Jill Dyer

I've never been great with growing onions - then I found out that there are three types - "long day",  "short day" and "intermediate"  and each likes different amounts of daylight to form proper bulbs. If your garlic does well over winter, the short or intermediates might be the thing.
Northern hemisphere varieties are a complete mystery to me but this looked helpful:- https://www.nybg.org/blogs/plant-talk/2014/04/tip-of-the-week/mighty-onions/

Experience only from childhood memories, when kale (no specific kind) was only fed to cattle. . . I can't understand the current fascination with it as a people food.

Any veggies, misshapen or perfect from the garden - weather and animals making production difficult.  But totally agree with the taste over perfection - experience with the "perfect" supermarket models reinforces that premise.  (Oh, an anagram of Permies!)

The way I deal with quail,  de-feather;  de-gut - best weapon, a teaspoon, then use poultry shears to remove the backbone.  Flatten out, coat with teriyaki sauce and grill (or use the oven broiler) They take very little cooking.  Backbones can be used for stock.  The flattened quails can also be frozen, pack into a suitable container.  The cat was always interested in the offal and made sure to leave the gall bladder.  Usually in the middle of the kitchen floor.

Of the textile crafters I know, most make things for sale, but it is to recover costs to buy more supplies, but combining with a yarn business that was home based might work.
I once worked out that the preparation of a fleece, spinning, dyeing, knitting took me 120 hours - not much likelihood of selling for much more than $120 - compared to shop made items.  So, working for $1 an hour, not taking into account the cost of the fleece and dye.

Mine are Fiskars too - they are quite light and haven't let me down yet.  Probably at least 10 years old.

The only thing is I'm always surprised how much yarn/string gets used in these projects.

Ha! you too. . . my rule of thumb is 3 times the height of the stitch,  maybe slightly less for netting.  It works for figure 8 looping (Papua New Guinea, and other locations)  crochet (who knew?) and the string bag constructions of the local First Nations people here in Oz.

I'll warn you of one thing... netting tying, macrame and related skills are very, very addictive!  

Just so;  be warned.   Most satisfying when there's a finished product.

This YouTube gives several easily made solutions.   Possibly not going to eradicate, but certainly control.  Might help to reduce some of the canopy to allow  in light and air
Best of luck, it's a real pest.

Another confusing topic when trying to cope with recipes from "furrin" parts!  Don't get me onto the topic of sticks of butter.
I call it a baking tray.  A baking pan has sides - for roasts etc.  Cookie sheet possible option, since they need to slide off to cool.  Sheet pan In my head is something large and flat with sides, specifically for baking sheet cake.  Perhaps include a picture with the items used in the recipes, regardless of what it's called in the text. Cheers.

We went with the "hooky-stick" as pictured in the video cover.  Home made though, not with a wooden handle.  It also serves as a handy tool for bringing branches of fruit trees down to picking height.