Inventory, lb : 0
This item was last sold on : 12/02/16
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The Calcot onion is not a specific variety, rather it is produced by a traditional Spanish process. This process begins with a Vidalia variety, the Temecula Honey onion, which is saved from the previous season and replanted in the late summer. The plant is mounded and produces long green onion stems, known as the Calcot onion. The Calcot onion is longer than other green onion varieties and delivers a distinguishably juicier consistency with a sweet flavor.
Calcot onions are available mid-fall to early winter.
The Calcot onion is a type of green onion known as blanca gran tardana in the Catalan language from Lleida, Catalonia, Spain. As with many agricultural products, the Calcot onion from Tarragona, Catalonia is a registered EU Protected Geographical Indication. This certification designates that a product possesses certain qualities and is made according to traditional methods due to its geographical origin.
Calcot onions can be used in any application calling for Green onions or Spring onions. They are, however, even more versatile. Their sweetness is heightened and flavors enriched by the method of flash blanching and grilling. Complimentary pairings include robust flavors of grilled meats and seafood, the nuttiness of almonds, hazelnuts, pine nuts and chestnuts, the warmth of spices such as cinnamon, clove and cardamon and the creaminess of fresh cheeses, dairy and butter. Bright herbs such as parsley, basil and tarragon also compliment the flavors of Calcot onions.
In Spain, the truly traditional way of eating Calcot onions is in a calcotoda, a very festive gastronomical event held between the end of winter and April, where Calcots are grilled and steamed in newspapers, then dipped in salvitxada or romesco sauce and consumed in massive quantities.
Calcot onions origins are, like many food plants, disputed, however the most commonly accepted account of its history begins with a peasant farmer, Xat de Benaiges. He is said to have been the first to have planted the sprouts of garden onions, at the turn of the 20th century, covering them with earth so a longer portion of the stems remained white and edible. This method is known in Catalan as calçar, a Catalan agricultural term which means to cover the trunk of a plant or vegetable with soil. As the plant grows, soil is continuously added, hence the name Calcot.
Recipes that include Calcot Onions. One is easiest, three is harder.
|Spittoon Extra||Calcot Sauce|
|Food 52||The Evasive Calçot and the Promiscuous Romesco|