NOTE: The first orders will be shipped at the end of April. Because the first harvests are small, it may take a few weeks to receive your order. Our calçots are harvested fresh from the farm, and shipped on a first-come, first-served basis. We will ship your entire order to you when the calçots arrive.
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!"
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.
If the calçots are out of season, make sure you click EMAIL ME WHEN AVAILABLE under the product, and you will be the first to know when they are available again!