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Alium wealth

August 21, 2009

Well, we thought that we were rich in onions with the harvest of our Walla Wallas. And indeed we are. The caramelized onions we made and ate on top of everything for a week. That was wealth. And the onions I sauteed last night with chard and fresh tomatoes and tossed with pasta. That was luxury. But I think we are reaching slightly ridiculous heights with the number of onions I pulled out of the garden today.

Remember those photos? The ones with the labels from my onion bed? Well, I pulled out the rest of the shallots- the ones that were sacrificed for the love of beans and are consequently puny. And I pulled the New York Earlies which were not early and not impressive in any other way either. And I pulled the four rows of Cortlands. They weren’t as big as the Walla Wallas, but they’ll be a lot harder, and a lot longer lasting in our root cellar. (The root cellar that I hope we’ll have finished by the time the onions are dry and cured.)

When you open the door from our kitchen into the garage, the smell of aliums is overwhelmingly, overpoweringly intense. My hands were funky with the smell of onion. But we won’t buy an onion for the next 9 months. Rich, rich, rich indeed.

(photo credit to my hubby, Ralph)

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