Summer flavors are here and grilling brings out the best! Roasted tomato sauce, eggplant spread, tomatillo salsa, spiralized zucchini …. There needs to be more meals in the day!!!
La Regina Rossa
This onion is fondly known as The Red Queen in Italy. It is a famous sweet onion from Calabria, Italy and is named Tropea after a glamorous beach town the southern region. “The incredible sweetness of the onion makes it a real all-rounder in local dishes – it is eaten in sandwiches, pasta dishes, burgers and salads and generously sliced over pizza. You’ll often see it served as antipasto – the onions take nicely to grilling, roasting and particularly salt-baking, but are sometimes eaten raw with a touch of oil. Frittata is another delicious local delicacy, where the onions are gently sweated then baked in an omelette. Tropea onions also make outstanding marmalade – the locals combine the onions with sweet peppers and cook them down for hours, making a delicious paste to spread on crostini or to eat with cold cuts and cheese.” My first time growing them this year, I hope you enjoy!!
This is NOT my first time growing cauliflower, although I am still no expert. This large plant takes nearly 3 months to grow and it prefers perfectly 75 degree days and an equal amount of moisture on each of those days — ha! That weather consistency seems non-existent on this farm, but we still are blessed with a few beautiful heads. I will divvy them out among all of the shareholders this year and we will savor every bite : )
This Week’s Bounty: lettuce, chard, tropea onions, edemame, melon, tomato, corn, cucumber, zucchini, summer squash, eggplant, dill, basil, fennel, beans
The Farmer’s Table:
Spiralized Zucchini — afraid of those big zukes? Spiralize them!! We lightly saute or stram them and then toss all sorts of stuff on top. So good!