First Week of Whole Farm CSA 2022

Full Share: 1# Red Cipollini Onions, 3# Purple Viking Potatoes, Pea Shoots, Rosemary, Chard, Baby Kale

Half Share: 1# Red Cipollini Onions, 1 1/2# Purple Viking Potatoes, Pea Shoots, Chard, Baby Kale

Happy February!

Our market stand is still open every Wednesday and we have vegetables for sale. We have various micro greens, spinach, baby kale, cabbages, etc. All grown here on the farm! We are open from 12-5.

It’s the first week of our Whole Farm CSA 2022! There is a recipe I would like to share with you all. It’s adapted from the Ducksoup Cookbook. They make this dish with sweet red onions or banana shallots but I recommend making it with the red cipollini onions from your CSA box. I make this all the time and it’s always a hit.

Braised Onions, Goat’s Curd, Mint & Sourdough

Ingredients:

Extra-virgin olive oil

1# red cipollini onions

2 garlic cloves

few thyme sprigs

6 tbsps white wine

1 cup chicken stock

3 tbsp butter

2 slices of sourdough bread

3 tbsp goat curd (I recommend using some local Amaltheia chèvre!)

few mint leaves

salt and freshly ground black pepper

If any of you have ever tried to peel cipollini onions you probably know how difficult it is. What I do is blanch them for a few seconds in some boiling water, let them cool and the skins should come right off!

Place a lidded medium pan over medium heat, add a glug of olive oil, then add your peeled onions and garlic cloves. Roast in the pan until onions start to go golden brown, then add thyme and white wine and allow to bubble for 1 minute.

Pour in the chicken stock, season with salt and pepper, and put on the lid. Cook for 8 to 10 minutes, or until you can easily pierce the onions with the point of a knife. Remove the lid, add the butter, and cook for a further 2 minutes. While the onions are cooking, toast the sourdough, either under a hot broiler, in a toaster, or in a grill pan.

To serve, place a slice of toasted sourdough on each plate and divide onions between them. Spoon a dollop of curd onto the plates, pour a little onion juice over it, and tear over some mint leaves.

Enjoy!

Best,

Anastasia