Here at NearlyHomeGrown, food scraps usually end up being frozen for future vegetable and/or chicken stocks or composted to feed the next generation of growing food. But I have been interested in the regrowing veggies craze and finally had the perfect reason to try it.
The latest shiitake flush resulted in 7.7 oz of fresh mushrooms and they have been going into almost every meal in one way or another, but especially into homemade ramen noodle soup where they are a headliner ingredient.
One of the other ingredients, the scallions, have been something of a philosophical splurge for this autumnal meal. They are store bought, out-of-season produce that I could live without but really didn’t want to because of the flavor and color they add to the dish…and voila! The perfect vegetable to try regrowing!
The green onion ends were pulled from the cooking scrap pile destined for stock making and put into a clear jar with fresh water and placed in a sunny window. The water will need to be changed every other day between now and spring when I will try planting them in my outdoor garden. In the meantime I can continue to steal the green tops for ramen soup and other dishes while keeping the root alive and growing.