All About ONIONS

Jeremy  THE CAT is helping...
Both he and the handsome Bret Sr. will
happily inform you that napping is
indeed "helping".

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.

Onions were placed around the
perimeter  in each garden  bed.

WHY  so many onions you ask??

GROW  WHAT   YOU'RE  GOING  TO  EAT...

Historically we use an enormous amount of onions.

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!)

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.