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.
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I like to eat seasonal fruits and vegetables. Brussels sprouts are a hearty winter vegetable and are sweetest and most tender after a hard frost. They are a good source of fiber, antioxidants, and vitamin C. Look for young, small green sprouts that have tightly formed buds. Avoid any yellowing, which means that the sprouts will be bitter, sulfurous, and tough. Use fresh sprouts within a few days after purchasing. Sprouts sold on the stalk tend to keep longer. Brussels sprouts can be boiled, braised, or steamed. Cut an X at the base of each sprout to allow for a more even cooking. Add a bit of butter, olive oil, salt, pepper, garlic, onions, or herbs of your choice. Brussels sprouts also make a nice addition to stir fry, noodles, and other dishes. As always, be creative and “work with what you got!”
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved