we’re ahead of schedule with almost everything. the fennel has overgrown and new seedling are planted, beets and greens ready for canning and soon the tomatoes. this morning we picked 5 kilo of tomatoes and figure we’ll have about 35 or 40 kilo by the time we’re done. I’ve pulled all the second batch of onions and all the garlic for drying, also digging up potatoes as needed. a second crop of green and yellow bush bean went in a few days back as we harvest the bounty of the first crop. peppers, cucumbers and zucchini are overflowing….how to get it all dried, canned or frozen in time! my turnips are ready and a second crop planted as is another crop of beets. remarkable what a handful of seeds will produce.
will it or will it not…stay this warm for another month? a big question as i’ve planted some cool weather crops: potatoes (red pontiac and yukon gold,) onions sets, peas and some lettuce in the greenhouse. i’ve also stuck some chard seeds in the ground, hoping for the best.
indoors, under lights, i have a robust crop of bush tomatoes, peppers, parsnips and cress with some lettuce. if the weather holds i’ll be able to move them to the greenhouse in early april.
last years planting of garlic is looking good, however the leaf tips are yellow and i’m not sure what the cause is.
the rest of the veggie garden has been dug over but i’ll do one more dig to work last falls mulch in a little deeper before planting more seeds.
as for the flower beds…a bit of weeding and a lot of anticipation as to what did or did not survive the ice storm. right now my lavendar and sage plants are looking the worse for wear. the tulips are in full leaf and the daffodils are coming into bloom.
…and lots of them. i pulled all the storage onions along with the few remaining spanish onions. after letting them sit on top of the soil for a couple of days, i built a drying rack from salvaged 2×4’s and chicken wire. later i’ll re-purpose the rack as a grazing frame for the chickens, so they’ll have a regular supply of greens and won’t be able to pull out the roots.
if anyone knows more about red onions and their growing habits i’d like to hear. i planted the sets at the same time as the others, however they are no bigger than shallots. they are firm and are great for roasting or chopping up into salads but far too small.
my garlic are dried and going into storage.
the last of the onions have been dug up and hung in the shed for drying. all told, there are about a 100 to take us into next year, or so we hope.
i’m never sure what will carry over, and though we have a nice dry crawl space to store produce in, they can still go soft, as i discovered last year. we will shred 1 or 2 dozen to put in the dehydrator as a backup supply. i experimented earlier and was impressed with the intense flavour dried onions have.
again here are some links to a few onion based recipes…notably the all time fave…french onion soup! as a bonus, my partner makes the best french bread outside of paris!
- Onion Consommé Recipe (greatbritishchefs.com)
- Classic French Soup (allaboutfoodsblog.wordpress.com)
- Crockpot french dip sandwiches (4simpleliving.com)
- sake onion soup (iiitspatricia.com)