Because of the long growing season required for onions, they are the first seeds to be started in the greenhouse in late February. We harvest one variety as fresh green onions. These onions will not store well By late August or September we will have the other two varieties pulled up and sun-curing for a few warm, dry days out in the field, before bringing them in to the greenhouse for the final cure. Then they are put in large bins and stored in the barn for distribution. Alisa Craig is the white onion we grow for fresh use. Mercury is a red, storage variety and Gunnison is the firm, yellow-skinned onions we will grow for winter use.
• Keep the fresh onions in a plastic bag in the fridge. The green leaves can also be used like scallions.
• Ideal conditions for storage onions are 40-50F and low humidity, otherwise, if onions are stored with warmth or moisture they will tend to sprout.
• For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
• Many and varied are the dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry
• Save onion skins for the stock pot
• Cut a whole onion into quarters and then half the quarters to make wedges. Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking. Season with dried thyme or rosemary, cover with foil and bake at 350-400 F for 30 minutes. Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.