A couple of weeks ago, the folks at Heritage hosted a huge birthday bash. There was a bonfire and a dessert competition, and of course, dancing. The moves came naturally with the fire flickering behind us, the “world music” dropping a sick beat, and all of us hitting our energy peak from the intense shots of sugar.
But it wasn’t until Tarka, the son of Farmer Tim and his wife Debbie, invented “farm dancing” that the fun really got started. We had “driving the tractor” and “cleaning the carrots” and “cutting lettuce,” but my favorite was “harvesting onions” — a move reminiscent of the scene from Legally Blonde where Reese Witherspoon teaches an entire salon-full of women to do the “bend and snap.”
Anyway, the dance moves came in handy this week when we harvested out 5 beds of gorgeous white and red onions.
The water had been off in the onion beds for a couple weeks and thanks to a spate of extremely hot weather last week (bad for nearly everything else, but good for drying onions) these bad boys were ready for harvest.
We’ve been selling the Stuttgarter onions for the past few weeks as “fresh onions,” peeled down to a clean pearly white with the long green tops still attached. The pretty leaves which had been perky, tall, and deliciously crisp just a couple weeks before were now droopy and wilted and pretty unappetizing.
We placed each mini onion by hand into a small hole about 1.5” deep — root side down, shoot side up — and covered each one up with a little soil.
One day, when I have my own market garden or farm, I want to try to plant shallots and lots lots more red onions. They’re so very beautiful and so yummy raw in salads and raita and all kinds of other stuff.
I had cleared all the garlic off the shelves last week — cut off the stems and stashed the bulbs in a cabinet to continue to dry. So the onions have taken their place in the barn. They’ll air out there for a couple of weeks until their white necks are completely dry.
In places with drier climates, many folks leave their onions outside to dry for a few days, but here on the islands where it’s 105 degrees one day and 50 and foggy the next week, it’s safer to keep our bounty in the barn until we’re ready to cut off the greens and store them in mesh bags.
Once the shelves are clear, it’s on to potatoes!
August 4, 2009 No Comments
Thanks a billion to our new friend Nels for some awesome photos from the “not a potluck” BBQ and dance party at the A-frame on Saturday night.
As I’ve mentioned, most everything out here is a potluck. Even the “not a potluck” BBQ turned into … you guessed it… a party where people bring food to share: also known as… well you get the picture.
Anyway, at least this party was unique in the unusually high proportion of meat-to-veggies up for grabs. There were – count them! – at least 5 kinds of meat:
- lamb roast
- hot dogs
- unidentified white fish
Yummy! And also Cheese-its, or some organic equivalent that tasted very close to the real deliciously processed thing.
What does this have to do with farming, you ask? Well, not much, only it proves that farmers really do have the most fun.
May 19, 2009 No Comments
I just had to give a shout out to my new favorite nighttime activity (and exercise regimen):
Becky, this is for you.
July 10, 2008 1 Comment