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Part of the Real Farms, Real Food, Real Rutland Series

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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.

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The Onion Family

Ramps

Green Garlic

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Shallots

Yellow Onions

Scallions

Leeks

Chives

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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.