New York Early Onion Seeds
DAYS TO HARVEST
New york early onion seeds require full sun and fertile, well-drained soil with a pH of 6.0–7.0. Sandy loam soils are ideal; in heavier soils, use raised beds or raised rows to promote soil drainage
USES & COOKING SUGGESTIONS
New York early Onions are so versatile that it’s hard to put just one suggestion–here is something Lia likes to use these onions for when guests are coming over: Make a dough using 2 cups all purpose flour or whole wheat bread flour (or spelt flour…or…) mixed with 2 egg yolks, 3 tablespoons of olive oil, 2-3 teaspoons of salt and enough water to make a firm dough. Knead this for 5 minutes and then let it rest while you get everything else together. Chop at least 4 or 5 onions, and allow them to slowly caramelize in a pan over low heat, stirring occasionally. Chop up either some good ham or some bacon, and cook gently –the amount depends on your enthusiasm for smoked pork –(until cooked through but not too crispy.) Grate some very sharp cheese (you can also mix different kinds–sharp cheddar with asiago–parmesan, but not the pre-grated in a bottle kind, since it doesn’t melt at all, gruyere, comte, etc. etc.whatever you have available or like best) then roll out the dough very thinly, and put it on a baking sheet –if you roll it out very thin, you might get two out of it–keep in mind that it should not be so thin that it breaks. Spread sour cream on the dough–the amount depends on your preference but usually around 1/4 inch thick does very well. sprinkle on salt and pepper, add the bacon, caramelized onions and cheese, and back for about 15 minutes in a preheated 500 degree oven, checking occasionally to make sure it does not burn. The crust should be crispy, but not overly brown. Slice it up and eat it before it’s all gone!