Tuesday, September 1, 2009

Scallions Like They Should Be: Full of Flavor

I am growing scallions in my garden and I used some of them in a vegetable and cheese sandwich I made for lunch yesterday. The sandwich took about three minutes to construct and was delicious and healthy.

Between slices of heavy whole grain bread, I spread half of an avocado. I then added some Bobolink Dairy cheddar cheese, plus—all from my garden—raw scallions, slices of tomato and arugula. The scallions are very powerful and sometimes burn my sinuses, but the intense flavor cannot be matched by supermarket scallions.

Watch the video below to see the scallions growing in my garden.

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