This week we included our newest onions—Walla Walla Sweets. That name kind of says it all. They’re a mild, juicy variety not meant for storage (keep in your fridge).
They may look huge and overwhelming, but if you slice relatively thin and slow cook over medium to medium-low heat in olive oil and/or butter, stirring occasionally, they melt down into a perfect portion of caramelized onions to add to a pasta dish or bruschetta. We used them last night in a pasta dish with broccoli, green onion tops, chicken and a parmesan-cream sauce. I just kind of winged the sauce with heavy cream, a dry white wine and parmesan cheese. The next time I make it, I’ll write down the recipe.
Here is what was in this week’s share:
½ pound salad mix
Walla Walla Sweet onions
Beets with tops
If there’s anything else in your share that you’re wondering what to do with or would just like a fresh different idea for, write us or post a comment soliciting input from others.