Spring Onions

I've grown a wonderful crop from beautiful Italian seed from Franchi and of course there are loads of them all reaching maturity faster( and a couple even flowering) than Dr D and I can eat them. Yesterday I pulled a bucket full  of lovely fat  juicy specimens, topped and tailed them, cut them into 10 cm lengths and tossed them in the baking dish with Paprika Chicken Drumsticks and took them to our family pot-luck shared dinner. Delicious, they were and we all had a feast of shared savoury and sweet dishes and lots of happy catchup conversation .