The flavors of spring
The foundation of many dishes relies on starting with great flavors like garlic and onion. I agree, but only to the point of having them work with the other ingredients they’re paired with.
Green garlic and spring onions make the job easy. Since their season is short it’s worth using them whenever possible – in soups, risotto, pestos and stir fries – or to spruce up a salad.
I’m really not a fan of garlic, except for green garlic. It’s perfect for complementing a dish rather than overpowering it. The subtle flavor and ease of use make it a springtime favorite. In fact, it’s sometimes referred to as spring garlic.
Early in the season farmers thin garlic crops to provide space for the bulbs left in the ground to develop into heads of garlic. These smaller, leafy shoots and immature heads of garlic are the green or spring garlic. More demand for this specialty has led some farmers to grow green garlic as a crop on its own.
To prepare green garlic, trim off the root ends and any tough portion of the green leaves. Slice or chop the white and light green portion of the leaves, and no need to peel the immature bulb. Toss into a pan with a little olive oil and sauté with asparagus, fava beans or spinach.
Unlike its mature form, green garlic keeps for only five to six days if stored in the refrigerator. Wrap in a damp paper towel and place in a plastic bag.
Spring onions are small, mild and slightly sweet. They have slender green tops and a small white or reddish bulb pulled from the ground before getting a chance to fully mature. Their fresh flavor is unparalleled on the grill, roasted whole or used in soups, stews and salads.
Spring and green onions are often used interchangeably. No problem there. Spring onions typically show more of a developed bulb, while green onions are typically straight from bottom to top. Greens should be straight to show off their freshness (no limping) and they may even squeak a little if you squeeze them. Keep in the refrigerator for up to five days if necessary.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram@OrindaFarmersMarket or call the market hotline at 925.322.6228.
Simply Delicious Aioli
1 cup mayonnaise
2 teaspoons fresh lemon juice
1 or 2 spring onions (use bulb and some of the light green stalk just above the bulb)
1 to 2 teaspoons minced green garlic (no need to peel young green garlic)
Salt and pepper to taste
Place all ingredients in a medium size bowl and whisk together. Serve as a dip for artichokes, snow peas, radishes and carrots.
Onions are the third most consumed vegetable in the United States and beautiful bunches of spring onions are special members of this popular vegetable.
