Anyway, after I pulled them I googled "curing onions" just to make sure I was proceeding correctly, and I realized I should have maybe waited another week or two to pull them. Oh well. Even with their small size, I think this might be enough onions to get us through the year. We don't eat them raw; only in cooked dishes.
The yellow onions are Yellow of Parma and Spanish Sweet. My markers are long gone, so they're intermixed, but both are supposed to be good for storage. The red is Redwing, another storage onion. We're not big red onion eaters but I've seen some intriguing recipes with red onions so I figured I'd give it a try.
I sorted the yellow onions by size, which I think can be labeled small, sort of small, and really tiny. The red onions sized up much nicer. It should be noted that I planted these using the square foot method recommendations (16 per square foot) and I don't think I'll be doing that again. They could have used some more room to spread out.
It turns out our garden cart is a pretty great place to cure veggies. The garlic cured better here than in the basement next to the dehumidifier, so I'll give the onions a try on it as well.
The garden is starting to empty of summer crops much earlier than normal. I need to get to work this weekend and plant a bunch of fall/winter crops. I hope they'll make it to harvest, as I'm also wishing for a nice, cold winter so all these stupid bugs freeze to death.
No comments:
Post a Comment