Glazed Pearl Onions

The longer these cook, the sweeter and more caramelized they will become.

1 pound pearl onions, peeled
2 teaspoons olive oil
2 teaspoons sugar
1½ teaspoons fresh thyme, leaves removed from sprigs
Sea salt and fresh ground pepper

1. Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.

2. Sprinkle with sugar; season with salt and pepper. Add ⅔ cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Yukon Gold Mashed Potatoes with Duxelles

These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

1½ pounds Yukon Gold potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L wild mushroom duxelles
Sea salt and fresh ground pepper

1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, cut the potatoes into quarters. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.

How-To: Peel Pearl Onions

Master the art of peeling these petite beauties in just a few simple steps.

Pearl onions

Medium saucepan
Large bowl filled with ice and water
Kitchen knife

1. Fill the saucepan with water and set it over high heat. Once the water reaches a boil, add the desired number of pearl onions to the pot and cook for 1-2 minutes.

2. Remove from the heat, drain using a colander and then plunge the pearl onions into the ice bath in the large bowl.

3. Allow to soak for a few minutes, then drain the onions. Using a sharp kitchen knife, trim the root end of each onion. Then, using your pointer finger and thumb, squeeze the onion until the flesh pops away from the outer peel. Pull off any remaining excess skin, then repeat with remaining onions and reserve for your desired use.

Broiled Heirloom Tomatoes

Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper

1. Preheat the oven to broil.

2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.

3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.

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