Ode to Onions

If you haven’t noticed, I love onions.  I think they are one of the most beautiful plants, and make the fields more lovely.     I plant a lot of them each year, in hope that we will have a lot to eat, and to offer our CSA families throughout the season.   They are the most versatile of vegetables, and lend themselves well to any dish, from any culture.

For the last few weeks you have been getting a lot of Alisa Craig Onions.  They are an early, sweet onion that is not a storage onion, so it will not last long.  It is to be enjoyed right now, raw or cooked.  I have been making the most scrumptious carmelized onions most days.  I take anywhere from 2-4 onions slice them in half and then in thin slices.  I put a generous amount of butter in a pan, put the pan on low heat, and leave them to cook until they are a deep golden brown.  I do stir them occasionally, and check that they are not cooking too quickly or burning.  I could make a meal of just these.   But, once done they make any meal amazing.  I put them on pizza, in my eggs, on tacos, in stuffings and soups and salads.  I always start my beef stews by carmelizing the onions and browning the meat in them.   The way you can use them is only limited by your imagination.

This year, despite the drought, our onions and shallots are the best crop we have ever had.  We have started giving you shallots (which are so large, you might mistake them for onions).   Shallots store well and  can be kept all winter and into the spring if kept cool in an onion bag, out of the bright light.   So eat your onions!   I believe they are a super food, (in the same family as garlic)  full of vitamins and deep nutrition to support you through the coming fall and winter months.

The 13th Share

2 lbs Sweet Onions

4lbs heirloom Tomatoes

Salad Mix

Cucumbers

Muskmelon

1 lb shallots

1.5lbs Rose Finn Apple Fingerling Potatoes

Carmen Peppers

Green Peppers

2 Eggplant

Jimmy Nardello Frying Peppers

Jalapenos

Flowers

Ancient healing…

Onions were historically a preventative medicine during epidemics of cholera and the plague. They were apparently eaten by Roman emperor Nero as a cure for colds, and its reputation has made onions a popular component in the diets of many countries.

Read more about the health benefits of the onion….   http://www.medicalnewstoday.com/articles/276714.php

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