Signs of spring are finally popping up all over the market! This past week we’ve spotted asparagus at Kaki Farm, green garlic at Full Belly Farm, and, of course, the darned cutest spring onions at Golden Rule Organics.
Are spring onions just green onions? Kind of. They’re the same young onions, harvested at different times. Green onions are younger and thinner, whereas spring onions are mature enough to have developed colorful, round bulbs. These bulbs are mellow and sweet. They won’t overpower other ingredients in your salad or sandwich (even when raw), nor will they make you cry when you slice into them.
Easy Eating: Embrace the season with Potato and Spring Onion Pancakes and make your own vegetable stock with any leftover scraps. Keep an eye on our events calendar for the next Farm Fresh Cooking to Prevent Food Waste demo with StopWaste's Chef Helga to learn how. Eating at the restaurants that shop at our markets is another great way to support our vendors if you can't make it to the market. Right now, you’ll find a Green Garlic and Potato Soup with a Spring Onion Salsa Verde on Nopa’s menu for only $12.
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