SPRING ONIONS

Spring onions have crisp green leaves and firm white or red bulbs. This mild tasting onion is its own unique variety.  They can be grown year-round but they are usually highlighted during the spring.  Now is a great time to try them when some of the storage onions are almost finished and we are waiting for the new fresh crop. 

Spring onions are sweet and tender and can be eaten raw with a dipping sauce, sautéed in a stir fry or chopped and added to a salad. Sprinkle with kosher salt, black pepper, sliced garlic clove and drizzle with olive oil. Roast for 10 minutes at 500 degrees. They are also amazing served tapas style with a Romesco dipping sauce.

Storage: You can keep spring onions in the fridge for a couple of days and remember to wash them before use.

Peas and Pea Shoots with Spring Onions and Mint
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Ingredients

1 pound fresh peas
1 1/2 tablespoons extra-virgin olive oil
3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups)
Salt
3 tablespoons unsalted butter
3 cups lightly packed tender pea shoots or small watercress sprigs
1/3 cup fresh mint leaves
Freshly ground black pepper

Heat the olive oil in a saucepan. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.