blue cheese scallion drop biscuits

Post navigation Previous post: lime yogurt cake with blackberry sauce Next post: creamed chard and spring onions 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 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 ...