Uni has certainly eaten up a lot of gardening time, plus the clocks changing and the day hours been practically non-existent. So it was late, but we have finally done some autumn planting.
Last week I sowed broad beans ‘Claudia’, peas ‘Meteor’ and got going on the onion sets.
We bought 3 sets, then two lots of neighbours gave us more to plant, one being very generous with garlic as well! We are basically going to be growing an acre of onions next year… if I get them all in.
The varieties of onions planted so far are Senshyu, a golden coloured variety, and Electric, red coloured.
If they all grow, we’ll have a lot of onions but fortunately, onions are one of those vegetables that appear in soooooo many recipes that everyone will always find a way to use them. They are essential base ingredients. They are in stews, stocks, curries, casseroles, pizza, raw in salads, moussaka, raw with burgers, fried with sausages, bolognese, quiche, stir fry, soups… but here is a new recipe for onions to get you in the bulbing spirit.
Pasta with Fried Onion and Tomato Salad
-About 400g tagliatelle pasta -2 onions -Olive oil, for frying -8 handfuls of spinach -16 cherry tomatoes
- Bring a large pan of water to the boil. Add the tagliatelle pasta and cook for about ten minutes, or until cooked through. Drain and set to one side.
- Peel and cut the onions in half before slicing thinly. Put them in a frying pan with some olive oil and fry until soft and golden. Remove from heat.
- Cut the cherry tomatoes in half. Put the pasta on each person’s plate and mix in 4 tomatoes worth of the halves and two handfuls of spinach, per person. Divide the fried onions evenly and mix in too. Serve.