Hello again, farmers market, I have missed you deeply. The open air markets of Spain may have tempted me, but you are always waiting here, ever reliable. This past Saturday, I ventured out to Oshkosh for some produce hunting and bonding time with my mother. It was not optimal weather, but we were just thankful that it wasn’t raining anymore.
Since summer is still young and we had an uncharacteristically cold spring, there was not a large variety of fruits and vegetables. I sat on the curb with an egg roll and pondered my choices (sidenote: I rarely eat egg rolls outside of farmers markets. If you have never done this, please do yourself a favor and go get one at the next convenient opportunity. It will quite possibly rock your world).
Eventually, as it was bound to do, the sky opened up. No more pondering; time to make a decision. I had noticed an abundance of scallions at almost every booth, so it seemed like a logical choice. A diminutive girl tucked my money into a hollowed out dictionary in exchange for a few bunches of the long stemmed onions.
The scallions sat on my counter for a few days while I decided what exactly to do with them. I had never seen green onions with such large bulbs before! I ultimately decided to make savory scones. Mild ricotta cheese balanced out the sharpness of the onions, making for a great snack or dinner accompaniment. I ended up only using the green stems, and the bulbs are currently in my refrigerator. I suppose they can be treated like normal onions? If you have any suggestions on how to use them, please let me know in the comments!
Ricotta and Scallion Scones
(adapted slightly from Girl vs. Dough)
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 tablespoon granulated sugar
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup chopped scallions
1 cup ricotta cheese
2/3 cup milk
1 egg beaten with 1 teaspoon water (for egg wash)
black pepper for sprinkling on top
Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder and sugar. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal. Stir in scallions and ricotta cheese. Add milk and stir until just combined and a shaggy dough forms.
Turn dough out onto a lightly floured surface and knead gently into a ball. Carefully pat down ball into a 1-inch-tall rectangle; divide into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and black pepper.
Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.
—By Rebecca Turchan