Winter CSA Week of January 3rd
Full Share & Half Share: Carnival Squash, Cipollini Onions, Garlic, Dried Basil, Watermelon Radish, Beets, Carrots, Lettuce Mix, Mustard Bunch
Happy new year everyone!
We hope everybody had a relaxing break and lots of delicious meals with family and friends. Now winter has officially started, kids are in school again and we are getting back into the groove of work life with all our New Years resolutions. Eating more vegetables is always a good one and our CSA is the secret to getting all those veggies in, even in the dark winter months.
Watermelon radishes are a fun way to bring the rainbow to your plate. Not related to watermelons in taste but in looks, when you cut the white & greenish roots in half they expose their beautiful hot pink insides. We love eating them raw, sliced super thin on a mandolin in a salad or cut into little sticks with Ranch dressing. Cut them into half moons and add some poppy seeds for a fun snack for your kids (or you!) that resembles watermelons with their seeds.
We are also excited about our Cipollini onions. They are mild & sweet and sometimes we use them as a replacement for shallots in a vinaigrette. But they really shine when braised with balsamic vinegar, herbs and stock!
If you ever tried peeling a bunch of these little onions you probably noticed that it can take quite a while. Our trick is to blanch them in boiling water for a few seconds and the outer skins will come right off! When we end up with heaps of them we like to caramelize them in the oven in big batches and freeze for future use. They are always a fun thing to break out with a cheese plate or as a side dish!
We also love using them as a replacement for pearl onions in a hearty pot of Beef Bourguignon.
Julia Childs Beef Bourguignon is not a quick weeknight dish, but make a big pot of this on a cozy Sunday afternoon and enjoy the leftovers for days.
Ingredients:
6 slices bacon
3 1/2 tbsp extra virgin olive oil
3 pounds stewing beef
1 carrot
1 onions
1 pinch salt and pepper
2 tbsp flour
3 cups red wine
1 tbsp tomato paste
2 cloves garlic
1/2 teaspoon thyme
1 bay leaf
18 to 24 small pearl onions (attention! This is where we substitute a handful of cipollini onions!)
3 1/2 tbsp butter
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 pound fresh white mushrooms
Find the rest of the recipe here: