Onions, storage (loose)
$2.50 / lb
These flavorful and pungent red and yellow storage onions are just the thing for soups and stews…. and every other recipe that starts with some chopped onion in a hot pan. These open-pollinated beauties are called Rossa Milano and Dakota Tears, which live up to their name. If kept in a cold, dark, dry place, these onions should keep well into the spring.
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Wash, do not peel. Cut in halves or quarters, lay out on heavily greased sheet pan. Salt liberally, add herbs of your choice. Place in hot oven (450F) covered for 30 min. Uncover and continue roasting until golden brown.
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Nice flat-leaved Italian parsley. No curly parsley here, thank you very much. Parsley loves our heavy soil, and has a wonderful sweetness when picked fresh.
In the words of the immortal Angelo Pellegrini – “There is nothing that wouldn’t be improved by the addition of a little fresh minced parsley.”
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Celeriac is a root vegetable with a mild celery flavor. Great in soups and stews, mashed with potatoes, or shredded to make a slaw.