Hello Everyone,
This week we continue to enjoy the hot hot weather this summer... just a quick walk through our greenhouse mid-day is much like a sauna. We have cleared out our bit of celery and continue to pick the heirloom tomatoes as they ripen. We are also seeing our peppers starting to turn to beautiful colours. The 'hots' especially are bright and beautiful. Do you enjoy hot spicy peppers? I personally love the hot sauces that get made with them.
In the Holland Marsh we are seeing carrots, onions and beets being harvested. The crops look amazing and abundant this season. Our offering this week includes local red onions. Our Holland Marsh RED Onions are on the cancer fighters list... see article its an interesting read. https://www.freshplaza.com/article/2181037/researchers-extract-cancer-fighting-properties-from-ontario-grown-onions/
In our house sliced, diced onions are always at the starter of creating a meal.
Chicken Paprikas is so simple to make, it is the first thing I learned to cook at age 9.
Start with any large onion, diced. Using a shallow soup pot or sauce pan, on low heat, saute onions in a couple tablespoons cooking oil of choice. I always sprinkle onions with salt to keep them from getting sweet during cooking. Stir often.
Once the onions are clear glass like, add 1 tablespoon Hungarian Paprika. Add in chicken pieces to cover bottom of pan. Add water, approx 1/2 cup depending on pan. Add a good sprinkle of salt or Lawry's seasoned salt. Add a fresh tomato cut in half and a slice of fresh pepper (optional but makes flavour awesome). Cover, simmer on med heat for 10 minutes. Lower heat to simmer, cook for 30 minutes covered. Then uncover and simmer for another 30 minutes till meat is almost falling off the bone. Serve with rice, potatoes, noodles. Feel free to thicken the 'jus' with flour, starch, or sour cream as per your liking.
Enjoy!
Liz
