Button-like Cipolini (pronounced in Italian accent “chip-o-LEE-nee”) onions fall in with the pearl onion and shallot crowd. Used in Italian cuisine, great braised or roasted too.
Cipollini Onion
Storage Tips
Dry onions should be stored at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.
Roasted Spring Cippolini Onions
Courtesy of Capay Valley Farm Shop Cippolini onions are an excellent variety of onion for roasting or grilling, as they are extra sweet when cooked or caramelized. INGREDIENTS Spring cippolini onions, green trimmed off 3 tablespoons olive oil 1 tablespoons honey 1 tablespoons balsamic vinegar 1 teaspoon dried thyme salt to taste PREPARATION Preheat oven to [...]
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Bermuda Onion
A Bermuda and a Maui onion are sitting on the beach. ” I like watching the waves, man. It’s like the ocean is peeling it’s sweet layers.” “Dude, just like us — sweet.” Sweet onions are mild variety, containing less sulphur than yellow onions.
Storage Tips
Store sweet onions as you would other onions, in a cool, dry dark place. They have a shorter shelf life than yellow or red onions and should be used within ten days.Calcot Onion
Calcot have their origins in Catalan culture, where they are known as Calçot. Festivals and special seasonal recipes trail them. This spring onion resembles Ramps, which also garner cult status among their fans.
Easy Potato-Mushroom Stir-Fry
Adapted from epicurious.com INGREDIENTS 2 cups potatoes, cubed 1 cup mushrooms, halved 1/2 cup onion, chopped 1–2 large cloves garlic, minced 1 tablespoon olive or canola oil Salt and pepper to taste PREPARATION Steam cubed potatoes (or microwave with a few tablespoons of water) until just tender. Meanwhile, heat oil to medium-high in a cast [...]
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Root Veggie Pancakes
Adapted from allrecipes.com INGREDIENTS 2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor 1–2 tablespoons finely chopped onion (regular, green, or shallot) 2 eggs, beaten (or vegan egg substitute) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil [...]
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Onion Marmalade
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2 medium onions, peeled and chopped into small, even pieces 3 cloves minced garlic 1/2 cup olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper PREPARATION Heat up a small saucepan over medium-high heat and add olive oil. Place the onions, garlic, salt, and pepper in the hot oil, [...]
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Corn & Pepper Pudding
Recipe by FarmShares member Martha S., courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2 cups sharp cheddar [...]
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Hold on to Your Hat! Seeking Rhythm in Transition
By Andrew Brait of Full Belly Farm, courtesy of Capay Valley Farm Shop My son’s 8th grade class recently celebrated graduation from middle school with a trip to an amusement park. When asked about the day, he remarked, “It was wild, Dad, kind of like our life on the farm.” If farming and seasonal production [...]
Roasted Summer Squash Salad
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1–2 cups summer squash of your choice, cut into 1-inch chunks 2 cups fresh spinach or salad greens, chopped or torn into bite-size pieces 1 fennel bulb, shaved; or 1 cup fresh basil, shredded 1–2 tablespoons onion or shallot, finely chopped (optional) 1–2 garlic cloves, minced (optional) Olive oil [...]
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The Wonderful World of Alliums
Onions, Garlic, and Leeks Provide Many Nutritional Benefits By Rebecca Taggart There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus, and are fundamental to so many dishes that cooking without them would be challenging. Although rich in flavor, they seem to [...]
Boiling White Onion
Boiling onions are mild small onions that are usually cooked whole. Peel papery skin, drop into boiling water for 10 seconds, remove and cool under cold water, and slip off skins. Then use in creamed soups, casseroles or with roasted vegetables.
Storage Tips
Store in a cool, dark place with good air circulation. Never store onions with potatoes. They speed each other's decay. Boiling onions can be kept about a month. Once cut, an onion must be tightly wrapped, refrigerated and used within four days.How to Caramelize Onions
Adapted from seriouseats.com Caramelizing onions is a bit labor- and time-intensive, but the results are so worth it! Note that the onions will lose as much as two-thirds of their volume as the water they contain evaporates and they slowly brown. Start with 2 onions, peeled and halved. Put cut side down and cut thin, [...]
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Hearty Green Veggie Minestrone
Adapted from Moosewood Restaurant Daily Special Ingredients 2 tablespoons olive oil 1 cup chopped onions 2 cloves garlic, minced 2 cups peeled, seeded, and cubed winter squash 1 cup broccoli, cut into 1/2 inch florets 1 teaspoon dried oregano 2 teaspoons salt 1/2 teaspoon ground pepper 4 cups water 2 cups kale, chopped 1 15 [...]
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Laugh Till You Cry
Laugh Till You Cry The Purple Onion is a tiny basement club in San Francisco’s North Beach. It had its heyday in the ‘50s & ’60s when, it launched a thousand cultural icons. The old Purple Onion hosted comedy groundbreakers, such as Lenny Bruce (“‘Life’ is a four-letter word.”), Richard Pryor (“There’s a thin line [...]
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