I use a lot of green onions (a.k.a. scallions) here at Casa Fishbowl. Green onions are milder than regular onions. I like to chop up the green part and use it as a flavourful garnish for soups, stews, Asian dishes and even meatloaf. I usually discard the whites, but I have used them to pep up stir fries and hamburgers.
So yes, there’s almost always a bunch of green onions in our veggie drawer. I pick up a bunch up every time I shop, which means that sometimes I buy too many because I forget I already have some. The sad result of this grocery-related amnesia means that innocent rapscallions are left to die a slow and soggy death in the fridge.
Let’s stop the senseless murder of fresh vegetables!
This is a very simple idea that I spotted on Pinterest the other day, and it really appeals to the frugal and foodie side of me: PERPETUAL ONIONS. It makes storing green onions a snap. Plus, it makes more green onions!
Just over a week ago the green onions in this photo were chopped down to centimetre or two above where the white part ends. I used the dark green parts in a recipe and put the rest (roots n’ all) into a glass of water, placed it on a sunny windowsill in my kitchen – and look – Pinterest didn’t lie! They grew!
I change the water every day and snip off what I need with kitchen scissors. Voila! No more soggy rapscallions in the veggie drawer. Pretty cool eh?
