Quantity sold in: Bunch of 6
Flavor: Mild, fresh onion flavor
Use: Consumed raw or cooked
Grown in: Field
Grown by: Student Organic Farm
Storage and Preparation
Short Term Storage: Store spring onions in a plastic bag in the refrigerator. Use within 4-5 days.
Preparation: Choose onions that are firm, unblemished and have green crisp leaves. Discard any onions that are wilted or have a slimy coat. Wash green onions under flowing water before chopping or use.
Pairings and Nutrition
Pairing: Spring Onions are very flavorful and add a mild fresh taste to any savory dish. Green onions can be used almost anywhere that onions are used. They have a more subtle flavor than other regular white or red onions. Spring onions are good to eat fresh on salads or in salad dressings. They are also a good garnish.
Nutrition: One tablespoon of chopped spring onion contains only 2 calories but a lot of flavor.
Spring Onion Recipes
- ½ lb. coleslaw cabbage mix
- 12 oz. broccoli coleslaw mix
- 2 pkg. broken ramen noodles
- 1/2 - 1 cup slivered almonds
- 2 ramen seasoning packets
- 3/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 1 bunch green onions
- Combine and toss together cabbage and broccoli coleslaw mix, broken up Ramen noodle pieces, and slivered almonds in a large salad bowl.
- Mix in a small bowl Ramen seasoning packets, oil, vinegar, sugar and green onions until sugar is dissolved. Let dressing sit for at least 1 hour.
- Stir dressing again until combined and pour over coleslaw mix.
Roasted Spring Onions
- 4 bunches spring onions, trimmed, halved lengthwise
- 6 sprigs thyme
- 6 Tbsp. olive oil, divided
- kosher salt
- ground pepper
- ½ cup chicken broth
- 1 cup fresh breadcrumbs
- 1 tsp. finely grated lemon zest
- Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with salt and pepper. Add stock and roast until tender, 30–35 minutes.
- When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.
- Serve onions topped with breadcrumbs.
Shrimp and Spring Onion Stir-fry
- 1 Tbsp. vegetable oil
- 1 lb. large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/2 tsp. red-pepper flakes
- 2 bunches scallions, cut into 1 1/2-inch pieces
- 2 Tbsp. fresh lemon juice
- Coarse salt
- Cooked rice, for serving
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet.
- Add shrimp and stir until almost entirely pink, 1 to 2 minutes.
- Add garlic and red-pepper flakes and stir until fragrant, 30 seconds.
- Add scallions and stir until bright green, about 1 minute.
- Add lemon juice and 2 Tbsp. water. Cook, scraping up any browned bits from skillet, about 1 minute.
- Season with salt and serve over rice.
Mushroom and Spring Onion Frittata
- 2 Tbsp. olive oil
- 12 scallions, including green parts, cut into 1 1/2-inch pieces
- 1/2 lb. shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
- 8 eggs
- 1/2 cup grated Parmesan cheese
- Preheat oven to 350 degrees.
- Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
- In a large bowl, whisk together eggs and 1/4 tsp. each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.