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Onion "Valenciana Tardiva"
Onion "Valenciana Tardiva".
Medium-late variety, cold-resistant, extremely productive oval-shaped onion variety.
Gives a high yield regardless of soil and climatic conditions.
Reliable and flexible, with excellent shelf life and storage until the next harvest. Possesses increased resistance to disease.
Agrotechnics.
Onions prefer fertile, light loams or loamy chernozems with a neutral reaction (they do not tolerate acidic soils).
Best predecessors: cucumber, cabbage, tomato, potatoes, legumes.
When growing onion sets, seeds are sown in autumn or early spring (as soon as the soil allows) on ridges, across which grooves are made (every 10-15 cm). Seeds are sown every 1-1.5 cm, to a depth of 1.5-2.0 cm. After sowing, the soil is slightly compacted.
When sowing in autumn, the rows are mulched with humus and peat. In the future, it is necessary to systematically destroy weeds and carry out regular watering, followed by loosening the row spacings. Sevok is removed as soon as the leaves begin to turn yellow and lie down.
Medium-late variety, cold-resistant, extremely productive oval-shaped onion variety.
Gives a high yield regardless of soil and climatic conditions.
Reliable and flexible, with excellent shelf life and storage until the next harvest. Possesses increased resistance to disease.
Agrotechnics.
Onions prefer fertile, light loams or loamy chernozems with a neutral reaction (they do not tolerate acidic soils).
Best predecessors: cucumber, cabbage, tomato, potatoes, legumes.
When growing onion sets, seeds are sown in autumn or early spring (as soon as the soil allows) on ridges, across which grooves are made (every 10-15 cm). Seeds are sown every 1-1.5 cm, to a depth of 1.5-2.0 cm. After sowing, the soil is slightly compacted.
When sowing in autumn, the rows are mulched with humus and peat. In the future, it is necessary to systematically destroy weeds and carry out regular watering, followed by loosening the row spacings. Sevok is removed as soon as the leaves begin to turn yellow and lie down.
* Chicken liver pate with lingonberry jelly.
Rinse the liver, remove the bile ducts, and soak in milk for 1-2 hours. In the meantime, prepare lingonberry puree (if you already have it, just take it; the main thing is that the puree should be sour).
We will assume that there is no puree: pour 100 g of lingonberries into 100 ml of water (the remaining 50 g of berries will be used for decoration), put on fire, add 1 tbsp. l. sugar and boil for 5-7 minutes. Rub the lingonberries along with the liquid through a sieve, set the lingonberry puree aside.
Finely chop the onion, chop the garlic and fry everything together in vegetable oil until browned. Drain the milk, dry the liver and fry. To make the pate tasty, the liver should not be overdried: when cut, it should be slightly pinkish (this means frying for 7-10 minutes).
Place the liver and onion in a bowl, add salt, pepper and nutmeg. Beat everything together with an immersion blender, adding a little cream. To make the pate more tender, the resulting mass can be additionally rubbed through a sieve. Add room temperature butter and beat the mixture again. Add salt and spices, stir. Place the pate tightly into the molds and spread lingonberry puree on top. Prepare the jelly according to the instructions on the gelatin package, pour the resulting jelly into the pate. Refrigerate until completely frozen.
Chicken liver - 1.2 kg, onions - 4 pcs., milk - 250 ml, cream (33%) - 250 ml, butter - 150 g, garlic - 2 cloves, salt and ground black and allspice - to taste , ground nutmeg - 1-2 tsp, frozen lingonberries - 150 g, water - 100 ml, leaf gelatin - 3 pcs. (or 4 g of regular gelatin powder).
