Hardy from zones 3-9 onions, onions are a cold season crop. The easiest way to plant onions is from sets, and they can be planted outdoors a few weeks before the last frost (as long as it’s not below 20 degrees). You can see a full planting guide at The Old Farmer’s Almanac. Read More How to Plant: Onions
I have such a thing for plants. They are every bit as exciting and lovely to look at as animals, but for some reason, most people do not agree with me. Sure, they might not be covered in fur (though some plants are covered in these fuzzy hair-like things called tricomes) and sure, they might not purr (though have you heard the wind rattle some old leaves), but they’re really exciting nonetheless. Plants are just stuffed full of chemicals and some of them, the ones we choose to cultivate, have a particularly exciting history that is irrevocably intertwined with our own. Onions are no exception. Read More More Than You Ever Cared to Know About Onions
Last week, the sky opened up and released buckets of snow that it had apparently been holding on to since sometime in November. In short, it was freakin’ cold outside. But I know how to conquer the cold weather when it hits: with stew! I make stew (and most other things) using a very imprecise cooking method known as the “Making Shit Up” method. This makes it a bit more challenging to write down or pass on recipes, but I’ve had good luck with it over all. The night before I made this stew I came up with an idea for it. And some people might shout, “That’s like my grandma’s recipe! You didn’t invent it, Liar McLiar-pants!” But I haven’t read your grandma’s recipe, so I just put a bunch of things in a pot that I thought would taste good together. (Also, your grandma is a lovely person and you should really call her more often.) Read More Lamb and Lentil Stew
On the Internet, there are a lot of fights. That’s just the nature of the beast: you try throwing millions of people together behind the cloak of anonymity and see if you don’t get extreme opinions and extreme fights. One of the most memorable in my (and maybe your) little corner of the Internet is the fight over and meme-ization of lentils. Read More Say it Ain’t So: It’s Time for Lentils!
This is a little something I came up with one night when I was craving Beef Stroganoff but didn’t have the time to make it. It’s now one of my boyfriend’s favorites, and I normally have all the things needed to make it on-hand. It’s pretty fast to make, too – however long it takes the noodles to boil! Read More What’s For Dinner: Beef and Gravy Over Noodles
Now that Halloween is over, American Persephoneers are probably turning their thoughts to the turkey feast that is Thanksgiving, and the inevitable leftover pile-up in its wake. But there is hope. My dear American neighbours, I am Canadian and I had my Thanksgiving weeks ago. I can guide you in the ways of leftover use with a steady and experienced hand. Read More Turkey Pot Pie
So, soubise (pronounced soo-BEEZ) is this French onion-and-rice stuff that I’d never heard of before seeing the recipe in Mastering the Art of French Cooking, but I thought, well, I like rice and onions. Let’s give it a shot. I was a little worried that it would come out tasting…terrible? But I was pleasantly surprised.
Attention Persephone readers: the Morbid Curiosity food column will not be appearing today. Why? Did Jen run out of old cookbooks with unusual recipes? Did she finally destroy her stomach lining? No! Of course not! It’s because I made a lovely quiche this week, and I’d rather talk about that instead. That sounds like a good enough reason to me! Read More One Quiche to Rule Them All