A Climate Changing World – French Onion Dip
As I took my daily walk on this early February morning, I couldn’t help but notice the green stalks of spring flowers already peeking through the ground. It left me conflicted. On the one hand I love that spring – my favorite time of the year – is on the horizon with its longer days, warming sun, and the promise of a bountiful garden. On the other hand, it is premature; flowers should not be emerging from the ground and buds on branches should not be swelling so soon in February. We are still in the heart of winter and the ground should be frozen solid. But all around us we are seeing the effects of a climate-changing world.
It has been chilly thus far this winter on Long Island where I live, and we’ve had one storm with a couple of inches of snow. Rain has been the dominant precipitation and we have had only one serious cold spell. It was the only time temperatures dipped below freezing for more than a handful of hours at a time. That’s not a typical Long Island winter.
While these are not climate disasters of the magnitude experienced in other locales – hurricanes, droughts, floods, and wildfires, for example – they are subtle indications of what our future likely holds. And they are serious enough that gardeners must take note.
Even though general seasonal guidelines still rule the day, gardeners must make minor adjustments. This is reflected in a November 2023 update of the U.S. Department of Agriculture (USDA) Plant Hardiness Zone Map, which was last changed in 2012. Used by gardeners and growers nationwide, as well as insurance companies and scientists, the Plant Hardiness Zone Map breaks the country into 13 zones, each of which is further divided into half zones. Zonation is based on 30-year averages of the lowest annual winter temperatures at over 13,000 weather stations across the country. It is particularly valuable because it helps gardeners decide what plants (especially perennials, which survive longer than one year) will be able to survive the winter low temperatures where they are planted.
Map developers caution that “updates to plant hardiness zones are not necessarily reflective of global climate change,” even though about half of the country shifted to the next warmest half zone in 2023 compared to 2012. This indicates that on average in many locations winter weather is not reaching temperatures as low as in previous decades. The change from one zone to another tells us that these areas warmed in the range of zero to five degrees Fahrenheit.
On the North Shore of Long Island where I live, there was a three-degree Fahrenheit increase in average lowest temperature between 2012 and 2023. We shifted from 2012 Hardiness Zone 7a (average lowest temperature of 0 to 5 oF) to 2023 Hardiness Zone 7b (average lowest temperature of 5 to 10 oF).
For annual plants (those that survive only one season), including most vegetables, average first and last frost dates, which indicate the length of the growing season, may be a more important factor than average lowest winter temperatures in deciding what and when to plant. First and last frost dates are not part of the USDA Plant Hardiness Zone Map, but in a 2021 report the Environmental Protection Agency notes that “since 1980, the last spring frost has occurred an average of three and a half days earlier than the long-term average, and the first fall frost has occurred about three days later.” These longer growing seasons are another indication of climate change.
Since these changes are relatively subtle, I will probably make only minor adjustments in my garden. In fact, they may even be slightly beneficial to me. They won’t affect the varieties of vegetables I plant, although I may sow seeds a few days earlier than in past years, depending on the local forecast at planting time. In addition, harvest time may be extended in the fall as the weather stays warmer later than in the past.
Nonetheless, it is disturbing to note the effects of climate change all around us, no matter how small. While these differences are not dramatic or life changing for me – at least not at this time – I do notice them as I walk throughout my neighborhood and working in my garden. We all have a responsibility to do our share, by voting, contacting elected officials, conserving energy, and eating the season, for example, to find serious, equitable solutions to climate change. Collectively our small, individual changes will add up to big, worldwide transformations.
French Onion Dip
Chives are one of the earliest plants to emerge in my garden from their winter slumber. The tiny allium bulbs survive the winter underground and bright green leaves slowly peek through the soil as the days get longer and weather gets warmer. This year, with one of the mildest winters I can recall, they are emerging earlier than ever; I already saw them last week.
Although not strictly necessary, chives add a bright mild onion flavor to this classic dip and provide a needed pop of color when used as a garnish.
45 minutes, makes about 2 cups
2 Tbsp. butter
3 medium or 2 large onions sliced very thinly then chopped
2 sprigs fresh thyme
4 oz. (a half bar) cream cheese, at room temperature
1½ cups sour cream (or a mixture of sour cream and Greek yogurt)
½ tsp. kosher salt, plus more as needed
¼ tsp. fresh ground black pepper
1 tsp. Worcestershire sauce
½ tsp. lemon juice, plus more to taste
¼ tsp. garlic powder
¼ tsp. MSG (optional)
1 Tbsp. fresh chives, chopped (optional)
potato chips and/or fresh vegetables for dipping
- Melt the butter in a 10-inch heavy skillet on medium-low. Add chopped onions and thyme sprigs and cook slowly, stirring occasionally until very soft and golden brown, about 35 to 40 minutes. Lower the heat at any point and add water a teaspoon at a time if onions are cooking too quickly. Discard thyme sprigs and set aside to cool.
- Combine caramelized onions and all other ingredients, except chives in a medium bowl. Allow to sit at least 30 minutes to allow the flavors to combine. Taste and add more salt or lemon juice if needed.
- Garnish with chopped chives, if using, before serving.
Hi Max,
I also read about the different zones. As I understand it tho we in Long Island NY can plant things that grow in the state of Maryland because of the temperature change. Have you come across that in any of your readings? What kind of chips with that French Onion Dip? yum!
Yes, Sandy – we can plant certain things that can also grow in parts of Maryland. For one, we’re not that far away and our slightly shorter growing season may not prevent many of the same species from growing; it may just not be too different. But on Long Island we also have a longer growing season than many other parts of New York, which may explain your statement in part. This is because we are at a lower elevation and lower latitude than much of the state, and we are surrounded by water, which moderates our climate a bit, keeping it slightly warmer in the winter and cooler in the summer. All of this may add up to minor differences between here and parts of Maryland. You can see how our zones compare to theirs by taking a look at the map.
Honestly, you science teachers! I had to read an entire dissertation on climate disaster to get to your onion dip recipe. I thought you were going to discuss Ari’s obsession with onion dip and how she influenced Sofie’s obsession with onion dip!!
Yeah Magalys, it’s true. But don’t forget, it’s Max’s Kitchen AND Garden. I have to talk about the garden from time to time!! Ari (my daughter) certainly does have an obsession with onion dip. But that would have been like 3 dissertations long!
In my teenage years – in the 1950s – onion dip was served at every party. But it was a quite different onion dip: a package of Lipton’s onion soup, a container of sour cream. That’s it. We loved it, it was really salty and I’m sure yours is much better.
1950s? There’s still a place for onion dip with Lipton’s onion soup mix today! It’s simple, salty, and good. (I don’t think I could say that about making actual soup from the stuff.)
Your grand daughter can’t get enough of it!!