Stores and farmer's markets have Texas onions now. These include spring onions, 1015s, big bulbs, little bulbs and cured onions (the ones with dry skins) from local and South Texas farms.

Lynn Remsing, owner of Gnismer Farms in Dalworthington Gardens, gave me a simple and delish recipe for spring onions, the mellow kind with long, green tops.

Cut off the tops and roots, set the onion or onions in a microwave-proof bowl, and add a pat of butter to the top of each. Cover with plastic wrap, but loose enough to vent. Microwave on High (100 percent power) for 5 to 7 minutes, longer for more onions. They should become soft and start to caramelize. Allow them to rest for a minute, then add salt and pepper to taste. They melt into a mild-flavored, silky puddle that's a perfect counterpoint to fish, chicken or pork.

For cured sweet onions, try this recipe that's found on several sweet-onion Web sites. Serve it for brunch, breakfast or a light supper.

Kim Pierce

SWEET-ONION PIE

Preheat oven to 350 F. Mix 1 ½ cups finely crushed buttery crackers with 4 tablespoons unsalted butter, at room temperature, in a bowl until blended well. Press mixture on the bottom and 1 inch up the sides of an 8-inch pie plate. Set aside.

Melt 2 tablespoons butter in a heavy, medium skillet over medium heat. Add 2 cups thinly sliced sweet onions and sauté until tender, about 12 minutes. Arrange the onions in the cracker crust.

Beat ¾cup whole milk, 2 eggs and ¾teaspoon salt together in a medium bowl until blended. Season with pepper. Pour over onions in crust. Sprinkle ¾cup packed grated sharp cheddar (about 3 ounces) over filling. Sprinkle with paprika and bake until a knife comes out clean, about 35 minutes. Garnish with parsley .

Makes 6 servings.

Peaking or abundant: Eggplant, green beans, artichokes, peppers, squash, broccoli, cabbage, celery, corn, cucumbers, greens (collard, turnip and mustard), herbs. Root vegetables, including beets, carrots and russet potatoes, turnips, red potatoes, onions, 1015 onions, spring onions and spring garlic. Apples, avocados, grapes, strawberries, kiwis, mangoes, papayas, pineapples, cantaloupes and honeydews.

Starting: Valencia oranges, English peas, fava beans, bulb onions

Spotty or out of season: Okra, soft fruit, figs, citrus other than Valencias

HAM ORCHARDS: The area's favorite peach stand will open Thursday, but most likely without peaches. Or blackberries. Early peaches may be ripe by the weekend. For now, check out the home-grown apricots, Texas squash, onions, strawberries, okra and more. Also jams and jellies and, last but not least, ice cream from last year. Open daily, 9 a.m. to 5 p.m. On U.S. 80 east of Terrell before you reach Elmo; 972-524-2028; www.hamorchard.com.

DALLAS FARMERS MARKET HIGHLIGHTS: Shed No. 1 is where the action is for locally raised squash (pattypan, eight-ball, zucchini and yellow), onions, herb plants and food-bearing plants. Some dealers also sell here, so look for signs above the stalls that say "farmer" or "farm merchant."

Saturday only, check out the organics at the Farmer-Rancher Network stall: sweet onions, broccoli, blackberries, red new potatoes, squash (pattypan, yellow and zucchini), barnyard eggs, sausage, Porgo (pork-goat blend sausage), pastured chicken and beef.

Also Saturday only: eggs from pastured hens from Dis and Dat Farm , and salmon at Fred's Alaska Seafood.

Sunday only: butter and low-pasteurization milk.

Friday and Saturday in Shed No. 2, Texas Meats continues to sell locally pastured beef, lamb, chicken, eggs and pork as well as cheeses and butter. Mawker Coffee also is still in Shed No. 2. Next to El Mercado just north of Shed No. 1, find Pastabilities and Koster Cattle Co. with locally raised black Angus beef.

Note: If you are going to the market for a specific item, call 214-670-5879 for availability.

East: Scallops

West: Copper River salmon season opens Thursday; no word yet on prices

South: Tuna

Imported: Mexican grouper

Farm-raised: Littleneck clams

SOURCES: Joe LaBarba, American Foodservice; Tony Johns, Dallas Farmers Market; Marianne Marcinko, Ocean Beauty Seafood Co.