Chef Jenn Magrey
Four Root Farm onions, Newgate Farm mint, Shayna B's baguette, and Two Guys from Woodbridge microgreens
3 cups sweet onions (Four Root Farm!)
1 cup Shallots
2 Tablespoons olive oil
Salt and pepper to taste (about a teaspoonful each)
1/2 cup minced mint leaves (From Newgate Farms!)
Slice onions add shallots thinly.
Heat a sauté pan to medium high and add the sliced shallots and onions.
Sprinkle with salt and pepper. Sauté and let them sweat until they are golden brown and soft. About 20 minutes. Stir and check for over browning as not to burn!
Once they are soft and caramelized, shut off heat and add the mint and mix well.
Top the onion mixture on any crostini or bread.
I used slices of “Shayna B’s” Gluten Free Pumpernickel Baguette!
Then sprinkle with micro greens such as Micro Kale from Two Guys From Woodbridge!
26 Meeting House Lane
Madison, CT, 06443
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Every Friday, 3:00 - 6:00, May to Thanksgiving
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Recipes
We are delighted to continue hosting cooking demonstrations at the market this season! Chef Jenn Magrey will be creating recipes made almost entirely from ingredients found at the farmers' market, and will demonstrate the techniques that bring out the best of your market finds. Recipes will collected here for you to replicate at home!