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And happy to be here.

Lot's of work waiting for me.

It was a very good year.
Every fruit tree is laden.

Canadian Geese never left.
They are gorging themselves on fallen apples and pears. 





Clyde and Lola have decided to get along with the interlopers after all.

Have already filled many shelves in the cellar.

Lakota squash are stored. 

Love them all, flowers and fruit.

Himrod grapes take longer to ripen
Interlaken grapes were harvested before we left for Europe.

A few stragglers left.

I don't think that the little apple tree will make it through the winter.  
We will try and prop it up and see what happens. 
It bears delicious apples.  Don't want to lose it.







Time to admire the evening light and recharge.

Hope you are taking time out to enjoy your surroundings.  

Gina

https://normandylife.blogspot.com/

Will 200 pounds of onions be enough?

I harvested them yesterday.

While Mr G was having coffee with the boys. 

When their leaves fall over on their own, they are ready to harvest.

They are larger this year than they were last year. 

(I wonder if 200 pounds is enough to get us through the winter).   

Every available surface is being utilized.

Onions need to dry for 6 to 7 days.  

If left green they will not last.  

After they have dried they will be gathered into bundles and hung in our cellar to continue aging.  

They will keep till Spring. 

What I would really like to know is 

do you use a secret ingredient which makes your 

French Onion Soup extra special? 

I would love to know.  

Thank you dear friends.  

Have a great remainder of the week.

Gina 

https://betweennapsontheporch.net/

Don't peel the Beets

What's Summer without a Beet Salad? 

Instead of round beets grow cylindrical beets next year.  

They cook evenly and slice evenly and taste terrific. 

Bake them or boil them, but don't peel them. 

(Baking intensifies their flavor)

Also, leave the tops and roots intact, 
that way they won't bleed. 

When al dente let cool. While still warm twist beets in both directions.  Skin will come off in one piece.  

Season with coarse salt, add small amount of sugar and apple cider vinegar to taste. 

Chop medium sized onion and add to salad.

Have a lovely weekend my dear friends. 

Gina 

Two for Two

Cucumber Salads.

One for you and one for me. 

Peel and thinly slice cucumbers,

add salt to taste.

Place heavy weight on top of cucumbers and let stand for an hour.

Pour off liquid.

Add a dollop of sour cream and a small amount of sugar to taste.  

place in refrigerator until serving time.

Serve chilled and in crystal dishes. 

These dishes are more than 75 years old.  They belonged to my mother who always served this particular salad in these dishes. 

They are the only treasure I have from my home by the Baltic Sea.

  

This cucumber dish is Mr G 's favorite. 

Peel and slice cucumbers, pour light vinegar and water brine to cover.  Add salt and hot pepper flakes to taste.

Add onion rings. 
(Wash onion first).


   

Every time I pull an onion from my garden I am reminded of an evening in the South of France.


Have a great week my dear 
Blogging Friends, 

Gina 

You can never grow too many onions or have too many walls

Every wall holds enough onions for many winter meals.

This bunch would make several servings of French Onion Soup.

And these are perfect for a fine onion galette.

This fragrant bunch will go into the cellar.

And these onions we will share with friends.

Walls are good for many things.

Happy Sunday to you my dear

Blogging Friends.

Gina

https://betweennapsontheporch.net/