Every weekend I work at the market, I love it more.
That’s partly due to these beautiful smiling people, who run registers with me:
photos courtesy of Andrew Krieger
And partly due to having a fantastic boss, who I refer to as my “farmer friend” Matt. Here he is (is this what you picture when you think of a farmer?): And here are some of Chesley Vegetable Farm’s spring onions, right where they belong, in my kitchen.
So what’s the difference between a spring onion and a regular onion? Matt says: “Spring onions typically grow from sets. Once they’ve been in the ground awhile in the spring and start to bulb up, they often flower which gives them a stronger flavor and also forms a seed stalk inside the bulb that’s hard and useless. ‘Regular’ onions are grown from seed. They would flower and have the seed stalk issue, but because suppliers vernalize* them and we plant them as baby onions, they don’t.”
*vernalization: the subjection of seeds or seedlings to low temperature in order to hasten plant development.
To roast: Chop off most of the stem and roots, drizzle with oil, salt and pepper and roast at 375F for 30 minutes. Great as a side for lamb or steak, or dice and add to corn and tomatoes for a salsa side!
To caramelize: Dice finely and heat over medium in a pan with oil, stirring occasionally until golden and soft. Great for addition to a quiche or omelet, as a burger topping, or with cheese in a crepe!