My vegetable garden just keeps on giving - this week, some beautiful farm-grown onions.
The onion, Allium cepa, is the most widely cultivated species of the genus Allium. Onions are hardy, easy to grow, and can be grown in a variety of soils and climates. I plant a lot of onions every year. I use them in my cooking, and in sandwiches and salads. And I share many of them with family and friends.
Here are some photos, enjoy.
It’s so rewarding to be able to pick so many fresh vegetables from one’s own garden. This week, I harvested lots of onions.
I plant a good amount of onions every year. It is one of the most favorite crops here at the farm.
My onions are started from seed in the greenhouse and then planted outdoors in the garden bed in spring.
I plant red onions, white onions, and yellow onions. Here, Phurba carefully plants them using a dibber.
They are planted when temperatures are still a bit cool. Early planting gives the onions time to develop tops and store energy for the bulbs.
Here they are all planted in early June.
By late July the onions are starting to show through the soil, but they are still small and the top leaves are still very green.
Onions require 90 to 100 days to mature from seed, which is around four months. From sets, onions are ready to harvest after around 80 days, or just under three months.
Onions are edible at any point, no matter how small they are. Here I harvested a few early season onions – they look very good.
A week later, the leaves are beginning to brown.
And this week, the tops of the onion plants have withered and turned brown naturally – a clear indication they are fully mature and ready to harvest.
The onion leaves are also quite dry. This happens at the “neck” of the onion, where the leaves meet the bulb, and signals that the plant has stopped growing.
To pick, Elvira carefully and gently pulls the onion up by its top. It’s important to keep the stem intact to prevent the possibility of rot.
Most of these onions are medium to large in size.
Fortunately, very few animals eat garden onions.
Enma fills the crates. When picking, use containers that provide good air circulation such as these milk crates.
Be sure to pick onions when they are dry, meaning never after a rain shower. Picking them whey they are dry prevents spoilage.
Elvira picked lots of red onions, which are most often used for their color and mild flavor in salads, salsas, and other raw preparations.
Yellow onions are full-flavored and are a reliable standby for cooking almost anything. White onions are often used in prepared salads, white sauces, and classic Mexican cuisine. They’re also loved in soups, stews, braises, and rice pilaf.
Once all the onions are picked, they are taken to my carport where they can cure. Curing is a process of preparing the onions for long-term storage. During the curing stage, the outer layers of the onions dry out, tightening around the bulb and creating a protective layer that keeps the onion firm and fresh for a longer time.
I grow a lot of garlic here at my Bedford, New York farm and up at Skylands, my home in Maine. I plant it in the fall, harvest it the following summer, and then let it thoroughly cure in a dry, warm place. Yesterday, the garlic was cleaned and trimmed - a process that takes some time to complete, but is the last step before bringing the garlic in to use and enjoy.
Here are some photos.
I always grow lots of garlic to use in my cooking and to share with my daughter, Alexis.
I harvested this year’s garlic back in July. Determining when garlic is ready to harvest can be tricky. If it’s harvested too soon, the cloves are small and underdeveloped. If harvested too late, the clove heads begin to separate, making them more vulnerable to decay. The real indicator is the plant itself – when the bottom leaves have turned brown, and the top leaves are still green.
When harvested, each one is pulled out carefully from the base, so that the head comes out completely.
Here is a freshly picked garlic head.
All these garlic heads were picked at the right time.
As it is harvested, the garlic’s long stem is cut slightly and then the head is placed in a breathable crate, so it stays dry. And then all are taken to a well-ventilated warm location with good air circulation so they can start to cure. It’s wise to avoid full sun and direct sunlight, as it can alter the flavor.
These were left in my carport, where they were protected from any elements.
Several weeks later is when the next part of the process is done. Yesterday, Elvira got them ready for storage by cleaning and trimming each garlic head. Elvira wipes each one with a dry rag removing any excess dirt.
Garlic is considered cured when the outer skin is dry and crispy, the stem neck is constricted, and the cut stem’s center is hard.
She trims each stalk more leaving about two to four inches. Trimming the stalks makes it easier to store and keeps them neat and uniform.
Elvira removes any loose, dry, papery outer skin, leaving the thinner, more delicate skin underneath intact.
Next she trims the roots being careful not to cut the skins that protect the cloves.
Elvira leaves about a half inch of roots.
Here is a garlic head after it is cleaned and trimmed.
Elvira wipes the garlic head one more time to ensure all the dirt is removed.
And then drops each one back in the crate, separated from the uncleaned batch.
And remember, a garlic head, also known as a garlic bulb, is the entire bulb of garlic as seen on the right. A garlic clove is one of the individual segments that make up the bulb as seen on the left.
After they’re all done, Elvira places each cleaned head on a tray lined with parchment paper. One can also lay them out on newspaper. They will continue to cure here in my carport until I bring them into my kitchen to be used.
They are placed in a single layer to continue drying. They can also be kept in breathable bags, boxes, or trays and placed in a cool, dark place with good airflow. This will help the garlic last longer and prevent it from sprouting or molding.
It takes some time to get through all the garlic. Garlic can be kept in good condition for a few months at ambient temperatures of 68 to 86 degrees Fahrenheit under low relative humidity. And be sure to save the healthiest bulbs to plant next season.
Although cats are remarkably clean, well-groomed animals, I've always been a firm believer in regular brushing, combing, and bathing. Here at my farm, I have six felines. Three of them are long haired and reside in my Winter House - my silver shaded Persian Magnolia, my dilute calico Persian Dahlia, and my brown Persian longhair Lilium. Every afternoon, their faces and ears are cleaned, their nails are checked and trimmed if necessary, and their coats are given a good, thorough combing.
Enjoy these photos.
This is Lilium – very friendly and always ready for a good rub. As part of the daily routine, my cats are brought down to the basement, one by one, for a short grooming session.
This is Dahlia, the youngest of the trio.
But first up for grooming is Magnolia. The cats know when it is grooming time. Sometimes they go downstairs on their own. Sometimes it’s a little more challenging to find them.
For daily grooming, I use a multipurpose comb for the cats because it is so light and easy to use, gets out tangles and dander, and makes grooming so quick. I also have a cat nail clipper on hand in case any nails need trimming.
These are my Martha Stewart Pet Wipes from my shop on Amazon.
Magnolia’s face is cleaned with a pet wipe to help remove dirt, odors, and stains from her delicate coat while conditioning the skin. They’re perfect to use daily.
Magnolia doesn’t seem to mind it at all – she stays very still.
I also use the wipes to carefully clean around the outside of the ear canal – never inside. Since this is done regularly, there is little dirt, but it is also good practice, so the cats are comfortable being handled.
Enma checks to see if any of Magnolia’s nails need trimming. When trimming, be sure to only trim off the tip. And only cut the white part of the nail – never the pink part, which is called the quick – this is where the nerve and blood vessels are located.
Enma combs with one hand and uses the other to hold the fur down where she is combing – this prevents pulling, which could be uncomfortable.
It’s always good to look for and remove any matted fur. This is important because collected mats can cause irritation and hairballs. My cats are brushed every day to keep their coats as tangle-free as possible. Baths are done only when needed.
Next is Dahlia, who starts to fall asleep during her brief grooming session. Enma is sure to wipe in between the creases. This helps to prevent possible tear staining.
Always be sure to introduce the cat to new tools before using them, so they never shy away from grooming time.
Dahlia is getting her nails trimmed also. Pet nails grow quickly, so it is important to check them often and trim whenever needed.
Finally, it’s Lilium’s turn. She’s the biggest of the three.
Lilium loves to be combed. She stays on Enma’s lap for the entire session.
Here she is on her back while her stomach is combed.
And a good, thorough face wiping. I am sure they all feel fresh after a little grooming.
Right after, it’s upstairs for a scratch on the cat tree.
You look beautiful my dear Lilium. I always cover the pets’ favorite resting spots with towels. Doing this keeps these areas extra clean, and extra cozy.
Magnolia is ready for a nap. My cats definitely like their routines – they like to sleep and lounge in the same places.
And here is my pretty Dahlia, who loves to be near anyone who will notice her. I am so glad my cats are all are very healthy and happy.
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