Everything is well on it's way at Owl Pine Farm.  The very first Sungold Tomatoes are ripening and the long awaited broccoli is starting to be  harvested.  We planted 3 heat tolerant Lettuce varieties last week and are hoping to start harvesting head lettuce again within the next few weeks.  The baby new potatoes are almost ready and the Basil is almost long enough to use as an arrangement on your kitchen table. This week you will be enjoying the first green beans of the season, which should be extra tender.  This week's share includes:


Red Russian Kale is the sweetest variety when cooked

Broccoli                                       
Red Russian Kale                                     
Cauliflower
Green Beans
Shallots
Carrots
Basil
Parsley

Caramelized Shallots

3 tablespoons  unsalted butter

1 pounds fresh shallots, peeled, with roots intact

1.5 tablespoons sugar

1.5 tablespoons good red wine vinegar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

 

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve