ONION & SCALLIONS

Along with garlic, storage onions are the foundation of so many recipes. We grow a variety of types, some better for long storage, some better as fresh summer onions. Scallions (green onions) are non-bulbing onions and are a wonderful garnish.

VARIETIES

Cortland (cooking)

Gladstone (white)

Rossa Di Milano (red)

Red Carpet (red)

Zebrune (shallot)

Parade (scallion)

STORAGE

From early summer to end of August, you'll be getting fresh onions from us with green tops. Fresh onions, shallots and scallions should be stored in the fridge and eaten within a couple of weeks.

In the fall you'll be getting storage onions (with papery layers and no tops), which have been cured and can remain in a cool, dark, not too damp place for up to several months. Cured shallots don’t seem to last as long, we recommend eating them within a month.

COOKING TIPS

~Eat onions all the time for a happy life~

White onions are mild and are really good eaten fresh. Red onions can also be eaten fresh but they definitely have more bite! Cooking onions are best...cooked. Shallots are fancy, delicate, and have wonderful flavour both raw or cooked. Scallions (green onions) are typically chopped up and eaten raw as a topping or garnish, but I've cooked them before out of desparation and had a great time. 

RECIPES

- French onion soup (worth the time)

- Quick pickled onions

- Shaved on salad, nachos, sandwiches, burritos, etc

- Onion bhaji