Page 18 - Simply Vegetables Spring 2022

Fiona’s roundup
FIONA SHENFIELD FNVS, NVS GENERAL SECRETARY
Free seed
for all NVS
members
We are excited to report that D.T. Brown, a key partner of the NVS, have once again very kindly provided every member with a packet of free seed for you to grow. The variety is called “Onion de Paris” and it
is an excellent pickling onion which will provide a delicious crop of small, mild and sweet, white-skinned bulbs with a full flavour, a delicious crunch and good source of vitamin C. These pickling onions are perfect for pulling some young as a “Spring onion” plus leaving to “bulb up” for use in pickling or adding to casseroles and salads.
You will find your free packet (worth £2.19) in this Spring magazine and now is the perfect time to sow some. These bulbs grow quickly and can be grown outside
in the ground or in containers and pots
of compost on a patio or balcony where space may be limited.
Onions grow well on most soils but perform best in lighter soils and they prefer a sunny position but will tolerate partial shade.
DT Brown advise that you should sow your pickling onion seeds outdoors
between March and July, directly in their final position. Sow the seeds thinly 1.5cm/ half-inch deep, allow 25cm/10in between rows. Repeat fortnightly for a succession
of crops. Thinning is not usually necessary but keep them well-watered and weed free.
Once harvested, why not pickle your onions by following the recipe below, taken from our NVS cookbook “Getting started cooking with Vegetables”.
If you would like to enjoy the many other recipes in the NVS cookbook, why not purchase a copy. The recipes contained ranging from preserves, pickles & relishes, through to salads, soups, desserts & cakes (with hidden veg), BBQ Food and much more.
Check the NVS website, merchandise section for more details or contact Sandra Hall – chair@nvsuk.org.uk / 07917 690 292.
Pickled Onions
Ingredients
500g small shallots or pickling onions 50g salt
500ml malt vinegar
200g clear honey
Method
Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
18 Simply Vegetables