No More Tenerelli Orchards This Season

Spring may be here, but it sure doesn't feel like it. And the generally cool weather this season is setting some growers back.

Tenerelli Orchards, one of West Hollywood Farmers' Market's most popular farmers, experienced a terrible loss when temperatures dipped to around 20 degrees in early April. John Tenerelli, the owner of the high desert farm, told the LA Times he lost his entire crop of cherries and apricots, and 90 percent of his other stone fruits.

Usually, the Tenerellis return to the Weho market this time of year, but they have announced, due to the loss, they will not be returning this season. They have enough produce to sell only at the Santa Monica market this summer.

Spring onions—dead or alive

Onions are one of the least honored vegetables at the market, but have you ever tried cooking without them?

They are available year-round, but springtime marks the arrival of a bounty of different varieties that will add flavor, spice and compliment any dish you prepare at home.

The Moua Family Farms has several varieties of spring onions that are good to use for salads and soups. The baby green onions may be eaten raw and can be used for such traditional Western dishes as egg or tuna salads. Moua also sells fresh garlic onions and chives that may be used in a wok sauté or pasta dish.

“Onions are a staple in Asian cooking,” said Chu Moua, the son who runs the family-owned farm with his parents. “Onions are used to treat colds, coughs and infections.”

Over at the organic Smith Farms stand, Maui onions are a big hit. “We always have at least one variety of onion, but Maui onions have just come into season and they’re the most popular,” said Daniel Cordetto, who runs the stall.

This time of year, Valdivia Farms has large white spring onions, known as Mexican onions for their strong acidity level, which are great in salsa, salads and stews. The farm's large green leeks are also nice to roast or grill as a side dish.

“Onions may be used in almost every type of cooking, either cooked, served raw in fresh salads or as a spicy garnish to soups,” said Martin Zermino, who runs the Valdivia Farms stand at the market.

Even dried onions serve a purpose.

The Gama Farms of Bakersfield always has a selection of white, yellow or red onions that are used for cooking stews and meat dishes, but the last harvest for these varieties is late in the fall, so the farm keeps them in dry storage throughout the winter. 

Come spring, visitors to the Weho market are still willing to buy, because onions come back to life when they are cooked.

The West Hollywood Farmers' Market is held every Monday (rain or shine) from 9 a.m. to 2 p.m. at Plummer Park, 1200 N. Vista St.