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Another great use for the slow cooker

Thursday, August 4th, 2016

Onions (grown here). A little olive oil, red wine, salt, and fresh thyme. Eighteen hours on low.

Caramelized onion confit. Melty sweetness.



Sunday, June 12th, 2016

Having eaten all the tomatoes, the voles and rabbits moved on to the onions. Here’s an example of what they did a couple nights ago (I hope whatever ate this got very sick):


So despite the fact that the onions were not really ready to be harvested, I decided to pull them to save what I could. There were a fair number that did well and will be good eats:

DSC_2583 DSC_2582

There were some others that weren’t really mature enough so I replanted them in other places to see if they might grow further. We will also eat some of the smaller ones as “spring onions.” I will also be making a red wine onion confit this week. Yum!

The variety that did the best by far was the Texas Early White.

On the weather front, we’ve started getting some sporadic storms, which seem to me like early monsoons. (We don’t normally get monsoons until early July.) As the rain picks up, this should help the garden considerably and also the pest problems.

And this week for the first time, I sold everything I took to the farmers market, which included 8 bags of greens.


Sunday, February 14th, 2016

Several months ago, a friend here told me he was ordering onion sets and asked if I’d like to go in on an order. I’ve only grown small green onions before, but of course, I said yes.

Then last Friday, I got a call — the onions had arrived! How exciting.

So today, after pouring 10 loads of cement with Brad for the new greenhouse, I planted onions. The onions were a mix of short day onions — Texas 1015Y Super Sweet (yellow), Texas Early White, and Red Creole. I believe I planted about 120 of them. It was good to get my hands in the dirt again.

We’ll see how they turn out. This should be another crop that will last most of the winter.