Cook Field Pick Up, Thursday, July 17, 3:30-5:30pm
Produce this week…
- Chinese Cabbage
- Leafy Greens (either kale or Swiss chard)
- Carrots (maybe–depends on rain)
Tentative produce for 7/25 pick up…
- Kale or Swiss Chard
- Hot Peppers
What to do with your produce this week by farm intern Kelly Adams
This week we hosted visiting students from Latin America on the farm. They embraced the rain, and Charles gave them a farm tour. They also helped farm staff clean onions. To celebrate their work, here are some ideas for your onions this week…
Onions are very close relatives of garlic, shallots, leeks, chives, and Chinese onions. They’re high in Vitamin C, fiber, and folic acid. Onions have antioxidant and anti-inflammatory effects that can be beneficial in reducing the risk of cancer, lower blood sugar levels, and improved bone health.
Onions can be eaten raw, baked, grilled, fried, sauteed, pickled, and more! They come in many different varieties, but the most common are white, yellow, and red onions. White onions have a stronger flavor than yellow onion, while red onions are probably the most mild of the three.
It’s no secret that chopping raw onions can cause some people to tear up. One possibly helpful trick to avoid crying is to leave the root end intact while cutting, but if that doesn’t work, you can find some goggles and put those on instead. When it comes to storing onions, you want to store them in a cool, dry, well-ventilated area. Their odors can be absorbed by apples, celery, and pears, and onions should not be stored with potatoes to avoid faster spoilage.
You can use your vegetable scraps, including onion scraps, to make homemade vegetable stock. Here’s a recipe for a quick and easy vegetable stock.
Looking for the perfect dip to bring to the next BBQ? Here’s a recipe for a caramelized onion bacon dip perfect for summertime grill outs!
Looking for a challenge with this week’s produce? Try pickling your onions to use for salads, appetizers and dips, sandwiches, and more!