Verlys Huntley, Notes from the Garden

Gardens and farm fields definitely have that fall look now, with some shrubs and trees beginning to show a little of the fall colors already. With warm dry weather, I would expect some of the soybean harvest to begin in the next week or so. Melons, winter squash, pumpkins, gourds and decorative corn all are being harvested now, and showing up for sale in good quantities at the Albert Lea Farmers Market. Until we get that first freeze, you will also see green and yellow beans, cucumbers, summer squash, sweet and hot peppers, egg plant, tomatoes and fresh herbs. Even after a harder freeze, there will still be onions, potatoes, beets, carrots, winter squash, garlic, pumpkins, ornamental gourds and corn, perennial flowers and shrubs, and some melons, cabbage, broccoli, swiss chard and lots of apples. Apples hanging on the tree can survive down to perhaps 26 to 28 degrees, depending on the sweetness of the apple, and some of the later apples actually improve in flavor with a frost and some colder weather.

This is indeed a beautiful time of the year, and I am sure that after such a hot humid summer, we all are welcoming the cooler weather. Many experienced gardeners plant some of the earlier garden crops that like cooler weather and can tolerate some frost in about the second week of August or even into early September. You can plant radishes, lettuce, and spinach, and usually the typical cooler weather of late August and early September provides ideal conditions for them. I have had wonderful lettuce, spinach and radishes by doing this.

Radishes especially do well in cooler weather, and don’t take much more than a month to be ready to use.

There is still a wonderful variety of locally-grown produce at our Albert Lea market, as well as local meats, farm fresh eggs, jams, jellies, honey, maple syrup, a wonderful variety of home baked goodies, locally designed crafts and much more. We are open Wednesdays from 4 to 6 p.m. and Saturday morning from 9 a.m. to noon through the end of October. And don’t forget about the meals served each Wednesday from 4 to 6 p.m. by a local non-profit community organization. The Salvation Army will be serving today. Come enjoy some great food and help out a very worthy organization. They need all the help they can get because of the expenses involved in helping people hit by tornadoes and because of the need to keep their food shelf stocked at a time when many people are depending on their help.

Produce of the week

Onions, leeks, garlic, shallots, chives and scallions.

Onions, and other members of the onion family, are most often used to flavor other dishes that we are preparing.

Zippy, zesty onions and their family members can add a special flavor to many dishes, and are the most universal seasoning used by humans. References to onions date back to 3200 B.C., and grew wild long before being raised as a cultivated crop.

The concentric layers of an onion are actually compact leaves. Because the onion is a biennial, and will produce seed if planted the second year, these layers are the plants nutrient storage. Common onions are the red, white and yellow, with many varieties of each. To get the largest onions, you plant small onion plants (with roots and green tops) early in the spring. However, you can grow onions by planting onion sets or even seeds. I do not recommend seeds, however, because of how long to takes to get a mature onion from seed.

In our area we grow long-day onions, which are suited to the length of days in this area. Sweet onions, which are preferred by most people for sandwiches and salads, cannot be stored as long as the more pungent storage onions.

When onion tops turn brown and dry up, pull the onions and allow to dry in the sun for 3 to 4 days. Remove most of the dirt from the roots and spread out in an airy dry place under shelter from the rain and sun. When the tops are completely dry, you can remove most of the top and some of the loose outer leaves, and store in a cool, dry place. Sweet onions will store from 3 to 6 months or so, but some storage onions will keep a year if kept under the proper conditions.

Scallions or green onions are green or immature onions, usually grown from sets or seed. Shallots are somewhat similar in appearance to garlic, but smaller and brown skinned instead of white. They have a wonderful delicate flavor falling somewhere between onion and garlic. Leeks are long, non-bulbing members of the onion family and have a mild flavor, which tends to meld with and enhance but not dominate the flavor of what you are using them in. Chives are a perennial which are grown for their slender leaves, and are harvested by cutting them a couple inches from the ground.

Garlic grows in bulbs that break apart into individual cloves. In this area, garlic should be planted in the fall, mulched before winter sets in, and harvested the following year when the tops turn yellow and fall over. Garlic is used to flavor meats, stews, soups, sauces, dips and dressings. Onions and garlic are both said to have many health benefits. Garlic is claimed to lower blood pressure and cholesterol, as well as being a antibacterial and antiviral agent.

Onion Tomato Casserole

4 cups thinly sliced onion

4 medium-size ripe tomatoes, peeled and sliced

l teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon basil

6 slices American cheese

1/2 cup seasoned bread crumbs

3 tablespoons melted butter

Method: In saucepan cook onions in one inch water for 10 minutes; then drain. In buttered 1-1/2 quart casserole, layer in order, half of tomatoes and onions, sprinkle with half of salt, pepper and basil, topping with half of cheese. Repeat. Toss bread crumbs with butter and sprinkle over top. Bake at 350 degrees, uncovered for 30 to 35 minutes.

Baked Onions

3 large sweet onions, peeled and halved crosswise

6 tablespoons butter

salt and pepper to taste

Favorite herb or spice (rosemary, tarragon, chili powder, garlic, nutmeg, parsley or other)

Method: Place onions in shallow greased baking dish. Dot each onion half with butter. Sprinkle with desired seasonings. Bake 350 degrees for about 40 minutes.

Variations: Top each onion with slice of tomato or mix grated cheese with mayonnaise and spread on each baked onion. Return to oven for 5 minutes to melt the cheese.

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.