Tips and Recipes
for Brookfield Farm Crops

Onion (Allium cepa)

The onion is a native of west-central Asia has been cultivated since prehistoric times. They were believed to have curative powers by the ancient Babylonians, Greeks, and Egyptians. Indeed, onions, garlic and chickpeas reportedly made up the bulk of the food ration given to the 100,000 laborers of the Great Pyramid of Cheops. Onions' internal layers were considered a symbol of eternity-an idea espoused by Russian architects, who constructed onion-shaped towers hoping to ensure that the buildings would stand forever. Onions are high in vitamin C.

Recipes:

Onion Soup (from: Moosewood Cookbook)

6 Tbsp. butter
5 cups thinly sliced yellow or white onions
2 small cloves garlic, minced
1/2 tsp. dry mustard
dash of thyme
1 quart stock or water
1 Tbsp. tamari
3 Tbsp. dry white wine
salt and pepper to taste
1 tsp. honey (optional)
croutons
grated cheese

Heat butter in saucepan; add onions and garlic and cook over medium heat until brwn and tender. Stir in mustard and thyme, then add remaining ingredients except croutons and cheese. Cover and cook slowly, at least 30 minutes. Top with croutons and cheese. Makes 4-6 servings.

Savory Scallion Biscuits (from Moosewood Restaurant Cooks at Home)

1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

Bread and Butter Pickled Onions (from: Recipes From A Kitchen Garden)

6 medium onions

Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat

Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder

Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight.

In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refridgerator for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints.

Storage Tips: