What’s in the Share---Week 8

One Sweet Onion

One nice thing about onions is that they come in differing shades of sweetness and hotness. The sweet ones are a treat---an onion that is great raw. This week’s Walla Walla onions more than exemplify that trait. Cut yourself a little piece and see how tear-free this variety is. There’s more on the Walla Walla at http://www.sweetonions.org/.

We’ve included our own recipe below, a savory dish that makes the most of your onions and fennel. We also want to thank the May 18^th farm work crew for weeding the Walla Wallas, greatly improving their size.

Caramelized Sweet Onion and Fennel

2 tbsp olive oil
2 Walla Walla onions
2 cloves of garlic, crushed, or 2 tbsp chopped garlic scapes
2 fennel bulbs
1 tbsp chopped summer savory
2 tbsp red butter
¼ tsp salt

Cut the tops off the fennel, just above the top of the bulbs. (the tops can be chopped up and used in salads or dips). Cut the root end off and clean of any soil. Slice thinly across the bulb to form oval slices. Likewise, cut the onions into thin rounds or half rounds.

Saute the fennel and onions in the olive oil over medium high heat for 3 minutes. Add the garlic, summer savory and salt. Stir and turn heat to medium low for 5 minutes. Add butter and continue cooking until vegetables begin to caramelize (lightly brown).

This is good as a vegetable side dish. It is also good as a garnish for grilled meats.

NEED TO KNOW MORE? Go to our Recipe page and search.

Bulk List Items for the Week of June 30, 2008

Beets	$2.75/qt	$3.00/qt
Basil	$1.75/bu	$2.00/bu
Parsley	$1.75/bu	$2.00/bu
Oregano	$1.75/bu	$2.00/bu
Dill flowers	$1.75/bu	$2.00/bu
Dried herbs	$1.75/tin	$2.00/tin
thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano