JUDI’S RECIPES – WEEK 21 – OCTOBER 25, 2022

OCTOBER 25, 2022

Hi Everybody,

Homestretch going on! Next Tuesday is our last day for pickup. If you have not yet volunteered to help at the CSA, please do so now.

This week we are getting more potatoes. Some of us have quite a stockpile. But, even if you only have a few, this is a great time to use your potatoes in a traditional Italian comfort dish: Pasta with Peas and Potatoes. I know what you’re thinking: “Two starches in the same dish?” Yes, yes, yes! It’s delicious comfort food and you should try it.

PASTA WITH PEAS AND POTATOES

Ingredients

1 onion, finely diced

1 large potato or two small potatoes, peeled and cubed

1 pkg frozen peas

5 c. water

1/2 lb tubettini, orzo, or small shells

1 TBS olive oil, plus more for serving

Grated parmesan cheese, for serving

Directions

1. Saute the onion in the olive oil in a medium pot over medium heat until the onion is golden.

2. Add the potatoes and the salt. Cover and cook for 5 minutes.

3. Uncover and add the frozen peas. Cook, stirring for 1 minute.

4. Add five cups of water and bring the mixture to a boil. Lower to a simmer, cover, and cook for 10 more minutes.

5. Uncover and add the pasta. Cook until the pasta is al dente (still chewy, but not mushy).

6. Remove the pot from the heat and drizzle lightly with olive oil.

6. Taste and adjust the seasoning.

7. Serve and pass the grated cheese.

HELPFUL HINT: For a little extra flavor, add cubed pancetta or bacon.

ANOTHER HELPFUL HINT: For a soupier version, add an additional cup of water.

It looks as if this will be a rainy week. This dish is perfect for Fall weather!

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 5, JULY 5, 2022

JULY 5, 2022

Hi Everyone,

Summer is in full, hot, humid swing. The vegetables are beautiful and abundant. Such a wonderful time of the year for foodies!

Cabbage is in our share this week. It’s a versatile vegetable, suitable for many different recipes. Today, it’s a delicious soup!

CABBAGE AND POTATO SOUP

INGREDIENTS

  • 6 TBS unsalted butter
  • 3 medium leeks, thinly sliced, white and green parts
  • 8 c. shredded cabbage
  • 2 garlic cloves, finely chopped
  • 2 medium russet potatoes, peeled and diced
  • 2 c. chicken or vegetable stock
  • 4 c. water
  • 2 ½ tsp kosher salt
  • 2 sprigs of fresh thyme
  • ½ tsp black pepper
  • Grated Parmigiano-Reggiano for garnish

Preparation

  1. Melt the butter in a large pot over medium-high heat. Add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage begins to caramelize, about 10 minutes. Don’t crowd the pan, or the cabbage will steam instead of caramelizing. You may have to do this in batches.
  2. Stir in the potatoes, the stock, the 4 cups of water, salt and thyme. Bring to a simmer and cook, partly covered, until the potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the consistency. you like. Season with black pepper and serve, topped with grated cheese.

The best thing about this recipe is that you don’t have to turn on your oven to make it!

HELPFUL HINT: You can freeze this soup for a month.

ANOTHER HELPFUL HINT: This soup is great accompanied by crusty bread and composed herb butter (see last week’s recipe) and a nice cool glass of white wine.

I hope you enjoy it!

Have a delicious week.

Best,

Judi

JUDI’S RECIPES – WEEK 18 – OCTOBER 5, 2021

OCTOBER 5, 2021

Hello Everyone,

Fall is in full force in the fields. Expect lots of root vegetables, squashes, and fall greens.

Today’s recipe is one that utilizes beets and other fall harvest vegetables.

ROASTED MARINATED BEETS WITH  GOLDEN POTATOES

Ingredients

3 medium beets (about 1 pound)

7 tablespoons olive oil, divided

2 tablespoons Sherry vinegar or red wine vinegar, divided

Kosher salt, freshly ground pepper

 

1 lb. Yukon Gold potatoes cut into 1-inch pieces (no need to peel them)

3 scallions, thinly sliced

1 cup coarsely chopped mustard greens

¼ cup chopped fresh dill

2 TBS chopped fresh parsley

2 TBS freshly grated horseradish or prepared horseradish

1 TBS fresh lemon juice

⅓ cup crème fraîche

 

Preparation

1. Preheat the oven to 400 degrees. Wrap the beets in foil and roast them directly on the middle rack until tender, about 1 hour.

2. Let them cool, then peel, and cut into ¾ inch pieces. Place them in a bowl and toss with 2 TBS. oil and 1 TBS vinegar. Season with salt and pepper. Let them rest at room temperature for 30 minutes.

3. Meanwhile, toss the potatoes with 1 TBS of the oil on a large rimmed baking sheet. Season with salt and pepper.

4. Roast the potatoes, stirring occasionally, until they are golden and tender, 25–30 minutes.

5. Let the potatoes cool slightly. Transfer them to a large bowl and add the scallions, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 TBS of oil, and the remaining 1 TBS. of vinegar. Toss this mixture to combine, then season with salt and pepper.

6. Add the beets and toss again. Serve drizzled with crème fraîche.

HELPFUL HINT: The beets can be marinated 3 days ahead. Cover and chill until you’re ready to make the dish.

I hope you enjoy this great fall dish.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.
  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi

 

JUDI’S RECIPES – WEEK 14 – SEPTEMBER 3, 2019

SEPTEMBER 3, 2019

Hi Everybody,

I hope your Labor Day holiday was great and that in all the variety of weather this weekend, you found something you loved.

This week, fall vegetables are beginning to arrive. Potatoes are here, as are leeks and the last week or so of tomatoes. The farm urges you to use them up. The winter squashes are arriving too; this week it’s delicata, one of the most delicious squashes of all.

So, let’s use those potatoes to make Tortilla Espagnola, one of Spain’s national dishes. I first sampled it in sandwich form on a train from Barcelona to Madrid. Yummy!

 

TORTILLA ESPANOLA

INGREDIENTS

8 large eggs

Kosher salt

2 cups  extra-virgin olive oil (see note)

1 1/2 lbs potatoes (I love Yukon Golds the most), peeled, halved, and thinly sliced crosswise.

3/4 lb onions, thinly sliced

DIRECTIONS

1. In a large bowl, beat the eggs well, with a large pinch of salt until frothy. Set them aside.

2. Heat oil over medium-high heat in a large skillet until it is “wavy”. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Adjust the  heat to maintain a gentle bubbling. Cook, stirring occasionally, until the potatoes and onions are tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions of excess oil. Reserve the oil.

3. Transfer the potatoes and onions to a heatproof bowl and season them generously with salt, stirring well to combine. Beat the eggs vigorously to make them frothy again, then scrape the potatoes and onion in and stir until they are thoroughly combined. Set aside for 5 minutes.

4. Meanwhile, wipe out the skillet. Add 3 tablespoons of the reserved frying oil to the skillet and heat over medium-high heat until it is wavy. Scrape the egg mixture into the skillet and cook, swirling and shaking the pan rapidly, until the bottom and sides begin to set, about 3 minutes. Using a spatula, press the edges in and continue to cook, adjusting the heat to prevent the bottom of your tortilla from burning, while it is starting to set around the edges, about 3 minutes longer.

5. Place a large overturned flat plate on top of the skillet and, in one very quick motion, invert the tortilla onto it. Add 1 more tablespoon of the  reserved oil to the skillet and return it to the heat. Carefully slide the tortilla back into the skillet and continue to cook until the second side is beginning to firm up, about 2 minutes. Press the sides in all around to form a rounded puck shape. Continue to cook the tortilla until lightly browned but still tender in the center when pressed with a finger, about 2 minutes longer.

6. Carefully slide the tortilla out of the skillet onto a clean plate  and let it stand at least 5 minutes before serving. The tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days.
HELPFUL HINT: This is a lot of olive oil, which can get expensive, but it’s necessary for properly cooking the potato and onion, and adds tons of great flavor to the dish. You can use a less expensive oil, since cooking neutralizes a high-quality oil’s nuances You can reuse the leftover oil in other dishes. You will find it quite flavorful, having been infused with the flavors of the onion and potato.
ANOTHER HELPFUL HINT: Flip the tortilla over the sink.
I hope you love this dishas much as I do! Enjoy, and have a delicious week.
Best,
Judi

Week #23 — Note from the Farmer

Dear CSA Member,

The season is nearing an end with only one week remaining after this delivery. We wanted to remind you that the last CSA delivery will be Tuesday, November 13th. This week your shares will be full of all that the late season has to offer. You will be receiving garlic, popcorn, carrots sage and more. We just planted our garlic crop for 2019. The seed is the garlic that was grown this year. Each head is split into cloves and the cloves planted. Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring. The cycle continues.


The 2019 CSA season is open for signups. You can order your share for the 2019 CSA season by logging into your member account.

Use coupon code CSA15 at check out for $15 off your full vegetable share and a FREE 1lb. jar of honey.

OR

Use code CSA7 for $8.00 your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)

OFFER ENDS 11/10/18 AT 1 PM


Marketplace Items are still available but stock is limited!

Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

Our marketplace items sell out quickly this time of year. Please order soon if you are interested.

Login to your member account to place your order.

MARKETPLACE SPECIAL

10% off all Marketplace items while supplies last!

Use coupon code MARKET

Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.


Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!

Popping Popcorn Directions

Daikon Radishes: This particular type of radish taste best when cooked. They make delicious Fries!

Daikon Fries or try these other great recipes below…

Diakon Curry Sweet Pickled Daikon Radish Radish Kimchi

Turnips: Purple globe turnips this week! They have a really vibrant purple to show off.

Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale.

Potato and Kale Soup Portuguese Kale Soup

STORAGE:

Eat Me UP!– Potatoes, Garlic, Lettuce

Freeze– Carrots, Radishes, Kale, Mustard, Mizuna

Dry: Sage (hang to dry and use as needed) and Popcorn

Enjoy the Harvest,

Candice for everyone at Stoneledge Farm

Week #21 — Note from the Farmer

Dear CSA Member,

We have had our first frost this week. (See our Instagram or Facebook for photos) It makes for a bone-chilling morning but a beautiful morning as well. We will be planting garlic for the 2019 season today. Garlic gets planted late fall by hand directly in the fields. Come summer the garlic will be ready to be harvested. For a successful garlic harvest, it requires the perfect winter weather conditions. Cold days with a nice insulating layer of snow. This week’s share is a true fall bonty. You will be getting, beets, celeriac, potatoes, winter squash, kale and more. We always love this time of year! There are so many great warm fall dishes to make with this harvest. Or, meet in the middle and make this Fall Harvest Salad. Not a hot meal but not a cold one either! We hope you enjoy this weeks harvest! Follow us on Instagram or Facebook for the latest update from the farm.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.


Our marketplace items sell out quickly this time of year. Please order soon if you are interested.
Login to your member account to place your order.

Marketplace Special-
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off. Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.


Fruit Share Recipe: Waldorf Salad & Apple Sauce
Mushroom Share Recipe: Beer-Battered Portobello Tacos

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Celeriac: Not just for soup! It is Delicious in soups and stews. Try these recipes and think outside the box!
Celeriac Mash
Roasted celeriac with marsala
Celeriac Salad (Sellerie Salet)

Kale: If you would like something warm try this delicious soups.
Potato and Kale Soup
Portuguese Kale Soup

Storage:
Eat Me UP!- Lettuces, Onions, Radishes, Potatoes
Freeze: Winter Squash, Kale and Greens, Celeriac
Dry: Sage
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #18 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the cool fall weather so far. It is already, hard to remember the hot and humid days as we enjoy the refreshing fall air. This week you will be getting some fall lettuce in your shares. There is always an abundance of lettuces in the spring, and then it suddenly comes to a quick halt. It should be a treat to have a fresh salad once again. This week you will also be getting more winter squash. There are plenty of ways to cook and use up your winter squash. You can also freeze the winter squash very easily. Use this link for helpful tips. You can also use the winter squash in recipes that call for pumpkin. We hope you enjoy!

This week we are delivering October’s optional Coffee, and Dry Bean Share week. (Can you believe it’s October already?!) Please do not forget your optional shares if you ordered them.


This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally produced by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.


There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.


Fruit Share Recipe: Apple Cake
Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash.
How to freeze winter squash?

Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake
(Don’t forget about the Maple Syrup Marketplace Special!)

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad!
Caesar salad with Romaine Lettuce

Frisee Endive: You may remember this from the spring months. It is great in a salad or you can sauté. Try this delicious Peanut Sauce over sautéed frisee endive.
Spicy Peanut Sauce over Asian Greens

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out in a cool dry area, or in the refrigerator.
Carrots- In the refrigerator crisper draw.
Potatoes, Onion- In crisper Drawer
Boc Choy, Lettuce, Collard Greens- Damp paper towel, or salad spinner in refrigerator.
Herb, Hot Peppers- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Potatoes, Lettuce, Onions
Zero Waste!
Freeze: Winter Squash, Carrots, Parsley, Collard Greens, Hot Peppers
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.
There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
35 Awesome Eggplant Recipes

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Anastasia Recipe Picks– Week 15

What a week! Judi and Artie are off on their fabulous trip, and our CSA site is temporarily relocating! On the 11th and 18th of this month our pickup will be at the Church of the Holy Trinity on 88th Street between First & Second Aves. The pickup hours will remain the same as usual.

Judi’s shoes will be hard to fill! As I am totally lacking in fancy chef credentials, I’ll be sharing some wonderful recipes from a couple of chefs I admire. This week, a beautiful recipe for salt-crusted potatoes with herbed vinegar, and a recipe for quick-pickled onions. These are variations of some of my favorite dishes to make for dinner parties and potluck gatherings. Hope you enjoy them!

Cheers,

Anastasia

Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield
https://kitchenartsandletters.com/product/a-girl-and-her-greens/

(Serves 4 to 6 as a side.)

Here’s a nice, unusual way to cook my old pal the potato. For the typical boiled potatoes, I’d simmer them gently in salty water. For this preparation, the bubbles are furious. In fact, you’re meant to boil the water not just until the potatoes are cooked but until it evaporates altogether. (While I do it, I like to think of a salt lake drying out to become a salt flat.) The salt left behind coats each potato to form a toasty crust that reminds me of a perfect baked potato with an especially salty jacket. Then all you do is spoon on a mixture of vinegar and fresh herbs. Just don’t serve the potatoes in a bowl or stir them, or you’ll lose the crust and the whole dish will get too salty.

2 pounds golf-ball size Yukon Gold potatoes or similar (white potatoes will work here)
3 tablespoons Maldon or another flaky sea salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
A five-finger pinch of delicate flat-leaf parsley sprigs (feel free to substitute dill or thyme, or even cilantro)
6 or so large basil leaves
10 or so large mint leaves
Coarsely ground black pepper

Put the potatoes in a medium pot where they’ll fit snugly in one layer and add enough cold water to just barely cover them. Add the salt and bring the water to a boil over high heat. Boil until the potatoes are tender and the water has completely evaporated, giving the pan an occasional shake once the water’s almost all gone, 30 to 40 minutes. Keep cooking, and shaking, until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown (don’t fret; it’ll scrub off easily later), about 3 minutes more. Take the pot off the heat and let the potatoes cool slightly.

If any potatoes have a very thick layer of salt, gently rub them with a kitchen towel to knock a bit off. Halve the potatoes the long way and arrange them cut sides up on a large platter or plate. Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and stir them into the vinegar mixture. Spoon the mixture over the potatoes, sprinkle on as much pepper as you’d like, and serve straightaway.

© 2015, April Bloomfield.

Pickled Onions
From The Vegetable Butcher by Cara Mangini
https://www.amazon.com/Vegetable-Butcher-Masterfully-Vegetables-Artichokes/dp/0761180524

(Makes about 2 cups.)

1/3 cup apple cider vinegar or white wine vinegar
1 teaspoon sugar
1/3 cup water
1/4 teaspoon fine sea salt
1 thinly sliced large red onion
Optional: 1 thinly sliced jalapeño, seeds and ribs removed
Optional: 1/8 teaspoon ground cumin

Combine the vinegar, sugar, water, and sea salt in a medium-size saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves. Stir in the thinly sliced large red onion and cook, stirring occasionally, until the onion just begins to soften, about 3 minutes. Transfer the onion slices to a jar and pour the hot cooking liquid over them. Let stand to cool, turning occasionally; cover tightly and refrigerate for up to 1 week.

As a variation, add 1 thinly sliced jalapeño (seeds and ribs removed) along with the onion to the vinegar mixture and/or 1/8 teaspoon ground cumin.

© 2016, Cara Mangini.