While cured onions -- the ones you know and love with the paper-y skin and pungent bite -- are available all year round, fresh onions like these are a delicacy of the spring and summer! When they’re freshly picked, onions contain sugars that give them a milder, sweeter flavor and aroma, and their skins are more tender. Use them in any way you would a cured onion, but definitely try them raw in a salad to experience their delicate profile! Unlike cured onions, you'll want to store these in the fridge like you would scallions or green garlic. Char or grill; garnish stir-fries or tacos; blend into a sauce.



Dagele Brothers Produce

Florida, NY

Dagele Bros. Produce, operated by Frank, Robert and Randal Dagele was started in 1919, when the brothers' grandparent's, John and Josephine, emigrated from Poland and settled in the 22 square miles of Orange County known as the "Black Dirt" region. A bit of geological happenstance has made the area home to some of this country's most fertile soil due to having been formerly the bottom of a nutrient rich lake. The sulfur rich soil makes for particularly spicy alliums so the Dagele Bros. devote about 180 acres of their 400 acre farm to growing cooking onions. "We sell our onions with the tops still on them, they're extremely fresh and have a better taste," Doreen, the Dagele sister, says. The other crops grown on the Dagele brothers' farm are 125 acres of salad greens, 40 acres of pumpkins and winter squash, and 20 acres of different vegetables that range from artichokes to zucchini.

Keep in the crisper drawer, sealed well in a reusable plastic bag for up to two weeks.