I used my last tomato from the 2012 season today for lunch. (Last of the peppers were used the last of December.) And onions won’t be far behind since only a few small ones from the main crop of 1500 remain.
I do have about a dozen multiplier onions that I saved for eating rather than planting this fall. They are such good keeps and will last about a year and half if necessary! In onion season and when I have a good amount of stored ones — we use at least 2 to 4 onions per day.
As of tomorrow I’ll start rationing one per day. That should get me through another couple of weeks. Also I have about a dozen or so large spring onions in the garden.
My Plan for 12 months of garden grown Onions
Several years ago I made up my mind that I was not going to buy onions from the store anymore. They have no taste and who knows how or what has been done to them. (Yes, I know — I’m spoiled rotten —- and I love it!)
For two years we have not bought onions from the store. The only down side is — I still run out about February and have to go about 6 weeks without any onions until the current year’s crop gets big enough to start eating.
I plan to solve that this year but having more multipliers. I planted a lot of these this past fall and tried to place them in “prime real estate”. (I’m always short on space for onions — so many times they end up in less than ideal soil.) By being in better soil they should produce bigger bulbs.
Hopefully, after I plant again this coming fall — I’ll still have at least 6 dozen good sized bulbs to get me through February and March of 2014. (Will have taken 3 years total to plan well enough to have onions from my garden ALL 12 months!)
My Plan for Not Buying Tomato Sauce/Paste
In 2011 I found out about the dangerous chemicals they use to coat cans that food comes in. Since we don’t use a lot of canned things — that wouldn’t have been a problem for us —- except for tomato paste. That was one of my staples. Nonetheless I resolved not to buy any canned products after that.
Then I discovered roasted tomatoes and quite by accident I discovered how to make the easiest and most delicious tomato sauce I’d EVER tasted. The sauce is the perfect texture and consistency you need for spaghetti sauce. Not only that but it saves me hours and hours of work because it’s so easy. I freeze it in pint size freezer bags for use all through the winter. (I’ve written more on that. The links to the posts are at the end of the this post.)
My goals to have more in the garden this winter were reached and I plan to set higher goals for next winter.
I’ve already started winter sown planting and can hardly wait for things to germinate.
Raising your own food raises your standard of eating (and living). It’s a great way of life! I hope you’ll join me in experiencing it if you haven’t already.
Organic gardening is easy, efficient, and effective —- and it’s a lot healthier!
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