Posted by / Saturday, June 25, 2011

Scallions, Vinegar, and Salt...

With the exception of cucumbers, the number one ingredient sticking out of every one's farmers market bags this morning were the tops of scallions. There are many uses for scallions but probably the most popular uses are dicing them up and using them in a cooked dish, slicing them raw on a salad, and if your really creative - cutting the green on a diagonal and sprinkling on a baked potato or eggs for a tasty decoration.

Well I have two more ways you need to try these rights to spring and summer:
  • First, stand them in a jar, soaking the bottoms in apple cider vinegar. Store them in the fridge to chill for several hours. Serve them cold right out of the jar dragging them across pools of sea salt on your plate.
  • Second, drizzle with olive oil and grill beside some nice medium rare steaks. Serving one scallion on top of each steak will added taste and eye appeal.
I love the fact I grew these from seed and have been enjoying them for the past several weeks. It even looks as if I'll be enjoying them for a couple more weeks to come.

E.A.T. local E.A.T. well

1 comment:

  1. -Delouis Fils' Bouquet de Pommes A Cidre
    -Fleur de Sel de Guerande

    Loved it!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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