We have been moving snow for the past two days after the 30 inches we got on Saturday night. Fortunately, we have the root crops for next Saturday’s last Fall CSA pick-up all dug and in cold storage! We will be digging kale out of the snow later in the week and harvesting salad greens from under one collapsed hoop house. The weight of the snow was too much for it! Yesterday, we took a team of Suffolk Punch horses out to break a trail with the big bob sled and they were so worn out from ploughing through the snow that we had to turn around before we reached the main garden area and head back up to the barn. The snow has settled somewhat today and we are expecting to be able to make it down to the garden by the end of the week.
I have had my eye out for onion recipes because we have had such a bumper crop of onions. The following two recipes are from Small-Batch Preserving by Ellie Topp and Margaret Howard.
Caramelized Red Onion Relish
Balsamic vinegar is the magic ingredient in this recipe. It adds a pungent sweetness to the caramelized onions. Serve with barbecued or broiled meats such as steak, lamb chops and chicken.
2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each: salt and freshly ground pepper
1. Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
2. Stir in wine and vinegar. Bring to a boil over hight heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently.
3. Season to taste with salt and pepper. Spoon into clean jar and refrigerate to use within 3 weeks or freeze.
Caramelized Red Onion and Tomato Pizza
This tasty appetizer is easily prepared using Caramelized Red Onion Relish
1/2 cup Caramelized Red Onion Relish
4 individual pizza crusts
1 medium tomato, diced
2 cups shredded mozzarella cheese
Divide onion mixture among pizza crusts, spreading evenly. Combine tomato and cheese; sprinkle over onion. Bake in a 350 degree F oven for about 10 minutes or until hot and cheese is melted. Cut each pizza into 6 wedges.
Makes 24 appetizers.