“This is a lot of onions,” observed Nicolas Donck, standing over a large patch of foot-high green stalks. And this was just one layer. On a recent stroll through his Crystal Organic Farm in Newborn, Donck promised that there was a whole other field of the sweet-hot bulbs just out of view, ready for harvest.
Donck grows a cultivar you’re not likely to find in most American grocery stores, called torpedo onions. Although the name is probably derived from the vegetable’s origin in Tropea, Italy, it is also (conveniently) torpedo-shaped.
Speckled and ringed with purple, pretty torpedo onions are sweeter than other red onions, but they have more heat than Vidalias. They are good served raw in salads, and they are excellent when cooked. Roasting or grilling enhances their sweetness.
Because this onion is sold fresh, you can also chop up the mild greens and add them to salads, potatoes, egg dishes or sautés.
Donck sells his onions — and other produce — on Saturday mornings at the Morningside Farmers Market. Other area farmers also grow and sell torpedo onions, so check out your nearest farmers market.
Blueberry news: Garmon Family Farm in Whitesburg is accepting reservations to pick your own blueberries. Spots are available 8 a.m. to dark Mondays, Tuesdays, Thursdays, Fridays and Saturdays, and 2-5 p.m. Sundays. Blueberries are $10 per gallon. Organic methods. To reserve a spot in July, e-mail Corinna Garmon at garmonfamilyfarm@earthlink.net.
For a good overview of the you-pick scene, check out www.pickyourown.org. The folksy site, updated frequently, provides farm listings organized by state and region.
Morningside Farmers Market holds its annual blueberry festival (pancakes!) Saturday. The market, at 1393 N. Highland Ave., is open 7:30 to 11:30 a.m.
Market openings:
● Chamblee debuts its farmers market this weekend. Held 8:30 to 11:30 a.m. Saturdays in the Frosty Caboose parking lot (5435 Peachtree Road, Chamblee), it will host up to 10 local vendors.
● The Woodstock Farmers Market also opens for the season this week. Held in the parking lot of the Woodstock Community Church at 8534 Main St., it runs 9 a.m. to noon Saturdays.
● Lilburn’s farmers market is up and running, too. Check it out from 4 to 8 p.m. Fridays, on Railroad Avenue in downtown Lilburn, next to Lilburn Park.
At local farmers markets
Arugula, beets, blackberries, blueberries, bok choy, cabbage, carrots, cauliflower, collards, cucumbers, escarole, fennel, green beans, green garlic, green onions, greens, herbs, Italian dandelion, kale, kohlrabi, lambsquarters, leeks, lettuce, okra, onions, peaches, potatoes, radishes, raspberries, spinach, summer squash, Swiss chard, turnips, tomatoes
From farther afield
Looking good: California apricots, Michigan and Washington asparagus, Florida and California beans, Guatemalan blackberries, California and Southeastern blueberries, California broccoli, Florida and Georgia cantaloupe, California carrots and cherries, California corn, Florida and Georgia eggplant, California and Texas grapefruit, California grapes, South Carolina and Georgia greens, Arizona honeydew, Chilean kiwifruit, Florida okra, California oranges and nectarines, Georgia and South Carolina peaches, Florida and Georgia peppers, Washington rhubarb, California spinach, Carolina and Georgia summer squash, California and Florida tomatoes, Florida watermelon
Coming in: Southeastern blackberries, Texas cantaloupe, Washington cherries, Georgia corn, Texas honeydew, Georgia peppers, Virginia summer squash, Arkansas and South Carolina tomatoes, Georgia watermelon
Variable quality: California artichokes, Mexican honeydew, Guatemalan and California peas, Mexican radishes, California raspberries and strawberries, Texas watermelon
Local reports and the Packer
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Grilled Torpedo Onions
Hands on: 10 minutes Total time: 15 minutes Serves: 4
Ann Brewer, grande dame of the Morningside Farmers Market, suggested this treatment of torpedo onions.
2 bunches torpedo onions (about 6 or 7)
1 tablespoon olive oil
Salt and pepper
1/4 cup balsamic vinegar
1 teaspoon chopped fresh thyme
Preheat the grill. Trim the tops of the onions to remove wilted stems. Cut off the root end, leaving the base of the core, then split the onion lengthwise through the greens. Lightly brush the onions with olive oil and sprinkle with salt and pepper. Grill over medium-low heat, turning once, until tender and lightly caramelized, 8 to 10 minutes.
Meanwhile, in a small saucepan or butter warmer, bring the vinegar to a boil and reduce by half. Arrange the onions on a platter, drizzle with the reduced vinegar and sprinkle with thyme.
Per serving: 94 calories (percent of calories from fat, 33), 2 grams protein, 15 grams carbohydrates, 3 grams fiber, 4 grams fat (trace saturated), no cholesterol, 5 milligrams sodium.
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