Last week, She’s So Green blogger, Samantha, gave us a few great tips on container gardening. This was a post that is close to my heart. I am a huge fan of uber-local eating and over the past few summers, have slowly been converting my backyard flowerbeds into my own little urban farm, growing everything from parsley to potatoes. However, I recognize that the extent of my garden isn’t for everyone. It takes a lot of time, effort, research, and patience to grow a great food garden…something not all of us have.
Luckily, there are a few edibles that are super-cheap, super-fast, and dare I say, idiot-proof to grow. Veggies such as green onions; all you need to grow ’em are a good-size pot on your porch filled with soil…along with the part you’d normally throw out: the root & about an inch of the white part. Just plant the root end down and within a day or two, you’ll start to see some new green onions shooting up. When they get big enough, cut off what you need and then let ’em grow again.
Not only are green onions delicious and versatile, they are also incredibly healthy. The nutrients in them have been shown to lower blood sugar levels, offer anti-inflammatory and anti-histamine benefits, regulate blood sugar, boost immunity, and best of all, fight skin wrinkling.
With their fresh, mild onion flavour, green onions can be enjoyed either raw or cooked. They don’t have the same bite as other onions and are therefore perfect for mild salsas, guacamoles, and dips. In addition, they’re wonderful in stir-fries, as a topper for turkey burgers, tacos, and chili, and in almost every summer salad. Heck, you can even bake with them!
Grilled corn muffins with green onions and cheddar cheese
These muffins are probably my favorite savory muffin. They’re incredibly easy to make and incredibly versatile. Enjoy them warm with a little butter for brunch, as a side dish for a summer barbecue, or as a mop-up for chili dinners.
1/2 cup fresh grilled corn-about 1 cob (or frozen, if that’s all you’ve got)
3 green onions, finely chopped
¼ cup room temperature butter
2 tbsp maple syrup
1/3 cup sugar
¾ cup flour
½ cup finely ground cornmeal
¼ tsp sea salt
¼ tsp baking powder
¼ cup milk
Preheat oven to 400
1.Mix all of the dry ingredients in a bowl and set aside
2.Blend the butter and sugar together until smooth
3.Add in the maple syrup and egg
4.Mix in ½ of the dry ingredients, then milk, then the rest of the dry ingredients until just combined.
5.Fold in the corn and green onions.
6.Spoon into 6 lined muffin cups.
7.Bake for 20 minutes or until lightly brown.
8.Serve warm and as fresh as possible.