Peas and Carrots with Melted Spring Onions

There’s only one thing you can do to make slow-cooked spring onions taste better than they already do: cook them with butter.  In this recipe it completely transforms a seemingly mundane vegetable side dish.  You can also make this recipe with asparagus instead of one or the other type of peas.

Trim 2-3 spring onions.  Cut the tops off and reserve.  Cut the rest of the onion (stalk and bulb) in half lengthwise and then slice the halves up.

Melt 2 T. butter in a large pan and add the onion.  Cook on medium-low heat for 15 minutes, until very soft and beginning to brown.  Add 1 T. flour and stir to combine, then add 1 1/4 C. water and 1/2 t. thyme leaves plus salt and pepper.

Cut 4-6 carrots in half lengthwise, then slice crosswise.  You want about two cups.  Add them to the pot and cook until just tender, 6-8 minutes.

Meanwhile, shell 1/2 lb. of Shelling Peas.  Trim and pull the strings off 1 C. of snap peas and then cut in 2 or 3 pieces.  Add to the pot and cook another 3-5 minutes, until the peas are tender but not mushy.

Season with more salt and pepper.

CLICK HERE FOR MEMBER NEWS

The D-word

With everything that is going on right now, most Californians can be forgiven for not noticing something that — in any other year — would be a huge story and major topic of conversation:  A large part of our state … Continue reading

Adapting Agriculture to Climate Change is Everyone’s Problem

For decades, any time the media discussed farming and climate change, agriculture was addressed as a culprit to be blamed for its contribution. This put farmers dealing with the daily realities of a changing climate on the defensive. Instead of … Continue reading

An Update: LNU Fire Relief Fundraiser

Alicia here, to announce that you, our CSA members, raised a total of $10,640 for our olive oil producer and beekeeper, who experienced much loss and damage to their supplies and properties as a result of the LNU Complex Fire … Continue reading