As our first year of being primarily market growers is more then half way over, we’ve been getting very excited to begin planning for next year. It’s what we talk about in the fields, at home, over dinner, a few minutes after we agree to not talk about the farm, eating lunch.. We’ve ordered our strawberry plants and our garlic seed to be planted this Fall, are researching raspberry varieties, have a million different vegetable varieties we are planning on trying (like this!!) , and many vegetables we are planning on having more often due to our customers tastes and preferences!
Many of you are getting excited for our next year as well, so we are offering a discount on our market CSA share through the end of November. Join before then and get an additional 5% in your account to use the rest of this year and next year as well!
This week at market!
Red Onions/Cippolini Onions
Arugula (just our Saturday market!)
Heirloom/Slicing/Cherry Tomatoes (sale on our slicing tomatoes!)
Colored Bell/Sweet/Frying Peppers
Make Quick-Pickled Onions (do it, they’re amazing!!!)
What You Need
1 firm red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar or apple cider vinegar
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container
- Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
- Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.
- Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
- Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
- Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.