onions first

The weather is about to change. After the last go round of cold clear nights two weeks ago (25-28 degrees), we have been enjoying real Indian summer: highs in the 70’s and lows in the 40’s~ nice. But we have rain in the forecast for the next several days, maybe a week. And the temperatures are scheduled to drop with a cold front to blow through the area. Sooooo~ I need to get busy and clean out the garden. It’s a big job and I often take a couple of weeks to completely get that monster put to bed for the winter. There’s some thought that goes into the “bedding” of the garden. What I do this fall can pay us back in lush veggie production next growing season. But first~ the big clean up.

I pulled the onions Wednesday.

Typically I wait until the onions tell me they are done: the tops die and fall over. But this year they are still going strong. The tops are green and thick but there has not been any real change in bulb size. So I pulled them and laid them in the sun and wind for a day.

SAMSUNG CAMERA PICTURES  “Copra”   Dixondale Farms

They look pretty good for starting then restarting after the hail damage in July. If you remember, I ordered my starts from Dixondale Farms and planted them in May. There were just about 350 starts: 2/3 of them were the yellow skinned, Corpra, and the other were the long storing red, Redwing.

                      SAMSUNG CAMERA PICTURES“Redwing”   Dixondale Farms

We finished with #65! 65 pounds!

Yippee! Onions! That’s less than $0.50/#!

Now I know I can get yellow onions at the store for $0.38/# but not red. And I KNOW I purchased the onion starts from a wonderful store in Texas. And I KNOW boughten (as Laura Ingalls Wilder would say) onions don’t fit into our sustainable food model. (Sorry for yelling.) So we’ll see how they store over winter then decide if our next work will be trying (again) to grow onions from seed. As usual, time will unfold the answer. However, I truly hope the answer and subsequent “work” of growing onions from seed is more successful than in past attempts. My mother would say it’s just my age, but I’m increasingly noticing the subtle changes our communities are undergoing and there is some concern over future food availability. And I just can’t live in a world without onions! (Oh mamma, help me!)

 

In the mean time, these babies are safely drying on our breezy, shady North porch. In a couple of days, I’ll trim the roots and cut the dry tops and put them in our big storage bin under the stairs in our unheated garage. There they will stay snug and happy with our potatoes until we need them.

Mmmmmm. Just the thought of skillet fried potatoes and onions in butter on a cold January morning makes me smile. But I’m getting ahead of myself~ I can’t help it! Potatoes and onions! Be still my beating heart!

Next up~ potatoes…..I LOVE potatoes!

(My father used to say it was in my blood: 1/2 Irish, 1/4 Scottish, 1/4 French. All Texan)

 

 

Today’s count: 33 eggs

What’s for supper: Chicken fried steak~ Texas style! Mashed potatoes and green beans cooked with onions.  mmmmm.

Weather: A chance of showers, with thunderstorms also possible after noon. Partly sunny, with a high near 74. Light and variable wind becoming south 5 to 7 mph in the afternoon. Chance of precipitation is 40%. Tonight a chance of showers and thunderstorms. Mostly cloudy, with a low around 46. Southeast wind around 5 mph becoming calm after midnight. Chance of precipitation is 50%.

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