I just finished harvesting baby green onions from Robin’s garden. Yes, she knows I was out there. In fact, she asked if I’d help her by digging these up early so she could use the soil for cucumber plants that need more room than the small cups they started in as seeds.
As soon as I washed the green onions, I began to think of what I could use them in. At the moment I was jonesing for chips and dip. So...I found an old Pico de Gallo recipe and modified it to accommodate the green onions.
I used our baby green onions along with cilantro fresh from our herb garden and tomatoes, onions, garlic and peppers fresh from the Ojai Certified Farmers Market. Here’s the recipe. Just combine all of the ingredients in a large mixing bowl, stir and enjoy!
5 - 6 medium tomatoes (diced)
1 medium white onion (diced)
1/4 cup fresh cilantro (chopped fine)
2 small serrano chiles (seeded and chopped fine)
1 garlic clove (minced)
juice of 1 lime
10 baby green onions (chopped)
salt to taste