The Versatile Onion
17 July 2010, by gj
You’ll know your onions are ready to pick when, like garlic, they lie down. There are a few different ways to store them.
For keeping indoors (in your fridge or any cool, dry place) let cure outside in the sun for a day or so. Just trim the tops and wash off any dirt, you are good to go.
2 wooden horses and an old screen is all you need
mmm...onions
I freeze some of the onions that I know will just be used in soups or to can later in the fall in salsa (just chop, spread out on a foil lined sheet, freeze and store).
a sink full of onions waiting patiently
I like to dehydrate some of the fresh cut green tops. You can use a commercial dehydrator or your own skillet. Chop as evenly as possible and just place in the warm skillet (on lowest burner setting). It will take a few hours until your onions are crisp to the touch. Store in any food grade container on your shelf.
Dried this way they add a mild and toasty flavor to your food, and a little color to boot.
dehydrating green onion tops
When I look at all the onions, and the leeks as well, growing in the garden, it makes me think of a fall day not too long from now and homemade Three Onion Soup.
still plenty of onions and leeks left
No hurry though, I can wait
Categories: garden planning, ok - so now what?
A » 19 July 2010, 11:47 am