Today marks the last onion available from the 2020 harvest. It’s a “Sterling” and only about the size of a golf ball, but it is still useful and has represented its class well. All the other onions grown last year have already been consumed. In a way it’s sad, but in another way I’m very pleased that I grew enough to last until mid-May! That’s the latest since the potager began. It would be nice if enough quantity could be grown to last until July, when the new onions begin to have withered tops and are ready to pull, but in order to do that I’d have to drop another crop to make space. So, most likely about the same number will be grown this year as last.
Fortunately, the old, reliable bunching onions (sometimes called winter onions because they stay alive in the garden all winter) are ready to use and although they aren’t a nice sandwich-type sweet slicing onion, they are certainly good for cooking and chopped into salads, etc. They can pretty well be harvested at any time, being sure to leave a few in each clump to mulitply to provide a continual harvest.
In addition, the onion sets are beginning to grow nicely, and can soon be harvested as scallions and the chives can be snipped now as well, so we aren’t totally without that useful onion flavor that enhances frittatas, soups, salads, salsas, and so much more.
D may choose to purchase a hefty “Vidalia” once in a while between now and July, especially when he grills hamburgers, and that’s fine with me. If the potager can produce all the onions we need from July to May, over ten months out of the year, I’m satisfied. The allium rack sure looks empty though…just lots of net bags of garlic and a few shallots left.