Admittedly, I’m obsessed with pickling and canning things lately. My farmer’s market volunteer gig isn’t helping my cause. Red onions are in season right now and I keep coming home with them. They aren’t the worn out, been-stored-too-long versions of onions you see in the grocery store. The ones I can’t resist are the shiny, fresh, local ones that have such an amazing purple color that I can’t not purchase them. We eat a lot of onions in this house, but these weren’t meant to be cheapened in a sauté pan or diced up into run-of-the-mill potato salad. These were meant to be on display.
I have quite a collection of cookbooks, even after a recent purge. I am sortof a cookbook junkie. I try to make one new thing per week, but that is usually hard to do. Full time working mommas don’t often have hours to burn in the kitchen. Thank goodness for a husband who recently discovered he also likes to cook because he’s really taken the heavy the last few weeks, which have been nutty for me. This latest recipe is from my beloved Moosewood Cookbook, which is older than I am.