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.
I gained part of my shed space back today. The pick-up truck is back in its regular slot, farm implements moved and the new (used) boat in it's permanent space. There is room now to hang a deer. And I owe it all to the onions.
The onion harvest has been curing in the machine shed for a month. All the bulbs have been laid-out on tarps so that the stalks harden-off and the skins cure.
Today I began processing them.
The technique is Zen-like. Grab a bulb in the left hand, snip-off the stalk and dried roots with the right hand and twirl. The outer skin (and dirt) fall-off. Into the laundry basket with the finished onion.
Clean-up is a snap because all of the debris is left on the tarp - which can be dragged-out and pitched into the ditch on the property line.
I processed half of the harvest this afternoon - amounting to almost two bushels. These will go to the Tosa food pantry at St. Bernard next week. The balance of the harvest needs another couple of weeks of curing. More for the pantry to follow with the balance for friends, family, co-workers, et moi...