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Recipes and Stories

14 March 2012: Spring Shallot Soup

Emma Morel Adler's lovely Spring Shallot Soup, photographed by John Carrington, from The Savannah Cookbook

Pondering green-sprouting spring onions last week sparked memories of a nearly lost pleasure of the Southern gardens of my childhood: tender, spring shallot sprouts. They’re a luxury born of necessity: sprouting shallot beds have to be culled so that they don’t crowd one another, giving the bulbs room to grow fat and multiply. Since they’re too beautiful to just toss away, they’ve long been used as other green onions might be. Read More 

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6 March 2012: Spring Onions in Cream

Spring Onions in Cream

Among the loveliest and yet most neglected flavors of spring are true spring onions, the first slender, bright sprouts of the new growing season. Loosely — and misleadingly — labeled “green” onions, and today available year round, immature onion sprouts, like asparagus, were once strictly seasonal, available for only a few precious weeks. Read More 

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