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blue cheese scallion drop biscuits
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smitten kitchen | blue cheese scallion drop biscuits

blue cheese scallion drop biscuits

On Monday, I went foraging. Well, urban foraging, that is, at the Greenmarket. I set out to find these mythical local provisions that many of you have assured me now exist in New York City, things like ramps and aspargus and even strawberries and I’m now convinced that someone is playing a mighty joke on me.*

But no matter, I found freshly grown scallions and maybe they don’t have the pearly pink skin of fresh rhubarb or the mysterious promise of morels, they might be waved off by fancier people than me as a ubiquitous circa-1970s garnish, but they make me happy. Part herb and part baby onion, recently from the ground they’re amplified, with more green freshness and more bite. I like ‘em raw, I like ‘em cooked, I like them instead of chives (which, amusingly, I found but they looked terrible; foiled again!) as a garnish and I like them especially in my biscuits.