This week's Harvest Monday post is short and sweet - one harvest, one photo. Perennial bunching onions:
|Evergreen Hardy Perennial Bunching Onions|
In my post a couple of days ago, I mentioned that mulching the perennial bunching onions would be a whole lot easier if I could cut them back first. The only thing was, I wasn't sure how this would impact their survival over the winter. To test this out, I decided to cut back the variety that I plan to get rid of - Evergreen Hardy. If they don't make it through the winter, it won't be a big loss; if they do make it through, I'll feel more comfortable doing this next year to the bunching onions that I do intend to keep - the Nebuka.
The other advantage of cutting back the onions, of course, is that it gives you a nice big harvest. The tops were trimmed of any damaged sections and then chopped and frozen. The long white sections were made into another batch of Michelle's Garlic Crème, or in my case Onion Crème. I first made the crème when I pulled the He-Shi-Ko onions back in the spring and it was so delicious. I froze it in ice cube trays and then popped the cubes into a zip lock bag. I first used the crème when I made a dish with some fresh Romano beans and tomatoes. It tasted ok, but nothing special. I added a cube of the crème and wow - what a transformation! So now, whenever I want to add a little extra something to a dish, I toss in a cube or two.
Perennial Bunching Onions – 992 grams (2.19 lbs)
Total to Date – 215 kg (474 lbs)
To see what everyone else has been harvesting over the past week, head on over to Our Happy Acres where Dave is our host for Harvest Mondays.
Till next time…