onions
15 August 2010, by gj
So I’ve admitted I’m a gardening maniac and, like any obsession, there is always a price to pay.
I’m not quite sure how I ended up planting 600 onions (I must have been on a planting euphoria that prevented memory retention) but that is what happened.
And it was a very good year.
I’ve already written a bit on what to do with onions, and have a few jars of dehydrated and a few bags frozen.
But it was time to bring in the rest of the crop, and time to deal with it.
mmm onions
Until this year I didn’t know you could can onions (it must have been on a Need-To-Know basis, and I didn’t need)…I always just froze, dried and kept fresh in the fridge.
This year, there’s just not enough room.
So I looked in my handy Ball Book of Home Preserving (25th. anniversary edition by the way… just saying) and found two nifty recipes.
Yes, I did just intentionally use the word ‘nifty’.
onions in Ball brand canning jars
pressure canner and steam canner
Honeyed Red Onions and Vinegared Red Onions. One Pressure Canned, the other Steam/Water Bath Canned.
I did mix white and red, I couldn’t help myself.
honeyed onions and vinegared onions
Canned Onions-kewl. (Yes, this must be lame expression time…I’ve been spending too much time with Mandolin).
I have contacted the Ball Home Preserving Company asking them if I could share these recipes with you.
I am still awaiting permission. In the meantime, get one of their books. You’ll be glad you did. They are full of kewl and nifty recipes.
So this is how I spent most of today…
the onion aftermath
onions in the fridge
more onions
more on onions
our recipe box
Did I mention I still have Leeks in the garden?
Categories: ok - so now what?, onions, you grew it - you eat it
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26 July 2010, by gj
some of what you'll need
and a nice radish if you have them
This is a bit of a variation on a recipe we used to prepare at the restaurant. If you are lucky enough to have some home grown (or farm grown) radishes, use them! They have a distinct spicy taste, similar to horseradish.
If you don’t have them, you may want to increase the amount of horseradish you use.
Here is the recipe, followed by some How-To pictures:
4 small or 2 medium cucumbers, sliced very thin (about 2 1/2 cups)
1 large fresh radish, grated (about 1/2 cup)
1 onion, sliced very thin (about 1 cup)
1 Tbs. dill weed
1/2 tsp. salt
1 Tbs. prepared horseradish (we use extra hot)
1 cup sour cream
Slice cukes and onions very thin. Grate radish. Add remaining ingredients and stir to coat.
Makes about 5 cups. Enjoy!
slice those cukes thin
are your eyes tearing?
grated radish
red onion, cucumber, radish
a sprig of dill or a dill flower makes a nice garnish
Categories: cucumbers, horseradish, onions, radishes, vegetarian, you grew it - you eat it
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6 July 2010, by gj
I was talking to my FB friend Diane last evening and she mentioned she was eating Snow Peas from her garden (I have seen pictures of her garden -it is wonderful!) so I thought this was a timely recipe to post.
This is Mandolin’s favorite way to eat Snow Peas. The ones in this picture, though, are really bigger than they should be picked.
'over the hill' snow peas
What happened was (and don’t tell him this) I only planted a few seeds this year. And I have this tendency to eat them while I garden. And I guess I ate a lot.
So when I went out to get him some snow peas there were only a few left, most of those were bigger than you would normally pick them. Ooops.
Still good, buy maybe not as good. Thank goodness he loves me 
(Its ok, I’ll make up for it in Eggplant.)
Pan Seared Snow Peas
Get your skillet very hot. Drizzle with a little Olive Oil. Add snow peas and a dash of garlic powder (you just want to add a little flavor, not overpower the peas).
Mandolin also added a small amount of dried onion tops-fresh onion tops or a little chopped onion also works.
Mandolin adding -this much- dried onion tops
Keep the skillet hot and let the peas get seared, tossing a bit to get both sides. Add just a little S & P if you like.
Eat!
It still amazes me how he can take a few simple ingredients and make something that tastes so wonderful!
num num
To dry onion tops:
I use the tops from the spring onions as well as the storing onions. When I trim them, I set the clean green tops aside.
Use a non-stick skillet, get it hot. Slice the tops the way you normally would. Turn the temp down on the skillet to the lowest setting. Add tops. Stir a bit as the pan’s temp lowers. Keep on the heat, stirring occasionally, until the tops have thoroughly dried. This will take a while. They will feel crisp to the touch.
You can keep them on your kitchen shelf or in a spice jar for up to one year. They are great in soups, onion omelets, etc. Drying makes the flavor a little more powerful, just like with herbs. Adjust your recipes accordingly.
Categories: onions, snow peas, vegetarian, you grew it - you eat it
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19 November 2009, by gj
3 oz. butter
5 large onions, thinly sliced
1 clove garlic, crushed
3 cups beef broth*
3 cups chicken broth
1 Tbs. white wine
Peel onions, cut in half and thinly slice into semi-circles. Sauté onions and garlic in butter over medium-low heat. The onions need to cook slowly, as they turn brownish their sugars will naturally be released and add a vast amount of flavor. Add remaining ingredients and bring to a slow boil.
Ladle carefully into oven safe crocks. Top with croutons, Swiss cheese and parmesan cheese. Bake in 350F/177C degree oven for 10 minutes. Nice served with toasted French bread.
Makes about 8 serving depending on the capacity of the crocks.
*Vegetarian substitute: 6 cups vegetable broth
*You can also use all beef broth, substitute port wine
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Categories: onions, vegetarian, you grew it - you eat it
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