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| Jeremy THE CAT is helping... Both he and the handsome Bret Sr. will happily inform you that napping is indeed "helping". |
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| How many onions this year? I honestly lost count. I think 120-130. Bought too many onion starts to find a home for all of them in our garden beds. A handful ended up at a friend's garden. |
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| Onions were placed around the perimeter in each garden bed. |
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| WHY so many onions you ask?? GROW WHAT YOU'RE GOING TO EAT... Historically we use an enormous amount of onions. |
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| Bret Sr., who is KING-OF-COMPOST, QUOTE: "Plastic does NOT and will NOT compost... " (note the "FUGI" apple sticker which made this onion look like it was straight from the store!) |
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| Collecting the onions in my gathering apron... I come into the kitchen with 20-30 pounds each time! |
"URBAN" FARM-TO-TABLE
- USING YOUR FOOD FROM THE GARDEN -
Rice Pilaf Recipe
Makes 12 servings
4 Tablespoons butter
1-3 small onions, thinly sliced
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups jasmine rice
3 cups COLD // ICE WATER
3 TABLESPOONS Better Than Bullion - chicken broth
1 bay leaf
1 medium or large sprig fresh rosemary, washed
Melt the butter with the onion in a medium saucepan over medium-low heat.
Season with the salt and pepper and cook until the onions are soft, about 5 minutes.
Add the rice and stir until coated with the butter.
Increase the heat to medium-high.
Let the rice cook until toasted, stirring occasionally, about 5-8 minutes more.
Stir in the COLD WATER and Better Than Bullion chicken broth.
Bring to a boil for 1 minute.
Then add: bay leaf, and rosemary (a large sprig is best).
Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 22-25 minutes.
Remove from the heat and let set for 5-10 minutes.
Discard the rosemary and bay leaf.
Fluff the rice with a fork and serve.
