…and a fine piece of domestic cooperation: Sturon onions grown by me in allotment raised beds, then neatly strung up by he-who-builds-sheds, though only after an online refresher course on how to do it. Anyway this is the sum of my onion crop, organically produced, planted out as sets in March and harvested at the beginning of August. You could call it pandemic produce, though I’d rather not, as at present it appears to be wholly disease free.
Sturon onions anyway are supposed to be good keepers. On the other hand, onion consumption in the Farrell household is so considerable, they will probably not last long. A field full would better cover a year’s culinary requirements. Still, when we’ve eaten these, there will be the leek crop to start on. That should see us through to spring when hopefully the world will not be so demented.
Lens-Artists: Creativity in the time of covid This week Tina at Travels and Trifles has set the challenge. Please go and see her very lovely photos.
Tish Farrell 
Definitely a creative & sustainable pastime
Thank you for that kind thought 🙂
These are smashing, and of course …. inspirational. I sowed white and red onions a while back and at last they are finally making an appearance.
Be a while before harvest but it’s great to know they are there.
I know that happy feeling: knowing things are THERE! More power to your alliums, Ark.
Mot useful!
That’s how I see it 🙂
😊😊
Well done, you. We’re gradually getting towards the time of year where I might be able to plant and keep alive some veggies and herbs. I certainly hope so. Garden envy is ugly. 🙂
janet
great harvest, Tish! 🙂
“demented” is not a word I’ve heard used for the times Tish, but it describes perfectly the world these days! That’s quite an onion crop. I think it would last us for at least 2 years! You must share some of the recipes you use them for. I bet they’re delicious.
A big favourite which we had last night in fact – Provencal onion ‘pizza’/tart, pissaladiere: https://www.deliaonline.com/recipes/type-of-dish/party-food/canapes-nibbles/pissaladiere
I run in and out of most vegetables — but not onions. They are truly a staple. There are a lot of dishes I don’t know how to cook without onions.
I agree completely. To run out of onions would put my cooking in complete disarray.
Reminds me of my lovely Scots friend, Carole. 🙂 🙂 She arrived the other day with a bag of onions. If not that, it’s delicious plum jam. They have a huge garden and are busy picking carobs at the moment. I have nothing to offer but company 😦
That sounds like one ace friend, Jo, and I’m sure your company is more than fair exchange. I have never seen a carob – either in the flesh or pix of one before it’s been ground up. Hm. So much one doesn’t know.
Somewhere in my walks I have carobs, Tish. Just dangling from trees. Will find you some later, if I remember 🤔💕
Looking forward to carob link. No rush 🙂
Great onion harvest, beautifully captured. I like to cook meat, fish… with onions.
I think I put them in everything. Not deserts of course 😉
The onions look so tasty.
Speech said to shape thought, we have given off describing this time we are going through in ways to madden us. We have decided that this is a liminal time, between two periods for us to calm ourselves and review everything or whatever takes our fancy.
Lucky you, you have your onions to go with you.Lose an ‘l’ from the allium and there they are, the others, if you know what I mean, come to be with you and keep you company!
Sarah
Thank you again for that heartening insight, Sarah. It’s interesting the sense of liminality: in my gardening reality I am on ‘an even keel’, all is as it is, slugs and all, preparing as ever for the next seasons. Outside that space I come ready primed to rant at the idiocy of how my country is being ‘managed’. Anyway, I was thinking of you last night. We were watching an episode of the Henry Gates series Great African Civilizations. Much magnificent footage in Ethiopia, not least Gondar. Even at our far remove in culture, belief, across the globe etc, it touched us in deeply inexplainable ways.
The virus has shown up how fragile our democracies are: tottering, rotted tops………Hoping for the changes which can occur after passage through liminal times. Step by step, perhaps although changes in our economic system may never arrive now……
Gondar. What a brilliance. My mother’s father’s natal city. Thank you for bringing it to my mind this morning……..
Sarah
I am impressed with both your crop and the stringing Tish. No “proper” onions in the Zimmerbitch garden, but plenty of spring onions, which T has taken a great liking to.
Spring onions are v. useful too. You’ve reminded me that now’s a good moment to sow some.
Excellent.
Thanks, John.
How fabulous . . . . and there is something very wonderful about having an area of drying onions
T’is a heartening sight. The excitement of onions!
I once had an argument with someone as to what is the most indispensable vegetable. I said it’s the onion, he said the tomato. I stand by my original statement.
It’s a close thing though, Stephen, But then how could you cook the tomatoes if you haven’t got onions 🙂
Excellent point and a very good sauce. My debate adversary was a rigid ideologue however. Quite a tomato guy. Truly a difficult question, but I still come down on the side of the onion. Cheers!