Matt Fry’s Candyapple Red spring onions are harvested young, with the bulb just formed and the tops still tender and fully usable. At this stage, they carry a clean, mild sweetness with very little bite, far removed from the sharpness of a mature red onion. The bulbs are crisp and juicy, while the greens bring a fresh, allium brightness.
Grown with Matt’s focus on soil health and balanced field conditions, these onions come in hydrated, tight, and consistent, with both bulb and tops in prime condition.
For the Kitchen:
* Raw: Slice thin — bulb and greens — for salads, crudo, or garnish
* Grilled or roasted whole: Natural sugars caramelize quickly
* Quick sauté: Breaks down into a soft, sweet base
* Pickled: Holds texture while taking on acid
A versatile spring allium — mild enough to use raw, structured enough to cook, and efficient with the entire plant usable.
