Onions | CUESA

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Onions

Onions, one of the oldest vegetables, are eaten in nearly every part of the world. In the late winter and spring, onions are bought and eaten fresh-from-the-ground. Don’t confuse a spring onion with its close counterpart, the long, thin scallion. Unlike leeks or scallions, they bulge near the root. These seasonal onions are milder than regular onions yet zippier and sweeter than green onions

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Onions

Peperonata

David Winsberg, Happy Quail Farms

Mixiote de Carne: Beef Cooked in Leaves

Alma Rodriguez, Mixiote SF

Roasted Bresse Chicken with Spring Peas and Ricotta Cavatelli

Jason Pringle, Navio, Ritz-Carlton Half Moon Bay

Vegetable Ragout with a Bocanova

Rick Hackett, MarketBar

Articles about Onions

May 05, 2006

Bulbs, Shoots, and Leaves - Pungent Alliums

And you thought you loved garlic: one farmer grows 25-30 varieties every year!

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »