Cook Field Pick-Up, Thurs., June 11, 3:30-6:00pm
Produce this week…
- Chard (double share)
- Lettuce heads
- Spring onions
- Turnips (topless)
Tentative produce list for 6/18…
- Cut lettuce
- Green onions
Be prepared for a couple more weeks of spring greens. Charles has been busy planting. This week he seeded sweet corn, summer squash, carrots, and beets. Expect broccoli and cabbage soon. We are now in full irrigation mode because of the hot weather.
What to do with your farm produce this week by Hannah Brown
Are spring onions the same thing as green onions (scallions)? The simple answer is no! While they are very similar in appearance, spring onions have bulbs at their base. Green onion plants will never produce bulbs. They are both members of the Allium plant genus, which also includes garlic, chives, leeks, and shallots. This group of plants is well-known for its pungent flavor and smell. This is caused by cysteine sulfides and other related compounds produced by these plants. Flavor potency actually depends on the sulfate levels within the soil they are grown in. Sulfur-free farming of Allium plants will result in a loss of this characteristic flavor.
Spring onions are typically harvested in the springtime, which is where their name comes from. Due to their early harvest, the immature bulbs provide a more tender, milder onion flavor compared to a fully mature onion. You can incorporate them into your recipes just like you would with a regular onion. They can be enjoyed as a whole plant (raw, roasted, grilled, etc.) or the bulb can be cut off and consumed like a pearl onion. Nutritionally, they are a great source of vitamins A, C, and K, calcium, and iron. 1 cup chopped will also provide about 3 grams of fiber.
Here are some great spring onion recipes to check out!
Pickled Spring Onions
Braised spring onions with chives