For the third week of the Fresh Produce Tuesday series, we are showcasing spring onions. We’ve received so many great recipe ideas for asparagus and artichokes in the past couple of weeks (the linky parties for both are still open if you would like to submit a recipe!) Also, here is the current schedule for the Fresh Produce Tuesday series by week:
Week #1- March 27th: Asparagus
Week #2- April 3rd: Artichokes
Week #3- April 10th: Spring Onions
Week #4- April 17th: Peas
Week #5- April 24th: Garlic Scapes
Week #6- May 1st: Rhubarb
Week #7- May 8th: Fava Beans
Spring onions are onions that are picked before they grow into conventional onions. They have a milder flavor than regular onions. Elizabeth Schnieder, author of Vegetables from Amaranth to Zuchini describes spring onions in the following manner:
What we call spring onions are usually young onions, more mature than a straight green onion or scallion, less mature than the bigger round things we call onions.
I made some spring onions as a side for dinner a few weeks ago. I brushed them with olive oil, sprinkled on some salt and pepper, and just threw them on the grill for a few minutes. Very easy and very tasty! Here are some other recipe ideas that include spring onions:
- Asparagus + Spring Onion Risotto from The Year in Food
- Braised Spring Onions, Fennel, and Swiss Chard from Anne Burrell
- Grilled Spring Onions from Serious Eats
- Pasta Alla Carbonara with Spring Onions and Lemon from Rachel Ray
- Potato and Spring Onion Soup from Saveur
- Roast Leg of Lamb with Spring Onions and Mint from Whole Foods
- Roasted Spring Onions from the quinces and the pea
- Spring Onion and Pea Soup with Ramp Crostini from Martha Stewart
- Spring Vegetable Soup from Pink Parsley
- Zucchini Ribbons with Caramelized Spring Onions from O, The Oprah Magazine, June 2006
