Purple fruits and vegetable are like works of art, yet shockingly abundant in the produce aisle. For our exploration through the colors of the fruit and vegetable rainbow, we were able to track down a bright-purple head of cabbage, a box of blueberries, an elegant, long-necked Japanese eggplant, and a peak-season bunch of Spring onions. Looking for ways to enjoy these purple produce items? Then keep reading.
When it comes to preparing Spring produce, my favorite executions are always the simplest ones. I love snacking on raw vegetables with a bagna cauda sauce of anchovies, garlic, and olive oil, and my favorite French snack is fresh bread slathered with good-quality salted butter, then topped with radish slices.
Why, I wondered, can't I combine the two? So I did. The result is something akin to a Spring garlic bread. It's soft in the middle and crusty around the edges, with a little pepper from the radish slices, a lot of bite from fresh garlic and Spring onions, and a certain je nais sais quoi, thanks to the anchovies.
I like to slice the bread and vegetables thinly for a delicate bite, or on the thicker side when I'm in the mood for something a bit more rustic. For a Spring snack that's all elegance and simplicity, keep reading.
In my attempt to cook with more peak-season produce, I left the farmers market this week with a giant canvas tote full of Spring onions, young alliums with a tender texture and a milder flavor. And in my search to find something to make with them, I managed to discover the holy grail of appetizers.
Onions, fresh goat cheese, and baguette don't sound like much, but trust me, the sum is greater than its parts. The key is to slow-simmer the Spring onions in a zesty agrodolce sauce, until they've developed a deep caramel flavor and reduced to a thick jam. Spread it on top of crunchy crostini with creamy chèvre, and the rest is guaranteed to be history. For a crowd-pleasing vegetarian appetizer, you'll want to read more.
It's hard to appreciate the onset of Spring without considering the glorious bounty of new produce options at the farmers market. This week, I was enraptured by the spring onions. 
Don't confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Learn how to pick and enjoy them when you read more
