Guest post from Jeri Lynn Repp
Once again, I am ready to share with you another treasured one time purchase that can be used extensively and multiplied to last for YEARS! If you have read Chocolate Mint: Good for more that just tea AND Ever Increasing Ivy, then by now you know that I mean it when I say multiply it for YEARS!
Growing and Multiplying Chocolate Mint, Ivy, and Green Onions! Simple, Simple, Simple!
Today, my treasure has to do with adding some flavor to cooking. Green Onions do that! They add a little flavor to a lot of meals. From soups, sauces, and salads to any kind of bean or even a baked potato…a freshly chopped Green Onion will add some “mmm mmm” to your dish.
For whatever reason, I used to forget to buy green onions frequently. I would only remember that I needed a Green Onion when I was already in the kitchen cooking, and that was too late. I would not stop cooking to drive to the market for just a Green Onion, so my meals lacked that extra something.
- Cut about 1 inch above root.
To make your own stash of Green Onions, simply buy a bunch of organic green onions from your local market. Cut about an inch above the root. Place the root in soil. You may have to water daily for about a week until the roots are established. After that, just let nature do its thing. A new Green Onion will grow and be ready to harvest in less than a month.
I prefer to grow Green Onions outdoors in the corner of one of my raised beds because nature does the watering. My husband prefers to have some growing in a container in the kitchen window for easy access. Both ways work.
To harvest, simply cut the onion right above the soil, leaving the root bulb in place. You can harvest over and over this way. About once every month or two I will harvest all my Green Onions to chop for freezing. This prevents the onions from growing seeds. If you allow them to grow seeds, the stalks become a little thicker and harder.
My favorite recipe to add in a little freshly chopped Green Onions has got to be good ole pot of White Beans. This is an original recipe. My family has a vegetarian, so I do not cook my white beans with pork in it like most Cajuns. I cook my white beans without meat and add bacon as a topping on individual servings. This way my guests can choose meat-less or meat-lovers, and we can all eat the same meal.
Jeri Lynn’s Cajun White Bean Recipe:
Best when served as a side along a good pot of Jambalaya!
INGREDIENts:
1 lb Great Northern White Beans or Navy Beans
1 large onion diced
1/2 green bell pepper diced
1 celery stalk diced
6-8 cloves of garlic minced
2-4 TB olive oil
1 ts-2 ts Tony’s Chacheres
Salt and Pepper to taste
6 chopped green onions (add as you remove white beans from heat)
1 package bacon of your choice, turkey, beef, or even vegetarian made from soy all work!
Optional: A couple shakes of Slap Ya Mamma (Only use if you like HOT!)
Optional: Replace Slap Ya Mamma with a finely chopped hot pepper of your choice. (I use jalapeno or chile or tobasco…whichever one my son has ready for harvest in his part of our garden.)
DIRECTIONS:
Wash white beans thoroughly and then leave to soak.
Place olive oil in the bottom of your pot. Add onions, peppers, celery, garlic and if you choose add a hot pepper. Saute 5-10 minutes until onions are limp.
Rinse white beans one more time and then add to pot. Pour in water until the water level is about 1 inch above the beans. Add in Tony’s, and a little salt and pepper. Slap Ya Mamma if you choose.
Bring to a slow rolling boil. Cook here for between 1-2 hours, until white beans are very tender. You may have to add a little more water if the beans begin to dry out. Taste test, and add more seasoning if needed. When you remove from heat, throw in the green onions. Don’t stir them in yet, just leave those green onions right on the top of the pot of white beans. This way they will keep a bright green color. Stir them in only just before you serve.
While the white beans are cooking, go ahead and cook your bacon as you normally would. After draining, chop it into about 1/2 to 1 inch crumbles and place it in a covered dish for an optional topping for your white beans. “mmm mmm” I tell you the truth, this is good eating!
Throughout this week I have shared with you three amazing plants that I use extensively and multiply for years:Chocolate Mint, Ivy, and Green Onions. I do hope that you have enjoyed and been inspired. I would love to hear your thoughts. And, if you have discovered a similar treasure, I can not wait hear of it! Please share 🙂
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I am LOVING this series! Sheer genius! I can’t wait until you get to the one about the money tree (grin!)
I am so glad that you have enjoyed the series, Michelle. I really hate to break the news to you, but I have not figured out the trick to a money tree just yet. If and when I do, I will be sure to share! 🙂
I love doing this!!! What great tips thank you:)
I love it too, Jami Leigh. I get so excited when I find ways to use resources effectively….and are simple enough for even me 🙂
Awesome idea…
I do think the idea is a smart one. I can remember working in the vegetable garden with my grandfather and my parents from a young age….very fond memories. The idea came from them. Glad to be able to share wisdom gleaned.
You are definitely a woman after my own heart! I have LOVED these posts. Thanks so much for sharing your secrets. Can you let me know how you freeze your green onion? I will definitely buy a chocolate mint plant and the green onions. The green onion tip is one I can really get behind. I have often wondered if you can do the same thing with celery bottoms and head lettuce cores, when I am throwing them away.
I have regular mint growing in my backyard. TONS of it! This year I started making mint soda. Haven’t perfected the process yet. Not quite scientfic minded enough. But one day I will have it perfected.
Aparently, you can plant ginger if you have extra left over and it will grow and you won’t run out of ginger that way. I always use mine up, so I haven’t tried that one yet.
Hi Cindy, To freeze green onions….I simply wash, chop, and place into a zipper type freezer bag. Get as much of the air out of the bag as you can, zip it up, and place it into the freezer. I do not blanch or add water. Really simple. I have never tried celery bottoms, lettuce cores, or ginger. And, I have never heard of mint soda, will research that. Thanks for new ideas, I will be trying these out real soon.
My 11 yr old daughter came up with the idea of mint soda. I had been experimenting with Ginger Ale last year. She didn’t like it but then thought mint soda would be great. I decided to try it out. It is not bad. Thanks for the info on the onions.
I just ran across this post today, which is very much in keeping with your “regrowing” theme. I had never thought to do this with celery before. http://chickensintheroad.com/farm-bell-recipes/re-growing-celery/
OOOO, neat! Thank you for sharing the post, Michelle. I have never heard of regrowing celery. We do eat a lot of it in my house! I will have to try this 🙂
Well, it’s not the money tree, but I guess any time we “re-use” something and don’t throw it away, we are essentially saving money. Unlike you, we don’t use a lot of celery, and as a result, I was equally excited to discover this “trick”. Just being able to go out and cut what we need will be so much more economical than what we do now, which is buy a bunch of celery, use a couple of sticks, then end up composting the rest when it gets mushy.
Yes, not that money tree….but, as I have been told by some wise people in my life….”a penny saved, is a penny earned.”
Neat! I guess I am developing a mind for these things. Thanks for the post. That site looks like a good one for other things as well! (=
Try cuttin the stems into pieces about 3/4 inch long and, if you have one, put them into yr dehydrator untiil they are crispy. Store them in an airtight jar with a silica gel capsule. Just add a handful, or however much you want to your recipies.
Or powderise them with one of those smoothie-maker machines to make your own onion powder
Great ideas!!
Thanks for sharing!!