April 10, 2020
The Mighty Onion
For centuries onions have been used to heal, cure, soothe, in spiritual ceremonies and as cash crops, and don’t we need all of those things now. With great anti-viral properties and one of the first crops harvested here in New England annually, the onion has shown up in all her glory at a perfect time this year. As we explore the onion for it’s taste, let’s also explore the ways that natives have used the skins to make gorgeous fabric or egg dyes, and all the layers to explore colors, smells and maybe even some tears. In the words of the Seed Huntress, Sefra Alexandra herself, “in Vitamin-C we trust”
To learn more about New England’s Heritage Onions, Southport’s Globe Onion and Seed Preservation visit: www.seedhuntress.com
For our Onion Ravioli recipe, you’ll need
- 3 cups all-purpose flour
- 1 cup warm Water
- Sea Salt
- SolBe-provided Spring Onion Filling
- 2 Tbsp Extra Virgin Olive Oil
- Rolling Pin or any water bottle, cup or wooden dowel
- Large Mixing Bowl
- Large Sauce Pot
1. In a large mixing bowl, add flour, mark a well in the center.
2. Add the olive oil and water to that well and mix together with a fork. Slowly incorporate more and more flour into the center so it mixes smoothly.
3. Once all flour is combined, knead for 10 minutes.
4. Let dough ball rest for 30 minutes covered with plastic wrap.
5. Roll out dough to the thinnest possible thickness without it breaking. It may help to cut the dough into smaller portions prior to rolling out.
6. Cut dough into 2-inch squares, or get creative. Note: you want some symmetry so edges line up.
7. In the center of half of your squares, add 1 tsp of the Spring Onion Filling.
8. Cover with a square.
9. Blend edges with a fork.
10. Bring water to a rapid boil on the stovetop
11. Add salt to your water to prevent sticking and for extra flavor (water should be as salty as the sea).
12. Add Raviolis
13. Cook for 1-2 minutes.
15. Serve with some EVOO and a sprinkle of salt or your favorite sauce.
More resources to follow in the coming days. Feedback and more ideas welcome, as always!
Be well and stay healthy!