Busy, Busy
No original dinner recipe this week, as we are busy on the farm preserving as much of the harvest and harvest seconds as we can. Tonight we are making onion marmalade (see below). Tomorrow we will can it, along with our 14-day pickles (it’s day 14!) Also on the list are elderberries that we picked on Monday and are destined for jelly and wine. If we have time this weekend…more pickles and perhaps trying our hand at pickled watermelon rind for the first time.
No original dinner recipe this week, as we are busy on the farm preserving as much of the harvest and harvest seconds as we can. Tonight we are making onion marmalade (see below). Tomorrow we will can it, along with our 14-day pickles (it’s day 14!) Also on the list are elderberries that we picked on Monday and are destined for jelly and wine. If we have time this weekend…more pickles and perhaps trying our hand at pickled watermelon rind for the first time.
In the meantime, we suggest the following dishes, which include many of the ingredients of the last two week’s shares.
Eggplant and Vegetables with Lentils and Sorghum
Tomato Paella
Phat Thai Style Eggplant, Apples and Onion
Carrot Butter Spread
Onion Marmalade
First described in last years Week 9 blog, we have refined it as was noted and found it is what we are looking for. We made it with some Tropea onion seconds (some of the firsts will be in next week’s shares). Below is our recipe. You can use whatever onions you have and reduce the batch size accordingly if you don’t have a lot, and eat it right away. If you are using dried herbs use half as much.
Ingredients:
10 cups chopped onions
2 tbsp
4 cups sugar (evaporated cane juice)
1 cup red wine
3/4 cup balsamic vinegar
1-1/2 tsp sea salt
2 tbsp fresh summer savory
3 tbsp fresh thyme
3 tbsp fresh marjoram
10 cups chopped onions
2 tbsp
4 cups sugar (evaporated cane juice)
1 cup red wine
3/4 cup balsamic vinegar
1-1/2 tsp sea salt
2 tbsp fresh summer savory
3 tbsp fresh thyme
3 tbsp fresh marjoram
Method:
Saute the onions in a large pot over medium high heat for 2 minutes. Turn heat to medium-low and simmer for 10 to 15 minutes until onions start to carmelize.
Add salt and herbs and cook 2 minutes more.
Add vinegar, wine and sugar. Stir. Cook over medium heat (simmer) for approximately 2 hours, or until reduced by about half.
Bulk Order Week of 8/17/09
Pickling pack* (small cukes) $17.00
Pickling pack* (med. cukes) $13.00
Pickling pack* (large cukes) $11.00
Tomato seconds (as available heirloom and hybrids) – $2.50/lb; $2.00/lb over 10 lbs
Kale – $3.00/bunch
Swiss chard – $3.00 per bunch
Carrots – $3.00 bunch
Carrot seconds $2.00/lb
Oregano, basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)
Pickling pack* (small cukes) $17.00
Pickling pack* (med. cukes) $13.00
Pickling pack* (large cukes) $11.00
Tomato seconds (as available heirloom and hybrids) – $2.50/lb; $2.00/lb over 10 lbs
Kale – $3.00/bunch
Swiss chard – $3.00 per bunch
Carrots – $3.00 bunch
Carrot seconds $2.00/lb
Oregano, basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)
* Pickling pack aromatics choices are garlic, dill, or cornichon