Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Ingredients:
2 Walla Walla sweet onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
Method:
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.
Spring Delights Recipes
Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!
Here are a few recipe ideas for the week:
Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.
Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.
Good Morning Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare, which stars locally-smoked bacon rashers, freshly-baked cinnamon-raisin bread, F&L biscuit mix, and, of course, farm-fresh eggs from our heritage breed hens. The bright and fresh delivery also includes both fromage blanc and tangy buttermilk from our creamery, fragrant herbs, and seasonal citrus, plus such spring favorites as baby red beets, yellow Cipollini onions and fennel. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Buttermilk Biscuits
These fluffy biscuits are given an extra boost of flavor thanks to our own buttermilk!
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
