IN THE BACI4: ADVICE 4 ENTERTAINMENT > Food, Recipes, D2-3 Home, Garden, D4-5 Martha Stewart, D5 THE BULLETIN • TUESDAY, SEPTEMBER 3, 2013
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AT THE MARKET A weekly look at produce atlocalfarmers markets.
HOME
Ryan Brennecke/The Bulletin
What:Walla Walla
onions Season:Fresh onions are in season during summer through early fall; you can find cured versions in stores yearround
Editor's note:The At Home section features a profile of a local home each month. To suggest a home, email athomeCmbendbulletin.com.
About:Now is the
season for fresh onions. The onions you
By Penny Nakamurae For The Bulletin
find in the supermarket are typically harvested, then left to sit and dry
n a community like Central Oregon, you expect to see the landscape dotted with country ski homes. Some of these homes are McMansion in size, built during the real estate boom, while others are the humble ski abodes of the past. The Franks' Tumalo ski home falls into the later category. It retains its original A-frame mid-century architecture with grace and simple beauty. It helps that the home also sits on 10 acres of pristine land overlooking the Deschutes River with views of Mount Bachelor. The rustic home seems to be in perfect harmony with nature here. The Frank family bought the home in 1967, the year Skip Frank graduated from Lewis 8 Clark Law School. His parents wanted the family to buy 10 acres and the A-Frame home, and that's just what they did. "Paula (Skip's mother) The lo f t at the topthe of A-frame has room to fit a wanted to have a family bed an d a couple of nightstands. home where everyone could ~0 See additional photos on The Bulletin's website: get together and of course de nddulletin.com/athometour ski in the winter and enjoy ~ the river in the summer," explained Skip's wife, Patsy Graves, 64. She oversaw the home's recent remodeling and decorating. Upon retiring, Frank became the sole owner of the family home, and it's here where he and his wife entertain their children,grandchildren, nieces and nephews and other relatives and friendswho come forfrequent visits. SeeA-frame/D4
on screens. They are then safe to store for
long periods of time. You can tell these dried onions by their crinkly
outer skins. Fresh onions are soft to touch and often still have a
green stem attached. Walla Walla onions are named after the city in Washington with the
same name. Theyare known for their sweet-
ness and large, round and uniform size. These
onions are so popular the city of Walla Walla hosts a festival in July dedicated to the sweet
onions. Preparations:Walla
Walla sweet onions are supposed to be just that — sweet. This
The Frank family bought this Tumalo A-frame in 1967.
means they are best served raw and make excellent accompaniments to hamburgers or barbecued chicken
Photos by Rob Kerr /The Bulletin
sandwiches. Truth be told, however, I never
eat onions this way,
as I only like cooked onions. But that still
leaves me plenty of great options for fresh Walla Wallas. My fa-
vorite preparation is to caramelize onions. Cut the onion into rings
or strips. Coat a wide pan with olive oil (or a mix of oil and but-
terl and when it's hot, add the onions. Keep
the onions cooking for 30 minutes or so, stirring every few minutes. About half way through, add a bit of salt. I sometimes also add adash of balsamic
vinegar to heighten the sweetness and caramelization. When
you are done,these onions will be pure,
brown-sugar-colored goodness. Putthem on
8 •
•
anything — sandwich-
es, pasta dishes, even a simple plate of beans and rice is heightened with the addition of
caramelized onions. — Alandra Johnson, The Bulletin Produce purchased from Agocuftural Connections, which distributes goods from regional farms (www. agriculfuralconnecfions.com).
u
TODAY'S RECIPES Classic TomatoBruschetta: P Ripe, local tomatoes and quality extra virgin olive oil are
~
FOOD
Late-summermeals Bring in hummingbirds
key,D2
More summerrecipes: Simply Sauteed Corn, A Very Simple Way with Green Beans, Bow-Tie Pasta with Eggplant, Caramelized Walla Walla Sweets and Pine Nuts,D2 DIY taco dar:Pork Tacos al Pastor with Peach Salsa, Sweet Potato
and Black BeanTacoswith Spicy Coconut Ginger Salsa, Georgia Shrimp Adobo Tacos with Roasted Corn, Tomato and Onion Salsa, Korean BBQ Beef Tacos with Kimchee Sesame Salsa,D3
The Flexitarian:Cold SesameNoodles with Crunchy Vegetables (pictured), EscabecheSalad, Microwave Mixed Rice, D5
Recipe Finder:A simple seafood boil for a crowd, D3
GARDEN
By Jan Roberts-Dominguez For The Bulletin
Dear Diary, I love cooking in the summer. If there's one time of year when it's darned near impossible to wreck a meal, it has to be summer. Summer, when the overwhelming array of colorful, flavorful produce assaults your lucky senses at every turn. Summer, when the only mistake you can make in the kitchen is to under-utilize or over-cook what nature has
awe and appreciation, when the truth is, summer meals practically cook themselves. For example ...
Monday It began with a friend drop-
ping by just as I was headed into the kitchen. So first things first: a freezer-chilled Tanqueray splashed on the rocks in two chilled glasses, followed by ice-cold tonic and a twist of lime. Now we're
so generously provided.
cooking. The fridge gave up a lovely
Plus, expectations are low when temperatures are high. So whatever maneuvers I perform are met with volumes of
strip of Carlton Farm pork tenderloin that had "Roast me!" written all over it. SeeSummer/D2
to brighten youryard By Liz Douville For The Bulletin
Early in the season when my two honeysuckle vines outside my favorite window were in full bloom, I had daily morning visits with hummingbirds. They would fight and eat, perch on a branch, preen, look around and eventually repeat the routine. I sat mesmerized
watching and enjoying. Now looking back it will probably remain one of my favorite summer memories. An instant replay oc-
e Courtesy High Desert Museum
curred in mid-August when a hummingbird returned but found a vine lacking in fresh blooms. SeeHummingbirds/D5