One of the wonderful things about spring is access to spring onions. Spring onions are typically planted at the end of summer so that they grow over the winter months, ready for harvesting in the spring.
Spring onions are more mature than both scallions and green onions, but are still a type of young onion, which are picked before they have a chance to grow larger. You can identify a spring onion by the small, round, white bulb at its base. While it appears similar to scallions and green onions, its rounded bulb gives it way.
Spring onions are also slightly stronger in flavor than scallions and green onions due to their maturity. They still have a gentler flavor than regular onions, which have been left in the ground much longer and grow much larger.
To prepare spring onions wash them under running water to free them of any dirt and grit. Trim the root end, but only the very, very end. Every last bit of white packs a lot of flavor. If you’re braising or grilling them whole just trim off the top most inch of the greens and you’re done.
If you are using spring onions where you would use scallions the prep is nearly the same. Slice them thinly crosswise for adding to a salad or a vinaigrette. If you’re using them in a stir-fry, cut them on the bias.
©Tiny New York Kitchen © 2021 All Rights Reserved
I’ve been making the most of cherry season these days and sometimes have to get a bit inventive to use them to the fullest. Here are some ways to make the most of beautiful summer cherries.
Breakfast: Make quinoa and top with almond milk and cherries for a nourishing hot cereal bowl.
Lunch: Pick your favorite whole grain to make a salad with cherries, arugula, almonds, and tarragon.
Snacks: Blend almond milk, creamy almond butter, and cherries to make a delicious smoothie.
Dinner: Grill salmon and serve with couscous combined with cherries, green onions, and toasted almonds.
Dessert: Make a cherry crisp. You may want to throw in some dates or figs to give it a little extra heartiness.
Preserve: Make cherry jam, cherry syrup, or pickled cherries.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved