Search
Recipes, produce guides, seasonal articles, and Collective briefings — one place.
16 results in Produce for "spring onions"
-
ProduceOnions
Onions are both a base ingredient and a vegetable in their own right. Yellow, red, white, sweet, and storage onions each bring a different balance of sharpness, sweetness, and keeping quality.
-
ProduceThe best way to store potatoes, onions, and garlic
Potatoes, onions, and garlic all need cool, dark, and dry conditions — but keeping them together or in the wrong spot cuts their storage life dramatically. Here is what actually works.
-
ProduceWhat is onion and how to use it
Onions are one of the most useful vegetables in the kitchen because they work as both a base ingredient and a finished component. Learning a few onion styles makes everyday cooking much easier.
-
ProduceAsparagus
Asparagus is one of the first serious vegetables of spring: quick-cooking, delicate, and best when it is handled simply. The main skill is knowing how to choose fresh spears and stop cooking before they go soft.
-
ProducePeas
Peas are a short-season spring crop where freshness matters. Shelling peas, sugar snap peas, and snow peas all taste sweetest soon after harvest and cook very quickly.
-
ProduceSpinach
Spinach is one of the most nutritionally dense vegetables at any farm stand, and one of the most season-dependent — spring and fall spinach is sweet and tender, while summer heat pushes it to bolt and turn bitter.…
-
ProduceWhat is asparagus and how to cook it
Asparagus is one of the clearest signs of spring because it is tender, quick-cooking, and best when treated simply. The trick is to stop cooking it as soon as it is just done.
-
ProduceApples
Apples are one of the most versatile produce staples — available from late summer through spring storage, with variety differences that actually matter for how you cook with them.
-
ProduceLettuce
Lettuce changes a lot by type: romaine is crisp, butter lettuce is soft, leaf lettuce is tender, and iceberg is all crunch. Knowing the difference makes salads easier and waste less likely.
-
ProduceMixed Salad Greens
Mixed salad greens from a farm stand — loose-leaf lettuces, arugula, spinach, and more, harvested that morning — bear no resemblance to the washed and bagged mixes that have been sitting in a bag for a week. This is the…
-
ProduceRadishes
Radishes are crisp, peppery roots that arrive early in the growing season and return in fall. They are excellent raw, quick-pickled, roasted, or served simply with butter and salt.
-
ProduceWhat is lettuce? Types explained
Lettuce is not just one thing. Different lettuce types bring different texture, bitterness, sweetness, and durability to the bowl.
-
ProduceFresh Herbs
Fresh herbs are the fastest way to transform a dish. A handful of basil, a few sprigs of thyme, or a tablespoon of chopped parsley changes a plate in a way that dried herbs simply cannot replicate — and local farms grow…
-
ProduceMixed Seasonal Vegetables
Cooking with whatever is in season locally — rather than building a recipe and then hunting for ingredients — is how home cooks ate for most of human history. It is also how you get the best-tasting food for the least…
-
ProducePotatoes
The variety of potato you choose matters far more than most recipes acknowledge. A Russet, a Yukon Gold, and a waxy red potato behave completely differently in the same preparation — and a freshly dug new potato from a…
-
ProduceWhat is basil and how to use it
Basil is a tender herb with a strong fresh aroma and a clear place in simple everyday cooking. A little goes a long way, but a bunch is still easy to use once you know where it fits.
