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 at the Market
January, February, March, April, May, June, July, August, September, October, November, December
Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.