Tag: yellow onions

  • Summer 1 CSA – Week 3

    It’s watermelon season! We are planning to include the following produce in this week’s CSA share:

    • Sweet Italian Basil, clamshell
    • Fairy Tale Eggplant
    • Malabar Spinach
    • Yellow Onions, Cured
    • Red Potatoes
    • Acorn Squash – New Sprout Organic Farms
    • Green Tomatoes
    • Salad Tomatoes
    • Watermelon!

    Sweet Soy Stewed Acorn Squash with Cherry Tomatoes – Food & Wine

    Ingredients
    • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
    • 2 tablespoon extra-virgin olive oil 
    • 1/2 medium onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups chicken stock
    • 1/4 cup soy sauce
    • 1/2 teaspoon sesame seed oil
    • 3 tablespoons brown sugar
    • 1 cup halved cherry tomatoes
    Instructions
    1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
    2. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
    3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.

    Watermelon and Fresh Basil Salad

    I would keep it simple with these two ingredients. There are many watermelon salad recipes that add oil and balsamic vinegar, salt and spices, goat or feta cheese. I’m sure they are delicious, but our flavorful and juicy melons are a star on their own – Add some fresh snipped basil to cubed or scooped melon, and the sweet simplicity of this combo is one of may favorite ways to serve watermelon on the side. I’m thrilled we have them in the same box this week!

    Green Tomato Frittata – NYT Cooking

    Ingredients
    • 1 pound green tomatoes
    •  Salt
    •  freshly ground pepper to taste
    •  Cornmeal for dredging
    • 3 tablespoons extra virgin olive oil
    • ¼ cup finely chopped onion
    • 2 garlic cloves, green shoots removed, minced
    • 1 tablespoon slivered fresh basil
    • 1 tablespoon snipped chives
    • 8 large eggs
    • 2 tablespoons low-fat milk
    Instructions
    1. Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
    2. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
    3. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
    4. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
    5. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

    Tomato and Basil Roasted Potatoes – source : Fresh City Farms

    Ingredients
    • 2 lbs red potatoes
    • 1 pint grape or cherry tomatoes
    • 3/4 cup living basil
    • 2-3 cloves garlic
    • 2 tablespoons delicate extra-virgin olive oil
    • 1 teaspoon fine grey sea salt
    Instructions
    1. Preheat the oven to 400F.
    2. Rinse, scrub and dice the potatoes. 
    3. Rinse and halve the tomatoes. 
    4. Rinse and roughly chop the basil.
    5. Mince the garlic.
    6. Add all of the veggies to a large bowl and drizzle with olive oil.
    7. Sprinkle with sea salt and toss to thoroughly coat.
    8. Pour the veggies into a baking dish, and roast until the potatoes are fork-tender, about 20-30 minutes.
    9. Let the potatoes cool slightly before evenly dividing them between two plates!

    Meltingly Tender Moroccan Eggplant – source : Feasting At Home

    Ingredients
    • 2 lbs eggplant- Japanese, Chinese or fairytale
    • 10 garlic cloves
    • 2 fat shallots, quartered
    • 3/4 cup olive oil
    • 1 1/2 teaspoons salt
    • 2 teaspoons ras el hanout or Villa Jerada Ras El Hanout (Moroccan Spice mix of clove, cinnamon, all spice, coriander, salt, black pepper, ground ginger and cumin)
    • 1 teaspoon caraway seeds (or sub fennel seeds)
    • 1/2 teaspoon pepper
    • 4 medium tomatoes (or 1 lb cherry tomatoes)
    • large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
    Instructions
    1. Preheat oven to 375F
    2. Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
    3. In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
    4. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
    5. After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
    6. Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
    7. Once the eggplant is very tender, and edges are crisp,  pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
    8. Serve warm or at room temp. Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)

  • Spring CSA – Week 11

    Our members will enjoy the following produce in their shares this week:

    • Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
    • Green and Yellow Snap Beans
    • Sweet Corn
    • Cucumbers
    • Romaine Lettuce
    • Peaches
    • Red Radishes, Bunch
    • Sweet Yellow Onions, cured
    • Fresh Turmeric

    Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen

    Ingredients
    • 2 lbs baby red potatoes, halved
    • 1 corn on the cob, husk on
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 green bell pepper, diced
    • ½ teaspoon cumin
    • ¼ teaspoon ancho chili pepper powder
    • 1 tablespoon coarse salt
    • 1 teaspoon pepper
    • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
    • Green onion, thinly sliced to garnish
    • 3 tablespoons olive oil
    Instructions
    1. Preheat oven to 400˚F.
    2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
    3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
    4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
    5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

    Basil Simple Syrup – source: Herb Society

    1 ½ cups water
    1 ½ cups sugar
    About 8 to 10 sprigs lemon basil (or other type of basil)
    In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
    mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
    30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
    in the refrigerator for 6-8 weeks or freeze.

    Lemon Basil Cashew Sauce – source: Zested Lemon

    Ingredients
    • 2 Tbsp. lemon juice
    • Zest from 1 lemon
    • 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
    • 1/2 cup water
    • 1/2 cup olive oil
    • 1 cup fresh basil leaves, lightly packed
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    Instructions
    1. Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
    2. Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!

    Fresh Corn Salad – source : Harvest to Table

    Ingredients
    • 6 to 8 ears fresh corn, husks and silk removed
    • 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
    • 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
    • 1 small to medium red onion, diced or thinly sliced
    • 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
    • 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
    • 1 teaspoon Dijon mustard
    • ¼ cup extra-virgin olive oil
    • Coarse kosher salt and freshly ground black pepper to taste
    Instructions
    1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
    2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
    3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
    4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.

  • Spring CSA – Week 9

    We are planning to provide the following produce in our members’ shares this week:

    • Snap Beans – Yellow & Green Mix
    • Italian Basil
    • Peaches
    • Cabbage
    • Cherokee Lettuce
    • Sweet Baby Carrots
    • Cucumbers
    • Farmer’s Favorite Radish Mix, loose
    • Yellow Onions, cured
    • Murasaki Sweet Potatoes

    Peach, Feta and Pecan Salad – source: Green Valley Kitchen

    Ingredients
    • A 5 oz bag mixed spring greens
    • 2 peaches – sliced
    • 2 oz of feta cheese – diced
    • 1/2 cup of pecans
    • 2 tbs minced red onion
    • 4 tbs olive oil
    • 2 tbs white wine vinegar
    • 1 tsp honey – 1 small squeeze
    • 6 twists of black pepper from a pepper mill
    Instructions
    1. Wash and dry the mixed spring greens and set aside.
    2. Slice peaches, dice feta and mince the red onion.
    3. Whisk together olive oil, white wine vinegar, honey and black pepper.
    4. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

    Easy Vegan Peach Cobbler – source: Nora Cooks

    Ingredients for Peaches
    • 3 cups sliced or diced peaches, peeled if desired
    • 1/4 cup granulated sugar
    • 1 tablespoon cornstarch
    Ingredients for Batter
    • 1/2 cup vegan butter, melted
    • 3/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon soy milk
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
    2. Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
    3. Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
    4. Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
    5. Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!

    Fresh Basil and Balsamic Bean Salad

    Ingredients
    • Serving of tri-color beans
    • 1/4 sweet onion, thinly sliced
    • tablespoon olive oil
    • tablespoon good balsamic vinegar
    • a few leaves of sweet Italian basil, chopped
    • a couple twists of salt & pepper

    Simply stir ingredients together in a bowl and enjoy this summery bean salad!

    Cabbage Steaks – source: Well Plated

    Ingredients
    • 1 small head green cabbage any dark, loose leaves removed
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic minced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1/3 cup raw pecan halves or walnut halves optional
    • 1 small lemon halved (optional but very good)
    • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

    Instructions

    1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
    2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
    3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
    4. While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
    5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
    I added Black Pearl Mushrooms from Fungi Jon to the dish in the second half of roasting. Yum!

  • Frog Song Cured Onions

    At Frog Song in Alachua County, FL, we grow a spring onion crop of Yellow Granex variety, which is the same for Vidalia onions.

    We sell our fresh onions during March and April. Once the tops “drop” in May we harvest our remaining crop to cure at our organic farm for sale during the summer.

    We place all onions on flat racks that stack in our curing room, a modified shipping container with many fans including large exhaust fans.). The warmth from the container walls and constant air circulation helps dry the onion skins down while the flesh converts chlorophyll to stored sugars. We rotate the racks to try and keep everything drying evenly.

    The result is a dried storage onion that will last up to another 2 months from harvest and has a much sweeter flavor than the green onions we started with.         

     

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