Our Harvest Continues

Sunday night the hubby and I were in our garden again, checking our green beans and tomatoes, the corn, and the brussel sprouts.  Bad news, the green beans are done.  The Mexican bean beetle really did a number on the leaves and they’re not maturing any more.  So sad…

However, our tomatoes have been prolific!  Look at these beauties.  I brought a big colander with me to the garden and filled it up.  It appears we have much more than enough to make tomato sauce this week!  We got all this, and that’s after making salsa with lots of our tomatoes last week.

A bounty of tomatoes!

A bounty of tomatoes!

Once again, we weren’t bothered by the tomato blight at all.  I’m not sure how we got so lucky.  To be sure, we lost a few tomatoes from over-ripeness and too much water, but we have more than enough to make up for it.  Some are pretty funny-shaped though.

Our corn is also starting to sprout finally.  It’s heirloom corn, so it’s not going to get that big, but I still am enjoying watching it grow

Corn stalks

Corn stalks

Ear of corn

Ear of corn

And finally, the very first crop we ever planted this year is ready for harvest.  Those 44 onion plants that we put in April 17 were harvested almost 4 months to the day later and look like this!

44 onions turned into this

44 onions turned into this

They are gorgeous! I just can’t believe the seedlings I planted that were about the thickness of a blade of grass, became full onions.  Right now, I have them spread on the floor of my garage, curing in the open air for the next few weeks, per this advice:

Onions should be harvested when most of the tops have fallen over and begun to dry. Carefully pull or dig the bulbs with the tops attached.

After harvesting, dry or cure the onions in a warm, dry, well-ventilated location, such as a shed or garage. Spread out the onions in a single layer on a clean, dry surface. Cure the onions for two to three weeks until the onion tops and necks are thoroughly dry and the outer bulb scales begin to rustle.

After the onions are properly cured, cut off the tops about 1 inch above the bulbs. As the onions are topped, discard any that show signs of decay. Use the thick-necked bulbs as soon as possible as they don’t store well. An alternate preparation method is to leave the onion tops untrimmed and braid the dry foliage together. (http://www.extension.org/pages/How_to_Cure_and_Store_Garden_Onions)

In a few weeks, I plan to braid the tops and hang them in our storage closet under the stairs.  Hopefully it’ll end up looking like this:

Braided onions

Braided onions

With so many onions, I think we’ll have enough to get us through till next year!

2 Responses

  1. Those onions would make great decoration in the kitchen as well. And its awesome that you have gotten so many tomatoes. Glad you weren’t affected by the tomato blight 🙂

  2. I had no idea you could store onions through the winter. How cool!

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