In my article “Mellow Out” we talked about certain types of apples needing to mellow out. It had to do with time and storage. The same idea pertains to certain onions. Variations in the storage time can affect an onion’s taste in a very savory way. What an appetizing note for our inspired home-chefs.
While visiting The Indoor Winter Market at Shaker Square, I got another education on vegetables from Snake Hill Farms. This time it was about four very different types of onions.
Snake Hill Farms is located in Geauga County, and Grace DuGar, an assistant for the owners Louis and Savery Rorimer, shared some facts about the farm.
“They grow certified organic beef, make maple syrup and grow vegetables,” DuGar said. “Their farm has been in the family for years.”
I was quite curious about the four types of onions. Not only because of the varied prices, but also had intriguing captivating names, such as Rossa di Milano, Cipollini, Red Wing and Shallot.
The Rossa di Milano was $2.00 a pound, small and similar looking to a miniature onion. The Cipollini cost $4.00 a pound and resembled a rounder, more spaceship looking yellow onion. I asked, “Why such a jump in price?
“The Rossa di Milano is a really good cooking onioin,” said DuGar. “They’re also good in salads because they’re not that strong, but they’re also an Italian heirloom. They have a good basic red onion flavor.”
A young gentleman carrying several brown grocery sacks came up to the table seeking help. He was looking for a good onion for the pizza he was preparing that evening for guests.
He reached for the Cipollini, but DuGar intervened and explained to the gentleman that she felt the Red Wing onion would be a better choice. She went on to explain.
“The Cipollini is really best for roasting chickens and stews,” said DuGar. “It’s a fancier onion, mild, buttery and really good for sautéing. Whereas the Red Wing is a spicier onion for risotto and a good choice for your pizza.”
He purchased the Red Wing onions for his dinner, but grabbed a handful of the Cipollini for perhaps another dish later.
Dugar went on to explain that Snake Hill Farms customers usually buy a variety of onions the first of the harvest. Then they usually stick with their favorites throughout the season.
Meanwhile, Savery Rorimer, owner of Snake Hills Farms, stepped in and rearranged the baskets onions because there were only a few left for the taking.
“The longer they sit, the sweeter they get,” said Savery Rorimer.
Shallots were the last onion I had a question about. They too were $4.00 a pound.
“They have a defined, rare flavor, (with a) fresher, nuttier smell,” said DuGar. “It is very savory, used in French cooking and people compare them to a mix between an onion and garlic.”
By the time I left, the four baskets were almost empty with a long line of eagerly waiting customers.
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Comments
I was surprised when I read your previous article on apples needing time to mellow. I had never heard of this. Now the onions need time to mellow, too. Again, I had no idea. Great article! As soon as the weather clears a bit, I have to get to Shaker Square. I feel like I'm missing all the fun!
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