Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
Jill says that this year's garden has been the most productive ever. Judging from the volume of produce that has all of a sudden materialized I am inclined to believe her.
Further evidence is I am about maxed-out on freezer space and have exhausted my inventory of quart canning jars.
Today finally dawned clear, sunny and breezy - with a forecast expected for more of the same in the next 48 hours. Finally a break from the rains and ideal conditions to begin harvesting potatoes and onions.
Having only invested about $30 on seed potatoes, onion sets and sweat check out the yield:
Red Pontiacs on the left and two rows of Yukon Golds on the right. And there are two additional rows of Kennebec potatoes to harvest in the next week or so.
And these onions. Yellow on the left and sweet white on the right.
The secret to storing onions and potatoes successfully is all in how you harvest them and handle them immediately afterward.
Excavate them carefully with a fork and leave them atop the dirt to cure in the sunshine for a day or two. The onions will then be transferred onto a big tarp on the floor of the machine shed to dry-out for about a month. the tarp makes them easy to drag outside on a nice cool day or to drag out of the way of a piece of equipment. The shed is cool and dry this time of year. After the onions have dried the whithered stems can be clipped-off. Stored in a cold place at proper humidity they'll last until next September.
As for the potatoes - after they have cured in the sunshine for a day and a half simply knock the dirt off them and store at 40+ degrees in slightly humid conditions. They'll last until late spring.
Do not wash anything except yourself.