This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
2 yellow onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.
These fragrant apples are wonderful served on top of pancakes or waffles.
Try serving this spicy scramble with a dollop of cool crème fraîche on top.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!
Though September has brought with it cooler temperature, falling leaves and other signs that fall is just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from bicolor corn and heirloom tomatoes to green beans and English cucumbers. Thus, break out the grill for one last cookout this week with a lineup starring our house-blend dry grill rub, organic bratwurst sausages and locally-made BBQ sauce—plus blueberry jam, Pomodoro bread and all the ingredients for an apple crisp to top off the meal.
Here are a few recipe ideas for the week:
Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Tomato Salad with Corn & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Grilled Corn with Dry Grill Rub
An innovative use for our housemade rub!
Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!
Sweet Onion Confit
This buttery-sweet topping is wonderful served in sandwiches or atop bratwurst!
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.
A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
24 garlic cloves
1 cup olive oil
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.