Sunday, July 1, 2012

Homemade Onion Rings

It is that time of year- when hard neck garlic begins to curl and offer up it's lovely scape. We actually found ourselves a bit ahead of schedule this year in the Northeast, with the aberrant March heat wave and subsequent sprouting. But either way, here we are, early July with plenty of garlic scapes and heads not far behind. 
This recipe is a fun twist on onion rings- involving both yellow onions and garlic scapes with a nice coating of brown rice and millet flour and a chili powder kick. Quite a nice nutritional profile when you compare it to the beloved American (deep-fried) standard, sold at summer fairs and 4th of July parades across the nation.

For a year-round option, omit the garlic scapes and add another onion-  maybe a red or vidallia onion- I don't believe you can go wrong.

This was my garlic harvest this week- should almost bring me through the year! Given that each clove grows a new head, that is exponential math I enjoy. Check back in the fall for tips on planting garlic for the 2013 season. 

I spent the last week at the Breakthrough Leaders Program as part of the UVM Food Summit. If one thing was obvious, it is that real change only happens through positive channels. This is my replacement for "Don't eat that" with "Eat this, it is delicious!" I truly believe that we will make a change to our food system, and it is through a whole food diet that this change takes off. If our taste buds are happy, all else will follow.

Homemade Onion Rings
Serves 6
Recipe inspired by Didi Emmons and Entertaining for a Veggie Planet


1/2 cup brown rice flour
1/2 cup millet flour
2 tsp. baking powder
1 tbs. chili powder
1 tsp. sea salt
3 large onions, sliced into thin rings
8-10 garlic scapes
2 eggs. beaten
1/4 cup sunflower oil, unrefined and local if possible

Preheat the oven to 400 degrees.

In a small bowl, combine rice and millet flour, baking powder, chili powder and sea salt.

In a large bowl, toss onion rings, garlic scapes and eggs. Drain off extra liquid. Add flour mixture and toss well to coat.

Spread coated onion/scapes on 2 baking sheets lined with parchment paper. Drizzle with sunflower oil and toss again to coat, spreading to a single even layer.

Bake until crispy and brown, 30-40 minutes, checking and stirring every 10 minutes.

Relax. Eat Well.