I did eventually get around to lifting most of the onions. Here they are on a drying rack that I rigged up from a length of old fencing. I thought perhaps that I may have waited a bit too long, but they seem to be doing ok for now.
The best of the bunch were the Red Candy Apples. Not a single one of these bolted so these are definitely keepers. A few of the starts turned out to be Red Tropea torpedo onions, which is ok, those are good too and they didn't bolt either.
|Red Candy Apple|
|Tonda Musona onion(s)|
I still haven't lifted the Rossa Lunga di Firenze onions, another torpedo type. I pushed the necks over to help the bulbs size up a bit more before I lift them. They need to come out soon. Beyond the RLF onions are the extra leek seedlings that I slipped into the space where I started all of the leek seedlings. I've hilled them up a bit to help blanch them before I clear out the space soon. I've got fall/winter brassicas sizing up in pots that will go into this space.
And over here are the Zebrune and French Gray shallots. The Gray shallots are wispy little wimps that I don't think will deserve space in the garden again. The Zebrune shallots are huge. I knocked their tops over as well to help them along with the curing process.
And here's the leek patch that I had intended to keep going into the winter. I'll probably be pulling most of these sooner rather than later because a lot of them have been bolting.
Now for the fun stuff! These scrappy looking things, bolters all, are the subject of an experiment today.
|From the top: Superstar, Tonda Musona, Candy|
And sliced them into about 3/4-inch thick slices. Just a light sprinkle of salt and into the Big Green Egg for a couple of hours of exposure to apple and almond wood smoke. (Bad photo, the light was impossible)
Here they are ready to come out of the egg. I tried the same method that I used to smoke peppers last year. Now they are in the dehydrator making my laundry room smell, oddly enough, like barbecue sauce, the best barbecue sauce.
I got the idea for dried smoked peppers at the Ferry Plaza Farmer's Market in San Francisco. One of the vendors had a tiny packet of dried smoked peppers for a crazy expensive price which I could not spring for. The first thing that crossed my mind when I saw those fancy little packets was "I can do that!". I figure I'm going to end up with at least $75 worth of dried onions, from just 2 onions (not enough room for that little one on the grill). But I haven't tasted them yet, I sure hope they taste as good as they smell right now.
If the experiment is a succes I'll be smoking up a few more of the bolters since those will not keep for long.
I'll be back later to report on how the dehydrating onions turn out.