But I didn’t think I did, plus this same bed had carrots that didn’t fork at all. Anyone know- would it have to do with watering or something else?
But you know me…I won’t be getting rid of them. One, because I try to use up things as a rule, and two, I grew them from seed and can’t just toss them. I’ll chop them and freeze them to use in soups. They are a bit tough and not as sweet, but cooked in a soup or stew they’ll be just fine.
Did I mention that I grew these? Oh yeah…sorry.
The onions were ready to be harvested, too. Not all the tops had fallen over, but the skins were browning and they weren’t getting bigger, so out they come. If they are left in the ground and continued to be watered, they can split and mold.
One of the nice things about gravel paths is that I can leave things like onions and garlic right on them to cure for a few days before putting them in storage (when no rain is forecast- otherwise I use the garage). UPDATE: On hot days (80s-90s), leave them out only one or two days- if you forget and leave them five days the sun cooks the onions. Yes, this happened, though most were still salvagable…arrrgh.
These are storage onions and after curing (however long it takes for the tops to completely brown) I will remove the browned tops, trim the roots and put them into some mesh onion bags I’ve saved from buying grocery onions. Onions with thin necks store the longest so I try to use the thick-necked ones first.
And here are the Walla Walla sweet onions. We’ve been eating these for a couple weeks already, but the rest needed to come out. I will store these in mesh bags as well, but we will eat these over the next few months (through September, I’m hoping) and I will use them for my canned salsa before needing to break into our storage onions.
What’s going on with you?