Tohono Chul Park is selling 10-pack starter bulbs of I'itoi onions for $3 each in its year-round retail greenhouse.
Grown and harvested in the park's ethnobotanical garden, these prolific clumping onions were originally grown on Baboquivari mountain as a sacred crop of the Tohono O'odham people. Similar in taste to a shallot, this onion is a great choice for use in sauces and soups and the greens a perfect selection for seafood cakes, omelets or lunch-like scones.
The greenhouse is open 9 a.m-5 p.m. daily. It is located on Paseo del Norte, one block west of Ina and Oracle.
Goat Cheese and I'itoi Onion Scones
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground pepper
Four ounces chilled soft goat cheese
Three large I'itoi onion greens (chopped)
1/4 cup chilled half & half or whole milk
One large egg
Preheat oven to 375 degrees. Mix flour, baking soda, baking powder and sea salt in large bowl. Add goat cheese and I'itoi onions and mix. Beat half & half and egg to in small bowl. Stir egg mixture into dry ingredients and mix gently until dough forms. Divide dough in half. On lightly floured surface, flatten each piece into 3/4-inch thick round. Cut each round into six wedges. Bake scones until tops are golden, about 25 minutes. Cool 10 minutes. Serve warm with butter.