This past week our green beans were prepared by American Hotel chef Lee Wolver for an upcoming Rachel Ray segment on the Food Network. Lee uses a lot of our produce as well as our chicken in his menu. If you haven't been to the American Hotel in Sharon Springs (or haven't been lately), now is a beautiful time of year to check it out. Well, any time of year it's a really pleasant place to dine.
Walla Walla Sweet onions have arrived. These big, bulbous onions make us smile. They have a nice balance of bright sweet flavor and zesty onion bite when served raw, be it in a green or pasta salad or a sandwich. Sliced thick, they brown beautifully on the grill. Sliced thin and slowly cooked over medium to medium-low heat in olive oil and/or butter (stir occasionally), they melt down into a perfect portion of caramelized onions. Ideal in a pasta dish or bruschetta. These are very juicy, fresh onions not meant for on-the-counter or cupboard storage. Keep in your fridge.
This is a busy week. We're in the throes of squeezing a pretty giant garlic harvest in along with everything else we're trying to normally do in a week. So everyone is working straight out. No days off. Dinners late. Everyone stinking of, aaaah, garlic. And the crop looks great.
In this week’s share:
1 pound of green beans
1 big Walla Walla onion (refrigerate; for more info., see above)
1 bunch of parsley
1 bunch of Swiss chard
1 bulb of garlic
½ pound of salad mix
Cauliflower—purple or white
1 head of escarole (not to be confused with lettuce)