I won’t win an award for being the most efficient gardener, as in one who completes the clean up tasks at the end of the season. Hence these scallions that stayed in the ground All winter long. Thank goodness we were spared and had a farely mild winter.
Even though I didn’t get to the cleanup in the fall, it was still there waiting for me come spring and then the pressure was on so I could get this year’s garden planted. Donning my sun hat and winter parka, because we all know just because the sun is shining in the Pacific Northwest doesn’t mean it’s warm, I embarked on the clean up task.
As I stood outside cleaning the worst of the dried stuff off of the scallions, my feline friend decided to
assist get in my way. I’m was listening to a bird that seemed to be tweeting an Adele song,”rumor has it, rumor
has it”. I don’t know what rumors that vocal feathered friend was spreading, however, but I’m looking forward to spreading these scallions into Parsley Pea Quinoa Salad.
There is something that is just so refreshing about parsley. I have 2 starts growing in my greenhouse and I even planted some seeds out in the garden.
I’m hoping it takes off so I can have some year around. It’s far more than just a garnish, it’s a great source of folic acid, vitamin C and A, a full of antioxidants.
Savory with a hint of sweet.
Prep Time: 30 minutes