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YEAR ROUND VEGETABLE Description: Storage onions are grown in colder climates and once harvested are dried out over several months, resulting in crisp, dry skins. They have a strong flavor and are usually named according to their color. Spanish onions fall into this category. There are smaller varieties, as well, such as scallions (green onions) and pearl onions. Some of the more common varieties are: Bermuda: a mild-tasting variety that comes in white, yellow and red. Available year round. Boiling: a smaller version of the white, yellow and red variety and have a diameter of up to two inches. Available year round. Cipolline: is an Italian pearl onion which is a flattened variety that resembles a flying saucer shape and measures from one to three inches in diameter. It is part of the shallot family and has a nice sweet taste and used in soups, stews and casseroles. Available year round. Leeks: similar in appearance to the scallion, only larger. They are long and thin and round with green tops that are deep green to blue-green in color and white bottoms that are only slightly rounded and not bulb-shaped like an onion. They are milder and sweeter tasting then onions with a more earthy flavor and are used raw in salads and cooked in casseroles, quiches, soups, stews and stir-fries, Available year round but their peak season is from October through May. Red: have purplish-red skin and red-tinged white flesh with a mild to sweet flavor. They are medium to large in size and are used raw in salads, steamed or sautéed with other foods or grilled. These are available year round but their peak season is from April through August. Pearl: are a small white variety because they are picked early. They have a mild flavor and are used in soups and stews. In season from July through March. Scallions: also called green onions, are young onions with straight green leaves at the top and a white base that is thin without any bulb development. The leaves and white base are both edible and they have a spicy flavor that is used in salads and stir-fry dishes. Available year round. Shallot: one of the smallest varieties in the onion family, grows in a similar way to garlic, with a pear-shaped bulb that breaks open into two or three cloves. The skin can vary in color from light brown to grey to red. It has a mild flavor with purple-white flesh and is used in salads, dressings, soups and stews. Grating the shallot, instead of finely dicing or mincing, when preparing a dish will allow more of its flavor to come through. Available year round. Spring: a variety that is harvested in the early growth stages and is green is color with a pear-shaped bulb that is purple in color. They have a sharp and sweet taste that is used in salads, soups, vegetable dishes and stir-fries. Vidalia: a sweet variety grown in Georgia, with a yellow to tan skin and white inner flesh. They are eaten raw because they are so mild and sweet tasting. Best time to buy is from April through June. Walla Walla: a variety that get its name from the town in Washington where it originated in the United States. They are round and very large in size with brown skin and white flesh. Because they are so sweet and mild in flavor they are best enjoyed when used raw in salads or other uncooked recipes. Best time to buy is Mid-June through September. White: a dry onion with white papery skin and white flesh. A sweet and mild variety that is good both raw and cooked. Selecting: When selecting, look for those that are clean, dry, firm and well-shaped with crisp outer skin that is papery. They should have thin necks that have no opening and are tightly closed. Avoid any that are sprouting, show any sign of mold, have any soft or dark spots, bruising or have any moisture at the neck area. When choosing scallions, make sure the green tops look fresh and have vivid color and are crisp and tender looking. The base should be roughly two to three inches in length and be white in color. When selecting pearl onions, look for uniform size and good clean clear skin. They should be firm and have no bruising or blemishes. When selecting leeks, look for those that are firm, blemish-free and smooth with bright green tops. The stems should be flexible and not hard. Shallots should be well-shaped and firm and plump-looking. There should be no mold, sprouting or wrinkling. Storing and Handling: Store in a cool, dry, well-ventilated area away from light. Air needs to flow around them to prevent spoilage so you can put them in a wire hanging basket or some kind of perforated bowl with feet so that it is raised off its bottom so air can circulate freely underneath it. Check on onions often for any spoilage. The stronger, more pungent varieties will last longer than the sweeter ones. Shallots will last for approximately a month. The remainder of any onion that has been cut open should be wrapped tightly in plastic wrap and refrigerated and used within a couple of days. Scallions and spring onions should be stored in a plastic bag in the refrigerator for a week, at most. For storing leeks, wrap in a moist paper towel, then place in plastic bags and store in the refrigerator for up to a week. Preparing: Peel away the papery layers and cut off any blemished areas. Chilling onions before you cut them helps to reduce crying as you cut. If chopping, use a very sharp knife and carefully cut the onion in half through the root end, peel off the outer layers and trim the top on each half and leave the root end intact. This will hold the onion together as you chop. Now place one half, cut-side down, so it lies flat on the cutting board, and starting from the top end of the onion, carefully make several horizontal cuts about 1/4" apart stopping short of the root end. Then do the same thing, slicing vertically, again stopping short of the root end. Now simply slice down through the onion all the way to the root and you will have a nice dice. If slicing, trim the top and the bottom and cut a small slice off of one side of the onion so you have a flat surface to lay it on and then slice as thin or as thick as you like. When preparing leeks, trim off the root end, trim any yellowed leaves and trim any deterioration. Slice the leek in half lengthwise and open each layer, keeping the half together, and thoroughly clean under cool running water. Make sure you really open each layer to remove all the dirt and debris because leeks are usually filled with a fair amount of dirt and it will ruin any dish if you have dirt left behind. When preparing scallions and spring onions, trim the root end and any yellow leaves and deterioration. Then wash them thoroughly under cool running water to remove all dirt and debris. When preparing shallots, carefully remove the skin with a paring knife and leave the root intact. Shallots are usually diced when added to recipes. This can be done in the same way as onions, cutting in half and then making horizontal slices and then vertical slices (see full instructions above for chopping onions). You will have to work a little more carefully as shallots are much smaller than onions.
Serving Suggestions: Salads: leeks and scallions along with red, spring, Vidalia or Walla Walla onions are all great additions to salads of all kinds. Grilled: grilling is a great way to bring out the flavor of this vegetable. The red variety is good prepared this way. Quiche: leeks add a nice mild and sweet layer of flavor to quiches. Soups: a terrific vegetable for soups of all kinds. Try using boiling, cipolline, pearl or spring onions and shallots, as well. Stews: cipolline, pearl and white onions along with shallots will add a lot of flavor to stews. Stir-Fry: combine with other vegetables and fish, meat, tofu or tempeh and you have a simple and delicious stir-fry. Try using Bermuda, scallions, spring and the white varieties. Leeks combine well with: chicken, cream, mustard, potatoes, seafood, tarragon, thyme, sour cream, vinaigrette, yogurt Shallots combine well with: beef, butter, chicken, chives, cream, fish, potatoes, tarragon, turkey Quick Salad – Onion Recipes:
Best Potato Salad Return from Onions to Spring Produce Guide
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