Here in Miami there are certain things that we can't grow no matter how we try, due to the lack of frost or the short day length of our winter season. Garlic is a good example of such a crop, and so are storage onions. Without the presence of cold or a good frost garlic won't make a bulb, and onions need a long day in order to produce. Fortunately we can grow other members of the allium family, like scallions and chives. 

Scallions are delicious and versatile and keep well in the fridge. If you have a home garden they are also a great crop to have growing, because they grow back very quickly once you cut and harvest them. We like to use the whole scallion even though the lower tender white part is the most popular. Scallions can be thrown on the grill whole for an amazing BBQ side dish, or substitute for normal onions in any asian dish. Scallion pancakes are one of our favorite appetizers at this great dumpling restaurant right by the farm where we occasionally indulge in a long lunch (Its called Dumpling King, go eat there!) this recipe for them looks good! 

Garlic chives are another fun allium that we grow lots of down here in Miami. They are perennial plants that can last years and don't mind our terribly hot summers. Garlic chives have a great flavor thats a mix of garlic and onions, hence the name "Garlic - chive". They are very versatile and can be treated like an herb or a vegetable. Food 52, one of our favorite food websites, did a whole article on garlic chives with some amazing suggestions for their use, including tying a few of them in a knot and using for tempura! too cool! Another one of our favorite local restaurants Cake Thai Kitchen has a delicious tofu dish on the menu where the main vegetable is garlic chives. Farmer Tiffany says, If you're into making dumplings at home try making a garlic chive dumpling, thats her favorite way of making use of a bunch of them all at once. Store garlic chives in a plastic bag in the fridge for lasting freshness, and if you don't have time or temperament to eat them this week make them into a simple pesto and freeze it for later.