We pulled spring onions from the garden yesterday. We'd heard of a tradition in Spain where spring onions are harvested, roasted and wrapped in newspaper, then buried for some time to allow them to steam until limp. Once they're done, folks gather around with big bowls of romesco and wine, peeling the onion and dipping the limp onion into the sauce, and then into their mouths, using their teeth to pull the goodness out of the middle of the bulb.
