I harvested my first crop from my new La Cage Mahal – the 50 x 10 foot, completely enclosed, wire cage I have installed to keep squirrels, rabbits, deer and groundhogs at bay. It was a picking of onions, from last year, actually. I had pulled about half on my spring onions last spring. but let the others go. They sprouted and grew, then shriveled away in summer’s heat. And I left them alone. Last fall, they began to show signs of life again and this spring, they took off and grew tall.
I needed a sort-of starch for a meal with ground sirloin steak and wanted to stay away from potatoes, so I picked about a dozen of the rather large onions. They were about the size of a rake handle in width and I roasted them. Dabbed them with a little olive oil and sprinkled some with kosher salt and put them in a 400 oven along with a few raw radishes I had left over. In minutes, the house took on a lovely aroma of sweet onions. When they turned a bit brown, I took them out. They were sweet, tender and delicious. I think in the future, I’ll let most of the onions go for a year instead of picking young, spring onions.
Boy, they were good. There is nothing like freshly picked vegetables