Welcome New CSA members, and welcome back to the returning members.
For the new members let me introduce myself. My name is Mo McKenna. I write this weekly food blog for Red Wagon Farm. I try to give you ideas for using some of the vegetables you got in your CSA share that week.
I have been doing the blog for a few years now so we are starting to compile a good repertoire of recipes and preparation tips and storage ideas on this site.
Click on the “recipes” tab above to see past blog posts categorized by vegetable, rather than date.

You might want to check out this post I wrote last year about walking onions and green garlic. You’ll get both in your share this week.
Amy asked me to show you one of her favorite ways to eat walking onions, grilled.
Grilling onions makes them meltingly sweet and mild.

First you want to heat up your grill good and hot, and wash your bunch of walking onions.

Cut off the root end and the tough tops and toss the onions in a bowl with some olive oil and some salt and pepper.

Put the onions on your hot grill, and keep turning them every 2 or 3 minutes.You want a good even char on the outside of the onions and the inside to be cooked through, not raw. It will probably take 12 to 15 minutes total to grill the onions.

See how the inside of the onion is translucent and the outside is charred? That’s what you want.

You can serve them right off the grill like this. I made a mushroom risotto with the fabulous mushrooms from Hazel Del so I added my grilled onions to that dish.

Yum. I am so happy CSA has started again. Yay for fresh local food!