RE: Summer hibernation?
gardenchat@hort.net
  • Subject: RE: Summer hibernation?
  • From: &* C* D* C* U* A* 9* C* <c*@edwards.af.mil>
  • Date: Wed, 18 Aug 2010 17:16:57 -0700
Thanks for the tips. I do both the marinating and grilling too! 
My preserving bible says onions aren't really worth freezing but I've
also got some first-hand comments that says they're okay. Guess I will
try just a few and see.
I wouldn't bother except there are a lot. I've filled the extra fridge
with them already and there's probably another 20 pounds still in the
garden. They just do not keep very long for me, I guess it's too hot
even in the house as they won't last more than a couple weeks without
sprouting or rotting. I figured I would use up the split ones first
either cooking or preserving and the good ones will last in the fridge
for a long time. 

Cyndi 


-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf Of Daryl
Sent: Wednesday, August 18, 2010 4:37 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] Summer hibernation?

Cyndi,

If you dry them, you may want to do it outside. Onions can really stink
up a 
place. It took us months to get all of the odor out of carpets and
drapes 
from one marathon session we had.

If you're looking for a simple recipe for some of  your sweet onions, we

have 2 favorites. One is slicing them thin and slicing tomatoes fairly 
thickly, alternating slices of each and  marinating them in oil, vinegar
and 
herbs. The other is a slow roast on a grill, after coring them and
putting 
some beef bouillon and a tiny bit of butter into the core area. We wrap
them 
in foil and put them on way before the meat, and at a lower temp. You
can do 
them in the oven, too.  They caramelize a bit from the long slow heat,
and 
the flavor combination is startling - kind of like the old fashioned 
caramelized fried onions that were served with steaks and burgers before

they started taking short-cuts.

Pickled onion slices, and, as you mentioned, onion relish, are also
great 
ways to use some extras.  I've found that freezing them, alone or in 
combination as with onion soup, really flattens out their taste. They
hold 
their flavor much better dried.

Sweet onions can hold for several months, as long as they're
refrigerated, 
so I hope you'll keep some for eating fresh through the winter.

d

----- Original Message ----- 
From: "Johnson, Cyndi D Civ USAF AFMC 95 CS/SCOSI" 
<cyndi.johnson@edwards.af.mil>
To: <gardenchat@hort.net>
Sent: Wednesday, August 18, 2010 7:16 PM
Subject: RE: [CHAT] Summer hibernation?


> No but I have a dehydrator so it's an option. I've made lots of dried
> tomatoes this year...I decided this year I would make more luxury
items
> out of my produce instead of stuff I could buy cheap, like tomato
sauce.
> I put up roasted marinated peppers too instead of chopping and
freezing
> the peppers, although considering what they cost in the winter you'd
> think those fresh bell peppers were made of something precious.
> Onions are usually cheap but I might carmelize a big pot of them and
> freeze, or make onion relish or maybe even make and freeze onion soup.
> Tomorrow night I'm going to make an onion tart for dinner. I bet I can
> find something interesting to do with dried onions.
>
> Cyndi

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