Photo: Ailsa Craig, David
MacTavish, Hutchinson Farm, Burlington,
ON, August 23 2013
Grown at Hutchinson Farm since about 1995.
Available late July to early October, 2013.
A kitchen staple, onions are used in countless dishes in
just about every world cuisine. We grow the big ones:
sweet Spanish onions, and large red ones. Our favourite
variety is Ailsa Craig, a heirloom variety from
Scotland, introduced in 1887 -that's a two pounder in
- In season
Late July to October.
- Purchasing tips
Look for peppers that are firm and heavy for
their size. For jalapeños, the
more cracks, the hotter!
- Storing at
For short term storage, room temperature is
fine. For long term storage keep them cool (the
refrigerator). We keep ours in our
unheated garage where they last until April!
Sweet Spanish: Riverside Sweet
Spanish, Ailsa Craig Exhibition
Red: Mercury, Countach
Chop and freeze, but if you have a cool
place, they keep a very long time!
A kitchen staple, but French onion soup is
If you find that raw onion taste
overwhelming, after finely chopping your onion,
rinse it under your tap!
More recipes to come, please share yours!
French Onion Soup
This recipe comes from America's Test Kitchen
Family Cookbook pg 118
2 tbsp butter
5 red onions (3 lbs) sliced thin
2 tsp thyme
¼ cup balsamic vinegar
8 cups broth
2 bay leaves
1 baguette cut in ½" slices
2 cups Swiss Cheese
In a large saucepan, cook the butter, onions, and
thyme over medium heat until dark and sticky,
about 30 mins. De-glaze with the balsamic vinegar,
add stock. Preheat oven to 450°. Simmer for 20
mins. (the original recipe calls for 6 cups
chicken broth, 1¾ cups beef broth, we use whatever
we happen to have on hand). Place oven safe soup
bowls (there's enough broth for 8 bowls) on a
cookie sheet, add broth to bowls, add 2 slices of
baguette, top with ¼ cup cheese. Bake until cheese
melts, about 5 mins.
Serves 8 (or 4 with seconds)!