There were spring onions in earlier share. These are those, all grown-up. Nichols now will take the ones that have an intact exterior papery skin and cure them so that they’re able to be stored through the fall. However, a number will have not as nice of a papery exterior and won’t be able to be stored. Those are the ones that we get to eat! With a thinner skin and pretty dirty, we peel them, and clean them up but that means they need to still be refrigerated.
We’ve seen the full growth of these onions this season. Now the bulbs are fully formed and the greens not so nice. Aidan from Nichols Farm says if he “had to choose a time of the year where the onions have the perfect mix of size, flavor intensity, and freshness, it would be these next few weeks. “
Nichols are calling these ‘spring onions’, but I would call them ‘early summer onions.’ Compared to the ones we got just a couple weeks ago, the bulbs have started to substantially form, and the top greens are a little more gnarly. We can attest that they are pungent (a few tears were shed trimming them).
