This Week's Bag Featuring Ewa Onion! - March 19th, 2018

Preparation

Rinse the onion thoroughly under cool tap water. On a cutting surface, use a chef’s knife to slice off the stem and root ends. Remove the papery outer skins and cut the onion in half from the top end to the root end.

To Chop: Place each onion half, flat side down, on the cutting surface and make side-by-side vertical slices from stem end to root end. Holding slices together, cut across the slices, making tiny pieces.

Simple Ways to Cook Onions:

Saute:

In a large skillet or pan heat cooking oil or butter over medium-high heat until hot. Use about 1 tablespoon fat per onion. Add chopped or sliced onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula. If desired, cook a little longer until edges just start to brown. Remove from heat and use as desired.

Tip: The onions will cook more evenly if you don’t crowd them. Do stir frequently and keep an eye on the heat. If the heat is too high, the onions can burn.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.