Scallions, also called spring onions or green onions, are often thought of as a garnish for stir-fries, pasta, soups, salads or on bagels with cream cheese. But they can be so much more! Scallions are low calorie and an excellent source of vitamin K. One cup of chopped scallions contains more than 250% Daily Reference Intake (DRI) of vitamin K, which is important for blood clotting. Scallions are an excellent source of vitamins A and C as well. They also contain B vitamins and are a good source of folate.
Fun Fact: it is thought that humans have consuming green onions for over 5000 years.
Storage: store in perforated plastic bag in the refrigerator.
Use: for a light onion flavor. If used raw, they add a crunchy and colorful (green) addition to your food. Though they are most often consumed raw, they can be cooked, which creates a more subtle onion flavor. All parts of the scallion, white and green, can be used with the exception of the roots.
Substitutions: Scallions are a good substitute for chives in recipes.
Recipes:
Cheddar Cheese and Scallion Scones
Chive-Cheddar Biscuits – substitute scallions for the chives
Potato Scallion Pancakes – when I made these, I used a leftover large baked potato and just added some melted butter to the potato to make them a little more like mashed potato.
Fat Moon
karenonthefarm
The Fat Moon 
Love the flaky scallion pancakes!
Today, however, with the last week of scallions upon us, I will be preparing some “smoked and pickled spring onions”. The recipe is in “The Preservation Kitchen” by Paul Virant (but can be found here http://knitandnosh.typepad.com/knit_nosh/2012/08/smoked-and-pickled-green-onions.html). Wish me luck! 🙂