These beauties look like a scallion-chive-spring onion combo and have a sweet, delicate flavor. Their season goes quick, so if you see some, grab some. One of our favorite ways to eat them is a version of garlic bread on crack. Sauté the shallots with butter, herbs and chili, and then schmear it on Sullivan Street filone with a bit of extra virgin olive oil and salt.
By Christine McDonald, Food Contributor