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Kim's Green Onion Salt Recipe
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Kim's Green Onion Salt Recipe

Our Garden Goddess Kim treated us to some yummy homemade Green Onion Salt this fall. 

She used the Parade Bunching Onions we grew in the trial gardens this year and it was DE-LICIOUS!

Even a small mason jar full is sure to get us through a long winter of home cooked meals! 

Make some for yourself or gift it to fellow chefs - even one homegrown ingredient can bring a meal to an entirely new level 🌿 

 

Holding parade bunching onions up; green hearty scallion stalks that are 2 feet tall

Below is Kim’s recipe

- it’s built for large amounts, but can easily be modified; halved, quartered, whatever your preference.
You’ll find the standard portion size (about 120 tsp) in bold print

What you’ll need:  

-Green Onions -9 large green onions - 3 standard size green onions
Kim used 9 of our large Parade Bunching Onions, harvested when they were over 12” tall! 
-Kosher or Sea Salt - either will work but the coarser the better!
 4 ½ cups for large amounts - 1 ½ cups 
-Parchment Paper
-Baking Sheet
-Food Processor
-Mesh Strainer (Optional)
-Spatula or similar kitchen tool
-Containers to store your onion salt - Kim used small mason jars - perfect for gifting! 

 

Instructions: 

  • Preheat the oven to 125 ℉ - or around as low as your oven will go
  • Line 1 or 2 sheet pans with parchment paper, depending on the quantity you’re baking
  • Cut your green onions into 2 inch pieces, sticking mostly to the greens. You may incorporate the white part as well to punch up the onion flavor
  • Mix your onion pieces with the salt in a food processor and process until well-mixed
  • The color should be a rich, minty green, and the texture should feel a bit damp
  • Evenly spread the mixture onto your baking sheets
  • Bake for 1 hour
  • At the 1 hour mark, remove from the oven to stir, separate and ‘smush’ any big clumps you may find 
  • Place your baking sheet(s) back in the oven for another hour
  • Remove from the oven and let cool
  • Crunch up your onion salt using a spoon or spatula (Kim used a large metal spoon)
  • Optional step (if you prefer finer salt): Strain your salt through the finest mesh strainer you have on hand 
  • Pour into containers and enjoy!! 

 

You may end up with some bigger chunks after straining - save those, as they will be perfect for big batch items like soups,stews, or stocks!

Your salt should last one calendar year when stored properly: choose a container that’s easy to reseal and keep in a cool, dry place like a pantry or cupboard. 

Kim made enough onion salt for the Pinetree staff  to each receive a 4oz mason jar (about 12+ jars!) with enough left over to keep at home for her own use! Those Parade Onions can grow mighty large if you let ‘em - we’re so happy to add them to our onion seeds this season!



What’s your favorite “garden grown” recipe? Lettuce know in the comments below!

Green Onion Salt Recipe - PDF 

 

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