Summer is well upon us, but traditional summer crops are still in development. Cool evenings combined with a planting period delayed by an intense winter has resulted in unusually slow ripening for many crops in the region. Tomatoes, peppers, and corn are all behind schedule but we're watching their steady progress with great anticipation and look forward to sharing them in the very near future. 

Few things bump up the flavor of any dish quite like caramelized onions. A burger or a pile of roasted potatoes transform into something gourmet when candy-sweet-yet-savory onions are in the mix. Caramelized onions cannot - and should not - be rushed. The only way to achieve the caramel-sweet flavor is to cook them slowly. Luckily, if you have a frying pan, butter, and some time, you'll soon be enjoying them!

salt

1. Trim the root and the tip from the onion. Slice it in half and remove the skin. Cut the onion into thin strips from root to stem.

2. Melt the butter in a skillet over medium heat. Add onions and stir gently to coat with butter.

3. Let the onions caramelize, stirring every 5-10 minutes. 

*First, the onion strips will soften and turn translucent. A lot of liquid will be released at first. After a few more minutes, they'll start to break down and some will start to look caramelized in spots. Adjust the heat if they are starting to burn.

4. When the onions are golden, taste them! If they have the flavor you're looking for, it's time to deglaze the pan. Pour the wine, balsamic vinegar, broth, or water into the pan. The liquid will cause the pan to release the sugars that have stuck. Stir this into your onions and salt to taste.

5. Remove the pan from the heat and let the onions cool.

Caramelized onions can be stored in the refrigerator for about a week, or in the freezer for three months. Try freezing them into small portion-sized pucks so you can thaw what you need for a sauce or sandwich topping.

We're very excited to announce the availability of two new products at the Farm Store. Created in collaboration with Eric Laughery of Beelzebub Salsa, they are unique culinary experiences you won't find anywhere else. The first is Beelzebub's brand new Blueberry Salsa, made with Hunter Farms Organic Blueberries just picked from our fields. It's as fresh as fresh can be and unlike any other salsa we've tried. Of course we're biased, but if you already love our berries and Beelzebub's salsas, we think you'll love the combination.

The second new addition to the Farm Store is Hunter Farms Pickled Asparagus. Made with organic asparagus grown here at the farm and pickled using a unique recipe Laughery crafted just for us, it's a twist on asparagus you won't soon forget. A little sweet, a little spicy, and incredibly full of flavor, we think it's another winning combination.