Spring in Full Swing: Produce Must Haves!

We’re full swing into spring now, meaning the Chico Certified Farmers’ Market is ready and waiting with all new produce for your perusing pleasure. You’ll be seeing lots of green and white, with some more bulbous but delicate items gracing the scene. Keep reading to learn about some of our favorite quintessential spring produce that you can find right now at the Wednesday or Saturday Morning Farmers’ Market!

Spring Garlic + Leeks

Spring Garlic
Also known as green garlic or young garlic, spring garlic is simply garlic that hasn’t fully matured. It taste like garlic but more mild. Green garlic is pulled from the ground before the clove and bulb skins dry out, and you’ll see it at various stages of growth at the market: with a barely noticeable bulb (looking much like a green onion), with a small bulb, but no clove separation (like a spring onion), or with a large bulb and cloves. There’s some disagreement as to the final form of true green garlic (some of the earlier varieties are sometimes referred to as garlic scallions), but we love it all! If you’re in doubt about whether you’re looking at green onions or green garlic, just give it a sniff. Braise it, grill it, pickle it, add it raw to salads and dressings, or use like you would regular garlic.

Leeks
Leeks are a member of the Allium family, which is essentially the onion family, and can be used in any way that you would use an onion. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, just make sure you clean them very well!

Sweet Spring Onions + Green Onions

Spring Onions
Sweet onions, red onions, and spring onions are all out and about at the market right now, but it’s the spring onions that we’re after! They look similar to scallions, but you’ll notice they have small onion bulbs at the base. These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

Green Onions
Green onions, also called scallions (yes, they’re the same!) are long and small with white stems that usually never grow true bulbs. They have a sharp peppery flavor like an onion, and are used often as a garnish. The green parts are great for thinly slicing and sprinkling on top of most anything, from soups to noodles and rice. The more pungent white parts are great for slicing and using like an onion. Try throwing it into fried rice or stir fry. Green onions are also great for roasting or grilling whole or adding to dips and vinaigrettes! Tiny and tasty and pretty, a true spring veggie.