Onions are one of the oldest cultivated vegetables in the world and have been referenced in history for over 5000 years. They are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
At the KCSA there are two successions of onions, fresh onions in the spring and storage onions in late summer to fall.
Spring onions can be white, yellow or red and are usually bunched with a little bit of the green stem attached. They have a sweeter, milder flavor but can still be quite pungent and are best eaten raw or cooked like regular onions.
Storage onions are harvested in mid summer, laid out in a dry shaded space and cured for 2-3 weeks. After that, they are then trimmed down and stored.
Onions are best used for dry-roasting, sauteing, grilling, caramelizing, soups and braising.
Pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats and fishes.
Did you know the best way to reduce crying when cutting onions is to chill them first and cut into the root end of the onion last.
Eating a sprig of parsley can get rid of onion breath!
Best stored cool, dry, dark place with plenty of air circulation
RECIPES
Simple Stewed Zucchini & Onions
3 tablespoons unsalted butter
2 garlic cloves, chopped
1 large yellow onion, chopped
1 teaspoon dried thyme
2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds
1/4 cup dry white wine
salt
pepper
torn basil leaves for serving
freshly grated cheese for serving
Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes. Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer. Serve with a few torn basil leaves and some freshly grated cheese or served on the side of grilled steak, chicken or pasta. http://dishingupthedirt.com/recipes/stewed-zucchini/
