Archive for April, 2016

The garden changes daily…

The garden at 5th & Trafalgar seems to change daily. Yesterday I noticed some California poppies come into bloom. Some of the large irises have bloomed and for some reason bent over. Of course long gone are snowdrops and more recently grape hyacinths.

Now it’s almost wilted entirely I finally googled “spring garden shrub yellow pom pom” and found that it’s Kerria Japonica.

I’ve planted potatoes in bags, a variety of greens and am trying to start from cuttings “kale trees”.

Yup. They’re a thing.

Oh, and the grass and weeds of course need attention regularly.


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Nodding Onions – enough to share. They’re actually sleeping not just nodding.

The nodding onions need thinning out again. They’re just green now, but will produce their lovely pink flowers in late May or so. Then they “nod off” – becoming entirely horizontal now.

I have enough to share! just ask or come by and dig a few up!

Here’s what I found about advice on eating them. Clip some leaves for your potato salad as you stroll by. Notice the warning that they’re stronger than your usual onions.

Edible Uses: from
Nodding onion is edible, and its bulbs were widely eaten by native peoples and European settlers, either raw, cooked or dried for winter. Being strongly flavored, it is mainly used as a flavoring. Cooking removes the strong smell and flavor, converting the sugar inulin to the more digestible fructose, and the bulbs become very sweet. The leaves are edible, raw or cooked. They have a delicious, strong-onion flavor, and are said to be very nice in salads. The flowers can be eaten raw or cooked. They have a delicious strong onion flavor, somewhat stronger than the leaves especially if the seeds are starting to set. They make a very decorative and tasty addition to the salad bowl.

and a tip for onion pesto from:

Nodding onion is an onion in its flavor and uses. Think of it as a wild chive with the healthy Sulphur compounds found in all edible onions. This means that they can be used any way a chive can be used. They are usually harvested in May and June, when the unique “nodding” flowers can be seen; bulbs can be harvested as well. They are excellent in scrambled egg dishes or as a garnish in soups.

An interesting recipe is wild onion pesto with basil: ½ cup wild onion flowers and bulbs, 2 cups fresh basil, ¼ pine nuts or walnuts. 11/2 cups olive oil ¼ cup grated Parmesan cheese (optional). Blend all the ingredients in a food processor until a creamy bright green sauce appears. Serve over pasta warm or cold.

And some general information about the plant from: 

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