Imagine an onion, and your first thought is likely of a papery globe—a storage onion. Those onions have had their roots and greens trimmed as a part of their curing process, a process that extends their shelf life and sets their dry, papery skins. But this time of year, those same onions can be pulled early: You'll find them at the farmers market labeled as spring onions or young onions, still sporting their tender green tops.
They could go into the compost bin, or be relegated to a freezer bag of scraps for stock, but they don't need to be. Young onion tops can be used almost anywhere you'd use scallions, like in these recipes:
We want to know what you like to do with young onion tops: Continue the conversation on the Hotline post or tell us in the comments below!