T wrote:
....
On my yellow onions, I have been pulling out the runs
and using them like green onions. It is occurring to
me if I can't get the overwinter bulb onions right,
I might as well just grown green onions!

I saute my onions in butter, then serve them with
some kind of meat or in a salad. I also sprinkle
them over chicken when I am cooking chicken.
They are too string to server raw. The give
you an ice cream headache, without the ice cream!

Looked up walking onions after you mentioned them.
The bulbs are above ground? That I have to see!!!
Which ones are you growing?

these aren't walking onions, they are bulb onions
which were not planted deeply enough, i think that is
mostly why they didn't get very big this year. we
sure had plenty of sunshine and i watered them
regularly. also the garden soil they were planted
in was pretty good. they're still rather green and
perhaps those that haven't fallen over yet will
continue growing and getting bigger. they are called
Kelsae Giant Sweet onions. i've had some pretty big
before (over 8 inches across), but this year most of
them are going to be only 5 or so inches. we buy
them as already started plants so they get put in
when we plant the rest of the starts from the green-
house towards the end of May. they would likely do
better if they were put in a few weeks or maybe even
a month earlier.

our late summer weather is often not very dry out
there so getting them from the gardens and cured
well enough for longer term storage is a challenge.
it often happens that we just have to eat them up.
we make some big pots of onion soup or onion mushroom
soup and then freeze portions of that to eat through
the winter or they can get used in other things.


songbird