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Monday, June 29, 2009

Roasted Cippolini Onions


Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can't find them in the supermarket or an Italian market, substitute pearl onions. Briefly blanching the onions makes them easy to peel. The cooking liquid takes on a beautiful yellow hue from the peel; save it to add to rice or soup.


10 servings (serving size: about 1/3 cup)


  • 2  quarts water
  • 4  pounds  Cipollini onions
  • 4  rosemary sprigs
  • 1  cup  dry red wine
  • 1/2  cup  low-sodium soy sauce
  • 1/3  cup  balsamic vinegar
  • 2  tablespoons  olive oil
  • 2  tablespoons  honey
  • Rosemary sprigs (optional)


Preheat oven to 475°.

Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

Nutritional Information

187 (15% from fat) Fat:
3.1g (sat 0.4g,mono 2g,poly 0.2g) Protein: 3.3g Carbohydrate:
32.5g Fiber: 1.2g Cholesterol: 0.0mg Iron: 1mg Sodium: 522mg
Calcium: 54mg

Cooking Light, NOVEMBER 2002



Sunshine Farms-  Green beans, okra, tomatoes, squash, zucchini, cucumbers, cut flowers and peaches!

Finger Pickin’ Farms-  Cippolini onions, purple carrots, kale, squash, cucumbers, blueberries

Misty Meadows Farm- Blueberries, tomatoes, grape tomatoes, green beans, candy onions, broccoli, yellow squash, zucchini, cabbage, lettuce, cucumbers, eggs, herbs, meat


Tuesday, June 23, 2009

What to expect on June 23 at the market


blueberries  Finger Pickin’ Farms-  Onions, carrots, kale, lettuce, garlic

Sunshine Farms- tomatoes, yellow squash, zuchinni, patty pan, cousa, radishes, cucumbers, zinnias, sunflowers, other cut flowers

Misty Meadows- Tomatoes, grape tomatoes, green beans, kale, onions, broccoli, cauliflower, and blueberries

Mt. Eden Greenhouse-  SPECIAL-  Large pot geraniums $3 each or 2 for $5

Don’t forget to stop by the Bodega while you are at the market!

Saturday, June 20, 2009


2009 A Veggie Venture Fire-Charred Tomatoes 500

These. Are. So. Good.
A Veggie Venture has long been one of my favorite blogs and I've really never made one recipe of hers that wasn't great.
This just sounded so simple, and it was. While you’re there, check out her many many wonderful recipes.  She has an alphabetical index of veggies, so you can always find a recipe for what is in season.

Monday, June 15, 2009

Tuesday Market 6/16/09


Here’s what to look forward to at today’s market:

Finger Pickin’ Farms-  Onions, carrots, lettuce, kale, baby squash

Misty Meadows Farm-  Siberian and Red Russian Kale, candy onions, spring onions, tomatoes, broccoli, baby squash, snow peas

Sunshine Farms-  Sunflowers, zinnias, yellow squash, zucchini, patty pan squash, Middle Eastern (cousa) squash, spring mix, lettuce, cucumbers, pickling cucumbers, onions, swiss chard, collards

Sunday, June 14, 2009

Are you a locavore?



Locavore n   A person who attempts to eat only foods grown locally.

The following list was posted on Life Begins at 30, and there is a wealth of great posts to be enjoyed over there.

10 Reasons to Eat Local Food

Eating local means more for the local economy.  According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy.  When businesses are not owned locally, money leaves the community at every transaction.  (reference)

Locally grown produce is fresher.  While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase.  This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better.  Ever tried a tomato that was picked within 24 hours?  'Nuff said.

Locally grown fruits and vegetables have longer to ripen.  Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping.  This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic.  In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic. (reference)

Buying local food keeps us in touch with the seasons.  By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story.  Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal. 

Eating local protects us from bio-terrorism.  Food with less distance to travel from farm to plate has less susceptibility to harmful contamination. (reference)

Local food translates to more variety.  When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket.  Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes.  Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development.  When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.