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Onion Breath Isn't Such A Bad Thing

Here at Weiser Family Farms, we just harvested a new crop of red onions. You might think red onions are ho-hum, but trust me, these are anything but! They are perfect in almost every dish; not too hot and not too sweet. Just an excellent red onion. And this is just the beginning because we many different varieties of onions coming in very soon. First up is the mild Spanish Medallion onion (which are being cured as we speak).   Followed by a big, sweet, yellow onion variety that we will begin picking at the end of this week so stay tuned for that.

Check out this recipe* for a cold salad with both red onions and Purple Hull peas:

  • Ingredients

  • 15 ounces of fresh shelled Purple Hull Peas
  • 1 small red onion finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped, a few sprigs
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

  • Directions
  • Combine Purple Hull peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper

*modified from a Rachel Ray recipe found here


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Reader Comments (1)

Yummy. Sounds like an awesome recipe. I would serve this with a barbequed steak. I love fine extra virgin olive oils and this recipe sounds like a marriage made in heaven. Will definitely check it out. Thanks for a wonderful reciple.

June 7, 2010 | Unregistered CommenterKathleen

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