The season is starting to grow! It seems yet too cold to utilize the lovely greenhouse that my Dad built last year. The saving grace glass house, built from 10 sliding glass doors, has been highly utilized and appreciated. Unfortunately, it is not perfectly air tight and with consistent frosty mornings and days, where pine needles and human bones struggle to thaw, I opted for an indoor kick-start. Here, on an old metal shelf, I’ve towered trays of onions seeds. I have heard no cries of unsatisfaction, as the sun shines in. Mt. Shasta smiles through the frame of the window and the ambient house warmth keeps soil hospitable and encouraging.
After a very positive response towards last year’s fresh and cured onions, I decided to increase the crop this year. Scattered in these trays are future French Onions soups, sweet crunchy rings of the Siskiyou Sweet, elegant purple torpedo shaped Tropea and the patiently cured paper skins of red and yellow varieties, for 2014 storage. Yes, the yummy year begins.
Green energy starts to fill the house as the first seeds germinate. They’re yogic presence is rejuvenating, energizing, calming, these happy little lights already representing such gratitude. From delicate charcoal-like seeds, the onions seedlings start to emerge. They slowly rise up and stay suspended, stretching themselves out in a new life welcoming: downward dog. As many of us could, they stay there, looped with the soil, relaxed, breathing. Slowly they rise, bring their heads and arms up, welcoming the sunny day. They take a look at the mountain and offer up a gift, their hollow seed pod.