Don’t tell the kiddos, but we use a lot of onions when cooking. They add flavor to so many things – stews, soups, hash browns, fajitas, browned hamburger used in casseroles, and of course fresh salsa – just to name a few. The last few years, I’ve been freezing a quart or two of sliced green onions. They come in handy.
This year, I thought I’d take a crack at growing some larger storage onions. From what I’ve been told, the trick is to plant these onions very shallow so they are just covered with dirt and far enough apart so they have room to bulb. From the looks for things, I must have done something right.
Most of the onions are still just below the surface. By the time these two started growing and were rained on a few times, they were actually above the surface. We haven’t used any of them yet, but they sure look good. I’m hoping they don’t disappoint.