6 ounces smoked salmon, chopped
6 ounces low-fat cream cheese
1/4 cup nonfat sour cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh dill salmon
1 scallion, white part only, minced
1/4 teaspoon freshly ground black pepper
Directions: In a food processor or mixer at slow speed, blend the salmon, cream cheese, sour cream and lemon juice until fairly smooth. Mix in the dill, scallion and pepper. Cover and refrigerate up to 3 days. Recipe makes about 1-1/2 cups.
Maturing flower
cluster of
Allium fistulosum,
Bunching Onion
Allow the plants to flower and do not deadhead them. They will produce globe-shaped flower balls atop a stem held over the leaves.
After the flower dries back you will see the formation of seedpods along the ends of the array that held the individual florets.
When the flower stem has browned and withered you can then assume that the seeds have matured. Cut the stem and hang it upside-down to continue to dry in a warm place for a few more weeks.
After it has thoroughly dried you may crumble the heads to release the seeds. They will be very dark grayish to a deep black in color.
Saving Onion Seed
International Seed Saving Institute
SeedSave.Org
Culture, Disease, and Seed Saving Information
HighMowingSeeds.com
PrimalSeeds.org
Publication 8008
Division of Agriculture and Natural Resources
University of California at Davis
By Lynda Gerber, Master Gardener
Arapahoe County Cooperative Extension
Colorado State University