Featured Produce of the Month: Spring Onions and Garlic 4.1.15

Featured Produce of the Month: Spring Onions and Spring Garlic

April 2015

The Facts:

¨ Locally we recommend Geechie Boy (http://www.geechieboymill.com/geechie-boy-farm/) who grows Edisto Sweet Onions on the three acre farm located next to the market

¨ Spring onions, also known as “salad onions”, have larger bulbs and are more mature than green onions. The bulb is white and sweet to taste.

¨ Springs onions can be eaten raw, and are often found as a finishing for salads and soups.

¨ Spring garlic, also known as green garlic, can be used where you use regular garlic, but it will be slightly less intense and you may end up using more than normal.

¨ The entire plant of a spring garlic is edible, from the bulb, to the stalk, the leaf, and the scape.

¨ Spring garlic have a nutty-oniony flavor and can substitute onions, scallions, and leeks in recipes.

 

Recipe: Spring Onion Hoe Cakes by Chef Chris Stewart, Glass Onion

Ingredients
2 cups sliced spring onion (green and white part)

½ cup pickled carrot (see below)

3 eggs

½ cup flour

¼ cup cornmeal

1 tbl salt

1/2 tbl black pepper
Directions

Combine ingredients thoroughly. Working in batches, spoon mixture out into sauté pan.  Cook over medium heat about one minute on each side. Serve with sour cream, yogurt or a soft cheese like brie.

Pickled Carrot

Brine:

1 qt. water

2 cups  apple cider vin.

1 cup sugar

1/3 cup salt

½ Tbl. fennel seed

½ Tbl whole coriander

½ tsp. celery seed

3 cloves

Combine all ingredients for brine. Bring to a boil and pour over chopped carrots. Refrigerate overnight and serve.