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Valley Bounty: Onions


Most often used as a spice or condiment, onions also do well as the main ingredient in mid-winter meals. Both red and white varieties are delicious when stuffed. Remove onion middles and roast the shells in a covered casserole with a thin layer of water or white wine. When they start to soften, fill them with your choice of stuffing — a mix of goat cheese, greens, stale bread, sage and walnuts is excellent — and roast uncovered until heated through.

Valley Bounty is written by Kristen Wilmer of Community Involved in Sustaining Agriculture (CISA). For more recipes featuring onions, visit www.buylocalfood.org.

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