Storage: Keep sweet mild onions in a plastic bag in the refrigerator for a week or two, but beware the fatal moisture accumulation that causes them to spoil. Keep red and yellow storage onions in any cool, dark, dry place with adequate air circulation for several months if they have been cured.

Handling
Rinse raw chopped or sliced onions in water before use, as this takes away the unpleasant bite.


Scallion Pancakes with Ginger Dipping Sauce
Yields 4 servings

• 2 cups all purpose flour
• 1 cup boiling water
• 1/2 cup sliced scallions
• 1 tablespoon sesame oil
• 1/2 cup canola oil
• Salt and black pepper to taste
• 1/2 cup ginger dipping sauce, recipe to follow

1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
2. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:

• 1/4 cup thin soy sauce
• 1/4 cup Chinese chinkiang vinegar
• 1/4 cup sliced scallions
• 1 teaspoon minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

1. Combine all ingredients.

Recipe from TheFoodNetwork.com


The following recipes from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Onion or Scallion and Orange Salsa
Refreshing, juicy, and sweet, oranges are a delightful accompaniment to crisp and pungent raw onions. This salsa is fantastic on anything grilled, or as an addition to a salad plate, over lettuce, or over cottage cheese. The milder scallion version is fantastic on lettuce or endive cups with a salty and creamy cheese such as soft feta, chèvre, or blue. Friend of the Farm.
Makes 2 cups

• 1/2 cup minced scallions or onions (about 3 scallions or 1 medium onion)
• 2 large or 3–4 medium oranges peeled, seeds removed, diced
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons finely chopped chile pepper (or more or less, to taste)
• 1/4 teaspoon ground cumin

1. Put the chopped scallion or onion in a strainer and run under cold water. Drain well.

2. Stir all the ingredients in a medium bowl. Serve immediately or cover and refrigerate for up to 1 day.



Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread
The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Recipe-tester Larry says that whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Angelic Organics Kitchen (adapted from The Moosewood Cookbook).
Serves 4

• 1 loaf corn bread
• 2 tablespoons extra virgin olive oil or butter
• 2 cups thinly sliced onion (about 3 medium onions)
• 1/2 teaspoon salt
• 3 medium bell peppers, stems and seeds removed, thinly sliced
• 1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)
• 3 cloves garlic, minced (about 1 1/2 teaspoons)
• 1/2–3/4 cup yogurt

1. Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.

2. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes.

3. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.

4. Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt.

5. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.


Grilled Scallions with Sesame Oil
The intense heat of the grill or broiler caramelizes the natural sugars in scallions as they cook, making them exquisitely sweet and tender. Friend of the Farm.
Serves 2

8 scallions, greens trimmed to 5 inches, cut in half lengthwise toasted sesame oil
salt
freshly ground black pepper

1. Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.

2. Use a pastry brush to coat the scallions with a thin layer of sesame oil. Season with salt and pepper. Broil or grill until golden brown on all sides, 3 to 5 minutes.