firm with bright green stems. Avoid those slimy bulbs.
How to Prepare It
Trim off the roots, then wash. Slice the bulbs and the stems into thin rounds. Green onions are mild and therefore can be eaten raw or cooked. Try them in the cream cheese recipe below!
How to Store It
Spring onions don’t have the shelf life of regular onions, so be sure to store in a perforated bag in the fridge. Or stick the bunch in a jar with in 1-2 inches of water and cover with a plastic bag. Will last 4-5 days.
Scallion Cream Cheese
- 1 package plain cream cheese
- 1 bunch scallions (eyeball it depending on their size; about 5 pieces)
- kosher salt (optional)
1) Set cream cheese out at room temperature in a mixing bowl.
2) Snip the scallions into small pieces using kitchen shears. Add to the softened cream cheese once it has reached room temp.
3) Mix thoroughly; add more scallion to taste.
4) Chill for one hour before serving. Tastes best at room temp.
–Taken from ‘Organicglory’ blog
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