- Tender, large sweet green onions
- Typically charred over fire, served with romesco sauce
- Grown fresh in the U.S. from Spanish seeds
- Hand harvested from late April thru May
- NOTE: 1 to 2 weeks for delivery
- Size - 1 Dozen
Calçots are a type of fresh sweet onion that has a passionate following in Cataluña. They are harvested in early spring and are grilled over vine clippings or charcoal. The charred onions are then peeled to reveal a sweet, tender heart that is dipped into romesco, a delicious almond and pepper sauce. They are so popular that they even hold parties called calçotada where people gather to harvest and feast on the tasty calçots (pronounced kal-sots).
Our calçots were featured in the New York Times as a way of "Celebrating Spring the Catalonian Way!"
NOTE: Our calçots are harvested fresh from the farm, and shipped on a first-come, first-served basis. Allow 1 to 2 weeks for delivery. We will ship your entire order to you when the calçots arrive. Contact us if you would like to make other arrangements.
The secret to these delicious spring onions is the growing method. Onions are planted, and when the new shoots appear they are harvested and stored for the next winter and replanted. As they grow they are continually covered with earth to keep them white and tender, a farming method with the term calçar, which in Catalan means 'to put your shoes on.' Thus calçots earned their name. Xat de Benaiges, a peasant farmer from the town of Valls is credited with developing this delicacy at the turn of the 20th century.
To prepare calçots, grill them over high heat until the exterior is completely charred. Then roll the onions in newspaper and let them sit for 20 minutes or so – this will keep the heat in, allowing them to steam and finish cooking. Then open a bottle of Priorat red wine and enjoy!
Calçots are available in spring, roughly from April through May.
Average Customer Rating: 5 out of 5 based on 2 reviews
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David - Rockville, MD
"I roasted my calçots on the grill over apple wood chunks burning at a low flame, flipping them to get an even char and pulling them off one-by-one when the bulb felt squishy. I then let them steam in rolled-up newspaper for about an hour. It worked surprisingly well and I’ll definitely get them again next season."
Sara Pimental - Petaluma, CA
"Fun and messy!!!!!"