#onions

spiroandthelacktones:

p0stmarxed:

Oh shit!!!

My blog is gonna smell so delicious now!!!

\___________/“”“”“”“”“

inhales deeply

canwriteitbetterthanueverfeltit:

hey, tag this with a food people get really upset about you not liking

Onions ✨

We dangle on the laced
rope of a hammock, my rhubarb bra flicks
over the birch branch, prints the whole lawn
flush pink. We are inside a star.
We are dust. Your look is granular,
whistles gather me.  
I am dancing
flush and light. There are s sounds
in all the words without them.
 
We roast apples on a fire 
made of beach glass. 
We sleep without a roof.
The hammock rope is damp still
with morning cloud. The hummingbird croons
a tale of open lids, honeybees, wake, honey, 

wake. We come and core ourselves
like a story. We are apple-cherry 
and culled. This is the beginning 
and the end is seedling, long like blue

in distance. It is after now.
We understand time like tea. 
Your palms yawn, sing we are moth-eaten
and dirtied from all the hours in the flower
beds—

I tell you I am afraid of wholeness 
and also not being whole, 
and the earth turns to opal salt. 

We watch and imagine the things you will gift
me laid on a cedar plank:
talc poems, spiced corn chips, two sawlog
wheels with honeysuckle spokes, a slate blue
voice, all the craters
you know on the moons of Mars
in diametrical order,

a map of shelter you call a constellation,
it dances slow, you whistle. 
The onions in Maine bloom pink flowers.

06.19.2020

A nice, solid lunch. A tempura cake of fish and veggies. A decent salad of seaweed and cucumbers. Finally, a potato and pork dish to eat with rice.

06.09.2020

Delicious school lunch. Sesame chicken, a tomato soup that I would call “hamburger soup”. A side salad and barley rice.

Now that we are in the middle of April, I’m sure you’ve seen a lot of ramps at your local farmers’ market. If not, then blame all the chefs and hipster home cooks for hogging it all for themselves. Food enthusiasts go CRAZY for this leafy looking scallion.

Actually they’re wild leeks…cousins, in the onion family. Native in the forests of the east coast and Canada, they break through soil in the early part of spring. They’re high in vitamin C and have a garlicky, oniony flavor that’s pungent. Really delicious and versatile. You can use them anywhere you would use scallions or spring onions. 

Roast or grill them whole. Make a pesto out of them with walnuts and pecorino cheese. Batter ‘em up and fry them whole..or no batter, making the leaves crispy. At work, we pickled them! OMG, I just thought of making kimchi out of them. Put ramps on your pizza, toast, scrambled eggs, oooh how about compound butter!

The only thing that sucks about them are the price. At the farmers’ market in Studio City, a vendor had them for $15 a pound! But that’s hella ramps. And they weren’t that good looking either…it was 1pm and all the early birds got best pick. The ones in the photo are from work. Aren’t they gorgeous? They taste as good as they look too!

We rent a converted garage behind this main house. We have 400 square feet, a small garden under a pear tree and a dozen or so potted up fruit trees. Love our little place, little garden and little trees.

I started another batch of fermented onions today. The first jar was so tasty and so easy to add to meals.

While I’m far from an expert yet, I’ve come to a few conclusions now about the process:

1. At least while you’re a beginner, successful fermentation is more about chemistry than it is recipe. Get the ingredients right. Use coarse kosher or sea salt, fresh vegetables, and distilled water. Keep everything clean and sterile. Your goal is to create an environment in which a particular chemical process –i.e., lacto-fermentation — can take place. 

2. If you don’t see fizz and bubbles within a day or so, something isn’t right. 

3. Taste test along the way. When the taste and texture are where you want them to be, remove the airlock and put the jar in the fridge. The fermentation will continue there, but at a much, much slower rate.

I’ll put these two jars in a place that is warm-ish and away from direct sunlight. They should be checked every other day to make sure nothing is going awry. You may need to skim them on occasion.

I can’t wait to start fermenting hot sauces this summer. By then, I should have a better sense of how all this works and how to produce a consistent process. Mango-habanero salsa, anyone?? 

Onions

Papa bless