Green onion recipes

[gay pizza boy thinks fondly of green onions]

To keep my locavore cred I substitute green onions for regular onions in almost everything I cook.

There are also lots of recipes using green onions themselves specifically, but not too many featuring just the vegetable. So here are two:

Braised green Onions Recipe [from BonAppegeek via All About Braising: The Art of Uncomplicated Cooking]
Stuff a dish with as many green onions as you can, with a little butter and water (stock will muddy the delicate flavors), some chopped tarragon or parsley, salt, Bake, tightly covered, at 350 for 40 minutes. Remove the lid, increase the heat to 450 and roast until most of the liquid evaporates, shaking the pan now and then. Season with salt, black pepper, and lemon juice. This is a lot like wilting spinach, or chard, and will greatly reduce the volume.

Green Onion Pesto Recipe
Saute say, two bunches of green onions until cooked . Throw 'em in blender with one or two cloves of garlic to taste, enough olive oil for right pesto consistency and add about a quarter cup of pine nuts [again, to your taste]. Add salt and pepper. After cooking a raw food meal for a friend once [no dairy] I realized you don't really need the parmesan cheese for pesto.

In the beginning....were green onions III

To get started with the green onions, I simply brought some home from the grocery store, snipped off the root section and planted them. Some have turned out to be bunching[creating a number of green onions from one stem], some not. [If you look at the center of the first picture you'll see two tiny sprouts where planted roots are sending greens up again.]

Green onions thrive year round in Southwest Florida. This past summer they blossomed [my first year trying them]. They have a really interesting, feathery flower that bees LOVE. Interestingly enough only the one stalk blooms and dies, the rest stay green. I let a few go to seed and have grown green onions from seed now too.

In the beginning....were green onions II

If you save the very tip and the roots you can replant them. In the first photo, in a bowl of water for a day, the onion is already starting to grow out from the center again. You can also cut just the greens, but I like the white stem also. They'll get as large as oh, a little larger than a quarter in diameter if you let them grow long enough.

Oh, and here's a poem for good measure...

The Red Wheelbarrow

William Carlos Williams

---

so much depends
upon

a red wheel
barrow

glazed with rain
water

beside the white
chickens.

In the beginning....were green onions I

Everything I cook starts with onions. After being inspired by Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life (P.S.)
to become a locavore I wondered what I would do about onions. You can't grow them in the summer in Southwest Florida, and there's no root cellars to keep 'em in. [Besides, a root cellar in the summer in Florida? I shudder to think what might actually grow in there.] So I decided to try green onions.

You can grow bunches of them in a small space [almost everything I grow is in containers].

It turns out green onions are not only easy, they're everlasting...