Hard Twisted at the Red Onion.

 

Round the corner from Blue Mountain Foods, corner of 100 South and 100 West, there is a small building used by the EMTs, next to the fire station.  Originally the cabin here was called the "Red Onion" and the owner would rent it out.  One day, in January 1935, he rented it out to a man and a young teen girl with him.  The man was later identified as the murderer, Clint Palmer; the girl, Lucile (Lottie) Garrett was one he kidnapped (after murdering her father), used and abused during his killing spree.  The historical fiction novel, "Hard Twisted" by Joseph Greaves was written after interviewing the girl, plus newspaper articles and other eyewitness accounts.

 

The duo eventually made it to Monument Valley, staying and working with the Gouldings.  However, March 1935, Palmer murdered retired San Juan County Sheriff William Oliver and his grandson, Norris Shumway, robbed the Gouldings, and with a stolen car, made their way back to Monticello, where they were finally apprehended.  A detailed account can be found in Monticello Journal, A History of Monticello until 1937, by Harold George and Fay Lanceford Muhlenstein (available for purchase at the San Juan Record as is Hard Twisted) page 241.  While Hard Twisted will retell dark days within San Juan County, it’s Lottie’s story that is still debated.  Basically, the main question is, “Was she a willing participant, as this was a new and exciting adventure for a 15-year-old teen?”, or “Was she a true victim that was overcome by Stockholm Syndrome?”.

The Red Onion is another building that found its end of days, but if one digs deep enough, written information and photographs can be found. Why the name?  Buildings named "Red Onion" typically fall into two categories: historic saloons or brothels from the American West, and buildings with bulbous, onion-shaped domes.  While Monticello’s version did not have the domed roof, it did have many uses over time.

 

Part of Monticello Diorama, Red Onion is upper right.

To see a recreation of this, and many other lost buildings, a visit to the Monticello Welcome Center is a must.  Inside is a diorama of Monticello from the years 1888 to 1912, and a descriptive index is available for the numbered buildings.  While working at the Welcome Center, in 2015, using photos of the diorama, I was able to create a “Walking Tour Map and Index” for visitors.  They could walk through the city, look at the photos of “what was”, and try to imagine.  Of course, there are a small number of buildings that still exist, so the walking tour was updated by the manager, in July 2017, to only display those in existence, for Pioneer Day Weekend; imagination need not be applied.  

Along with the diorama, Dorothy Adams (co-creator Clio Nebeker) wrote a detailed booklet which has a description of each building, some with photos.  Pages 85-86 show a photo of the cabin; built in the 1890s and used as a home for only a short time before abandonment.  In 1918, the cabin began usage again, for veterans returning from WW1, as a place, “where they could drink, play cards and swap war stories.  Many hours were spent there in pursuit of a variety of activities….some…not strictly legal.”

 

San Juan Record, Feb, 26, 1919

Hope you enjoyed this short trip down Monticello’s historic memory lane, but now for the food portion of this article, namely, red onions.  There are many types of onions which have various taste qualities, from sweet to excessively bitter. Red onions are only one variety of the common onion (Allium cepa) with deep magenta or purplish-red skin and white, reddish-tinged flesh. They are crisp, pungent, and slightly sweet when raw, making them ideal for salads, sandwiches, and pickling, while turning milder when cooked. They are rich in antioxidants, specifically anthocyanins, which provide their color.

Key Characteristics and Uses:

Flavor: They are often considered the most mild and sweet of the common onion varieties.

Culinary Uses: Frequently used raw in salads, salsa, and guacamole, or pickled to add a, vibrant color to dishes. They are also excellent for grilling or roasting, where they become softer and milder.  They are commonly used in Mediterranean and Middle Eastern cuisines.

Appearance: They have a purplish-red papery skin with red-tinged layers. Despite being called "red," they are often referred to as "purple onions" in various regions.

Nutrition: Red onions are generally higher in antioxidants, specifically anthocyanins, compared to yellow or white onions.

Storage: They have a good shelf life, allowing them to be stored for long periods.

 

We often use red onions for sauteing with peppers: 1 each medium sized yellow, red and orange bell peppers; seeded and julienned and 1 large red onion; peeled and julienned.  In a large skillet, medium-high heat, add ¼ cup olive oil, toss in the peppers and onions plus ¼ teaspoon each of salt and ground black pepper.  Leave it alone for 10 minutes before folding the mixture bottom to top, and leave alone another 10 minutes.  You want to see browning along the edges of the vegetables, but no blackening, and you know it’s done.  Our favorite way to use this mixture is with grilled sausages, kielbasa and brats, or as a topping for burgers and steak.  Only want the onions, then julienne 2 large red onions, and continue with the olive oil, salt and black pepper.

 

So, needing something to do on one of our wintery nights?  Cook up some red onions, peppers optional, a good bit of beef or sausage, and get ready to read a San Juan County thriller, Hard Twisted.

Mary Cokenour