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These come with the green tops this time of year
Because of their lower starch content
Charred: Exterior takes color while the interior stays tender
it is now the state vegetable of Vermont and has been boarded on the Slow Food Ark of Taste
Spring onions - Yellow (Vidalia variety) - 10LB Menu Story com/profiles/gilfeather-turnip-zemz18fzsphe/These Vidalia type spring onions are harvested before full maturity, when the bulbs are still small and the sugars are forward. Known for their low sulfur content, this variety delivers a clean, rounded sweetness with almost no harshness, even when eaten raw. Pulled with the tops intact, they offer a full use product tender greens and a crisp, lightly sweet bulb that cooks quickly and evenly. For the Kitchen: * Raw: Mild enough for direct use without
