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