|Harvest of the storage onions has begun|
Regular boxes: all the above and 1 pint of blueberries, 1 head of romaine, 1 bunch of parsley, 2 fennel bulbs, 2 white cucumbers.
Storage: everything will keep best in refrigeration. Celery needs to be wrapped in a damp cloth or kept in a bag with the air squeezed out.
The celery is different than what you buy in the store. It is more flavorful and much smaller. A little bit goes a long way. Use the leaves as well as the stalk. It is great added to potato salad, egg salad, pasta sauce, soup.
The white carrots were harvested yesterday. We cut the tops because the greens aren't very pretty now. Use the same as you use orange carrots.
The sweet onions are very mild. I think they are best used raw in salads. We've been eating a lot of coleslaw made with purple cabbage and sweet onions. Delicious!
|Loading the onions into the barn loft|
|Paul in motion|
|The onions will sit with a fan blowing on them for a few weeks and then we'll cut the tops off and begin eating them.|