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Onions start as onion sets, which we sort through before planting.
Rows of Stuttgarter onions being planted in a bed.
Balsamic onion marmalade.
1 tablespoon vegetable oil4 medium Synergy Stuttggarter onions, thinly sliced (about 8 cups)Kosher salt and freshly ground black pepper1/3 cup sugar2/3 cup balsamic vinegarDirections:
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.
Serving Suggestions:- On a slice of Fig Anise bread from Cafe Demeter with Quail Croft goat cheese.
- In grilled cheese sandwiches.
- As a topping on a pizza with olive oil brushed dough, goat cheese, kale, eggs, black olives, salt and pepper.
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.
1/2 lb seasonal Synergy greens of your choice8 large Synergy pasture-raised eggs3/4 cup Heritage Farm Raw Milk3/4 cup grated cheddar cheese1/2 medium Synergy Stuttgarter onion, diced finely2 cloves Synergy garlic, minced finely4 4-inch sprigs fresh rosemary
4 4-inch sprigs fresh thymesalt & pepper to tasteQuail Croft Goat Cheese
Directions:
Preheat oven to 350.
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.
Spinach in the spinner on harvest day at Synergy
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.
