Onions start as onion sets, which we sort through before planting.
Rows of Stuttgarter onions being planted in a bed.
Balsamic onion marmalade.
Adapted from 'wichcraft by Tom Colicchio with Sisha Ortuzar 1 tablespoon vegetable oil 4 medium Synergy Stuttggarter onions, thinly sliced (about 8 cups) Kosher salt and freshly ground black pepper 1/3 cup sugar 2/3 cup balsamic vinegar
Directions: Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.
Chop or tear your greens into bite sized pieces. The actual size is up to you and your mouth.
Beat eggs and milk in a bowl that's big enough for them. Add herbs (don't forget to get rid of stems or anything else you wouldn't want to bite into) and your cheese.
Add olive oil to a frying pan big enough for the greens. When it's hot, saute the onions and garlic until fragrant and the onions are translucent (4 or 5 minutes). If you're using two kinds of greens like chard and spinach, add in the "hardier" ones first (e.g. the chard) so they have a little more time to cook. Cook the greens till they're all evenly wilted (they should reduce in volume by 3x or more).
Pour those yummy greens in a buttered 9x11 pyrex dish or baking pan. Pour the eggy mix on top and stir so the greens are evenly distributed. Dollop on goat cheese or other delicious cheesy topping.
Bake for 10-12 minutes at 350 on a middle rack, or until you can see the sides of your frittata are browning. Then move to a top rack and turn on the broiler. Keep it in another 2-3 minutes, checking often because it's easy to burn it quick!
Remove from the oven, and cut into generous squares.
2 lbs rhubarb chopped into 1/2 inch pieces 1/2 cup Bill's Honey 1 1/2 cups all-purpose flour 1 cup brown sugar 4 ounces cold unsalted butter (1 stick) cut into 1/2 inch cubes. 1 cup sliced almonds
Directions: Preheat the oven to 400 degrees.
For the rhubarb base layer, place the 2 lbs of rhubarb into a 11 x 7 inch baking dish and stir in the honey. Then sprinkle 1/2 cup of flour over the rhubarb and stir to coat.
For the crisp topping, cut the butter into 1 cup of flour in a mixing bowl. Just use your fingers to rub the butter into the flour until pea sized chunks of butter remain. Then stir in the sugar and almonds. Sprinkle topping over the rhubarb base. Bake for 45 min to 1 hour.
Cafe Demeter -- Fresh Sourdough Breads & Bagels, Handmade Pastries, soup, pizza, quiche produced by proprietor Pam Stewart, available at the bakery on Nichols Street in Friday Harbor and on Saturdays at the Friday Harbor Farmers Market.
Friday Harbor Farmers Market -- Fresh herbs and herb starts are available from multiple vendors at the Friday Harbor Farmers Market, Saturdays from May to October in the court house parking lot from 10am to 1pm.
Friday Harbor Farmers Market -- Rhubarb is available from multiple vendors at the Friday Harbor Farmers Market, Saturdays in the summer from 10am to 1pm.
Synergy is a biointensive farm offering a full range of organically grown produce, seasonal berries, and pastured poultry and eggs to the San Juan Island community. For more on us, check out our website.
Onions start as onion sets, which we sort through before planting.
Rows of Stuttgarter onions being planted in a bed.
Balsamic onion marmalade.
Cafe Demeter Fig Anise bread, Quail Croft goat cheese, and balsamic onion marmalade.
Grilled cheese sandwiched on rye bread with cheddar cheese and balsamic onion marmalade.
