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Dear Common Thread CSA Members,
We still have CSA shares available and are pro-rating shares that come in late, so if you know of anyone who is interested in joining, please let them know we have space. We also have fall shares available.
We're excited that it's time for garlic harvest! We didn't have any last year since we didn't have a chance to plant it prior to the 2013 season (our first year at this farm) but we managed to collect some of the garlic we had planted in another location and put in several rows last fall, so we finally have a crop here and it's looking really nice. We bought in some seed stock but about half the garlic is a variety we have been replanting for about 15 years now, carefully selecting for larger size and disease resistance and we're glad to have it here. We'll be handing out garlic a bit sparingly this year while we are rebuilding our seed stock, but we definitely have some to distribute. We welcome you to join us for garlic harvesting on Thursday and Saturday mornings between 9 am and noon. RSVP is helpful.
You can find out what the vegetables for the week are by going to our
This week we have Red Long of Tropea Onions, a long, skinny red onion that is traditional to the town of Tropea in Calabria, Italy. We grew this onion for the first time last year and loved it - it's a beautiful onion and very tasty. We especially like it sliced into rings and baked/roasted until a delicious pile of sweet onion that makes a great topping in a wide range of savory dishes. I found this recipe at ouritaliantable.com:
Zuppa di cipolla rossa di Tropea (Tropea red onion soup)
This recipe is adapted from Lida Bastiannich's 2009 Cookbook - Lidia Cooks from the Heart of Italy.
This recipe serves 6 people.
Ingredient and Direction:
- 1/2 cup extra virgin olive oil
- 2-3 cloves of garlic, peeled and sliced
- 2 pounds of Tropea onions (also called torpedo onions) or other sweet onions - halved or quartered (if the onion is large) and thinly sliced
- 1 tablespoon sea salt
- 1 @ 28-ounce can of San Marzano tomatoes
- 4 cups of water
- 6 slices of thick crusty bread
- 6 slices of provolone cheese
- 1/3 cup grated pecorino cheese for topping
- In a large heavy-bottomed pot, add the olive oil and set on medium heat. When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn. Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon. Reduce heat to low and slowly cook them for about 15 minutes - stirring frequently. The onions will reduce in size and begin to develop a light browned color.
- Add the tomatoes to the pot. Then add 4 cups of water using some water to wash out and add the remaining tomatoes juice in the can. Stir in with the onions. Bring the pot to a boil, then cover with a lid and reduce heat to low and cook for 45 minutes. Uncover and cook for another 15 minutes, letting the soup thicken a bit.
- When ready to serve, toast or grill the bread and immediately top with the provolone cheese to melt a bit. Alternatively, you could toast the bread quickly under the broiler, then add the cheese and brown and melt the a bit. Add bread with cheese to the bottom of a serving bowl. Ladle the soup mixture over the bread. Top with the pecorino and serve.
Yours in the field,
Wendy and Asher
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