Alliums – Every Kitchen Needs Some

June 24, 2019
Volume 1,635
Life is like an onion. You peel it off one layer at a time, and sometimes you weep
– Carl Sandburg
Dear Friends,
Did you know there are over 1200 species of onion varieties in the Allium family? Personally, I can’t imagine cooking without them. This week we are sending our sweet bulb onions (to regular size), freshly picked scallions and garlic chives for all. The scallions (green onions) are mild and delicious chopped in salads or lightly sauted as a side dish. For the garlic chives (they have a distinct garlic flavor), we’re going to bake potatoes, indulge in some good butter and sour cream and relish!
Another favorite of ours is good ole fashioned Swiss chard, packed with vitamins and minerals. We’re supposed to have a cooked ‘green’ everyday for optimal diets and chard is so friendly to use. Don’t forget to include the stems too. They’re actually very good.
Do you still have the baby celery from last week in the frig? One shareholder asked for ideas on how to use last week and found this excellent site for tips.
I found the celery pesto recipe quite good and unique:
We encourage you-all to post pictures of dishes you make using your Seabreeze ingredients on our Facebook page as well as
sharing your recipes.
We look forward to seeing how you transform your Seabreeze ingredients.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Ingredients for the week of June 24, 2019