My parents came to visit us couple weekends ago, and when they came they brought some fresh home grown scallions. Scallions from my parents' garden are somewhat smaller and softer than the ones found in regular grocery markets. I suppose it's because they are home grown, or they may come from a different seed. Hmm... not sure.
My dad is especially fond of growing vegetables himself. Though my sisters and I often tell him that it would be more cost-effective to buy vegetables in the market than growing them in the backyard and paying for water bills in Southern California. A parcel of land in his backyard subdivided for farming purpose has only grown over the past ten plus years producing more varieties of fruits and vegetables each year. In the garden, he grows all kinds of edible, and the only edible, vegetables and fruits -- tomatoes, peppers, plums, apples, apricots, raspberries, cucumbers, zucchinis, dates, persimmon, pomegranates, to name a few. My dad would proudly say they are truly organic produce that you can't buy elsewhere no matter how much you pay.
In Korean cooking, scallions are generally used as a garnish for soups or dishes or for making scallion pancakes or scallion kimchi.
Garlic Chives Pancake