Green Onions – Recipes and Facts

The term green onion is usually used interchangeably with spring onion and scallion.

All are onions that don’t have a large bulb, either because they don’t grow that way or because they are harvested before the bulb forms.

Green onions deliver a lot of the flavor of mature bulb onions, with a little less of the bite. And the green leaves are edible, which offers some different nutrients from bulb onions.

Green onions are often eaten raw, but can also be roasted, grilled, or sauteed, whole or chopped. Use to garnish soups, salads, or dips, or to spice up tuna or chicken salad. You can also use a food processor and combine green onions, garlic, ginger, and olive oil to make a pesto-like sauce or spread that can be added to meat dishes or used on top of other vegetables.


Tomato & onion salad

Tomato & onion salad – from the BBC Good Food website

  • 1 green onion, thinly sliced
  • 4 tomatoes, sliced
  • 1⁄2 cucumber, sliced (optional)
  • 1 green chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp white malt vinegar
  • 1 tsp caster sugar

Pour boiling water over the onion and leave for 10 mins.

Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.

Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.

This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

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Potato – Recipes and Facts

Potatoes give you energy, potassium, and vitamin C. They are a carbohydrate, and these are important for physical health.

Potatoes come in many different varieties. Russets, reds, yellows, whites, purples, petites, and fingerlings. They can be cooked in many different ways, such as baking, frying, mashing, roasting and chipping. They can be made into dauphinoise, fondant, croquet or pomme Anna.

Their versatility means they can easily fit into meals across various personal, cultural, and dietary preferences.


Potato, fennel, pear and Fourme d’Ambert timbale

Accordion potatoes

Smashed lemony potatoes with Greek yoghurt and feta dressing

Potato and kale rosti

Scandi potato salad

Potato, fennel, pear and Fourme d’Ambert timbale – From La Tartine Gourmande website

  • 2 lb + 3.5 oz potatoes
  • 1 large fennel
  • 1 pear
  • 1 large onion
  • 3.5 oz Fourme d’Ambert Cheese
  • 2 eggs
  • 2/3 cup whole milk
  • Chives, chopped
  • A dash of nutmeg
  • Salt and pepper
  • Huile d’olive

Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 170 C.

Peel the potatoes and cook them for 12 to 15 mins in salted boiling water. Let them cool a little before slicing them thinly.

Cook the fennel for 15 mins in salted boiling water. Slice it thinly.

Peel and core the pear. Slice it thinly (add a few drops of lemon to prevent oxydation).

Slice the onion and cook if for 10 mins in olive oil, on low heat.

In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.

Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight. Continue with a layer of onions and a layer of fennel and pear slices. Continue with a layer of potatoes, thin slices of cheese, slices of pears and fennel. Finish with a layer of potatoes.

Pour the egg batter, making sure that it goes down all the way to the bottom.

Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate. Decorate with chives and serve with a meat of your choice and a green salad.

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Accordion Potatoes – from Lily G Bakes website

  • Melted butter
  • Fresh parsley, finely chopped
  • Fresh rosemary, finely chopped
  • Salt & freshly ground black pepper

Cut both rounded ends off the potato.

Slice lengthways into approx. 1cm thick slices.

Place 2 skewers either side of the potato and make 1-2mm thick vertical cuts all the way across. (The skewers help not to cut all the way through)

Flip over and repeat this but diagonally. (When you pull the slice apart you’ll get this awesome accordion effect)

Carefully pierce a skewer through the slice, stretch it out, then give it a light twist. Rest them on a lined baking tray.

In a small bowl, mix together the melted butter, fresh parsley, rosemary, salt & pepper.

Brush the potatoes with the mixture and place in the oven at 200°C/400°F until nice and crispy (About 25 mins).

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Smashed Lemony Potatoes with Greek yogurt and Feta Dressing – from Feed The Swimmers website

For the potatoes

  • Approx 2 lbs golf ball sized potatoes – approximately 15 pieces.
  • Flaky Sea Salt
  • Fresh ground pepper
  • A few sprigs of thyme
  • 1/2 lemon, cut into segments
  • 1/4 cup olive oil

For the yoghurt feta dip

  • 1/2 cup plain Greek yogurt (preferably full fat)
  • Approx 3 oz of feta, crumbled (I love goat/sheep feta)
  • 1/4 cup chopped flat leaf parsley
  • 1 Tbs chopped dill
  • 1 Tbs chopped mint (optional)
  • Juice and zest from 1/2 lemon
  • 1 Tbs red wine vinegar (white wine vinegar is a fine substitute)
  • 1 tsp capers, pref salt cured, rinsed and drained
  • 1 clove garlic, minced (optional)
  • Flaky sea salt
  • Fresh ground pepper

Add potatoes to a saucepan, cover by 1-2” with cold water and generously salt. Bring to a boil and cook just until fork tender. While potatoes are boiling, preheat oven to 200 C. Drain potatoes into a colander and set over empty warm pot to fully dry.

Line a baking sheet with parchment and lay out potatoes. With the bottom of a glass or glass jar, gently but firmly smash down each potato, being careful not to fully mash them.

Brush with olive oil and season with salt and pepper. Add thyme and lemon wedges/slices to tray and bake, turning with a spatula at 20 minutes and baking for another 20-30 until edges are a beautiful golden brown. If potatoes break, no worries, they’ll still taste delicious but you may need to lesson baking time for smaller pieces.

While potatoes are baking whisk together all, but the feta and a pinch of the parsley and zest, of the ingredients for the yogurt dip then stir in feta. Adjust seasoning. Set aside.

Whisk together all, but the feta and a pinch of the parsley and zest, of the ingredients for the yogurt dip then stir in feta. Adjust seasoning. Set aside.

Plate potatoes from the oven and top with yogurt feta dressing while still warm. Sprinkle on olives, or tapenade, parsley and zest and serve.

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Potato and kale rosti – from delightful vegans website

  • 2 medium potatoes grated
  • 3 leaves of kale de-stalked and chopped
  • 1/4 tsp salt
  • Generous sprinkle of white pepper
  • olive oil

Grate your potatoes and squeeze as much water as you can from them. I like to use my food processor to do this as it has a grater attachment and it’s much quicker and cleaner to do it this way. I use the julienne grater attachment.

Roughly chop the kale. Add the squeezed grated potato into a bowl and add the kale, salt and white pepper. 

Cover a non-stick fry pan with oil. When it is hot add the potato mixture and cover the bottom. Tuck in the potato on the sides so they don’t burn. Turn the heat down to medium and cook the potato for about 10 to 12 minutes. It should get nice and crispy on the bottom.

Carefully flip the rosti and cook on the other side. You may want to do this with a plate if you think it might break. (I used two spatulas!). Cook on that side for a further 10 to 12 minutes until browned.

Pat with paper towel if desired to soak up some of the extra oil. Serve immediately with vegan mayonnaise.

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Scandi potato salad – from Food and Travel website

  • 1 small red onion, finely sliced
  • 1tbsp red wine vinegar
  • 1kg new potatoes
  • ½ cucumber, deseeded and finely diced
  • 1 bunch of spring onions, finely sliced
  • 5-6 large gherkins, finely sliced
  • 2tsp Dijon or English mustard
  • 4tbsp soured cream
  • 2tbsp mayonnaise
  • 2tbsp Greek or natural yoghurt handful of dill, finely chopped

Put the onion in a bowl, pour over the vinegar and set aside.

Place the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 12-15 minutes until tender. Drain and slice in half or quarter if large.

Tip the potatoes into a bowl and add the remaining ingredients. Season with salt and black pepper. Serve warm or at room temperature with the onions scattered over the top.

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Potato Harvest 2022

The weather was fine for the 2021 Potato Harvest at Bennison Farm.  Lots of members came along to help bring in the potatoes and see the tractor in action!  Many hands made light of the work, and we were able to harvest most of one of the plots of potatoes. Thank you to all our members who made it and volunteered on the day. We really appreciate all your hard work.

Michelle and Sienna working on their muscles at the potato harvest!

We have several varieties that are now in the stores, with red and white potatoes offering a mix of cooking and taste possibilities. We have Alouette, Twinner, Heidi, Sarpo Axona and Vitabella potatoes to share with you.

Check out our recipe section on our website for ideas of dishes to enjoy with all your Bennison Farm veg.

Before we know it next years harvest will roll around and we hope to see lots of you there!

Farm News Autumn/Winter 2022

Giving thanks for our borehole!

The timing couldn’t have been better for installing our new borehole last May. Soon after the installation it stopped raining for the whole summer and it wasn’t until the middle of October that we had a half decent amount of rain. Of course we’re used to dry summers in this part of the country but this summer was exceptional. Goodness knows how big out water bill would have been without the borehole.

The borehole is essentially a narrow well – a six inch diameter perforated pipe sunk into the ground with a pump in the bottom. Ours is 7m deep and sits in the sand and gravel which holds the ground water. We weren’t sure if there would be enough water to see us through the drought but we were pleasantly surprised that even after a dry winter and summer the borehole was still flowing.

In spite of a free and plentiful water supply it was still a real struggle to keep on top of the irrigation, and not all crops got enough water to achieve their full potential. Inevitably we prioritised some crops and unfortunately dropped the ball on others. Our main crop beetroot was pretty patchy which might have been partly due to inadequate moisture during germination. Brussels sprouts missed out on irrigation and so never quite reached their full size and yields were also low for some of our potato varieties.

On other crops pests got out of hand, perhaps favoured by the warm conditions or due to a lack of natural predators which may have suffered in the drought. Swede were completely decimated by flea beetle who love the hot and dry weather and some of the broccoli and cabbages took a big hit from aphid. Normally these are controlled by the larvae of parasitic wasps but as the adults feed on pollen and nectar I wonder whether the drought could have had an impact on their food source and ultimately their numbers.

On the whole though we faired pretty well. Heat loving crops such as squash, tomatoes and aubergine we’re exceptional. Aubergines were staple in the veg bags for most of July and August, tomatoes were beautiful and in abundance and squash were large and plentiful giving us a bumper harvest for Autumn and early Winter. We’ve also had plenty of carrot, leeks, parsnips, celeriac, Savoy cabbage, and winter greens to see us through the colder months. Other veg that worked well have been a selection of lovely herbs, greens and salads in the polytunnel. So we’ll eat well this winter. As always you win some and you loose some but we plant enough of a variety of crops to make sure that even if some don’t do as well as others there is still plenty for the veg shares.

Now our thoughts are turning to the next season. We are putting up a new polytunnel for propagating our seedings. Until now we’ve had to buy in any plants which require additional heat to get started. Now we have electricity on site we’ll be able to build a heated propagation bench to give our seedlings a head start. This will be particularly useful for our first early plants which we’ll be sowing in January and February and also for the heat loving crops such as tomatoes, peppers, aubergines, cucumber, courgettes and French beans. We’ve also being working on next years cropping plan and tweaking our crop rotations to maximise productivity and keep the veg shares as varied as possible through out the year. It’s now time to order seeds and then it won’t be long before we start sowing again and so the never ending cycle continues!