Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Cipollini Onions Red Italian
Inventory, 10 lbs : 0
This item was last sold on : 03/27/13
Available in limited quantities, Red Italian Cipollini onions are available in the fall.
Cipollini onions come in white, yellow or red varieties. The Red Cipollini onions have small, flattened, disc-shaped bulbs that vary from 1-3 inches in diameter. They have copper colored, thin papery skin with pale, translucent purple flesh. The red Cipollini is similar in flavor to the yellow Cipollini, with firm texture and semi-sweet though pungent flavor in its raw state. They sweeten nicely when roasted. The peel can be difficult to remove but responds well to most methods traditionally used for removing the skins of a similar bulb, garlic. Try a quick blanch in boiling water or creating friction by rolling them between two pieces of silicone. If you do not need to retain the shape of the onion for your cooking preparation, you can also use pressure from the edge of a knife to break the skin away.
At just 30 calories per half cup, onions are a good source of fiber and even have 2.5 grams of protein. While high in vitamins C and B6, they are sodium, fat and cholesterol free.
Caramelizing and slow roasting Cipollini onions brings out their natural sweetness. They have a depth of flavor that can hold up to herbs and assertive cheeses. Cipollini are also a great pickling onion that pairs well with cured meats and charcuterie. Roast whole Cipollini with tomatoes, olive and thyme until browned and tender. Peel Cipollini and braise in a wine, broth mixture until softened and the liquid has thickened and reduced. Roast whole Cipollini and add to sauted wild mushrooms, then fold into egg custard and bake in a tart shell. Cippolini onions will keep, cool and dry, for up to a month.
Cipollini onions (Pronounced chip-oh-LEE-nee) also go by the name Cipolline Borettane. Cipollini means little onion in Italian, which is where they originated. They are bulbing onions that are harvested about 100 days after planting. They are best suited to growing in warmer, Mediterranean climates but can grow in other regions.
Recipes that include Cipollini Onions Red Italian. One is easiest, three is harder.