Onions

Over the past few weeks we've been slowly bringing in our onions to cure in the greenhouse. Onions are a significant crop on the farm. They are the first to get seeded in the greenhouse in March when snow still covers the ground. They are one of the first to get planted out into the field when the days are still cold and the soil still muddy. We watch them grow for months, trying to keep them weeded and healthy. We harvest spring onions through the early season and then when the tops begin to fall and the bulbs have rounded out we fight through the weeds to pull in the storage onions to cure. They then sit in the greenhouse while their skins and neck dry and wait for us to clean them. Onions are an important part of our meals, they provide texture and flavor and sugar. They are the first to be put in the pot and their aroma is the key to any home cooked meal. We're pretty pleased with this year's harvest and it's very satisfying to watch the greenhouse fill up one onion at a time. We hope they dry down well so that we will all have onions for months and months to come.

Here what's in the share:

salad mix

specialty greens

tropea onions

cippolini onions

parsley

cilantro

dill

cabbage

swiss chard

cherry tomatoes

eggplant

peppers

beets

carrots

fingerling potatoes

heirloom tomatoes!

summer squash

cucumbers

Ratatouille

Gourmet June 1991

YIELD: Serves 4

Ingredients

  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 5 tablespoons olive oil
  • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
  • 1 red bell pepper, chopped
  • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/2 cup shredded fresh basil leaves

Preparation

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

  • 2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  • 1 lb. ripe peaches
  • 1/2 small red onion (about 2 oz.)
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. orange juice or mango smoothie drink, and more if needed
  • 1 Tbs. balsamic vinegar, and more if needed
  • 1 tsp. soy sauce, and more if needed
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. kosher salt, and more if needed
  • 1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  • Edible flowers, petals separated if large, for garnish (optional)

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Malaika SpencerComment