Photo editing by Calvin Hamilton
Like an astral collision, it yanks me from the deepest of dreams. Heart pounding, I wait. Then it comes again, a percussion onslaught. Electric webs force fed from the sky to ground and then, softly but growing steadily, like the paw steps from an army of schnauzers. Rain. I smile and return to sleep.
Welcome to the desert monsoon season. It begins with a very dry heat usually in the month of May. As temperatures rise to triple digits sometimes for days on end, the jetstream shifts Northward bringing moisture from the Mexican Sea of Cortez. The arrival of moist air together with the drastic heat causes cumulous clouds and leads to theatrical displays of lightning and a symphony of thunder. Our monsoon officially begins June 15th and is finished by September 30th. On evenings like last night, we garner a full inch of glorious rain. But the desert Southwest isn’t the only locale for these adventurous storms.
Monsoon has Arabic roots from the word mausim, which means – a season. It originally described winds over the Arabian sea, blowing from the Northeast for six months and then from the Southwest for another six months. One often thinks of India as a monsoon area partially due to Mira Nair’s creation; Monsoon Wedding.
Like unpredictable weather patterns everywhere, this year the Indian Monsoon has been sketchy. This is especially difficult for the onion producing regions of Maharashtra and Gujarat where they are witnessing a drop in onion production by almost by half. Onions are a daily ingredient in many Indian kitchens and the decline in harvest will definitely affect domestic onion prices but also India’s ability to export.
adapted from Yotam Ottolenghi
serves 5
Ingredients
- 8-10 small to medium red onions
- 3 Tbsp olive oil
- Salt and black pepper
- 2 cups loosely packed arugula (optional)
- handful of parsley leaves
- 4 oz soft goat’s cheese, cut into 1 inch chunks (optional)
For the salsa
- 1/3 cup walnuts, finely chopped
- 1 jalapeno, seeded and finely chopped
- 2 garlic cloves, peeled and crushed
- 3 Tbs red-wine vinegar
- 2 Tbs olive oil
Preheat the oven to 400. Peel the onions and cut off the tops and tails. Cut each onion widthways into three slices about 3/4 inch thick, and place on a baking tray. Brush with olive oil, sprinkle over 1/2 teaspoon of salt and some freshly ground pepper. Roast for 20 minutes, until cooked and golden-brown on top. If they haven’t taken on much colour, pop them under the grill for a few minutes. Set aside to cool slightly.
While the onions are cooking, put all the ingredients for the salsa in a small bowl, add 1/2 tsp of salt, stir and set aside.
To serve, place arugula and parsley in a large bowl. Add the warm onions, the cheese and half the salsa, and toss gently – you don’t want the onions to fall apart. Divide between five shallow bowls or plates and spoon over the remaining salsa.
Agrigirl's Blog 
montucky
/ August 26, 2012Yum! I used to love the monsoon season in the Sonoran Desert and really miss it.
Tammy
/ August 26, 2012I also love it. There is something so reassuring about it for me. The salad is fantastic too.
hotlyspiced
/ August 26, 2012What a beautiful salad. I love roasting red onions too. And that walnut salsa sounds delicious xx
Tammy
/ August 26, 2012It really is. I was worried that I got it too hot but it worked out fine.
Rukmini Roy
/ August 26, 2012Yum! I love onions and I am from Maharashtra so yeah! Totally get your post. The Indian monsoon has been very erratic this year but its been raining heavy for the past couple of days. Hopefully like last year the price of onions would not reach 160 rupees/kilo :0
Tammy
/ August 26, 2012I’m so happy this spoke to you. I don’t love onions but I love them this way and in Indian dishes. Here’s to a rain dance and prayer for your monsoons!!
Debbie
/ August 26, 2012This was so wonderfully written and full of interesting info! I loved learning about the monsoon (didn’t know that!) and about roasting onions (didn’t know that either!) Thank you Tammy! The salad not only sounds tasty, it looks beautiful too!
Tammy
/ August 27, 2012It really is a beautiful salad Debbie.
inherchucks
/ August 26, 2012These look divine!
I remember when I lived in Arizona we had a lot of Monsoons. I am glad I don’t have to deal with that where I live now. I am still scared of the thunder and lightening!
Come and share your delicious recipe with the rest of the CSA link party…http://inherchucks.com/2012/08/23/whats-in-the-box-40/. Looking forward to seeing you there 🙂
Tammy
/ August 27, 2012You used to live in AZ? how long ago and where? Will pop over with the link
inherchucks
/ August 27, 2012I moved from AZ 3 years ago before I got married. I was living in Tucson at the time. I went to U of A and stayed there when I graduated to work as a social worker.
Tandy
/ August 27, 2012May the abundance continue!
Tammy
/ August 27, 2012Indeed!
greenishmonkeys
/ August 27, 2012those look delicious!
Tammy
/ August 27, 2012Thanks!
Auburn Meadow Farm
/ August 27, 2012I’m pretty excited about that walnut salsa – I’m giving that one a try this week!
I don’t know if Arizona would be the place for me… I suppose lightening rods are pretty significant there : )
Tammy
/ August 27, 2012I think it would be good on many things but we used all of it on the salad.
Sophie33
/ August 27, 2012That walnut salsa is someting special & to top that on top of these stunning baked red onions must be very well-flavoured! Yummy Yum!
Tammy
/ August 27, 2012Yes and if you don’t use the cheese, it’s vegan.
cindyricksgers
/ August 27, 2012Your description of the coming of the rain was just perfect…I could feel it! I love the “army of schnauzers”! I love the sounds of this salad, too…thank you!
Tammy
/ August 27, 2012Thanks Cindy.
nrhatch
/ August 27, 2012Your salad looks gorgeous.
I love onions . . . cooked, not raw. 😀
Tammy
/ August 27, 2012Me too – can’t do them raw.
Natalia at Hot, Cheap & Easy
/ August 27, 2012Loved learning about the origins of the word monsoon! Beautiful food too!
Tammy
/ August 27, 2012Thank you Natalia.
Laura Rees
/ August 27, 2012That looks awesome, and I have 1000 CSA onions to use up!
Tammy
/ August 27, 2012Even after the salad, I have 100s too. I’m planning to pull out the dehydrator next.
Lisa H
/ August 27, 2012Wow, that onion and lightning photo combo is amazing! We love watching the monsoon storms; their power is incredible. We watched in awe and disappointment as a monsoon storm blew down our beloved mesquite tree years ago.
Roasted onions are fantastic. Like you, I’m not too fond of raw onions, but cooked are always good, especially with the caramelized edges when roasted. your salad looks amazing.
Tammy
/ August 27, 2012Calvin did that photo for me and I need to give him credit! I love the monsoons. This salad was very good. I’m thinking the leftovers can be dropped into pasta later in the week.
The Verdant Home
/ August 27, 2012The mouthwatering pictures are enough to make me want to make this for breakfast! Yum! BTW, “army of schnauzers”? Whenever I hear rain from a thunderstorm, I’ll be reminded of my sweet dog who passed over to the Rainbow Bridge two years past. Many grateful thanks.
Tammy
/ August 27, 2012That is very sweet!
lucindalines
/ August 27, 2012Lovely pictures. Great writing!!
Tammy
/ August 27, 2012Thanks Lucinda.
Promenade Claire
/ August 27, 2012I have always wante dto witness the arrival of a monsoon, I’ve been inthe middle and end but never the beginning. Maybe one day.
The recipe looks mouthwateringly delicious, Yottam is certainly creative and clever.
Have you tried soaking slices of onion in water for about 15 to 30 minutes, it takes the heat off them.
Tammy
/ August 27, 2012I haven’t tried soaking them but I could. And this is my first rub with Yottam and I love the creativity. Definitely will be watching his other veg dishes.
Dan Wool
/ August 27, 2012Can’t speak to India but in AZ, I love how Mother Nature always knows exactly when to cool us down. A week of record heat, then a week of evening thunderstorms. I gave up on my melons and squash in July but let the vines wander to keep the soil cool. After the rains this month, I now have some of the most delicious fruit I’ve ever grown. Sometimes Mother Nature also knows when to kick the novice gardener into the house to teach him the lesson to let things alone to grow for awhile!
Tammy
/ August 27, 2012You can never get the same result from watering that you’ll get from rain. My grandmother taught me that and I believe it.
dayphoto
/ August 27, 2012PERFECT! I’m going to make this right now…lunch will be divine!
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
Tammy
/ August 27, 2012How was it?
shrinkingthecamel
/ August 27, 2012Great link between monsoon season and onions! I was starting to wander in a more metaphorical and philosophical direction with your speaking of unpredictable seasons in life, but was just as glad that you pulled me back down to earth with a discussion about red onions.:)
Tammy
/ August 27, 2012Oh, rain is philosophical and spiritual isn’t it? That good old cleansing. I always think of Elijah and I always give thanks when I hear it. Thankful for onions too.
Inger Wilkerson
/ August 27, 2012What a clever and attractive way to use a lot of onions! Alas, our harvest has so slow that I’ve had to buy store onions this summer!
Tammy
/ August 27, 2012I still have a bunch so will be pulling out the dehydrator.
Inger Wilkerson
/ August 28, 2012I chopped and froze a lot to take me over the winter the last year. BTW, my college student at ASU just joined a CSA (I am so proud)!
Tammy
/ August 28, 2012Yeah!! I wonder which one?
I Made You A Mixtape
/ August 27, 2012Oh, I just love cooked onions, how they turn all sweet when cooked. I remember the MASSIVE thunderstorms we had when I lived in Colorado, it was usually between 4 and 6 pm in the summer months…
Tammy
/ August 27, 2012I used to live there also and you’re exactly right – between 4 and 6 every day.
Melissa
/ August 27, 2012Great way to use up all your red onions, looks deliciously sweet!
Tammy
/ August 27, 2012I did use all of the red ones and now I’m on to white!
mary
/ August 27, 2012It’s disconcerting to hear about how changing weather patterns are affecting food production all over the globe. Among other things, I’m wondering how it will change the way people honor their food traditions.
Tammy
/ August 27, 2012Great point. Will we simply have festivals to honor food stuff that no longer is grown?
megancschmidt
/ August 27, 2012I love red onions any-which-way, Tammy! And this post is inspiring. Sorry I’ve been quiet this summer. Looking forward to trying these dishes.
Tammy
/ August 27, 2012I hope you will and will let me know what works for you.
naimavanswol
/ August 28, 2012wow. that looks so good. yum.
Tammy
/ August 29, 2012It was really good and there are leftovers!
authorjaneward
/ August 28, 2012I like the idea of making onions the star of the show.
Tammy
/ August 29, 2012It was a hard concept for me Jane but it really worked.
meanlittleboy2
/ August 28, 2012Reblogged this on meanlittleboy2 and commented:
fantastic article enjoy
Tammy
/ August 29, 2012Thanks for the shout out Larry!
Robin
/ August 29, 2012This looks and sounds so good!
Tammy
/ August 29, 2012It really was good Robin.
kateshrewsday
/ August 29, 2012Oh, totally delicious, Tammy! Must try this recipe, thank you!
Tammy
/ August 29, 2012I was a bit surprised that the inspiration came from the Guardian, Kate. Are you familiar with his cooking? I wasn’t.
Tilly Bud - The Laughing Housewife
/ August 31, 2012My mouth is watering!
Tammy
/ August 31, 2012It was good but not so much on the second day.
nancy at good food matters
/ September 1, 2012love the lyrical introduction to this post, and learning the words behind the word, monsoon. I am happy with onions in just about any form: this recipe looks terrific.
Tammy
/ September 1, 2012Onions take center stage – it is beautiful and delicious although it didn’t make for very good leftovers.
island traveler
/ September 6, 2012Wow! The first image blew my mind. Electrifying post indeed. An Art that is a delight to the taste buds. Have a great day!
Tammy
/ September 8, 2012You too!
Living Girl Living Foods
/ October 31, 2012Great photos! What a fun recipe idea too 😀 What a delicious sounding meal, nom nom hahaha. Thanks for the fun post 🙂
Tammy
/ November 11, 2012Thank you. Do you grow or eat onions? What’s your favorite way to prepare them?