Tag: onion

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

    Try out these great recipes we found around the web that feature items from your share:

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • CSA 2025 SPRING WEEK 7

    From our Farm

    Basil, Tulsi 

    Corn, Sweet

    Fennel

    Onions, Sweet Red Cured (quart)

    Peaches (pint)

    Potatoes, Purple (quart)

    From Our Partner Growers

    Cabbage, Red – Black Water Farm

    Slicer Tomatoes – St. Simon’s Farm

    Try out these great recipes we found around the web that feature items from your share:

    Peach Corn Salsa from Sungrown Kitchen

    https://www.sungrownkitchen.com/peach-corn-salsa/#recipe

    Ingredients

    • 1 ear corn on the cob
    • 2 cups peaches diced, from 2 peaches
    • 1 cup cherry tomatoes quartered
    • ¼ cup red onion diced
    • 1 to 2 teaspoons jalapeño pepper minced
    • 1 Tablespoon cilantro chopped
    • 1 Tablespoon lime juice about half a lime
    • ¼ teaspoon kosher salt

    Instructions

    1. Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
    2. Chop the peaches, cherry tomato, onion, jalapeño, and cilantro.
    3. Add all ingredients to a bowl and mix to combine. Serve fresh or refrigerate

  • Spicy Pickled Eggs

    Ingredients

    48 large Pastured Eggs, hard boiled and peeled
    4 cups apple cider vinegar
    1 onion, sliced
    8 habanero peppers
    7 jalapeno peppers
    2 Tbsp red pepper flakes
    5 dashes of hot sauce of choice
    2 Tbsp salt
    3 Tbsp mustard seed
    3 pinches alum
    4 Tbsp peppercorns
    5 cloves of garlic
    1 cup carrots, sliced
    1 cup cauliflower, sliced

    Instructions

    1. Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
    2. Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
    3. Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.

    Find more recipes here!

  • Pasta Primavera with Beets, Radishes and Radicchio

    Beets are known for lowering blood pressure, improving heart health, and are a great source of nutrients according to the USDA National Nutrient Database.

    Image credit: Food Network

    Ingredients

    12 ounces of pasta

    Sea Salt

    2 tablespoons red vinegar

    1/2 cup virgin olive oil

    1 cup of cubed beets

    1 bunch radish, thinly sliced

    1/2 head radicchio, cored and thinly sliced

    1 red onion, sliced

    3 cloves garlic, diced

    1 cup fresh chopped basil

    1/2 cup grated ricotta cheese

    Instructions

    1. Bring noodles to boil in a pot. Reserve 1/2 cup of boiled water for later, drain the rest once noodles are tender.
    2. Whisk 3 tablespoons of olive oil, vinegar, cubed beets, 1/2 teaspoon of sea salt, radish, and radicchio.
    3. Heat remaining 5 tablespoons of olive oil in a large skillet over medium-heat. Add the red onion, garlic, sea salt, and pepper (optional).
    4. Add the pasta, basil, and 1/4 cup of ricotta cheese, and 1/4 cup of reserved cooking water to the beet mixture. Toss well to coat.

    Find more recipes here!

  • Carrot Soup

    Once used for morning sickness, this carrot soup is a simple remedy that can be both a meal or a side dish.

    Ingredients

    1 small onion, chopped
    1 clove garlic, minced
    2 tablespoons olive oil or lard
    6 medium carrots, chopped
    2 teaspoons dried dill
    4 cups vegetable stock
    Salt and pepper to taste
    Garnish with basil or fresh mint (optional)

    Instructions

    1. Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté for another 10 minutes.
    2. Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    3. In a blender, puree the soup, return to pot, and simmer for 30 more minutes.
    4. Can garnish the carrot soup with basil or fresh mint.

    Find more recipes here!