Slow painting

Tuesday, 14 July 2009


I'd never thought of onions in terms of juice before. The papery brown skins of shop-bought onions are all about storage, about lasting through the winter in a dessicated sort of way. But weeding between the rows this week, down on my hands and knees, I was overwhelmed by the juiciness of onions. Thick, succulent tubular leaves, squeaking against each other as I moved them to reach the weeds. Swelling pearly globes of the onions themselves. Just now they seem more like a fruit than a vegetable.


Frankie / Nick said...

Must be a great year for onions as ours are about the same as yours. We had such an abundance that I cut them up and popped them into the freezer. Works well for fried rice and other dishes. Just fold them into a hot dish a few minutes before serving. Works well, you may wish to try it.

SandyCarlson said...

I love fresh onions and scallions. They announce themselves with their beautiful aroma and make me feel hungry and alive.

Juergen Kuehn said...

Fromage frais with young shoots of onions - a delicacy!