The Basics: Scallions

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The Technique

Scallions

Scallions, fall under the Allium genus, with characteristics closely related to other bulby items including garlic, shallots & leeks. They are often referred to as spring onions or green onions. Scallions are unique in that the bulb has yet to develop fully making both the white & the green portion ideal for use in raw & cooked recipe applications. Many species such as A. cepa, A chinense & A. fistulosum  may be called scallions with typical characteristics forming in approximately 14 days depending on the variety. Scallions are a garden favorite in the kitchen as they add instant flavor to a variety of recipes. Use them with fresh wedge salads, potato salads, pasta combinations & as the base in dressings for big flavor & beautiful color. They are the ideal instant garnish to sprinkle over dips & appetizers or provide quick flavor to summer-fresh pea relishes as well. The good news is that once they are sliced, no additional preparations are necessary making them an effortless choice. Learn how to store & use this versatile onion style.

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How To Store & Trim Scallions

Although scallions are available in your local market year round, they are typically planted when the ground is cool. As the soil begins to warm, the scallions begin to take shape in the garden & are ready for a spring harvest. If a milder flavor is desired in recipe applications, choose younger, smaller bulb groupings. Green onions may be stored in the refrigerator up to two weeks after harvest.

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Expect the white portion to have a sharper flavor so many times recipes may call to omit it for a more balanced flavor as is the case of Scallion Vinaigrette. Trim scallions before using them in recipe applications such as Buttermilk Cole Slaw by cutting the tips & the ends away, then thinly slice them. A freshly sharpened paring knife yields a cleaner, neater result when shaved onions are desired while a chef knife makes preparations fast & effortless.

The Tune
“I’ve Got A Feelin’ I’m Fallin'” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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