About a month ago, I yanked a bunch of green onions from a raised bed in order to make way for a summer planting. Ideally, I would have harvested as needed, but it was time for the onions to go--especially as many were starting to bloom. I hurriedly put the green onions into a bucket and filled the bottom couple of inches with water. My plan was to get to them in a day or two--wash, trim, use a much as possible and give the rest away. So much for good intentions. The green onions are still sitting in that bucket in the shade by the kitchen door. But you know what? The onions are continuing to grow. The root ends are in water, and I do add fresh water when they drink up their supply. And, it’s the good part of the green onion that’s growing. New, tender, green straps shoot up every day. Perfect for snipping and adding to sandwiches like these: Jamon Serrano, Chorizo and Manchego Cheese with Romesco Sauce, Basil and Green Onions, or Eggplant, Feta, Mint and Green Onion with Harissa.
