In your share this week is my favorite variety of lettuce we grow--Carmona. She is a beaut and tasty too. We also have Tavera French filet beans, Cipollini onions, Stocky Red Roaster peppers, and Amarosa potatoes. The Amarosa potatoes have smooth bright red skin, and deep red flesh throughout. These sweet and creamy nutritious fingerlings are ideal for baking, roasting, and grilling. They also make mouth-watering, intensely colorful potato chips as they retain their sweetness and uniform bright red color. Cipollinis are an Italian variety and their name literally means “little onion” in Italian! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion, which makes them incredible for roasting or caramelizing. Roasted whole in the oven or cooked in a little butter on the stove top, Cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor.
Until next week!