Shannon

I am wife to Stewart, mama of five, homeschooler, messy cook, and avid fermenter. This is where I tell our story... of building a sustainable off-grid homestead in a Christian agrarian community... of raising this growing family of ours... of the beauty and the hard and the joy in all of it.
933 articles written by Shannon

onion-bud-capers1

Growing onions is a bit of a commitment, I am realizing. At least when it comes to garden space. Last October is when I believe we planted these guys and now, nine months later, we are finishing the harvest. They are super low-maintenance and have been coming into our kitchen to feed us in various stages since around December. But in planning the fall/winter/spring gardens, I am trying to remember that these guys take up space for some time.

We harvested green onions throughout the winter and have been eating the bulb onions for a few months now, nearly daily making the base of a stir-fry with whatever greens, beans, or squash we’re harvesting. I don’t know for sure but I suspect it is because of the cutting of the green onions that many of them went to seed. That combined with the hot weather gave us the push to go ahead and harvest the remaining onions in the next two weeks.

onionbudcapers2

The seed flowers are lovely. They smell of chives and those that we brought in had these buds at all different stages. Annabelle asked to help harvest the seed so she patiently sat on the steps sorting tiny black seeds from the buds and the still gentle flowers. We saved the little black onion seeds and then she ended up with a scant cup of the buds.

They reminded me of capers and, inspired by Shaye’s Dandelion Capers, I set out to ferment them in a simple brine.

onion-bud-capers-3

After a few days they were bubbling and the brine was cloudy. They are a little difficult to keep below the level of the brine, even with my heavy duty fermentation weight, but I suspect fermenting a larger quantity would solve that problem.

Lacto-Fermented Onion Bud Capers

Ingredients

  • 1 cup onion buds
  • enough water to substantially cover buds (~1 cup)
  • 1.5 teaspoons salt

Directions

Remove buds from onion flowers and place in a pint jar. Add salt and cover buds with water by at least 1/2″. Add a fermentation weight to submerge the onion buds below the level of the brine.

Seal the jar and allow to ferment at room temperature for 1-2 weeks or until they are tangy enough for your liking. Be sure to “burp” your jar daily during the first week to release the carbon dioxide produced as a by-product of fermentation.

Enjoy!

backhoe

It is a backhoe week for Stewart, digging ponds and outhouse holes and other various projects.

haymakers-punch

Haymaker’s punch is in order for hot days on big equipment (or in the garden).

blackeyeds

A couple of apron pockets full of black-eyed peas a day and we’re set for the daily homestead stir-fry. I forgot how much you can neglect these guys and still they give.

dough

Summer baking is upon us and I am thinking larger batches of these fermented loaves a couple of times per week might work well. How many loaves of bread do you go through in a week? I think our family could easily eat one per day.

pickles

The pickles have slowed down but not exactly stopped. I thought for sure the cukes were on the way out last week but rain and cooler temperatures brought more blossoms and babies. So I’ll pack and brine and ferment until they quit.

I suppose that is just the way of things come mid-July.