Valley Bounty: Springy green alliums
SPRINGY GREEN ALLIUMS
Onions and garlic are pantry staples available nearly year round from local farms. But you don’t need to eat the same onions in June that you eat in February. Look for bunches of fresh green garlic and slender scallions or green onions in markets now. Within a couple of weeks, you’ll also find scapes, garlic’s curly flower stalk. Try these delicate, mild members of the allium family raw in salads or pesto, or add them to eggs or sautéed asparagus for a seasonal treat. Find recipes from local farms at www.buylocalfood.org.
By Margaret Christie of Community Involved in Sustaining Agriculture (CISA).