Onions like ogres!

Tickled onions.

As Fall marches on we're excited to introduce sweet onions to the share this week, giving you more of those fresh summer flavors even when it's getting chilly outside.

Hailing from Walla Walla, Washington these giant sweet onions were originally brought to this country by French settlers in the 1800's from the Island of Corsica in the Mediterranean. Since then they have been selectively bred for their sweetness (and size) to deliver a versatile and flavorful onion that works in a variety of dishes.

Naturally a great addition to any salad, the Walla Walla Sweet is also great caramelized or fried, either as an appetizer or garnish for your main dish. Check out these recipes from the Walla Walla Sweet Onion Marketing Committee (yes, that's a thing), or this super-simple grilled whole onion preparation.  

Given their high water content the sweet onions should be best used in the next 3-4 weeks, although they can be chopped and frozen for use over the Winter.

While the outdoor plants are sensing the on rush of colder weather the High Tunnel is still teeming with life, and so we'll have plenty more produce to share with you over the closing weeks of the share.

As you can see, tomatoes are still ripening and will be available in all varieties in this week's offering, along with peppers, jalapeños, potatoes and a choice of greens.