Evenfall’s Summer Menu Starts Today, here are some highlights with more to come…
Walla Walla Onions ~
Grown in the Walla Walla Valley of Washington State, these onions are the decendents of an onion found on the island of Corsica, italy during World War One, whose seeds were brought back to the Walla Walla Valey. These particulary Sweet Onions get their sweetness from a unique blending of natural characteristics. First, there’s the low sulphur content. It’s half that of an ordinary yellow onion. Second, Walla Walla Sweets are 90 percent water. Finally, combining those elements with Walla Walla’s mild climate and rich soil grows an onion that’s wildly acclaimed for all its sweetness.
Walla Walla sweet onions are available mid-June through mid-August. No bite, no tears, just exceptional sweetness.
How Evenfall is using them: Local Tomato Plate ~ sliced local tomatoes, house crafted mozzarella, basil, roasted walla walla onion marmalade, crispy basil fritters
Kohlrabi – (German Turnip)
Excerpted from Rolling Prairie Cookbook, by Nancy O’Connor.
Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.
How Evenfall is using them: Pan Seared Jumbo Scallops, Brox farm squash ‘pappardelle’, pea shoot – kohlrabi salad, saffron verjus sauce
Carnaroli Rice
“A” is for Arborio, “B” is for Baldo, and “C” is for.Carnaroli! Though all three white rice varieties make a good risotto, Carnaroli ranks highest among Italian chefs-as well as 
on the price scale. What accounts for the grain’s current prestige and allure? The clue is in Carnaroli’s gentle but firm disposition. Its grains remain distinct and creamy even as they absorb large amounts of liquid. Once cooked, the core of each grain emerges al dente, while the outside of the rice is left delectably supple and soft. Superior in size and plumpness than its cousin Arborio, Carnaroli rice has a shorter window of perfect doneness, but is arguably finer in flavor. Grown in the Piedmont and Lombardy regions, it is used primarily in the Italian dish risotto, often considered the pasta of Northern Italy.
In The Kitchen
Among Italians, Carnaroli has won a reputation for being the most fashionable and recherché choice for risottos. Its firm, snow-white grains will beckon even the most bashful of forks to risotto platters filled with seasonal baby vegetables, mushrooms, or seafood.
How Evenfall is using it: Grilled Full Lamb Rack ~ slow roasted corn carnaroli risotto, truffled mascarpone, baby carrots, rosemary demi
