As fall draws to an end, there’s still plenty of crops being harvested from our gardens to enjoy, including many varieties of squash, greens, and onions, to name a few!
In Vermont, yellow and red onions come into season in late August and are harvested well into the fall. With that first onion harvest, Shelburne Farms’ summer campers cooked up a delicious savory onion jam.
We do a lot of harvesting and cooking with kids of all ages, one way children are connected to the land. Educator Hannah Corbin, who created this recipe for onion jam, advises “Take it from our campers: this jam pairs perfectly with our two-year farmstead cheddar and some crackers.”
Recipe: Onion Jam
Adapted from recipes by Food & Wine and Three Bite Rule
Ingredients:
- 3 white or yellow onions
- 1 Tablespoons butter
- 2 Tablespoons olive oil
- 2 teaspoons salt
- ¼ cup brown sugar (maple syrup is also a great substitute!)
- ¼ cup apple cider vinegar
- 2 Tablespoons garlic, chopped
- 1 tbs fresh thyme
- 2 medium roma tomatoes
Method:
- Preheat oven to 400°F.
- Slice onions and toss them in olive oil and/or butter and brown sugar.
- Add any herbs from the garden: thyme, rosemary, sage — whatever you’ve got!
- Place on a baking sheet and roast in the oven for 35-40 minutes.
- Once roasted and caramelized, add onions, more herbs, vinegar, tomatoes, garlic, salt, and any other seasonings into a food processor.
- Pair it with cheese, veggies, crackers — anything goes!
And the fun doesn’t stop with cooking; educator Hannah Corbin, who created this recipe for onion jam, also saves up food scraps like onion skins to make natural fabric dyes.
Shop Our Farm Store
Get onions and other organic vegetables and herbs grown in our organic Market Garden. Pasture-raised meats, farmstead cheddars, and maple syrup from the farm are all available.
