It’s a Green Spring Thing!
By Barbara Kobsar
Just as those flower bulbs, the daffodils and tulips, welcome the start of the new growing season, the first spring onions and green garlic at the farmers markets do the same. These once-a-year crops show up for only a brief but delectable moment.
How is a spring onion different from a green onion or scallion? It’s all a matter of maturity. The scallion is the youngest, having been pulled from the ground before its bulb has formed. A green onion has been allowed to develop a very tiny bulb, but its stalks are still delicate. A spring onion is more developed than a green onion but less mature than one of those big, round, everyday onions. Spring onions with their bright green stalks, are not “keepers” like dry onions. You might store them for a week in a plastic bag in the refrigerator, but the rule of thumb is to buy them fresh each week to enjoy while the season is upon us.
When baking spring onions, try leaving the root intact to hold the layers together, and leave 2 to 3 inches of greens to add some character to the dish.… Read More