Thankshallot

10 06 2013

20130610-182637.jpg

Last fall I tried again with the allium family. We eat onions and shallots and garlic and leeks all year long; they are a staple I can always use more of. Previous attempts to plant them, though, had not met with success. Until this year! The leeks didn’t survive, we got a couple small onions, and the garlic isn’t heading up the way I’d like, but the shallots! Quite the bounty.

After pulling, I “cured” them by letting them sit, with greens on, in the turned off oven for a week. Then I clipped the tops and roots off and hope to keep them in a cool dry place for a few months. Assuming we don’t eat them all before that time. 🙂

20130610-182702.jpg

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: