Convergent evolution in action!
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Giant onion recall. ETA: US and Canada. You lucky mutants elsewhere get to keep your onions.
FDA says that if you can’t tell where your onion came from, toss it.
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Nice nice nice. What a haul! We grew garlic for the first time this year but it did not go nearly this well. Congrats.
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We had some volunteer onions from filling the raised bed over the winter before we had our composter. But we ate them all 
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I wonder if cooking makes them safe.
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that’s a good question. so I checked:
I cooked a pizza two nights ago, loaded with chopped up yellow onion. now, the person who shared it with me hs sick in bed with terrible gut pains. pizza cooked at 400F for 22minutes.
can’t say with certainty that it is related, but every surface in the kitchen got a scrub and disinfectant!
also tossing the remaining onions from Publix (loose bin, don’t know where they came from.)
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Part of the problem lies in the fact that we don’t normally treat raw onions like they are hazardous. We pay far less attention to what we touch/do with raw onion juices on our hands than we would, say, raw chicken. The same goes for cutting boards and utensils (I know I’m guilty of doing a half ass job on rinsing off cutting boards that I know have only had veg on them). Cooking will kill the salmonella bacteria, but who knows what else could have been unknowingly contaminated during prep. That, and raw onions are something that many people eat.
I’m sorry your friend is ill but glad that you dodged a bullet and whipped out disinfectant - it certainly can’t hurt!
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This is the last week I’ll be spending in our apartment before we move down the street (buying a house!) and I start a grad program in another state. The pantry is getting pretty picked over, but I keep gravitating towards lemon + ??? combos. Can’t seem to help myself! I kept it simple tonight: lemony garlic zucchini with kale and shrimp.
We got a handsome technicolor (purple!) cauliflower in our farm box this week that I’m very excited to cook up. Any suggestions?
Sorry my lower appendage made it into that picture… I was barefoot in the kitchen like a good wife 
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Roasted cabbage is the bomb.
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Chakchouka!
With extra paprika. SMOKED paprika!
My recipe book includes cauliflower, which really makes the dish. Recipes abound for this dish, so I’m sure you can find one that looks right for you and your lovely purple thing. Lucky you!
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Home made lemon-ginger scones with homemade clotted cream and lemon curd.
The clotted cream is just about the easiest thing ever, if you have a slow cooker. Pour high butterfat cream into a bowl. Pour enough water into the slow cooker to almost float the bowl. Put a trivet in the slow cooker-something to keep the bowl off the bottom. Put the bowl of cream on the trivet, turn the slow cooker on low and put the top on with a bit of a crack open. Leave it alone for 12 hours, checking that the water doesn’t come to a boil. 180F is what you’re looking for. Adjust lid as needed to regulate temp. After 12 hours remove bowl and let cool on the counter for an hour, then cover and chill overnight. When you want to use it, carefully spoon the clotted cream from the bowl, saving the liquid to use in other projects. The clotted cream will hold for about a week. Yield depends on the cream you use. You can use just about any heavy cream, but 40% works well. In Britain double cream must have 48% butterfat, but I’ve never seen any that rich in a store in the US.
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I like your photo in part because it forces me to think of a fried egg 
(same with my own current avatar here)
“Yum” on the clotted cream and lemon curd!
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For a great dramatic-flair-to-effort ratio, leave whole, cut out the core and drop into a pot of boiling water for five minutes and take out. When cool, smother with sour cream and a dusting of cumin and smoked paprika and dot some butter on. Roast in a hot oven until starting to brown.
(Edited to make clear is a reply to @gremlin)
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What food is being discussed here? And how do I core something I’m leaving whole?
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Damn - was meant to be @gremlin. Will edit.
And forgive my loose language - cut out the core, but leave in one piece.
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Thanks for this idea! I’ve seen this done before with yogurt/curry but didn’t think to adapt it to a different flavor profile. Digging the smoked paprika theme we have going on here with your suggestion and @anon15383236’s.
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Just made some fettuccine Alfredo with Pecorino Toscano, a half a wheel of which I recently purchased and am moving through at an alarming rate.
(Sorry, didn’t take a picture but you all know what pasta looks like anyway and Alfredo isn’t exactly visually exciting)
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