From the Garden this Week, June 3, 2021...

From the Garden this Week…

Summer Squash, Onions, Zucchini, Green Onion, Swiss Chard, Carrots, Head Lettuce, Beets, Radishes, Mesclun Greens, Rosemary, Lavender and Cherries


Coming Soon…Cucumbers


Using your Produce… by Julie Moreno


The onions are here. The ubiquitous vegetable of the culinary world. Many recipes, including mine, start out with sauteing an onion in a little fat. This simple starting point mellows the sulfur compounds and makes the sugar noticeable and begins the browning that enhances almost any dish. Onions live in piles at the grocery stores and on counters at home. But all the onions come out of the ground once a year in the late spring and the remaining portion of the year they come out of storage. Right now, we recommend storing the onions in the fridge until you are ready to use them. Keep them in a sealed bag or container so that their aroma doesn’t permeate your fridge. We will cure some of our harvest by drying them in the summer heat, so we have them through the summer months and these will last longer on the counter. I included a recipe for caramelized onions. Use the caramelized onions as a condiment on chicken, a burger or steak or even baked beans. Enjoy them toping a piece of sourdough toast or bake puff pastry sheets, topped with the caramelized onions and bleu or goat cheese. If you use butter you will want to make sure you are serving the onions warm, after cooking and cooling the onions, the butter will be noticeable when cold.


Caramelized Onions

2-3 large onions (red, white or yellow doesn't matter)

2 tablespoons olive oil or butter

1 teaspoon dried thyme

¼ cup dry white wine or dry sherry or water

1 teaspoon salt

fresh ground pepper to taste


Slice the onions lengthwise, from the root to tip. In a large pot, cook the onions with the oil or butter over medium-low heat, until the onions are brown, about 45-60 minutes. (Occasionally add a little water, if necessary, to keep from burning.) Add the thyme, wine, salt and pepper. Scrape the bottom of the pan and cook until the wine is nearly evaporated. Let the onions cool or refrigerate for up to one week.


Grab a hammer and some apricots kernels, folks!


Our apricot trees are bejeweled with nearly-ripe fruit and we wanted to prepare you for their imminent bounty by proposing a new culinary project: homemade almond extract!


Despite its name, almond extract can alternatively be made with the kernels (here’s where we use that hammer, you’ve got to liberate the kernel from the inside of the pit!), an alcohol of your choice and a few months of patience. Here’s a good step-by-step guide online: https://nourishedkitchen.com/noyaux-almond-extract/.



Summer Grilling…


My favorite way to cook in the summer is to grill. It keeps the heat outside and it reduces the number of dishes to clean up. When you start grilling, turn the heat on high and then clean the grill when it is very hot. For these vegetables, use high heat and cook them quickly. Don’t oil the vegetables, lightly grease your hot grill so the vegetables don’t stick, and cook them dry, then marinate them afterwards like in the recipe here, so the flavor soaks in.


Grilled Summer Squash

2-3 summer squash, cut into thick slices

1 tablespoon extra-virgin olive oil

1-2 teaspoons balsamic vinegar

½ teaspoon salt

Fresh ground black pepper

¼ cup crumbled feta cheese (optional)


Prepare your barbecue for grilling or preheat the broiler to high heat. Grill the squash until slightly browned on each side and softened, about 2-4 minutes. Remove from the grill and place on a plate in a single layer. Season with salt, pepper and drizzle with olive oil and balsamic vinegar. Let the squash marinate for at least 5-10 minutes. Arrange the squash on a serving platter and top with feta cheese if desired.


Metaphors of Soil and Soul… By Cindi J. Martin