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Oct 24, 2010 06:00 PM

Help! Too many scallions!

My garden produced a ridiculously large amount of scallions this year that now need to come up to make room for next season's plantings. Any recipes for preserved scallions? Scallion relish? Scallion pesto? Anything that wold use up my garbage-bag-full of scallions and allow me to enjoy them through the winter ... and spring ... and summer ... and probably next fall too.
Thanks, Jake

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  1. Some nice salty, garlicky pickled scallions appeal to me right now!

    1. You could make and freeze Chinese style scallion pancakes uncooked, rolled between parchment or plastic wrap. Make a huge batch of Amy's Bread scallion feta scones and freeze those parbaked. Let's see, there's another fantastic bread recipe, an overnight walnut scallion bread, in the first Amy's Bread cookbook. (This is the NYC bakery, I'm referring to.) You could make dumplings, shrimp and scallion potstickers or lamb and scallion, if you prefer, and freeze those. Hmmm....

      1. what an embarrassment of riches.

        blanch and freeze what you can, the rest, your pesto or relish ideas sound good. make a big pot of miso and call your friends.

        <edit> root vegetables don't preserve well in oil, botulism risk. freeze or pickle.

        and besides, too many scallions? no such thing.

        1. cut across into mini coins and dehydrate. use in soups and stews, or powder and use in dips or spreads.

          1. Thanks for the tips. Anyone have a recipe for those garlicky pickled scallions?

            3 Replies
              1. re: goodhealthgourmet

                Just seeing that recipe makes me want a surplus of scallions as well.

                1. re: bushwickgirl

                  i know :) i'm having a little Chow envy right now.