Spring Onions (Kanda Pat / Hara Pyaz)

Spring onions cut with the bulb still attached and the greens standing stiff. Kanda pat wilts within a day of harvest, which is why bunches that spent time in a warehouse fridge already look tired by the time they reach your kitchen. This goes from field to doorstep on the next day's run.

Chop the white and the green separately, since the white takes heat and the green does not. Kanda pat chi bhaji with a handful of besan is the standard Maharashtrian use, cooked until the greens collapse. Raw greens go over misal, into thalipeeth dough, through an omelette, or on top of noodles. The little bulbs can go whole into a pulao.

Sold by the bunch.

Stand the bunch upright in a glass with a finger of water and it stays firm four or five days. Order besan along with it if the bhaji is planned, and see what else is in organic vegetables this week.