A staple in my house. Year round. Those different colors, textures, and tastes. Spring onions.
These onions are being harvested from my garden. To thin the white onions I planted a while back.
I planted a set of 80 white onions. I know I don’t want 80 onions in August, so thinning them out in the early weeks, harvesting those spring onions, will leave me with a manageable amount of onions to cure.
I use a very large amount of spring onions in my cooking. In my salads. My soups. Stir fries. Frittatas. I buy them when I don’t get them in CSA baskets.
This week, besides what I harvest, I am getting them from Friends and Farms, and in my first Lancaster Farm Fresh basket. This is one item that I know will get used quickly.
I just never thought until I started gardening, about all the items we get from the process of growing vegetables.
Like the onions, spring is the season for microgreens. Thinning out those greens.
Like my kale and chard. And the arugula out on my deck. Those little gems pack lots of flavor. They don’t go to waste.
Garlic scapes. Spring garlic. Pea shoots. I am now a firm believer in putting everything edible to a good use.
So, here’s to spring onions. I think I will let them shine this weekend. Grill them. Make them a star of a dish. Instead of a supporting player.