In This Week’s Box: Green Leaf Lettuce, Red Potatoes, Carrots, Tomatoes, Cucumber, Garlic, Broccoli, Zucchini, Yellow Onion, and Baby Bell Peppers
I would say that the star of the CSA this week is the box of baby bell peppers. Nothing beats them for a sweet little veggie snack, but they are also wonderful added to salads, and if you are feeling like doing something a little tedious, they make the best little stuffed peppers.
Last Thursday we brought in the onion harvest, and now our greenhouse is full of tables piled high with onions. When we bring in the onions I like to make a dish that is an old family favorite, going back at least three generations on my mom’s side of the family. This is simple fare, but incredibly satisfying. I like to serve it with green salad and a simple steamed vegetable, broccoli would be perfect. This recipe serves our family of four.
Fresh Pasta with Sautéed Onions
1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
approximately 1/2 cup water
1 or 2 yellow onions cut into fine rings or half moons
3/4 stick of butter (you could use less, but why would you?)
Salt and fresh ground pepper to taste
Combine the flour and salt in a medium bowl, make a well in the middle of the flour and crack the eggs right into it. Pour in the water a little at a time as you stir the wet ingredients into the dry. You want the dough to hold together and be just slightly sticky. Cover the dough until you are ready to roll it out.
Melt the butter in a skillet and add the onions. Sauté until the onions are soft and beginning to brown. Remove from heat and set aside.
Heat a large pot of water on the stove, roll out your dough on a floured board to about a 1/4 inch thickness. Use a sharp knife to cut the pasta into 1/2 inch strips. Boil for 4-5 minutes, drain and then stir into the skillet of buttery onions and sprinkle with salt and pepper to taste. I promise it’s delicious.
The Calliope Crew