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This week’s share will include:

• Veggies: Corn, lettuce, mixed onions, bok choi, beets with tops, spinach, eggplant or summer squash, colored peppers, choice of arugula or tatsoi, wax beans or edamame, broccoli, and choice of an herb. Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: maitakes & trumpets
  • Fruit: Gala apples & Bartlett pears
  • Flowers: sunflowers (last week)

For those with half shares, this is “A” week. Remember to cross off your name when you pick up!

Serving Suggestions:

• It’s been three cool and damp days so soup feels appropriate! With mixed onions in this week’s share, and some scallions and leeks buried in the bottom of the fridge drawer, my mind flashed to an old favorite: Five Onion Soup from Paragon in Clark. I haven’t been to the restaurant in years but I was glad to see that it’s still on the menu, a testament to how good it is. I’ve made my own version a few times, using a mix of whatever onions and alliums I have on hand. You’ll want a mix of yellow, white and red onions and then add in some combination of leeks, scallions, chives and maybe even some garlic. In a heavy pot like an enameled dutch oven, slowly cook those down and caramelize. Before I deglaze the pan, I sprinkle a bit of flour over the onions to make a roux with the oil left in the pan. Once the flour is absorbed and things look drier, add a few ounces of broth and vigorously scrape up the bits while the roux starts its thickening magic (it’s way easier to do this with a scant amount of liquid instead of the full recipe’s worth). Once everything is well incorporated add more broth, some bay leaves, cook for awhile at a low simmer, and season to taste. You can serve with a cheesy crostini, or if you’re feeling lazy after all that stirring, toss in some croutons and grated cheese!