Bunched mini bulb-less onions, they are distributed in bundles. They can be differentiated from leeks by having softer, hollow stems.
When it's in Season at Hartwood Farm:
Almost all season, but mostly in the spring—we have been trying some milder varieties that are a lot more flavorful and popular.
Crop Category and What it Tastes Like:
Technically leaves, but root-y sort of stem bunches… everything but a flower, basically! These lightly oniony greens are a great seasoning or garnish flavor, but also handle light cooking - and the white root bases can substitute in recipes early season before onions appear.
How to Handle and Store:
Loosely wrapped in a bag in your fridge. They can last several weeks, but do start to look sad after awhile (they are still edible, especially the lower white stem, even when sad)
How to Prep for Use:
Cut off roots and rinse lightly (I pull apart the leaves a bit to try to rinse out any dirt that might be caught in there). I usually chop them in two since I prepare the lower white stems and the upper green stems differently.
Ways to Cook and Eat:
You can use scallions, especially the lower white parts, as you would onions, except with a lot shorter cook time. Their flavor is much more delicate as well (no crying!). The top greener, more leafy part I usually use fresh or as a raw garnish, which is especially good on top of rice based dishes. They are also great in soups (tossed in at the end)
For a heartier, more meal-y take on scallion pancakes, try Smitten Kitchen’s “potato, scallion, and kale cakes” (yum).
This is another main course take on scallions—Budget Bytes Parsley, Scallion, Hummus Pasta (and I always cheat with store-bought hummus, sorry!).
Budget Bytes also has some great takes on two things scallions really excel at—being baked into savory breads, or imparting their zing of flavor to spreads.
Quick and Dirty Hangry Farmer Go-To Preparations:
We rarely cook scallions on their own, preferring their flavor in dishes (we love them in almost anything!). We use them as onions, toss the white stems into sauteed dishes and use the greens as garnish. Our past employee Delaney got us hooked on her favorite scallion pancake dish! You can grill them as well (oil and season first!)
Typical time to:
Steam—Very short, haven't tried
Saute—5 or 10 minutes for white stems, less than a minute for greens
Bake—Haven't tried, but I think they might work (handle like on the grill)
Boil—Nope!