I pulled the onions out of the ground tonight after work. The tops were dried off so the time was ripe. I grew the red marble 'Cipolinni' onions and 'Copra' yellow sweet onions. Both are listed as good keepers. Had I harvested the 30 pounds that I did last year, keeping would be a plus. I think I have about 3-5 pounds of each. My week of camping during a 90+ heat wave and the less than careful watering of an 18 year old daughter caused a quick departure from the growing phase of my onions to the curing phase.
I nipped the bent, dried tops off and a bit of the roots. They are laid in a single layer in garden trays and in the garage for the night. Each dry, and hopefully sunny, day this week. I will put the onions out to cure. I like to do this for a minimum of three days before they go into cool, dark storage.
Looks like the farm market will be getting my business for salsa making this year.
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