Onions

Onions

Onions, one of the oldest vegetables, are eaten in nearly every part of the world.

In the late winter and spring, onions are bought and eaten fresh-from-the-ground. Don’t confuse a spring onion with its close counterpart, the long, thin scallion. Unlike leeks or scallions, they bulge near the root. These seasonal onions are milder than regular onions yet zippier and sweeter than green onions

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Onions

Peperonata

David Winsberg, Happy Quail Farms

Fall Bread Salad with Honey Sage Vinaigrette

Joshua Clever, Riviera Kitchen

Strawberry, Caramelized Onion and Goat Cheese Tart

Prepared by Amy Fothergill, The Family Chef

Wild Salvadoran Curtido

Vanessa Barrington, author of D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch

Articles about Onions

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »