Download - The Onion Family
www.everydaychef.org
Part of the Real Farms, Real Food, Real Rutland Series
+
Everyday ChefAbout this
The Real Farms, Real Food, Real Rutland series of farm tours and culinary presentations from RAFFL is funded by the USDA and
Vermont Agency of Agriculture.
Everyday Chef seeks to inspire the community to cook and eat delicious, nutritious local foods
that are in season.
The Onion Family
RutlAnd AReA FARm And Food linkwww.rutlandfarmandfood.org
Learn
to
Chop
an
Onion An
Special Presentation
Get an onion, sharp knife and a cutting board
Slice the onion through the root and stem
Cut off just the stem end Peel off the skin
Lay the flat onion half on the cutting board and make slices
going towards, but not through, the root end
PResentAtion
Everyday Chef
Rotate the onion and slice in the opposite direction. You will end up with
medium sized pieces. Run your knife over them for a finer chop, if desired.
5
6
4
3
2
1
The Onion Family
Ramps
Green Garlic
1 2
3
4
5
76
1
Shallots
Yellow Onions
Scallions
Leeks
Chives
2
3
4
5
6
7A light way to bring an onion flavor to a dish. Use fresh with eggs, potatoes, soups, and most vegetables.
With a sweet delicate flavor, leeks require a good cleaning to remove the dirt between the layers. Leeks should be dark green and firm, with crisp root ends. Try braising, frying, grilling, roasting or steaming and pairing with butter, cheese, chicken, eggs, fish, garlic, potatoes or wine.
Also known as green onions, scallions are young onions with a long white base. Both the whites and greens are eaten for a milder flavor than onions but one stronger than chives. They can be sautéed or added to stir fries, but are most commonly enjoyed raw.
Shallots have a flavor milder than onions or garlic and can be braised, fried, roasted, sautéed or stir fried. Try pairing with garlic, mustard, salads and salad dressings, thyme or vinegar.
The most popular cooking onion is the yellow. Though they’re most likely to make your eyes water, they’re an excellent base for stews, soups, meat and just about all savory dishes. You can bake, boil, braise, fry, grill, roast sauté, or stir fry them.
Not to be confused with garlic scapes, garlic greens are simply immature garlic with the root end trimmed off. Chop or slice the tender portions and use as you would green onions or garlic.
Also known as wild leeks, ramps appear similar to scallions but with a broad, flat leaf. They’re a spring delicacy great for soups, eggs, casseroles, rice and potato dishes. Use in recipes calling for leeks or scallions.
The onion family, also known as alliums, consists of many varieties of both onions and garlic. They have a range of
flavors and potencies, making them accessible to numerous
dishes and tastes alike.