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Onion "Valenciana Temprana"
Onion "Valenciana Temprana".
Early variety, cold-resistant, extremely productive round-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.
Early variety, cold-resistant, extremely productive round-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.
* Beef soup with lingonberries.
Cut the beef pulp (steak, goulash) into small cubes and fry in vegetable oil. Separately, fry the onion cut into rings in butter until lightly yellowish and simmer covered for about 10 minutes until softened.
Pour the onion into a saucepan, pour in hot meat broth, add salt and pepper and bring to a boil. Add meat, honey and mashed or ground berries in a blender. Cook over low heat for 30 minutes, stirring occasionally. Serve hot, pre-seasoned with sour cream or mayonnaise.
Beef - 450 g, meat broth - 1 l, onions - 2 pcs., vegetable oil - 2 tbsp. l., honey - 1 tbsp., butter - 2 tbsp. l., lingonberries - 1 glass, salt and ground black pepper - to taste.
