Gardens of Avila chef Gregg Wangard uses garden-grown onions to make spring onion soup with bacon fat, potatoes, olive oil and onion tops.
Gardens of Avila chef Gregg Wangard uses garden-grown onions to make spring onion soup with bacon fat, potatoes, olive oil and onion tops. dmiddlecamp@thetribunenews.com
Gardens of Avila chef Gregg Wangard uses garden-grown onions to make spring onion soup with bacon fat, potatoes, olive oil and onion tops. dmiddlecamp@thetribunenews.com

Gardens of Avila chef makes the most of local spring vegetables

April 17, 2014 11:29 AM

UPDATED April 17, 2014 02:14 PM