Preparation: 10 minutes
Cooking: about an hour

Ingredients (for 3-4 jars)
2 garlic cloves
sea salt and black pepper
4 tbsp olive oil
450g red onions, sliced
4 tbsp red wine
4 tbsp balsamic vinegar
1 tbsp soft brown sugar
few sprigs of thyme

Method
Crush the garlic with some sea salt and heat the olive oil in a heavy-based saucepan. Add the onions and garlic, and sweat gently, without allowing them to brown, for 20 minutes. Cook until they are translucent and soft.

Add the red wine, balsamic vinegar and brown sugar, and simmer gently until most of the liquid has evaporated, which will take about 15-20 minutes.

Add the thyme, season with salt and pepper and cook for a further 5 minutes. Put into warm sterilised jars and cover while still hot.

We’re hoping for a good turnout from Camel Community Supported Agriculture members on Easter Sunday to get more seeds into the ground.  We also need strong people to put in some hard labour spreading compost on the beds.

Jane Mellowship, one of our team of expert growers, looks forward to meeting you on the field.  

“Jobs include planting second early potatoes, preparing beds and sowing red onion sets, beetroot and turnip. We’ll probably be sowing in the polytunnel as well.”

Join us this Sunday between 10 a.m. and 1 p.m. at the site behind St Kew Harvest Farm Shop.  It’s going to be sunny, so do come!

Please bring strong shoes or wellies, waterproofs, gardening gloves, drinks and a snack.  Also bring any tools, ideally wheelbarrows, shovels, spades, forks and rakes.

If you would like more information or have any questions call Antonina at St Kew Harvest on 01208 841818.

Click here for directions to the site.