Vidalia onions, those paper-skinned squatty sweet onions from Georgia, are back for a limited time. Eat them raw (they’re so mild you won’t suffer from onion after effects) while you can. Use this easy chutney recipe for preserving their goodness for months to come. You’ll dream of late spring when you slather it atop your grilled burgers in summer, your roasted vegetables in fall and your bean soups in cold weather months.
We’ve had a good run with stone fruits in Virginia this summer. The white and yellow peaches have been outstanding, softly perfumed and ripe for eating straight from the farm stands. All colors and shapes of plums have tempted me with their beauty, but my favorite stone fruit was the squatty yellow donut peach, with its adherent stone and dense, sweet flesh. Continue reading
The last of the tomatoes are on the vine. Time to rescue them before they fall victim to frosty nights. I have friends who swear that late season green tomatoes will eventually turn crimson if you patiently watch over them on your windowsill. This offers fleeting pleasure and tests patience. Why not enjoy green tomatoes throughout the cold weather months in the form of a spicy chutney? Green tomato chutney can be both down home and elegant, enlivening hot and cold appetizers, salad dressings and grilled meats and seafood. It makes a terrific sandwich spread, elevating simple cold cuts and cheeses to the sublime. When unexpected company arrives, you can impress with a snack of green tomato chutney, creamy cheese and a base of flatbread, crackers or slices of toasted baguette.