This backbone of the culinary world is actually related to lilies and amaryllis. We will cover chives, scapes, ramps, leeks, shallots, scallions, onions – red/white/yellow and more, and of course GARLIC. We will cover these smelly bulbs and how to handle them to moderate their impact in different dishes and how to decrease the tears in your eyes. We will talk about how different countries use different combinations of alliums in their national dishes. As a bonus, I hope to have some potato onions (no, not potatoes, potato onions, onions that grow underground) available to share with you for next year’s (or this fall’s) garden. I grew them for the first time this year and found they make a great addition to any garden.

Raise a stink in your home and get the health benefits in the process.

On the menu will be roasted garlic (V, GF), onion jam (V, GF), chicken pinchos with a lemon garlic sauce, caramelized onions (V, GF) for your burgers and more.

Brian Johnson is a home cook, largely self taught but has experience cooking in restaurants and kitchens that serve populations in need. He enjoys cooking many different types of food and taught a class on Korean BBQ for the Co-op several years ago. He used to work in the medical device industry and has traveled North America, Europe and South Korea (once!)

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