Week after week, we’ve been getting onions in our CSA shares. We know that’s how it works; we get an abundance when there’s an abundance at the farm. But, we still have to do something with all those onions. We thought about making up some Caramelized Onion Chutney — it surely is good, but we thought we might try something new. Continue reading “Red Onion Jam”
We mentioned on Wednesday that we had an onion tart in our near future, but, what we didn’t say was that we weren’t going to make a tart based on our Alsace Onion Tartlets recipe. Instead, we decided to make a tart with some of the goat cheese that we get from Black Mesa Ranch through the Tucson CSA. It’s not that much different in terms of effort, but, we think it is in terms of flavor. Either is a great way to use a lot of onions quickly, but surprisingly, the tarts don’t taste onion-y. Want to try it for yourself? We’ll show you what we did in the Scratchin’ It Test Kitchen.
Okay, this isn’t really a recipe, but a technique. On Wednesday, you saw that we picked up even more onions in our weekly CSA share, and, when we counted all the ones we had on the counter, it was about a dozen really large onions. Now, we like onions, but there’s almost no way that two people are going to go through a dozen large onions before they go bad. And, that assumes that we don’t get more in the coming weeks. So, what to do with all those onions? Freeze them, of course, but we’ll show you a better way to freeze onions, one you might not have thought of previously.
When they think of scones, a lot of people think of a little sweet bread-like food with bits of fruit mixed in. Something like cranberry scones, or apricot scones, or even the Cherry Chocolate Scones we made the other week. But, we think they may be missing out on some great possibilities. One example is these caramelized onion scones, which, to our minds, sound like a perfect savory bread to have with some soup. We modeled these scones on Bouchon Cheddar Scones, and, if you’ve made those, you already know some of the best things about these scones.
Sometimes we want more stock than we can get from our weekly tub of vegetable trimmings. We might need it for risotto, but more likely soup, specifically when we want to make up more than just a couple of bowls. Of course, we could just head out to the store and buy a can or a box of stock off the shelf, but we’ve found that commercial stocks are often too sweet, or cloudy, which is a problem if you’re trying to make a clear soup. So, instead of hitting the canned-food aisle, we hit the produce section.
If you follow the produce we get in our weekly share (and if not, you should), you’ll have noticed that potatoes show up on a regular basis. And onions. A lot. Fortunately, they both keep well, and, of course, they’re both really versatile, appearing in many dishes. But, we’d had trouble keeping up with the ‘taters & onions, and knew we had to start making a dent in our overflowing shelf (potatoes were dropping off the shelf every time we took take out the tin of granola for breakfast). It was time to start using them.