Oberle Botanical

Matt, my husband, grouches that I spend entirely too much time thinking about produce. It’s just my nature. And besides, how much time would be appropriate?

Onions have been on my mind for the past few weeks. Possibly because it’s about time to start them in the greenhouse. I need good, sturdy seedlings to put out in the field in March. This way they’ll have plenty of time to bulb-up to baseball/softball size come summer. Golf ball sized are usable, but disappointing. No bragging rights there.  And forget the miniature onion ‘sets’ that you can buy in  mesh bags at the box stores and nurseries in lieu of seedlings. Too many are moldy, they tend to go to seed before bulbing and the squirrels in my neighborhood love to dig them up. They don’t eat them. I think it goes something like this in the miserable little squirrel mind: “Hmm, what’s this?, might be something good, let’s take a closer look”, pulls it out, takes a sniff, “nope, don’t think I’d care for that”….”hmm what’s this?, better take a look; oh that’s right, I don’t like these” . Repeat until every single onion is unearthed. This is a rodent with a very short memory.

Country cousin to the Easter Lily, onions are in the genus Allium, also home to garlic, shallots and leeks. It is impossible in my mind to cook well without them. I grow several types, but what interests me at the moment are the differences between “sweet” onions and the “storage” onions. Sweet onions are a summer treasure, ephemeral, lasting only a few weeks at most after harvest. Among the varieties a person can grow, ‘Candy’ is one of the best. It’s big, it’s sweet and unlike most onions, it just doesn’t care if the days are getting longer or shorter.   Day-neutral, it will size up nicely as long as it’s growing conditions are met. These onions are mild because they have fewer of the sulfur compounds responsible for an onion’s pungency. And, their higher water content dilutes the sulfuric chemicals making them less noticeable. That high water content is also the reason they’re short-lived compared to storage types.

What blows my mind is that the storage onion we favor, ‘Copra’ is actually higher in sugar than many of the summer sweet types. The sweetness is masked by the oniony flavor that is more pronounced due to it’s lower water content; and less water means a longer shelf life. Heat is the key. When ‘Copra’ onions are sautéed, roasted, caramelized, or in any way cooked, the sulfur compounds are released… but not the sugars. These things are great roasted or grilled.

I guess it’s the vegetable analogy for not judging a book by it’s cover – or in this case an onion by your tears.

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Have you ever noticed that most jack o’ lanterns look best about a week after Halloween? Once the face has experienced a good frost and a few warm days, it’s features take on a whole new persona as the eyes sink and nose melts into the mouth. Soon to be removed to the compost pile, it provides one more reminder of winter’s fast approach. The progression of holidays has begun. Floppy pumpkin faces are replaced by colored corn and before long we swap the corn for wreaths and holly. Then the seed catalogs begin to come in earnest, along with the day dreams.

I once read that many of us garden in hopes of recreating our first magical experience with plants and nature. We remember colors, smells and textures in an exaggerated, dreamy way. Nostalgia paints a seductive picture, and we try year after year to live up to the masterpiece.
Years later, I still ponder this idea and it’s implications. Holiday memories seem much the same – filled with fragrance, taste and color yet impossible to define in exact form. Each year I try to give shape to my memories once again through my medium of plant materials.
We live in a great area for windowsill gardening. Most mornings provide enough bright eastern light to satisfy many different plants. Living plants provide a special holiday ambiance, particularly herbs and flowering houseplants.
Because the holidays have a tendency to be a bit harried (and I am absent minded when harried), I prefer plants that can take some neglect. If I forget to water or miss a pest inspection (within reason) there is not too much of a problem.

The herbs I like to use most around the Christmas season include sage, rosemary and thyme. I combine these with bright red and white geraniums and/or miniature roses for a new twist on an old theme. The sage lends a beautiful gray-green softness to the grouping, with a few of its leaves imparting traditional character to poultry seasoning, dressings and even potpourris.

With its evergreen needles and spicy fragrance, rosemary adds pizazz to the eyes and nose during the holiday season. If your plant is large enough, small wreaths can be made from its branches. Given as gifts, these dry beautifully and are welcomed by cooks.
Rosemary or sage provide a wonderful bed for roasting potatoes (see accompanying recipe). Drizzle with a little olive oil and you’ll find the basic spud elevated to a whole new level. A word of caution: rosemary and miniature roses both greatly resent completely drying out. Keep them away from heating vents. Gusts of warm, dry air take their toll on indoor plants.
If you intend to eat your herbs or rose blooms, don’t apply pesticides.

Washing plants periodically does wonders for pest control. It brightens them by removing dust and provides a shot of much needed humidity. This is so effective and restorative that I’ve invested in a small, shower-type gadget that fits over the faucet on my kitchen sink. I purchased it at a local hardware store for under $10.00. It’s flexibility and gentle shower allows me to easily clean the underside of leaves; a favorite hiding area for spider mites. Moreover, I’m sure that I’ve heard contented sighs coming from freshly showered plants drying on the kitchen counter. Honest! Now the recipe:

Herb Baked Potatoes Peheat oven to 350 degrees Idaho baking potatoes Rosemary or sage Salt Olive oil

Scrub potatoes and pierce with a fork. Wet roll in salt until covered. The salt can be removed after baking. It aids in drawing out the moisture and results in a “fluffier” finished potato with a slightly sweet flavor.

Cover the bottom of your roasting pan with a bit more salt and herbs. The amount of rosemary or sage will depend on personal preference. I’ve completely covered the bottom of a pan with rosemary branches and didn’t find it overwhelming and the kitchen smelled deliciously of rosemary . Place potatoes on top of the herbs. Top the spuds with a few more herb sprigs if you’re so inclined. Drizzle a bit of olive oil over the top and bake for about an hour.
You should be able to pierce the potato easily with a fork when done.  Great, fluffy baked potatoes are never wrapped it in foil! Foiling produces steamed rather than baked potatoes.

Sue Oberle’s article in the Winter 1997 issue of Real Life Magazine

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This upcoming Saturday, December 6th, we will be at The Gardens on Spring Creek from 10am – 4pm for the annual ‘Gifts from the Garden’ celebration. Join in the festivities while supporting local crafts people, and our growing public gardens as well.

Saturday also features Sue at the Fort Collins Public Library from 10:30 am until 12:00. Her program, free to the public, is entitled ‘Holiday Decor from Nature’. The program focuses on natural and inexpensive decor from garden and nature.

Sunday, December 7th finds us at Come Back to the Table’s annual Holiday open House. Linda Hoffman, local chef and culinary teacher hosts this tasty event. Join us to talk about the upcoming growing season, peruse kitchen gadgets and enjoy the company of grower and chef alike!

Finally, December 13th brings us once again at Fort Collins Opera Galleria for the second winter market of the season. The Holiday Market is from 10am until 3pm and features over 40 local craftspeople, growers and producers. We will have dried floral crafts ranging from stocking stuffers to wall wreaths, fresh cut herbs, and if the weather permits, herb plants for indoor cultivation. November’s Harvest Market was a great success, join us for this one, too!

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