Posts Tagged ‘Tropea onions’

CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.

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CSA Share for 2013 Week Eleven

1-ID-1007266Be sure to check out all the goodies in our farm’s freezer at pickup.  Our farmers work hard at taking care of those cows, including long hours in the hay fields, and in turn we get really good beef (and at reasonable prices).  In our share this week:

  • garlic
  • tomatoes
  • mizuna
  • kale
  • Tropea onions
  • cucumbers
  • cherry tomatoes

Love those Tropea onions!  I had never heard of them before joining the CSA.  They are incredible after they are cooked down for awhile…so, so sweet.  Read more about them in one of my previous posts.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Sixteen

It’s time to turn our attention to all that squash.  Luckily it stores well, plus it does look good on the counter!  If you chose one of the butternut squash, check out my previous post on a multitude of butternut squash soup recipes.  However, I’m sure you would get good results if you replaced the butternut squash with any of our varieties of squash in these recipes.

In our share this week:

  • garlic
  • kale
  • onions
  • potatoes
  • corn
  • peppers
  • green beans
  • beets
  • several types of winter squash (butternut, kabocha, sweet dumpling, spaghetti)

What to do with that kabocha squash??  If you’re in the mood for soup, make some Kabocha Squash Soup from Fresh Tastes over at pbs.org.  Also, if you can get your hands on a copy of the cookbook Love Soup by Anna Thomas, her Winter Squash, Yam, and Poblano Pepper recipe calls for kabocha squash and looks pretty tasty (I checked this cookbook out of my library a couple winters ago).

I wanted to share with you a recipe that I tried last week:  Lentil-Mushroom Burgers.  This recipe appears in Scott Jurek’s new book Eat & Run, and will use up some of our garlic, onions, and kale from our share this week.  These burgers were actually MUCH tastier than I thought they would be…a pleasant surprise.  It takes a bit of time to make up a batch, but results in a lot of leftovers that you can freeze for an easy “veggie” burger on a busy night.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Eight

the beach of Tropea

Aren’t those Tropea onions beautiful?  See my post from last year for info on and ideas for these onions, and check out wikipedia for more images.   In our share this week:

  • lettuce
  • swiss chard
  • Tropea onions
  • cucumbers
  • beets
  • corn
  • garlic
  • basil
  • sweet corn

Farmer Anne mentioned in our newsletter that, despite all the recipes you can find online, she still likes looking through cookbooks; I certainly am with her on that one.  And I also agree with her that the Moosewood Restaurant cookbooks are fantastic.  Currently, Moosewood has published 12 cookbooks and have another one coming out soon.  I’m sure you can find some of them at your library, or you can buy them right from the Moosewood website.  One of my favorites is Moosewood Restaurant Cooking for Health, which has a fantastic Oatmeal Cookies recipe.

But until you track down some great cookbooks, these recipes featuring Tropea onions should hold you over:

Happy cooking, and happy eating!

CSA Share for 2011 Week Twelve

Check out the new search feature over at the Bear Hill Farm CSA website!   I’ll be using this handy tool a lot in the future, when I want to quickly find recipes that I vaguely remember seeing printed in old newsletters.  LOVE it!

In our share this week:

  • kale
  • swiss chard
  • carrots
  • Tropea onions
  • summer squash
  • tomatoes
  • garlic

Whenever I have medical questions that I’m researching, and since I’m a native Minnesotan, I usually head over to the Mayo Clinic website.  They have hundreds of healthy recipes on the site, and so I thought I’d share some of the results of my recipe-surfing with you (one for each veggie in this week’s share):

Kale:  Braised Kale with Cherry Tomatoes

Swiss Chard:  Fettuccine with Swiss Chard and Mushrooms

Carrots:   Baby Minted Carrots

Tropea Onions:  Lentils with Wild Rice and Crispy Onions

Summer Squash:   Steamed Summer Squash with Warm Leek Vinaigrette

Tomatoes:   Lima Bean Ragout with Tomatoes and Thyme

Garlic:   Grilled Portobello Mushrooms with Thyme and Garlic

Happy, healthy eating to you!

CSA Share for 2011 Week Ten

I loved that one hot pepper!  Somehow, getting just the one made it more “savorable.”  Or maybe, after reading the newsletter, we sensed and appreciated its survivalist nature. 😉

In our share this week:

  • kale
  • lettuce
  • swiss chard
  • cucumber
  • summer squash
  • Tropea onions
  • tomatoes
  • garlic
  • and a hot pepper

Ahhhh, Tropea onions.  I’m excited for members who are getting their first taste of these sweet treats.  As Farmer Anne says, they do need to be cooked to bring forth their sweetness.  Some interesting reading on Tropea onions can be found here, where this Italian guy (actually, a first-generation Italian-American living right here in Massachusetts) states that in Tropea, Italy, you can find red onion marmalade, and even red onion gelato!  So, after some searching, I did find a Tropea onion marmalade recipe here.  I haven’t tried it, but let me know if you do.

By the way, I have been diligently pureeing my zucchini and summer squash, pouring them in one-cup portions in a ziploc bag, and storing them in my freezer.  This will simplify my winter-time baking of these delicious and somewhat healthy Zucchini Brownies.  The recipe actually calls for two cups of grated zucchini, but since I always make half-batches, I freeze in one-cup portions, and I find that pureeing (rather than grating) the zucchini in a blender is easier and works just as well.  If your blender is a bit stubborn getting started on the zucchini, start with just a few chunks and a little bit of water, and when those get going, slowly add the remaining chunks.

CSA Share for 2010 Week Eight

Has anyone tasted the watermelon in this week’s share?  FanTAStic!  Also, the pick-your-own beds are coming along well and will soon be ready for us:  okra, hot peppers, tomatillos, husk cherries, and cherry tomatoes.   My husband uses the okra to make gumbo.  I’ve learned to love the tomatillos, and one of my favorite ways of using them on cooler days is in Crockpot Taco Soup.  New in our share this week is garlic, which I was happy to see since I was just about out of my store-bought stuff.  This is nice, fresh garlic that really is far better than in the store where you sometimes can get garlic that’s past its prime.  So, on to this week’s share list:

  • basil
  • carrots
  • cucumber
  • garlic
  • kale (although there were three other greens choices–did anyone try the dino kale?)
  • lettuce
  • summer squash
  • Tropea onions
  • watermelon

We had some of the delicious watermelon with our dinner last night.  I had put it in the fridge right when I got home from pickup, so it was chilled by dinner, which made it very refreshing.  The summer squash got oven-baked, which is a great way to use these on busy pickup days because it’s so easy and quick.  Since I got a huge bunch of kale, I plan on making kale salad today, but will still have a lot of leftover kale to try the Kale and Avocado Salad listed in this week’s newsletter.  Most of the basil will be turned into more pesto (using that fresh garlic); I love having a lot of pesto in the freezer for easy pesto pasta dinners later on in the fall.