Spiral Path Farm grows sweet white, red, yellow and spring onions.
Onions are native to Asia and the Middle East and have been cultivated for over five thousand years.
The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, it has an intense flavor and is a beloved part of the cuisine of almost every region of the world.
Onions are a very good source of immune-supportive vitamin C. They are also a good source of enzyme-activating manganese and molybdenum as well as heart-healthy vitamin B6, fiber, folate, and potassium.
AKA scallions or green onions are simply young onions that have not fully matured.
To prep: lay a few side by side and line up the roots. Slice the roots off, discard. Chop off the upper few inches of greens, leaving about 7-8 inches, greens to white bulb. Each onion in hand, strip down the outer leaf or two & discard. Rinse the remaining and bag in plastic and refrigerate for up to 2 weeks.
For meal prep, slice the upper stalks into scallions/chives as a favorite topping. The white parts can be used in any recipe fresh or cooked for a fresh mild spring onion flavor.
These will be our onions, till the onion bulbs get harvested and cured sometime in July.
Peel off outer "paper" layer of the onion. Slice or dice according to your meal.
Onions should be stored in a well ventilated space at room temperature, away from heat and bright light. With the exception of green onions, do not refrigerate onions. Place them in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath. The length of storage varies with the type of onion. Those that are more pungent in flavor, such as yellow onions, should keep for about a month if stored properly.
Although peeled and chopped onions can be frozen (without first being blanched), this process will cause them to lose some of their flavor.
Spring Onions: April & May
Home-Fries & Spring Onions
Slice very thin 4 C potatoes & 1 bunch of spring onions. Heat 1/4 C olive oil in a large skillet until hot. Add the potatoes and onions. Sprinkle with 1/2 t salt and 2 pinches pepper. Allow to brown over high heat, stirring frequently. Turn heat down to low after 5 minutes and continue to fry until potatoes are softened with a crispy exterior. Addition of fresh garlic slices and chopped fresh or dried parsley round out this favorite dish at our table.