Green Onions

How to store:

• Store bulb onions in a cool (35°-40°F, dry, well-ventilated place. Store bulb onions in a hanging mesh bag if possible. Cured bulb onion will store for 5 to 8 months. If you harvest bulb onions while some of the tops are still green, use them right away—they will not keep.

• Slicing onions should be used in a few weeks. Slicing onions are thinner-skinned than storage onions and do not store well. 

• Store green onions in a perforated plastic bag in the vegetable crisper of the refrigerator. Green onions will keep for 3 to 4 weeks.

A favorite farm recipe:

Ingredients​

• 10 oz. (300 g) beef tenderloin, thinly sliced

• 2 1/2 tablespoons cooking oil

• 1/2 onion, sliced

• 3 cloves garlic, thinly sliced

• 3 stalks green onions, cut into 2-inch strips

• Marinade:

• 1 teaspoon corn starch

• 1 teaspoon soy sauce

• 1 teaspoon Chinese Shaoxing wine or dry sherry

• Sauce:

• 2 teaspoons oyster sauce

• 2 tablespoons soy sauce

• 1/4 teaspoon dark soy sauce

• 3 dashes white pepper powder

• 1/4 teaspoon sesame oil

• 1 tablespoon sugar

• 1 pinch salt

Directions

• Step 1 - Marinate the beef slices with all the ingredients in Marinade for 10 minutes. In a small bowl, mix all the ingredients in the Sauce, stir to combine well. Set aside.

• Step 2 - Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

• Step 3 - Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the green onions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.