Let’s be honest, scallions are immature. There’s no judgement here, just truth. This member of the Allium family is known for its small, white undeveloped root and long, hollow, green stalks. Scallions are also referred to as green onions, spring onions, salad onions, and onion sticks. Both parts of the scallion can be eaten raw or cooked and they have a much milder flavor than other onion varieties. Scallions also serve as a wonderful garnish and they can add lively color to any meal.
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.