Green Onions

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The Hartsock side of the Carriage House Farm family has, for long as anyone can remember, eaten green onions in the simplest way possible—pull them, clean them, trim their ends, chill them and then eat them at dinner dipped in salt. They just chomp ‘em down from the white end to the start of the soft green ends. And eating green onions raw this way, with their watery sweetness and finish of a vague onion-y burn, can become a rite of spring and early summer. A true seasonal approach to eating, waking your tastebuds up with the first onion of the year.

Green onions are also great grilled until just caramelized and then laid out on a grilled steak or as accompaniment to grilled pork loin.

Pickled green onions are ridiculously tasty. And while great as just something to snack on, they are a welcome acidic and sweet compliment to deli meats and cheeses in muffaletta or cubanos. They also make a natural stirrer for your weekend Bloody Mary (or mid-week Bloody Mary. . . we don’t judge).

Green onions are a natural final addition to Asian soups and dishes—somen, ramen, sumo soup, soba noodles are all improved by their final bright addition. And the younger set at CHF have been known to fry a whole mess of chopped green onions until they’re pale brown and crispy, drain them, lightly salt them, and then store them away in a closed container as a last minute crispy onion-y finish for salads, soups, braised meats, or grilled veggies.

And, of course, green onions are great raw in salads. Even people who swear that they hate the taste of raw onions, often enjoy green onions in a big green salad.

Green onions provide Vitamin A & C and small amounts of iron, potassium, and calcium.