…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.
Here are my allotment Welsh Onions as seen late last summer. They are simply bursting to make lots of little onions. The flowers are white, a good 2-3 centimeters across, and the stems are around half a meter tall. And so yes, they do look like giant chives, but with more vigour and verve. I anyway like their style (admittedly a little Triffid-like) as they try to outdo their globe artichoke neighbours.
The artichokes are also intent on self-renewal, and it’s often a toss up between eating them and wanting to enjoy their wonderful mauve flowers. But then this is what I love most about my allotment – the endless cycle of regeneration. It’s the same for the gardener too, in spirit, if not in body, though I often wonder if I might not respond well to a good dosing with liquid seaweed fertilizer – just about now I should think, with spring at last upon us.
This week’s guest challenge at Paula’s Lost in Translation is Renewal. Please follow the link to see some inspirational shots from Michelle Lunato.