Comments by Margarett Waterbury

Displaying all 3 items.

In defense of vermouth by Margarett Waterbury on Jan 18, 2013 at 2:17 PM PST

Karla - you are so right! I have noticed that phenomenon as well and have no idea why it is the case...maybe cocktails, like tickling and magic tricks, lose some of their power when you know what goes into them.

Spring’s lesser vegetables by Margarett Waterbury on Jun 28, 2012 at 9:23 AM PDT

I asked my friend Lane, a seed researcher at OSU, about the scallion/bunching onion question. She says that “Scallions are varieties that have been selected for their straight, uniform and non-bulbing habit,” while “Bunching onions make a little bulb, not sure how large they would get if left alone.”

At GTF, we grow both bunching onions meant to be harvested small and soft, as well as baby spring onions, which are true onions (the kind that would develop the papery skin), just harvested young. Alliums are confusing!

Taxonomy aside, I use the tops of spring or bunching onions just like I use scallions--no matter what they’re called, both the root and the leaves of the plants in this family are edible, as long as they aren’t too tough and look crisp and appetizing.

Spring’s lesser vegetables by Margarett Waterbury on Jun 26, 2012 at 4:41 PM PDT

Thanks! And yes, I think that salad turnips are good enough that you can do away with the salad and just eat the turnips...

Culinate Member:

Margarett Waterbury

Login or Register to become a friend of Margarett Waterbury.

Margarett Waterbury’s Content

Recipes

Recipe Boxes

Friends

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice