Friday, June 17, 2016

Scallion Flatbreads


Scallion Flatbreads
David, 14 Jun

scallion flatbreads

As much as we like to rib each other about our differences, France is no different from America when it comes to a few things. You can discuss amongst yourselves some of the other things, but the one I want to talk about today is green onions, or scallions, as they’re called in certain parts of the United States.
No one can quite agree on what they should be called so you’ll see them labeled as either at markets or grocery stores. The one thing about them, though, is that they’re plentiful. I think every supermarket in America carries them and they’re very common. The French use a lot of onions and their relatives, most notably leeks and shallots. But come spring, bundles of other kinds of onions show up at the markets, like the two that I picked up this week.
David Lebovitz recipe-10
spring onionsHowever we don’t really get exactly what we call “scallions” in France. Come spring, all sorts of lovely onions, of different shapes, widths, and names, spring up at the markets. There are cives, civettes, cébettes, ciboules, and ciboulettes, the last one corresponds exactly with an English language counterpart: chives. But if you ask the average Joe, or Joséphine, on the street, I think they would be hard-pressed to explain the differences between them.
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