Here in the Northeast, it’s the tail-end of ramps season; with a cool, rainy spring, it seems like the farmers market and CSA boxes are replete with them. And while no one who’s had especially intense ramps would mistake them for chives or garlic scapes, they can be used like many spring onions, all of which can perfume a kitchen — as they do.
Though they’re rarely a centerpiece, the addition of most green onions can transform a dish from good to great. And if you’re into homesteading projects, you may even have chosen to regrow your own.
Why focus on green onions? They’re the harbinger of things to come: the beginning of the growing season and worthy of a shoutout.