seasonsbountycsa@gmail.com Google Map 540-908-5399
Banner
banner
<< Back

Green Beans and Roasted Red Onions

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces


Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by
9-inch baking pan.

After peeling onions, trim root ends, leaving onions whole, then quarter
onions lengthwise. Put onions in baking pan, then drizzle with oil and
vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle
with salt and pepper.

Roast, uncovered, turning over once and basting with pan juices twice during
baking, until deep golden, about 30 minutes. Add water to pan and roast
until onions are tender and caramelized, about 20 minutes more. Transfer
onions with pan juices to a large bowl.

While onions are roasting, cook beans in a 5- to 6-quart pot of boiling
salted water ,
uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander,
then add to onions and toss. Season with salt and pepper.

Makes 8 servings.

 

(From www.epicurious.com)

Weekly Crates of Vegetables Starting Next Week from Season's Bounty FarmMay 29th, 2018

Just a quick note to say the first weekly crates of vegetables will be ready for pick up at The Wood's Edge Farm Stand on Monday, June 4th, and at The Friendly City Food Coop on Wednesday, June 6th. W

Production SaleMay 25th, 2018

    Videos of the 25 suffolk lots have been posted to youtube.  Go to youtube and simply search for "Season's Bounty Farm Suffolks" and they should all come up. The sale will be availab

Fresh From the FarmApril 19th, 2018

  Here is a list of some of the restaurants and other locations I sell to: Local Chop & Grill House Bella Luna  A Bowl of Good The Little Grill Friendly City Food Coop Wood's Edge Farm S

Search recipes