Monday, May 25, 2009

Balsamic Onion Marmalade

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

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.

Thursday, May 21, 2009

Monday, May 18, 2009

Farm Greens Frittata

1/2 lb seasonal Synergy greens of your choice
8 large Synergy pasture-raised eggs
3/4 cup Heritage Farm Raw Milk
3/4 cup grated cheddar cheese
1/2 medium Synergy Stuttgarter onion, diced finely
2 cloves Synergy garlic, minced finely
4 4-inch sprigs fresh rosemary
4 4-inch sprigs fresh thyme

salt & pepper to taste
Quail Croft Goat Cheese

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

Sunday, May 17, 2009

Rhubarb Crisp

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

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.

Serving suggestions:
  • Serve with a scoop of Lopez Creamery vanilla ice cream.
  • Drizzle whipping cream over the serving of crisp.
  • If you are a fan of tart, dollop some plain yogurt on top.
  • Add 2 tbsps chopped crystallized ginger and 2 tsps powdered ginger into the crisp topping.
  • Add 1 tbsp chopped rosemary or 1 tbsp lavender buds into the rhubarb base layer.
Rhubarb coated in honey and sugar. (We don't have a 7 x 11 dish, so these two baking dish were our substitute.)

Almond crisp topping sprinkled on top of the rhubarb base. Note the visible chunks of butter.

Friday, May 1, 2009

Island Products, by product name

We try to update this regularly. If you have a favorite island gem that you'd like to see on this list, fill out this form or send us an email.


    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.

Ice Cream



    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 Farm season-by-season