How-To: Peel Pearl Onions

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

Ingredients:
Pearl onions

Tools:
Medium saucepan
Colander
Large bowl filled with ice and water
Kitchen knife

Method:
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.

Holiday Accoutrements Recipes

It’s almost turkey time—allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Roasted Pumpkin Soup with Herb Crème Fraîche
A fantastic starter to your Thanksgiving feast!

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.

Roasted Turnips with Chanterelle Mushroom, Bacon & Apple
Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.

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

Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s medley of fingerling potatoes.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.

Holiday Accoutrements Recipes

It’s almost turkey time—so allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, yams, Yukon Gold potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and double turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

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

Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.

Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.

Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

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

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

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