At the end of each storage season we find ourselves unable to part with our seconds onions.  These are onions with blemishes or with a soft outerlayer.  They aren't first quality and can't go to share members, but they have perfectly good onion within.  At the same time, it's also the time of year when our stores run low in anticipation of the new harvest.  In order to keep our members in local organic onions, we slice and freeze these seconds.  The bagged frozen onions  may be used in any saute or soup you are making.  They are great to have on hand.  Just take bag from freezer and saw off a chunk of the thin sliced onion in the amount you need for your recipe and toss in your pan or pot just like you would fresh onion and simmer til soft. If you don't need the whole bag of sliced onion, return the remainder to the freezer.

Chilean Bean Stew

From the Moosewood New Classics cookbook. Here's a recipe for a traditional summertime stew from Chile. According to the Moosewood cookbook it's traditionally made with fresh corn and fresh shelled red or white beans.

2 tbsp oil
2 c chopped onion
4 cloves garlic, minced
salt
black pepper
red pepper flakes
1 quart squash puree
vegetable broth or chicken broth as needed.
3 c corn kernels
3 c pinto beans, cooked
1/2 c chopped basil
grated cheddar cheese

Heat oil in a soup pot and saute onion and garlic. Season with salt, pepper and red pepper to taste. Saute until onion is golden and fragrant. Stir in the squash and thin to desired consistency with broth. Add in the beans and corn and bring to a simmer. Taste for salt & pepper. Mix in the basil and serve with a sprinkle of grated cheddar.

Thai CSA Noodles

This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.

1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced

Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.

Chilaquile Casserole

Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!

12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper

3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk

Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.

Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!