Quick-Pickled Spring Onions

These snappy little onions are fantastic served on sandwiches and salads.

Ingredients:
4 medium-sized Walla Walla spring onions, cut into rings
1½ cups white vinegar
½ cup sugar
3 tablespoons salt
1 teaspoon peppercorns

Method:
1. Bring all ingredients except onions to a boil in a medium sauce pan. Reduce heat and gently boil for one minute.

2. While mixture is boiling, pack onion rings into a glass jar as tightly as you can.

3. Remove boiling mixture from stove and pour most of the liquid directly into the jar. Allow bubbles to rise to the surface, then refill as needed, leaving a few centimeters of room at the top of the jar.

Simply Satisfying Recipes

Ward off the chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of fall: Fresh, locally-made pasta tossed with gorgeous Portobello mushrooms and Lacinato kale, plus sweet Italian sausage and our housemade Grana-style cheese. Wholesome multigrain bread, Bordeaux-inspired red wine and a toffee chocolate bar add to the appeal to this comforting box, as does a bounty of produce that includes Cipollini onions, winter squash and Chioggia beets—enjoy!

Here are a few recipe ideas for the week:

Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.

Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.

Roasted Parsnips & Carrots with Cipollini Onions
This simple recipe works well with any number of root vegetables—use whatever you have in your crisper!

Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.

this week's recipes
simply delicious

farm & garden notes
hi, march

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