Double entendre intended: When I walk near the onion patch, the sweet, snarky smell of the onions wafts up from the dirt, and the beautiful white flowering tops on long stalks are so pretty, I almost want to get married again.Cranky, would you marry me if I was holding an onion bouquet?
If not, just hold out a little while longer; the orange tree is almost in bloom. Much nicer aroma, and such pretty blossoms.
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13 comments:
aahh!!, You both are beautiful!
uber gorgeous photo - again
did i just actually say uber?
Onions and oranges and wedding! Think how beautifully those go together: a salad of perfect circles of oranges with slices of sweet red onion; oranges in bits with minced onions in salsa. It's destiny.
Add some chive flowers to the bouquet - beautiful purple and the'd fit right in.
These onions so remind me of Japanese flower arranging - the onion blooms make beautiful orbs in the floral design in season.
Hah! That's why they're my, whaddya call it, avatar! Let 'em dry and you can have seeds for next year. Beauty with a purpose I say.
Chilebrown: The garden is in such a calm state right now. It will get messy and ugly (and so will I) in a month or so. *thanks*
ceF: Uber merci, Claudia. You have such a fine way with words. (The photo looks like I applied a "paint filter" or something to it... nope.)
Kudzu: Ah, such a salad! I actually still have some oranges in a bag. Oh, yes, thanks for the suggestion. Fennel too, maybe?
Ms. Mouse: The chives are still lazing along; no flowers yet. Let's see... Rose petals?
Anna: Isn't nature brilliant? All I had to do was get close with the camera; the "arrangement" was already there.
El: Lordy, you are right! Your avatar. Very nice.
I am definitely going to experiment with the seeds, even if they only end up in crackers or fake curry powder...
Yes, Cookie, fennel would be nice. I like it with tarragon in the vinaigrette, which is pretty much kin to an anise flavor (sometimes too much, when it's Russian tarragon instead of French). I have also done it with a hot touch (crushed pink peppercorns or pinches of cumin and cayenne). Depends on the mood. Italians like the combo with black olives (those salty dry-ish ones) for contrast. Whatever. It's good!
I love alliums. My elephant garlic will bloom soon, a gigantic explosion of soft purple.
You guys are getting the crazy heat too? I guess it's not that crazy as far south as you are, but we webfoots just can't handle it this early.
Kudzu: Would that I could grow tarragon. I've had limited success; might try again.
Thanks for these ideas; you realize this violates my simplicity clause, but... it's still simple.
Heather: Oh, I didn't know you were getting it too! Nuclear West Coast heatwave, I guess. Finally cooling off a bit today.
Elephant garlic, indeed! I must plant garlic; never have done it.
Our garlic is huge, and with any luck should be throwing off scapes soon. In the meantime, I have to content myself with bouquets of chive flowers.
I loved the post. On more than one occassion I've made a smelly impromptu floral arrangment with flowering chives.
Peter and Renaedujour: My chives are in a stunted state so far. I can't wait for some pretty purple blossoms. Have either of you eaten the purple flowers from your rosemary plant? Yumz.
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