There are hundreds of species classified as an allium. They come in all shapes and sizes, from a tall, slender leek to a rotund red onion. The group also includes garlic, chives, scallions and shallots. Endless numbers of recipes across the globe utilize alliums thanks to their robust and distinct flavors that range from deeply savory to subtly sweet.
In Wisconsin, alliums can be found year-round with ramps appearing as early as March and some storage varieties of onions lasting all winter if properly cured. The summer alliums, however, are some of our favorites, bringing punchy flavor and color to a variety of dishes. Here are three summer alliums we suggest adding to your market basket this season:
Spring Onions
Not to be confused with scallions or green onions, fresh or spring onions are young versions of full-sized bulb onions, generally harvested in late June or July. They can often be found at farmers markets with their edible green tops still attached to the small white or red bulb. Compared to an aged onion, fresh onions have a bright and more mild flavor. They carry more bite than a scallion but when cooked become tender and sweet.
Shallots
Like onions, shallots grow in bulbs but like their garlic cousin they also grow in clusters, giving shallots their distinctive torpedo-like appearance. Shallots pack less of a punch compared to onions. Their more mild flavor and touch of sweetness lend themselves well to being cooked or used raw, making them incredibly versatile veggies. Shallots can be used raw and minced in a vinaigrette and mignonette or caramelized to top a grilled steak or mashed potatoes.
Garlic Scapes
Garlic cloves planted in the fall will, the following June, send out a long green shoot—the garlic scape. The bulge at the end of a garlic scape is actually a bud which would eventually flower, consuming energy needed to help grow the garlic bulb. Farmers snap off the curly shoot which can then be used raw or cooked. Its mellow garlicy flavor makes it perfect for pesto, stir-fries or in place of garlic cloves in most dishes.
Upside-down Summer Onion Tarts with Honey-Balsamic Glaze
Sweet summer onions are the star of this fun and easy showstopper of a dish. Inspired by viral recipes, these tarts are baked face down! The onion caramelizes while the tart dough bakes to a crisp golden brown. Perfect for a picnic, these tarts make a great appetizer or a light summer meal served with a green salad.
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