$3.75 / bunch
Fresh bunches of yellow onions. The greens can be used like scallions but are more robust.
Out of stock
For something really special, toss these whole (onions and greens) with salt, pepper, and olive oil and then grill. Works best if you can start them out with the onions on high heat and the greens on low heat. Then move them completely to low heat until tender. Serve whole, or cut up onions and greens and toss together with more oil and a bit of vinegar to make a grilled onion salad.
Apples grown conventionally (not organic) from Foppema’s Farm. Zestar this week.
A pre-1880s heirloom, crisp and sweet on the inside and slightly spicy on the skin. Great along with carrots, potatoes, and onions for a roast or stew on a cool night. Farmhand Angie also told me I should try them raw, so I did and they’re wonderful (I’m not a big fan of these cooked). You may want to peel the outside depending on personal preference – the inside has a taste like salad turnip but with a more kohlrabi texture (crunchy).
Potter Hill grown garlic – delicious! “The bee’s knees” according to one happy customer.