Garden update and more about green onions

Garden update:

• The potato plants have grown tall enough to clear a second tire. We'll be adding another tire layer and fill each tire with more compost and mulched leaves. For watering, we have draped soaker hoses along the top of each row of tater tires.
• The English peas are growing strong. Lots of blossoms now! We're just a few days away from having peas.
• There are baby peaches on the peach tree.
• The raspberry bushes have buds and will bloom soon. The blueberries are in full bloom.
• The broccoli plants are doing well - their base stems are thickening.
• The bell pepper plants are growing taller. We staked the tallest plants.
• The tomatoes are really taking off. Some of the Early Girls are 2 feet tall now. We still have more to plant - Big Boy and Better Boy varieties.
• The first herb pots are really filling out. I'm already harvesting basil, parsley, cilantro, thyme, marjoram, and rosemary. The lettuce bowls are full and lush.
  
• The strawberry seedlings are still growing. Older strawberry plants are blooming and there are lots of immature berries.
  
• The onions continue to grow. The green onions are almost ready to start picking.
  

Green Onions are great for flavoring dips, sauces, relishes and salsas.
Chopped, Green Onions are excellent tossed in salads, stir-fries and omelets.
Liven up cottage cheese with diced Green Onions.
The green tops make a perfect chive substitute.
Try charring Green Onions on the grill for a zesty flavor.

Grandmother always used to have green onions, peppers, and tomatoes on the table during the summer. I always loved munching on them.

If you find yourself with a plethora of green onions, you can preserve them a couple of different ways.

You can freeze them. You don't have to blanch them first. Just wash and dry them thoroughly. Make extra sure to dry them well because moisture will lead to freezer burn. Slice them up, toss 'em in a freezer bag and freeze.

You can also dehydrate them in a food dehydrator. Then, you can use them as-is - toss them into soups, stews, recipes, or even straight into sour cream for your own dip mix. Or, you can grind up the dehydrated green onions to make your own green onion powder. Feel free to experiment.

With fresh green onions, you can make bread that is absolutely wonderful.

GREEN ONION YOGURT BREAD (With bread machine variation)
1 ¼ cups warm water (about 110 degrees F)
2 ¼ tsp active dry yeast
1 tsp sugar
½ cup plain yogurt
2 1/2 tsp salt
3-3 ½ cups bread flour or all-purpose flour
½ cup chopped green onions or scallions

Traditional instructions:

In a large bowl, combine 1/4 cup water with yeast and sugar. Stir and let stand for 5-10 minutes, until foamy.

Add remaining water, yogurt, salt and 2 cups of flour. Stir until smooth. Add onions, followed by remaining flour 1-2 tbsp at a time, mixing until the dough pulls away from the sides of the bowl.

Turn out onto a floured surface and knead until smooth and elastic, about 3 minutes. Place in a lightly oiled bowl to rise for about 1 ½ hours, covered with plastic wrap, until doubled.

Gently turn dough out onto a floured surface. Flatten slightly, then shape into an oblong loaf, 11-12 inches long. Place on a floured baking sheet, cover with a clean dish towel and let rise for about 40 minutes.

Meanwhile, preheat the oven to 400F.

Slash loaf with 3 or 4 diagonal cuts. Bake at 400F for 35 minutes, until golden brown. Let cool completely on a wire rack before slicing.

Bread machine instructions:
1 ¼ cups warm water (about 110 degrees F)
1 tsp sugar
½ cup plain yogurt
2 1/2 tsp salt
3 cups bread flour or all-purpose flour
2 ¼ tsp active dry yeast
½ cup chopped green onions or scallions
Put first 6 ingredients into bread machine pan IN ORDER. Start bread machine DOUGH cycle. When bread machine indicates to add fruit/nuts/herbs (usually after first mixing cycle), add chopped green onions.

After dough cycle has completed, gently turn dough out onto a floured surface. Flatten slightly, then shape into an oblong loaf, 11-12 inches long. Place on a floured baking sheet, cover with a clean dish towel and let rise for about 30 minutes.

Meanwhile, preheat the oven to 400F.

Slash loaf with 3 or 4 diagonal cuts. Bake at 400F for 35 minutes, until golden brown. Let cool completely on a wire rack before slicing.