Tag Archives: sweet onions

Today’s Harvest Basket 7/30

July 30, Harvest Basket

Eggplants, sweet peppers, Anaheim and poblano green chile peppers, giant heirloom tomatoes, cherry tomatoes, sweet onions.

Tomatoes, peppers, eggplant, onion

Eggplant at last!

Finally, the eggplants are plentiful. That completes the ingredient list for ratatouille. Ratatouille is a showcase of summer garden in one main dish. By the time all the ingredients are assembled, the dish is big enough to ensure leftovers. I believe the dish is better the next day.

This vegetable casserole is great served with rice. I make a slightly under cooked version of this and freeze it. One snowy winter day, I’ll enjoy my homegrown taste of summer.

Julia Child’s Ratatouille

Eggplants* grown in a container on the deck.

Tomato Tarte Tatin

Cherry tomato pie

I love cherry tomatoes, they start producing early and just keep on growing till first frost. With the full size tomatoes coming on strong, cherry tomatoes are good for dehydrating.

Mix colors and shapes of cherry tomatoes for a mix of sweet and tart tomato flavors.

Easy, fast, tomato tart suitable for serving at any meal. The tart is a lighter version of tomato pie. Tomato Tarte Tatin is a simple summer-only treat.

This is a great way to use up a lot of cherry tomatoes. I used a mix of red and yellow cherry and pear tomatoes. Caramelize a small onion, and fill the skillet of onions with a single layer of little tomatoes. Cover with a layer of puff pastry. Bake tart until crust is puffed and golden, about 30 minutes.

Cool tart in skillet 10 minutes. Loosen pastry around the outside of the skillet. Place large platter over skillet. Hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Garnish with fresh chopped basil and Parmesan.

*   Container Eggplant Little Prince grown from Renee’s Garden Seed.

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In Praise of Onions in April

April in National Poetry Month

Growing onions takes very little space. Plant in containers or tuck into empty spaces between other vegetables.

The raised beds are ready and waiting to be planted. About half the onions are already in the garden.

The garlic planted last fall is thriving. Early bird chives have been up for a couple of weeks. The leeks and sweet onions are just waiting for me to work the soil and plant.

Ode To The Onion

     by Pablo Neruda

Onion
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

When little onion starts arrive in the mail, they don’t look very promising.

Plant. It’s onion planting time. Onion starts and onion sets are at the garden centers now. Plant them 1″ deep and too close, thinning them out to use as green onions, spacing about 4″ apart. Choose a full sun area with well-worked soil.

Spacing depends on the variety of onion. Generally, planting to 3″ – 4″ inches apart for green onions and thinning to at least 5-6 inches apart for large bulbing onions. Proper spacing will affect the size of the mature onion.

Weed and water. Onions have every shallow roots, so don’t let them dry out. Keep onion patch weeded. Do not make them compete for nutrients in the soil with weeds. When the onion tops start falling over, stop watering. Allow the soil to dry and more of the tops fall over.

Harvest. Wait for most of the onions to fall over. You can bend the stems of any remaining upright plants, signaling the plants to enter dormancy.

At this point, stop watering and leave the onions in the ground for 7 to 14 days (depending on how dry or humid your climate is) to allow them to fully mature.

Pull onions in the morning and leave them laying on the ground to dry for a day or two.

Cure. How long your onions will keep depends on this critical step and how you handle them after harvest.

Spread the onions out in a single layer. Choose a shady spot or a covered porch. I use an open garage with good ventilation. Do not clean off the onions.

Turning the onions every few days, this curing process will two to three weeks. A shaded area with good air circulation is very important. The stems and roots must be completely dry.

The papery outer skins will tighten around the bulbs and a few layers of the dried onion skins will fall off when removing the stems. Clip off the roots and stems.

Sweeter onions won’t store as long as stronger onions. Use the sweeter onions first. Store onions in a cool, dry, well-ventilated area in mesh bags or netting to permit airflow.

My Favorite red onion recipe.

The red onions turn pink and are quick to make. Great with sandwiches or in potato salad. Keep a jar of them in the fridge for up to two weeks.

‪Pickled Red Onions‬

1 tablespoon sugar
1 teaspoon salt
1 ½ – 2 cups of white vinegar
herb sprigs or peppercorns (optional)

Slice 2 or 3 medium size red onions in 1/4” slices.

In a small sauce pan, add sugar, salt and vinegar. Heat and stir until sugar and salt are completely dissolved. Add onion slices. Heat through and cook for 1 minute.

Add a sprig of herbs or a few peppercorns to the bottom of each container or jar.
Pack onions into pint canning jars or a container with tightly covered lid.

Pour vinegar over onions to completely cover the onions. Close the jars or containers and refrigerate for 24 hours.

Keeps up to three weeks in refrigerator.

Suggested herbs: oregano, dill, small nasturtium leaves.

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Today’s harvest basket 6/30/14

June 30, 2014

Sweet onions, cucumbers

Cukes and onions will be sliced and chilled in a bowl of herb vinegar and water.

Cukes and onions will be sliced and chilled in a bowl of herb vinegar and water.

Pulled a few more onions. They are really starting to size up and I don’t want to crowd them. These little onions (yellow, white, red) are great for thinly slicing and putting in the vinegar and cucumber bowl in the fridge.

The garden is creeping closer and closer to a vegetable explosion. Almost. Almost ready. Squash, onions, cucumbers, tomatoes almost ripe. ‘better wait another day or two before picking.

Snip roots, leaving ¼".

Snip roots, leaving ¼”.

 

Garlic

The garlic is in the garage, curing. Most of it is braided now. It looks like the garlic will be cured before we need the space for onions.

Most of the garlic is plump and beautiful, about 2″ in diameter.  I will pickle some and add some to vinegar. But please, please do not store raw garlic in olive oil. It can kill you.

If raw garlic is stored in oil at room temperature, botulism (clostridium botulinum) develops quickly. It can be deadly. Even if raw garlic in olive oil is in the fridge for an extended period, it can kill you. Just don’t do it. Ever.

When I have a lot of  garlic, I use more. Last night we had a pasta side with just EVOO, garlic, basil, parsley.

Carrots

I pulled these carrots to see in they are coloring up and anywhere near picking time. No. They are not. There are several varieties. When I saw the reasonable seed prices at Nichols, I kinda went overboard.

This carrots to 2 -3 " apart for long straight carrots.

This carrots to 2 -3 ” apart for long straight carrots.

The best time to grow carrots is in the fall. So you have plenty of time to order seed and give it a try. Strangely, the carrots are not all that tempting for the gang of baby bunnies  that were born in my garden and never left.

They are crazy about Haricot verts. But that is another story.

 

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Today’s Harvest Basket 6/4/14

June 4, 2014

Loaded with kale. It was just thinned. There's plenty more to come.

Picked more fresh kale and more to come. Photo Patsy Bell Hobson

Green onions, snow peas, kale, radish, spinach. I also took a small bucket of cold water to the garden along with the harvest basket. As I cut parsley, it went directly into the bucket along with Flashy Trout Back lettuce. The tender young leaf lettuce and the last of the garden peas seem to be the baby bunny rabbit’s favorites as well.

It won’t be long before it’s time to pull the onions and garlic. The recent rains has been a big help. Everything is growing fast.

The snow peas will be a stir fry with the last of the asparagus and shrimp.

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