This spring, when I was plotting out the dimensions of
our newest square foot garden the kids’ garden, I realized that two of the sides would have a little extra room. I tied the grid strings to make my square foot sections and then took a break to think about what I could plant in the extra space. Now, I have to stop the story and tell you that my mom often seems to know what I need, even when I haven’t asked for help. Therefore, it was no surprise when she and my awesome step-father showed up with a bag of spring onion bulbs! Woohoo! I was so excited! I tried planting them from seed last year, but they were pitiful. I didn’t get a single thing out of them. They were small, stringy, and ugly. I didn’t even bother taking out the remnants when I did my fall cleanup last year. But this year those babies grew their little hearts out. In fact, they got so big that they started to interfere with my tomatoes and squash. No one messes with my tomatoes, so they had to go. Plus their monstrosity was starting to scare me. Once I had them all harvested, I left them in a pile out back and attended to my mothering duties. They waited patiently and quietly in one place while I took care of my other responsibilities, unlike three other people I know…Once I finally got back to them, I couldn’t help but admire their beauty. I know, I’m a produce nerd. Anyway, I finally took them in, washed them, chopped them, and threw them in the freezer, all while dealing with Will’s moodiness, Clara’s constant reminders that we had to leave RIGHT NOW OR WE WOULD MISS THE CLYDESDALES, and Frankie’s insistence on screaming while attaching himself to my leg. The point of all of this is that preserving scallions is super easy. If I can do it, you can do it. Here are those steps again, with a little more explanation and some pretty pictures that I took with my Canon EOS Rebel T3 (yay!):
1. Harvest, trim the roots, and wash them
As you can see in the picture above, onions get very dirty while they are growing. Trim off the roots, making sure you thoroughly wash both the bulbs and the greens. The greens won’t be too much work, but you might have to take a few layers off the bulb ends so you’re left with just the good, healthy-looking parts of the plants.
2. Rough chop all remaining parts of the onions
Trim off the tips of the greens and rough chop the rest with a big, strong knife. Like I tell my kids, it doesn’t have to be perfect. Unless you’re planning to be a gourmet chef. In that case, skip this blog entirely and start following someone who knows what she’s doing.
3. Put your chopped onion pieces in freezer bags and throw them in the freezer
For real. It’s that easy. Some people freeze their produce in flat layers on freezer sheets before putting it all in freezer bags. This helps to keep the pieces from sticking together. I usually skip that step, partly because I just don’t think its necessary, but mostly because I’m lazy. One note of caution – your freezer will smell like onions. Unless you like your leftover Easter candy to smell slightly oniony, put a small bowl of baking soda in the freezer to absorb the odors.
And that, my fine readers, is it. That is all you have to do to preserve your bounty of green onions. It is so easy and so rewarding to preserve the produce you worked so hard to grow.
Do you have a favorite recipe for scallions that you would like to share? Send me an email at firstname.lastname@example.org. I’m looking for some favorite reader recipes to share!
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