Smitten With Spring Onions
They’re sweet. They’re juicy. They’re texturally versatile. And they’re only around for a short time!
Ok, folks. You’ve seen ‘em in your farm box, and you’ve snagged ‘em at the farmers market from a big, fat pile of allium goodness. Spring onions are in they’re prime, with only a couple weeks left to go!
What’s the deal with spring onions?
Fun fact: a lot of alliums (like onions and garlic) are planted in the winter, grown in the spring, and when it starts to get hotter, are left to dry and cure in the field in the summer, for storage over fall and winter. So, the spring onions are simply younger, less mature versions of the onions we know from the supermarket.
They’re super special, and are only around for as long as it takes for them to get really bulbous, which, in this area, is only about 6 weeks.
Bonus? You can chop the green tops just like you would a smaller green onion. Garnish, galore!
A few ways to prepare these suckers:
Grilled
Cut them in half, coat with oil and salt. Pair them with your favorite meat or fish, or have them on their own!
Pickled
Sweet and sour take on new meaning, here. You can’t go wrong! Rice vinegar really helps to bring out the sweetness of the onion, while offering plenty of zip!
Butter braised
Cook low and slow in the cast iron. Need we say more?
