out of hibernation
Although called “spring” onions, these veggies are in their main season from April to October.
So why are we writing about them in March?
Because there are certain types of spring onions that can be “over-wintered“, the Japanese variety being a common favourite. By making late sowings in August, September and October, veg growers are able to harvest an early crop from around now.
On the farm that provides the delicious produce for Home Organics in Dublin, there are some over-wintered spring onions (also sometimes called scallions) that will be ready to come up from the soil any time now. And in preparation, Margaret, Mary and Sarah have passed on one of their favourite spring onion recipes to share with you. Thanks folks!
Spotlight One: The Recipe
spring onion recipe
This is a simple yet elegant lunch time recipe that will serve 2, or one really hungry bunny!
Ingredients
1 large bunch spring onions
1 tablespoon pine nuts
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (red wine vinegar will also work well)
1 thin slice of sourdough bread
1 round of chevre goat’s cheese about 1/2 inch thick
Method
1. Wash and trim the spring onions cutting away most of the green part which can be saved for something else.
2. Heat a dash of olive oil in a pan and when it starts to get hot throw on the onions and toss for about 3 or 4 minutes until they have turned golden brown.
3. Just before taking them off the heat add a pinch of sea salt, give them a final toss then cover to allow them to wilt a little more.
4. Toast the pine nuts until they start to change colour.
5. Roughly chop the spring onions and mix with the pine nuts.
6. Dress with the olive oil and balsamic vinegar.
7. Toast the bread then place the goat’s cheese on top and grill until golden.
8. Serve alongside the spring onions and pine nuts and eat immediately.
Time From Cupboard-To-Table
20 minutes
Notes & Variations
Why not try bulking out this salad by serving everything on a bed of dressed salad leaves.
Spotlight Two: Key Facts
also available in red!
Full season: March to October. Those available now in March will be overwintered Japanese varieties. Look out for red as well as white varieties.
Buy: Firm green leaves not wilted or yellowed and definitely not slimy!
Store: In the fridge preferably unwashed . Use within a few days.
Freeze: The white parts, if cooked.
Cook: Normally eaten raw, they can also be roasted, grilled, griddled or fried. To prepare wash and trim root and snip tops of leaves. The green parts are great as a garnish or in stir-fry. Milder and more delicate than an onion they can be used in many ways – try stirring them into Asian noodles, creamy mash, on top of soups and stir-fries, in omelettes, sambos and of course in all kinds of salads.
fast growers
Spotlight Three: Other Interesting Facts
It only takes two to three months to grow a spring onion, so they are sown all through the spring and summer to extend the availability.
If you want to get children interested in salad vegetables, spring onions are a great way to start because the seeds germinate quickly and you can harvest them after just a few weeks, if you want mild-flavoured, teeny weenie baby ones! It’s quite interesting watching the seedlings, which are initially folded in half, straighten out and grow so fast.
We’ve had spring onions growing in the garden all winter … which surprised me. I don’t know what variety they are because it wasn’t me who planted them. I’m getting more and more interested in growing my own veg, and I’m amazed at what can be grown through the winter. I thought, living in the UK, that growing your own was only something you did through the spring and summer.
Hey again Andrew : )
Lovely to have you drop by – I was excited to read about the rainbow carrots and bell peppers over on your blog.
It really is amazing that the veggie garden thing is a truly year-round affair, even here.
I hope that your planting has been more free of school-girl (or school-boy!) errors than ours ; )
I’m just waiting for a load of seeds to arrive and I will be sowing the chilies. I’m trying my hand at some of the naga, jolokia, seven pot, scotch bonnet and habenero peppers this year — a first. I normally grow chilies each year, but I’ve only ever grown finger chilies so if anyone on here has a few good tips for growing the ‘more exotic’ peppers then I’d sure appreciate some good pointers.
I’m looking forward to trying the rainbow carrots and the golden beets. I’ve also bought some tomatillo seeds … something else I’ve never tried before.
Tell us, Andrew, where do you get your seeds on for things like rainbow carrots? I know the Royal Horticultural Society strongly encourage growers to experiment with heritage varieties. Are your rainbow carrots a heritage crop?
Hi, I bought most of my seeds from Nicky’s Nursery. As for the rainbow carrots being a heritage crop, I couldn’t tell you.