Voila les oignons

Madame et Monsiuer, voila les oignons de Bladon (les rouge et les blanc) et les shallots aussi.

That's about as far as my French stretches, and that's probably totally incorrect so back to English for the rest of the post. A theme is developing here. I write the blog post while Emily cooks dinner.

Photo54: A barrow full of onions and shallots. Freshly harvested from our plot.

Tonight we will be coating (and then eating) pasta with a lovely roasted vegetable sauce. Red onions, yellow courgettes and shallots from our allotment will be accompanied by Grandad's prize tomatoes. A few cloves of garlic from Waitrose and we'll be on to a winner. It is already smelling fantastic. My future wife is doing a grand job!

Emily headed out to see Alex for lunch today and left me doing manly things with power tools in the shed. I've finally got around to installing a 'potting shelf'. This will hopefully come into its own next year when we start to propagate seeds but for now it makes a rather fine space to dry out the onions. An added bonus of the shelf is the creation of some great new storage space (spot the patio chairs tucked nicely underneath).

Photo55: Onions galore. Occupying pride of place on the new potting shelf in the shed.

Photo 56: Trimmed and drying out together. The reds and the whites.

One final thought for the week. I can't decide whether purple french beans are magical or a tad disappointing. When cooked they turn green - now that's magic. However, when they are on your plate you can't tell the difference between them and their green cousins - that's disappointing!