Onions
What is it?
We grow four onion varieties: Texas Legend, a sweet short day yellow onion; Southern Belle Red, a sweet red short day onion; Candy, a sweet intermediate day yellow onion; and Red Candy Apple, a sweet intermediate day red onion.
Feel through the plastic mulch for the large bulbs, then pull the greens upward from the base. You can also go by the neck — when it has fallen over, that is the onion’s way of saying it has finished growing and is ready to harvest.
Onions bring antioxidants and anti-inflammatory compounds that may lower heart disease risk and help with blood pressure and blood clots.
How do I clean and store it?
Fresh onions do not need to be dried before you use them. Wash the whole plant, trim the roots, separate the bulbs from the greens and peel off the dry outer layers. Store them in a reusable silicone bag or a container with a lid in the fridge, trimming the leaf tips and any damaged parts first.
Bagged onions sold later in the season are already cured and dried — those should not go in the fridge.
Recipes
- Texas side salad with white onion, cucumber and tomato
- Classic French Onion Soup
- Thick slices grilled alongside steaks
- Chickpea and red pepper salad with vinaigrette and feta
- Sautéed with potatoes in butter and olive oil
Oh no, we picked 22 pounds of onions
Fresh onions will keep in the fridge for several weeks stored properly. For a bigger haul, cure them in a cool, ventilated spot for two to four weeks without washing them or removing the tops — after that they will hold at room temperature for several months. Pickled red onions are never a bad idea either.