Friday, 21 June 2019

I picked the last head of winter onions today.

Since I have enough clumps of winter onion, I thought I'd have trouble
using up the bulbils -- winter onion bulbils are so strong that it
takes only a few to season a dish.

But to my delight, I found that when the bulbils and sprouts are
steamed in olive oil, they not only change from seasoning into
vegetable, it's such a mild vegetable that I have to season them with
corned beef or sausage.

Place sliced, diced, or small vegetables in a skillet. Toss with oil.
Season as desired. Cover tightly and cook on low heat five to fifteen
minutes. Stir every five minutes.

If potatoes are included, pre-heat them in the microwave.

Winter onions make green onions in late winter, and probably prevented
a lot of scurvy before the Ball Brothers made it possible to save
tomatoes for winter use. They were still held in much esteem when I
was a child.

When winter onions are bred for sale, they are called Egyptian onions,
topping onions, or walking onions. I have a clone of the old
semi-feral winter onions that grew without cultivation, but fertilize
and weed them and confine them to a row in the garden. Our house was
built on fill, so I haven't been able to start a usable colony of
wild-growing onions.

--
Joy Beeson
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/