If you can’t find any of those oh-so-fleeting ramps at your local farmers’ market then have no fear, as there are plenty of other onion options available this time of year. Turn to Tiny New York Kitchen’s favorites.

Scallions: A supermarket staple. They have a peppery bite that isn’t overpowering. Scallions (Green Onions) are best used chopped raw or charred in salads or as a garnish.

Leeks: Leeks have a slight garlic flavor that mellows when cooked. Braised to an almost creamy texture, they are one of the best side dishes.

Spring Onions: Spring onions are a more mature scallion with large, sweet bulbs and pungent, spicy green tops. They are excellent for roasting whole and finished with sea salt and s bit of lime juice.

Flowering Chives: These mature chives are bursting with gorgeous purple flowers that taste just like wonderful chives. Use both flowers and finely cut stems in salads.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

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