I can't believe it temperature this morning is 40 degrees. Looks like all week, warm with rain, so that will take the rest of the snow. It will be enjoyed by all I am thinking here in IOWA. Plants will grow well in the greenhouse. That is what I will be doing...PLANTING...
You have onions not doing well from last season so here is a recipe able to use them up.
A Delicious and Frugal Tip: Caramelized Onions
Should you find yourself with too many Onions, we have an easy solution. Caramelized Onions are like homemade jam. They’re good on almost everything. Slice up enough Onions of any kind to make 8 cups. Tip them into a heavy saucepan with a generous amount of olive oil (½ cup or so). Sauté for an hour on low to medium heat. When most of the moisture has cooked off and the Onions begin to thicken, add ½ cup brown sugar and ¼ cup good balsamic vinegar. Continue cooking until they are thick and golden. Caramelized Onions freeze beautifully in zip-top bags. Need a quick dinner solution? Spread some caramelized onion on pizza dough, sprinkle with dried herbs and shredded parmesan (or goat cheese), top with a handful of pine nuts and bake.
Till next time, Becky Litterer, Becky's Greenhouse, Dougherty
You have onions not doing well from last season so here is a recipe able to use them up.
A Delicious and Frugal Tip: Caramelized Onions
Should you find yourself with too many Onions, we have an easy solution. Caramelized Onions are like homemade jam. They’re good on almost everything. Slice up enough Onions of any kind to make 8 cups. Tip them into a heavy saucepan with a generous amount of olive oil (½ cup or so). Sauté for an hour on low to medium heat. When most of the moisture has cooked off and the Onions begin to thicken, add ½ cup brown sugar and ¼ cup good balsamic vinegar. Continue cooking until they are thick and golden. Caramelized Onions freeze beautifully in zip-top bags. Need a quick dinner solution? Spread some caramelized onion on pizza dough, sprinkle with dried herbs and shredded parmesan (or goat cheese), top with a handful of pine nuts and bake.
Till next time, Becky Litterer, Becky's Greenhouse, Dougherty
