Sweet onions, such as Vidalias from Georgia, Walla Wallas from Washington and Mauis from Hawaii, are juicy, sweet and delicious raw. These and other varieties are increasingly available in specialty-food stores and supermarkets during their season in spring or summer. Leeks have the appearance of overgrown scallions, with tough green leaves atop an elongated white bulb. Ramps, or wild leeks, are smaller and have a more garlicky flavor. Cut off the root and slice the white and light-green parts into rounds.
Shallots have a marvelous subtle flavor and can be substituted for onions in many recipes.
Finely chopped shallots enhance a vinaigrette, and whole roasted shallots are a perfect accompaniment to a roast. A friend collected seashells for me. Shells make wonderful natural decorations. A bowl filled with small shells or a single large shell can adorn a table or bureau, or you can line up several favorites along a windowsill or the edge of a shelf. Embellish the frame of a mirror, picture or bulletin board, a box painted a color to complement the shells, a terra-cotta flowerpot or any object that could use a little dressing up.