Filed under: Feather Ridge Farm Egg Share, MimoMex Farm Shares, Recipes | Tagged: carrot, cilantro, cucumber, Egg, homemade breakfast sandwiches, pickles, radish, red onion, Savory Ideas, vietnamese | Leave a comment »
Filed under: MimoMex Farm Shares, Northwind Farm Meat Share, Recipes | Tagged: asian cooking, carrot, cilantro, cucumber, Egg, Jalapeno, pickles, pork, radish, red onion, sandwich, Savory Ideas, tofu, vietnamese | Leave a comment »
I was asked by a member if i had any good ideas for using up copious amounts of red onions in a jiffy. With Thanksgiving on the horizon, I can think of no better idea than to put up a batch of marmalade or pickles. Both rock out, both are great additions to our harvest meals, and both are pretty easy cooking.
There are lots of good recipes for Red Onion Marmalade on the internet. It is a pretty basic savory jam type thing. Miss Fox made us a batch back in July for our big bbq on the 4th using a recipe from her vault of British classics. Here are a few gems i found online:
Pickled Red Onions are one of the best accoutrements to a big family style meal. Almost as necessary as gravy! They also make great additions to salads,grains, legumes, tacos, sandwiches, and for just plain snacking. They take crackers & cheese to fabulous places. Chef Ann made a big batch for one of the Soup Kitchen Supper Clubs and it was divine. Her recipe of choice is from the essential “Joy of Pickling”. (You should really own this book if you fancy pickles!) Lots of resources on the internet for pickling:
- Pickled Red Onions by David Leibovitz
- Pickled Red Onions by Umani Girl
- Pickled Red Onions by Maia Spins
- Quick (Spicy) Pickled Red Onions by not without salt
- Cebollas en Escabeche by Rick Bayless
As you can see, both the marmalade and the pickle recipes can flux to your own tastes. Get creative with what you like and what yo have stocked in your pantry. Also, they both have a refrigerated shelf life of 6 months, so neither HAS TO be canned. However, they make great gifts at winter potlucks and for the holidays so canning up a bunch is a great idea for the motivated sort.
Popular for thousands of years, asparagus was grown in ancient Egypt, Greece and Rome. Stories say that the ancient Romans prized the vegetable so much that they had special fleets, running it in to the tables of the privileged straight from the farm. There is also talk of it being “run” from the farms of Roman Britain up into the Swiss Alps for “freezing” in order to be available for important feasts year round. Herbalist John Girard mentioned wild asparagus in the 16th century, and it is found as far back as the 17th century in French cookbooks. The asparagus growing beds in Northern Italy were famous during the Renaissance period. In fact, these graceful spears have always been a sign of elegance, and in times past, were a delicacy only the wealthy could afford. Sounds like thanks to its short growing season, asparagus has always been a highlight in the foodie calendar. Nowadays with globalization, you can get asparagus year-round, typically shipped in from Peru, China, Mexico, & California. However, nothing tastes as good as locally harvested asparagus. So glad that Norman shares his harvest with the Southside CSA!
After distribution, we were chatting about our veggies at my house. My roommate wanted to know if there were any good ways to use our radishes besides in a salad. Continue reading