Add some pizzazz with a green onion
This early season arrival hosts a nice flavor with a little punch of vitamins A, C and K.
The Michigan Fresh fruit and vegetable season is here once again. As the fresh Michigan produce starts to become available, one of the earlier arrivals seen are green onions. They are also known as summer or spring onions, bunch onions or scallions. The name “green onion” simply implies they were harvested at an immature state. If they were allowed to stay in the ground longer, they would mature and become bulb onions.
Green onions are versatile. They add a nice flavor, are low in fat and calories and provide a source of vitamins A, C, K and fiber. They are commonly used in fresh salads, sandwiches or used as a side dish. For an easy side dish, simply slice the green onion in half-lengthwise, coat with some olive oil and roast in the oven until they turn golden brown. Green onions can also be sautéed in an olive oil, minced garlic and lemon zest mixture.
When selecting green onions, look for several inches of white, crisp tips with tender green tops. Try to avoid choosing green onions that appear discolored, wilted or are decayed. Unwashed green onions can be stored in a perforated plastic bag in the in the refrigerator’s vegetable drawer for up to four weeks. It is important to wash them just prior to using them. Chilling an onion prior to cutting it can reduce the teary eye irritation.
If choosing to grow your own, Michigan State University Extension provides a variety of gardening tips for several fruits and vegetables grown in Michigan. Tip sheets for harvesting are also available. To read additional information about onions, including green onions, or other Michigan fruits and vegetables visit the MSU Extension Michigan Fresh website. This website also offers cooking demonstration videos.
Recipes using many fresh fruits and vegetables, like greens onions, can be found in the online USDA Recipe Finder. Simply visiting this site and entering green onion in the ingredient search will generate several recipes using green onions, including this simple Garden Orchard Salad recipe below. The USDA Recipe Finder will also generate a shopping list if one is needed for any recipe on the site.
Enjoy this nutritious Garden Orchard Salad recipe Kansas State University Research and Extension’s submitted to the USDA Recipe Finder and included in their Fix It Fresh! Recipe Series.
Garden Orchard Salad
Yield: 4 servings
- 1 1⁄2 cup broccoli florets (coarsely chopped)
- 1⁄2 cup carrot (grated)
- 1⁄2 cup cauliflower (coarsely chopped)
- 1⁄2 cup apple (chopped, cored and diced, not peeled)
- 1⁄4 cup green onion (sliced)
- 1⁄2 cup yogurt, non-fat vanilla
- 1⁄4 cup peanuts, unsalted, dry-roasted (chopped)
- Wash your hands and work area.
- Mix all ingredients together in serving bowl.
- Cover and refrigerate for 2 hours or longer to allow flavors to blend. Serve cold.
- Cover and refrigerate leftovers within 2 hours.
Per recipe: $1.89
Per serving: $0.47