Latest / The Beanstalk : A Podcast for Gardeners / Episode 15 – Onions - Layered and Long-Growing

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Episode 15 – Onions - Layered and Long-Growing · The Beanstalk : A Podcast for Gardeners

• 0:28
  Welcome back to the Beanstalk, fellow beans.
• 0:32
  My name is John, your neighborhood garden buddy, and
• 0:37
  today we're talking about one of the most humble yet powerful
• 0:41
  vegetables in the garden, the onion.
• 0:45
  It's the crop that makes us cry while chopping it, but also the
• 0:49
  crop that makes nearly every savoury dish better.
• 0:53
  From caramelized onions melting into a tart to a raw crunch in a
• 0:58
  fresh salsa, onions are everywhere in our kitchens.
• 1:03
  But what about in our gardens? Growing onions is an adventure
• 1:08
  in patience, timing and a little bit of know how.
• 1:12
  And today we're going to peel back all the layers of this
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  crop. Why oh why would we want to grow
• 1:23
  onions? Onions are a cornerstone crop.
• 1:30
  They store for months. They're versatile, and they add
• 1:35
  depth of flavor to nearly everything.
• 1:39
  But beyond cooking, onions also have a history of medicinal use.
• 1:45
  Ancient Egyptians believed onions symbolized eternity
• 1:48
  because of their endless layers. Roman soldiers ate onions to
• 1:54
  boost strength, and even today onions are recognized for
• 1:59
  compounds like Course Satan, which may support heart health.
• 2:07
  They're also a perfect crop for gardeners who want a long term
• 2:10
  investment. Plant in spring, nurture them
• 2:14
  over months, and harvest bulbs that carry you through fall and
• 2:19
  winter. Let's take a look at how to grow
• 2:25
  onions. There are three main ways to
• 2:29
  start onions. Firstly there's seeds, they're
• 2:35
  the cheapest but take the longest and usually are started
• 2:40
  indoors. Secondly, there's sets, small
• 2:47
  immature onion bowls, really the easiest for beginners.
• 2:54
  And lastly, there's transplants, seedlings sold in bundles, kind
• 3:01
  of a happy medium really. The tricky part.
• 3:07
  Onions are day length sensitive. There are three main types.
• 3:15
  Firstly, there's short day onions.
• 3:19
  They need only 10 to 12 hours of daylight to form bolts, great
• 3:24
  for southern gardens. Then there's intermediate day
• 3:29
  onions. Perfect middle ground works well
• 3:34
  in zone 6B like mine. Long day onions, These ones need
• 3:42
  14 to 16 hours of daylight. These ones are also best in
• 3:48
  northern gardens, so choosing the right variety for your
• 3:53
  location is key. Onions love loose, fertile, well
• 4:01
  drained soil and plenty of sunlight.
• 4:06
  They're heavy feeders. Nitrogen is especially important
• 4:11
  early on for strong leaf growth because the number of leaves
• 4:15
  equals the number of rings in your onion bulb.
• 4:19
  More leaves equals bigger onions.
• 4:24
  Water your onions consistently because erratic moisture can
• 4:28
  lead to split or misshapen bulbs.
• 4:35
  Now let's cover how to harvest onions.
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  Onions are ready when the tops begin to fall over in yellow.
• 4:48
  That's the plant saying I'm done.
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  Gently pull them. Cure them by laying them out in
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  a warm, airy spot for about two to three weeks.
• 5:01
  Then clip the tops and roots. Store them somewhere cool and
• 5:08
  dry. Mesh bags or crates work
• 5:12
  beautifully. Done right, your onions can last
• 5:17
  well into the next season. Now let's talk about some pros
• 5:23
  and cons. Firstly, the pros.
• 5:28
  Onions have a long storage life, they are incredibly versatile in
• 5:35
  the kitchen and they add structure and rotation diversity
• 5:40
  to your garden plant. And lastly, the cons.
• 5:47
  They take a long growing season. They need specific day length
• 5:53
  varieties for success, and pests like onion maggots and diseases
• 5:59
  like downy mildew can be frustrating.
• 6:04
  And now let's take a look at common pests and problems.
• 6:10
  Firstly, there's onion maggots. They lay eggs at the base of
• 6:16
  plants. Their larvae Burrow into bulbs.
• 6:22
  Crop rotation and floating row covers help.
• 6:28
  Secondly, we have thrips. They suck SAP from leaves
• 6:34
  causing silvery streaks. Neem oil can deter them.
• 6:41
  And lastly, we have fungal diseases that thrive in wet
• 6:45
  conditions. Space your plants well for the
• 6:49
  best airflow. And now we have a fun and kind
• 6:54
  of different recipe, a caramelized onion tart.
• 7:01
  This is one of those recipes that takes onions from a
• 7:04
  supporting roll to an absolute star.
• 7:08
  It's elegant enough for a dinner party, but simple enough for a
• 7:13
  weeknight meal. Here's how you make it.
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  First, start with two to three large onions.
• 7:24
  Yellow or sweet onions work best.
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  Slice them thinly. Heat the skillet with a couple
• 7:32
  tablespoons of butter or olive oil, and slowly cook the onions
• 7:36
  over medium low heat. Stir often.
• 7:42
  The key is patience. Caramelizing takes about 30 to
• 7:46
  40 minutes. You want them soft, golden
• 7:49
  brown, and jammy, not burnt. A pinch of salt helps draw out
• 7:55
  moisture, and a splash of balsamic vinegar at the end
• 7:59
  really deepens the flavor. While that's happening, prep
• 8:06
  your base. You can use a sheet of puff
• 8:10
  pastry from the freezer section or make a simple pie crust if
• 8:14
  you prefer. Roll it out and place it on a
• 8:17
  baking sheet or tart pan. Spread a thin layer of Dijon
• 8:24
  mustard or Creme Frechet over the crust.
• 8:28
  This gives a tangy contrast to the sweet onions.
• 8:35
  Then top with your caramelized onions and sprinkle on some
• 8:39
  fresh thyme leaves. For cheese.
• 8:42
  Goat cheese, gruyere or even a sharp cheddar work beautifully.
• 8:49
  Bake at 400°F for about 20 to 25 minutes, until the crust is
• 8:55
  golden and crisp. Slice into squares or wedges and
• 9:01
  serve warm. This tart pairs well with a
• 9:06
  simple salad, a glass of wine, or honestly, just on its own.
• 9:12
  And the best part? It's inexpensive, incredibly
• 9:15
  flavorful, and a great way to use up a good onion harvest.
• 9:23
  And last up, we have the fun facts corner.
• 9:30
  The word onion comes from the Latin unio, meaning single or
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  one, because onions grow as a single bulb.
• 9:41
  In the Middle Ages, onions were so valuable they were used as
• 9:44
  rent payments and even wedding gifts.
• 9:51
  Ancient athletes rubbed onions on their bodies, believing it
• 9:54
  improved strength and endurance. China grows more onions than any
• 10:02
  other country, but onions are part of nearly every cuisine
• 10:06
  worldwide. And cutting onions makes us cry
• 10:11
  because of sulfur compounds released into the air.
• 10:15
  These turn into sulfuric acid when they hit your eyes.
• 10:20
  Chilling onions before cutting actually helps reduce this
• 10:23
  reaction. Thanks again for hanging out
• 10:29
  with me today on the Beanstalk, fellow beans.
• 10:32
  If you want to keep the conversation going, we've got a
• 10:35
  growing community over at the Beanstalk Garden Club on
• 10:38
  Facebook. Come join us, share your garden
• 10:43
  photos, swap ideas, and let's nerd out over plants together.
• 10:50
  If you're enjoying the podcast, don't forget to hit follow on
• 10:53
  Spotify so you never miss an episode.
• 10:57
  We'd also love to hear your feedback or questions for future
• 11:01
  episodes. From our patch to yours, keep on
• 11:08
  climbing. Music.