This week's Foraging column visits Don Heinel's stand at the Minneapolis Farmers Market, where he is featuring spinach and green onions grown on his Little Canada farm. These delicious recipes put those two ingredients front and center.


Serves 4.

Note: From "A Year in a Vegetarian Kitchen" by Jack Bishop (Houghton Mifflin, $35).

2 medium red onions, cut crosswise into 1/2-inch thick rounds

4 tbsp. extra-virgin olive oil, divided


3 garlic cloves, minced

1 1/2 tsp. mustard seeds

1 1/2 tsp. cumin seeds

2 15-oz. cans chickpeas, rinsed and drained

2 tbsp. freshly chopped mint leaves

8 c. packed spinach with tough stems removed

4 c. packed arugula leaves with tough stems removed

2 tbsp. freshly squeezed lime juice


Move an oven rack to top position and preheat broiler. Place onions on a baking sheet, brush with 1 tablespoon of olive oil and sprinkle with salt to taste. Broil onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop onions and reserve. In a medium skillet over medium heat, warm remaining 3 tablespoons olive oil until shimmering. Add garlic, mustard seeds and cumin seeds and stir-cook until seeds begin to pop, about 30 seconds. Cover pan and continue to cook until seeds finishing popping, about 30 seconds. Stir in chickpeas and cook just until warm and coated evenly with spices, 1 to 2 minutes. Remove from heat, stir in mint and salt to taste and cool slightly. In a large bowl, toss spinach, arugula, warm onions, warm chickpeas and lime juice. Add salt to taste and serve immediately.


Serves 4.

Note: This recipe must be prepared in advance. From "The Italian Country Table" by Lynne Rossetto Kasper (Scribner, $35).

3/4 to 1 lb. pencil-slim asparagus, trimmed of tough stems

3 bunches green onions, trimmed of root ends and green tops cut to about 4 inches long

About 2 tbsp. extra-virgin olive oil

Generous pinch of sugar

Salt and freshly ground black pepper

2 to 3 tbsp. high-quality balsamic vinegar

1/4 c. finely diced red onion

1/4 c. pine nuts, toasted


Up to 3 hours before serving, gently combine asparagus with green onions with olive oil, sugar and salt and pepper to taste. When ready to serve, prepare outdoor grill. Grill green onions in one or two batches (or in a griddled skillet, on a griddle or in a saute pan over medium-high heat), until browned on all sides and tender-crisp, about 3 minutes. Remove to a platter. Repeat process with asparagus (cooking will take about 4 to 5 minutes). Arrange grilled green onions and asparagus on a serving platter, sprinkle with balsamic vinegar, onions and pine nuts and serve at room temperature