Vegetable

What's in Season This Week (& A Mysterious Allium)

October 21, 2015

Last week, our Local Roots CSA included hues of green (celery and bunches of rosemary and sage), beige (petit potatoes), and—shockingly—red (tomatoes, apples, and bell peppers).

It's that time of year when our sobbing eyes are much redder than the late-season tomatoes. And even though the tomatoes aren't looking quite as flush as their late-August cousins, can we really blame them?

What do you do with tomatoes that aren't at their peak? 

And this week, we received carrots in oranges and reds, more bell peppers, kohlrabi, and several stalks of an allium that we couldn't quite identify. Are they huge scallions, tiny leeks, or, confusingly, spring onions? 

And once we've identified them, what should we cook?

Help us solve our allium mystery in the comments!

10 Comments

Shalini October 22, 2015
Me too, I say they look like garlic scapes! Usually you can use them any way you would ramps. Melissa Clarke has a fantastic splayed roast chicken with ramps on nytcooking.com. How can these be around in the autumn?
 
Joe S. October 22, 2015
Par-roast them and put them on an autumn pizza or piadini.
 
Joe S. October 22, 2015
It's an autumn-harvested Allium cepa (bunching onion), an Allium cepa var. aggregatum (shallot, pre-bulbing), an Allium fistulosum (Welsh onion) or a hybrid of A. fistulosum x A. cepa (Japanese bunching onion).
 
Author Comment
Sarah J. October 22, 2015
Wow! How do you know all that?!
 
Joe S. October 22, 2015
I'm a chef and a botanist/biologist. Makes for a fun combination.
 
mrslarkin October 22, 2015
That is all screaming "Minestrone!" to me.<br /><br />This is my mom's recipe for Pomodori Ripieni: Let the tomatoes ripen a few more days, then slice them through their equators (don't cut out the core), stuff a few garlic slivers into their pockets, drizzle with olive oil, season, and cook medium heat cut side down on a griddle. In the meantime, make a "stuffing" of fine breadcrumbs, olive oil, garlic, parsley, s+p. When tomatoes are tender on cut side, flip, carefully pack on the stuffing, and continue to cook until tomatoes are cooked through, almost soft. Lower the heat a smidge, so the bottoms don't burn too much, although that's okay - you can easily cut off that thin burnt piece. We also do this with smallish eggplant and zucchini, even fat cherry tomatoes. They are so yummy.
 
jacqueline P. October 22, 2015
In England, they are just called salad onions.
 
creamtea October 21, 2015
There is a variety of thin leeks, called Lincoln Leeks (I once grew them!).
 
Author Comment
Sarah J. October 21, 2015
Woah! Thanks for the intel!
 
latenac October 21, 2015
The leaves really look like ramp leaves. If it weren't fall, I'd say that's what they are.