salad onions. http://toplinespecialty.com/users/edi... We are just back from Barcelona where Calcots are in season. They are essentially huge scallions (no bulb). They are cooked by grilling over wood or coal. The charred outer layer is peeled off and the tender part is dipped into a sauce and eaten by tilting your head back. You wear a bib to keep the juices and sauce off of your clothes. Sometimes the bib works. Any clue as to how the Calcots are produced? Are they a special variety, or is it just the growing conditions. I've seen pictures of them being pulled out of the ground in closely packed bunches, suggesting that they are grown in a way that encourages vertical growth rather than forming bulbs. Huge scallions without bulbs sounds like leeks. Is a calcot a kind of leek? I have never been able to sort out the correct name for what I most often see sold as "garlic chives". Regular chives are tubular and hollow. What I am referring to has long, flat, dark green straps that can be close to a half inch wide, tapering to points at the tips, about 16" long, or longer. There is a narrower, thinner, rounder stem end but whatever root or bulb there is has been cut off. They have a mild onion/garlic flavor and I use them as I would scallion. I know garlic scapes are twisty and tubular but green garlic vs. garlic greens vs. garlic chives has me flummoxed. It's all